Oyster contains a lot of protein, saccharide, vitamins and many kinds of minerals.Since,water-soluble protein and taste compounds are also abundant, the nutritious valueof oyster is high. Taurine is a dominant compound in the free amino acids. It coulddecreases the cholesterol in blood and to prevent hypertension. Oyster is generallyimmersed in the water and is sold with small package in the market. Thus, oyster'sappearance looks more fully and increases some weight. , However, this made thefreshness of oyster to decrease rapidly. The objectives of this study are to develop theextract of oyster, this research focus on the condition of extract and to prepared extractrelated products, then to establ ish functional and lower the blood lipid of oyster extract.In addition project is also to develop oyster frozen seasoned products , which wouldpromote the additional value and consumption of oyster.