The invention relates to a preparation method for improving the elasticity of chub minced fillet, comprising the following steps of: freezing fresh chub to be 1 DEG C below zero to 0 DEG C, washing the chub as the raw material in water at 0-8 DEG C, extracting meat by a drum type meat separator with aperture of 0.5-0.8mm, washing the meat by dilute saline-alkali water for about five times according to the proportion of the meat to the dilute saline-alkali water of 1:3-5, and grading by a fine filter with mesh of 0.5-1.5mm, wherein 0.3% (w/w) saline solution with a pH value of 6.9-7.3 is used for the final-time washing of the meat; and adding lactalbumin, walnut powders, transglutaminase, black tea polyphenols and oolong polyphenols when chopping and mixing or blending the meat, quantitatively packing the minced fillet and then quickly freezing to make the central temperature of the minced fillet up to 24DEG C below zero. The elasticity of the chub minced fillet prepared by the method is improved about 46.3% compared with the reference elasticity.