The invention discloses a regulation and control method of improving surimi system unfreezing forming and 3D (three dimensional) accurate printing performance and belongs to the technical field of preparation of 3D printed food materials. The regulation and control method comprises the following steps: unfreezing, mixing, blending, pre-forming, printing, post-setting, cooking frozen surimi and the like. According to the regulation and control method, as for an unfrozen surimi gel system, the printing temperature can be lowered, and the discharge rate and the stereo forming rate are increased; through induction by flaxseed gum and gluconic acid lactonic acid, the surimi gel has stable viscosity and mobility, surimi slurry is fine and smooth, and discharge is smooth without blockage; the surimi gel system can be prepared into fish product dining which maintains original characteristics and taste of a surimi product and has novel appearance and beauty through a 3D accurate printing technology.