The invention relates to a preparation method of oyster sauce concentrated cream. The method comprises the steps of weighing dried oysters, adding water, boiling at high temperature, and passing through a colloid mill, so as to obtain colloidal oyster juice; adding alcalase, flavorzyme and protamex into the colloidal oyster juice to hydrolyze, and after the hydrolysis is completed, carrying out enzyme deactivation and filtrating, so as to obtain enzymolysis oyster juice; uniformly mixing the enzymolysis oyster juice, L-cysteine hydrochloride, ribose, L-proline, xylose, dextrose monohydrate, L-glycine and VB1, and then, adding the mixture into a reaction kettle for Maillard reaction, so as to obtain an oyster sauce reactant; preparing a mixture from the oyster sauce reactant, salt, white granulated sugar, monosodium glutamate, CMC (Carboxymethyl Cellulose), modified starch, maltodextrin, water and I+G, uniformly mixing, then, passing through a colloid mill, filtrating to obtain colloidal oyster cream, emulsifying, adding an oyster sauce flavoring base, and uniformly stirring, thereby obtaining the oyster sauce concentrated cream. The invention further relates to a product of the preparation method of the oyster sauce concentrated cream. Compared with the existing products, the oyster sauce concentrated cream has the advantages that the preservation time of oyster juice products can be prolonged remarkably, and the flavor of the oyster juice products can be stronger.