Abstract: Using oyster as raw material,deep hydrolysis was carried out by acid-enzyme binding method. The hydrolysis degree was used as index to investigate the effect of different kinds of acid solutions,acid hydrolysis pH,acid hydrolysis temperature,acid hydrolysis time,enzyme addition amount,enzymolysis pH,enzymolysis time on the enzymolysis by single factor test. The deep enzymatic hydrolysis process of oyster was optimized by Box-Benhnken experiment. The results showed that the optimal process parameters of oyster peptides by acid-enzyme binding were:Acetic acid hydrolysis,acid hydrolysis pH4.5,acid hydrolysis temperature 50℃ and acid hydrolysis 5 h,trypsinase-flavor protease(mass ratio 2:1),the amount of addition 0.75 g/kg,enzymolysis pH10,enzymolysis time 3 h,enzymolysis temperature 60℃. Under these conditions,the oyster peptide with a degree of hydrolysis of 36.25%±0.63% was obtained.