3D printing is a technology based on digital model, which produces pre-designed 3D objects by layering adhesive materials. Different from the traditional manufacturing methods, 3D printing technology has been greatly developed in recent years due to its potential advantages, such as customized geometry, reduced production cost, shortened manufacturing cycle and almost unconstrained appearance complexity, which are considered to be likely to promote the third industrial revolution. Food 3D printing is a new food processing technology. Due to the advantages of functionalization, customization, personalized nutrition design, simplified supply chain and broadening existing food materials, 3D printing has been widely studied in food industry in the past decade. At present, there are four types of 3D printing technologies for food processing: extrusion-based printing, selective laser sintering, adhesive spraying and inkjet printing. Among them, 3D printing based on extrusion is the most widely used, which can be further divided into room temperature extrusion, melt deposition manufacturing and gel forming extrusion according to different printing material states. In the extrusion process, the rheological properties of materials are very important for providing proper extrudability, bonding different food layers together and supporting the weight of the deposited layer. Gels with fast and reversible modulus are suitable for direct writing in 3D printing, because they are easily extruded from the nozzle tip and can maintain enough mechanical integrity to support the next printing layer without deformation. In food printing, soft materials such as dough and meat paste have been used to print 3D objects. Apparent viscosity is an important factor, which should be low enough to allow an easy extrusion process and high enough to adhere to previously deposited layers. Thus, it can be seen that the rheological properties of food have an important influence on the extrusion 3D printing characteristics. However, the traditional rheometer method takes a long time to characterize the rheological properties of materials and the sample processing is complicated. Near infrared spectroscopy (NIR)detection has the advantages of low technical cost, high detection speed, no sample damage and no pretreatment. In the near infrared spectrum, the relative contribution of reflected and absorbed radiation depends on the chemical composition, physical parameters and microstructure of the product. Many reports show that there is a significant correlation between the concentration of chemical components and NIR spectrum estimation. The present study was aimed at establishing a novel testing method for fast and nondestructive evaluation of food printing characteristics of surimi gel system. The ink with different printing characteristics was built with surimi gel systems with different water content and salt content, the rheological properties and near infrared spectra of samples were measured, and the pretreatment methods of different spectra were compared. Through NIR parameters, the 3D qualitative classification prediction model of surimi gel system and the quantitative prediction model of rheological parameters were established. The results show that multivariate scattering correction and standard normal variable transformation pretreatment are suitable for processing the infrared spectrum of surimi gel system to judge its printing characteristic grade by establishing PCA-LDA model, and the correct rate of judgment is 100%. The centralized pretreatment is most suitable for predicting the rheological parameter K of surimi gel system, and the determination coefficient R²_p of the corresponding PLSR model test set is 0.9446, and the root mean square error RMSEP is 67.43. The modeling effect of rheological parameters G′-10、G″-10、G^*-10 of spectral data preprocessed by means of multivariate scattering correction combined with mean centralization and standard normal variable transformation combined with mean centralization is similar and superior to other preprocessing methods.