Fecha de publicación: 20/10/2022 Fuente: WIPO Meat The present invention provides a preparation method for an anti-fatigue oyster food. In the present invention, by soaking in a NaCl solution, the fishy smell of oysters can be obviously reduced and the meat quality of the oysters is improved. Moreover, after soaking in a seasoning liquid, further disguising of the fishy smell of the oysters is facilitated, and the formation of a better color on the surface of the oysters is promoted, thereby improving the flavor, color and taste of the oysters when eaten. In the present invention, a plurality of hurdle factors are used to kill microorganisms and prevent the reproduction of the microorganisms, when the pH value of the seasoning liquid itself reaches 5.7, the pH value of oyster meat will decrease when seasoning penetrates, the decrease of the pH value inhibits the growth of residual bacteria after sterilization, the water activity of fried oysters is only 0.95, which can inhibit the growth of the microorganisms, and vacuum packaging prevents oxidative deterioration while inhibiting the growth of aerobic microorganisms.