This study investigated the effect of different hydrocolloids on the improvement of the printability and post-processing stability of minced chicken meat, each hydrocolloid was prepared with 1 % formulation and compared with the control. The effects of these hydrocolloids on the rheological properties of chicken mince and complex model printing capability were explored separately, while the cooking loss and microstructure changes of the samples before and after heating were analyzed. The results showed that the chicken mince gel containing carrageenan was more suitable for printing, increased the yield stress and apparent viscosity of the samples, and the printing process was easier to mold. In addition, carrageenan increased the hardness of the samples, and the microstructures were compact and changed little during the heating process, and the water was locked in the gel matrix, reducing shape changes during the heating process. The use of hydrocolloids improves the stability of post-processing of chicken 3D printing. Display omitted •Hydrocolloids changed the 3D printing performance of chicken paste.•Chicken paste with KG had the highest printing accuracy.•Chicken paste with AG, KG and GEL could be used to print the complex model.•Hydrocolloids reduce water loss and improve post-treatment stability.•Carrageenan enhances the hardness of the product and the ability to resist external forces.