Abstract: The nutritional components and proteolysis of oyster meat were investigated. The result s showed that the gross protein and glycogen in oyster meat were 50. 63% and 22. 41% respectively. The distribution of amino acids was perfect, and the total quantity of 8 essential amino acids accounted for 40 percent of total amino acids. The 537 acid protease was suitable for the proteolysis of oyster, and the optimal conditions were: E/ S= 1700U ..g - 1 protein, pH4, 50 .. and 2 hours. In the optimal condition , the yield of soluble protein and glycogen reached 78. 23% and 50. 58% based on that in raw material respectively, and the total free amino acids and taurin were 39. 27% and 12. 47% based on the total amino acids in the hydrolysate respectively.