Ultra high pressure processing is a new type of food cold processing technology， which has good effects in changing food texture and sterilization. In order to explore the effect of ultra-high pressure processing technology on the quality of scallop， the obturator muscle of scallop was taken as the research object， and the Raman spectrum analysis was carried out under different ultra-high pressure processing time. According to the measured data， the change rules of the main chain and side chain residue structure of scallop obturator muscle were obtained， and the microstructure under scanning electron microscope was analyzed. The results showed that the effect of ultra-high pressure treatment time on the spatial conformation of scallop adductor muscle was significant， and the extension of holding time could change the secondary structure and side chain residue state of the protein， thus changing the biological and mechanical properties of the protein. The research results provide a theoretical reference for the application of ultra-high pressure technology in aquatic products and other food fields.