The invention relates to a preparation method for improving the elasticity of terch minced fillet, comprising the following steps: cooling fresh terch in fresh water to 0 to -1 DEG C; cleaning for 2-3 times at the temperature of 0-8 DEG C; collecting meat by a drum-type flesh separator; rinsing the terch meat by diluted alkaline water; rinsing for about 5 times based on that the ratio of the terch to the diluted alkaline water is equal to 1:3-1.5; grading by a precise filter machine the mesh of which is 0.5-1.5mm; adding ice in the grading process; keeping the temperature below 10 DEG C; rinsing by utilizing 0.2% (w/w) salt water the pH of which is 6.9-7.3 for the last time; adding casein, walnut powder 0, glutaminase, green tea polyphenol and black tea polyphenol when the terch meat is chopped or milled; packaging the minced fillet at a fixed amount; quickly freezing for 3-4 hours in a tunnel manner; and leading the central temperature of the minced fillet to achieve -24 DEG C. The contrast ratio of the elasticity of the terch minced fillet prepared by the method is improved by 61.3%.