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Raw aquatic products carry micro-organisms, parasites and germs that are harmful by-products to the quality of raw aquatic products, in order to extend the shelf life of raw aquatic products and ensure their safety for consumption, sterilization is essential. Different types of aquatic products require different sterilization intensities, too low will result in incomplete sterilization affecting their shelf life, too high will damage the protein quality of raw aquatic products affecting their taste, so the intensity needs to be intelligently regulated. An intelligent UV intensity control sterilization system for raw aquatic products was designed, including a sensing layer, a signal processing layer, a data collection and collation layer and an analysis and execution layer. The sensing layer collected, stored and uploaded real-time information on raw aquatic product categories and environmental information on the processing line to a cloud database, comparing the sterilization data to determine the sterilization level and automatically adjusted the UV sterilization intensity to achieve an automated production line of aquatic product classification and grading sterilization. The oyster processing line was used to sterilize the oyster surface with UV intensity and the changes in the volatile salt nitrogen content of the oyster, a traditional indicator of oyster quality, were measured under the same conditions. The results showed that this intelligent UV sterilization system was effective and had a significant effect on the shelf life of raw aquatic products.