Belonging to the technical field of food processing, the invention discloses a microwave combined heating method for improving surimi product gel strength. According to the invention, firstly conduction is employed for full gelatinization of surimi, then microwave heating is carried out to make surimi gel pass a gel cracking area quickly, the microwave combined heating way not only can improve the surimi gel strength and endow the required elasticity, but also can save a lot of time and improve production efficiency. Compared with ordinary microwave heating, the microwave combined heating method using conduction and microwave heat preservation, i.e. adjustment of the microwave power in a specified temperature interval to maintain the surimi product temperature for a period of time, can effectively improve the surimi gel strength, and follows the current new tendency of application of microwave heating in surimi products.