In order to solve the problems of poor oil solubility of ε-polylysine (ε-PL) and the resulting poor antibacterial performance. Tween 80 and Span 80 were selected as surfactants， anhydrous ethanol and glycerol were used as auxiliary agents to prepare the premix solution of ε-PL and low concentration surfactants. The dispersion of the solution in vegetable oil and its inhibitory effect on spoilage microorganisms in spicy gluten products were investigated. The results showed that the ETSG prepared with the ratio of active phase to aqueous phase of 1 ∶ 1.25， 1 ∶ 1.5 and 1 ∶ 1.75 had no bottom gel precipitation， transparent appearance and good fluidity. 1% ETSG with the ratio of active phase to aqueous phase of 1 ∶ 1.25 can be uniformly dispersed in sunflower seed oil and olive oil with transparent appearance. ETSG significantly inhibited mycelial growth and spore germination of molds. The colony diameter of Alternaria sp. isolate T5A and Aspergillus ochraceus isolate 9F after cultured with 0.1% ETSG for 5 days was significantly lower than that of the control by 83.44% and 45.21%， and the colony diameter of Aspergillus terreus isolate YS-1-1 after 4% ETSG was significantly lower than that of the control by 39.64%. 0.1% ETSG treatment reduced the spore germination rate of A. sp. and A. ochraceu from 87.07% and 85.01% to 1.91% and 1.84%， respectively， and 4% ETSG treatment reduced the spore germination rate of A. terreus from 90.27% to 4.16%. 2% ETSG significantly reduce the total number of fungal colonies in gluten foods by 62.5%. This study provided a theoretical basis for the application of ε-PL as a natural antiseptic in oil-immersed food.