Abstract: The application scope of antioxidant peptides is limited due to their bitter taste, easy to moisture absorption, difficult to preservation, and easy to loss of activity during processing. In order to enrich its product form, the preparation technology and quality evaluation of the Scomberomorus niphonius visceral antioxidant peptide effervescent tablets were investigated in this paper. In this study, the sensory score, disintegration time limited, pH and foaming volume were used as indicators to optimize the preparation technology of effervescent tablets by single factor tests and response surface test, and direct pressing method was used to prepare effervescent tablets. The results showed that the optimal technological conditions were as follows: Acid-base ratio 1:0.88, stevioside addition 1.55%, PEG6000 addition 10.70%, antioxidant peptide powder addition 20%, tartaric acid addition 26.60%, sodium bicarbonate addition 23.40%, PVP-K30 addition 4%, maltodextrin addition 13.75%. Three validation tests were carried out under this process conditions, and the sensory score of mackerel visceral antioxidant peptide effervescent tablets was (4.615±0.012). The disintegration time limited, tablet weight variation, pH value, foaming volume, hardness and fragility of the effervescent tablets of antioxidant peptide from Scomberomorus niphonius visceral, which prepared under this technological condition all in line with the quality requirements of the effervescent tablets in the Chinese Pharmacopoeia 2020 edition, and the DPPH· clearance rate was 85.17%±0.07%. Effervescent tablets were light yellow in color, smooth surface, suitable sweet and sour, and good clarity after blending.