The work aims to design a normal temperature packaging technology for surimi foods (Fuzhou Eel Ball) to investigate the relationship between quality changes and shelf life in normal temperature environment and thus determine whether it can replace the low-temperature storage technology to meet the requirements of the E-commerce courier. First of all, a kind of bacteriostatic agent composed of chitosan, calcium propionate and tea polyphenol was synthesized by orthogonal experiment and coated in the inner layer of PA/PE film for bag making. Secondly, the fish ball moisture content and total initial bacterial count were reduced by microwave drying method, and then the vacuum package was used for normal temperature storage. Finally, fish ball TVB-N was detected under normal temperature storage, and based on the TVB-N, a shelf life model at normal temperature was established. Meanwhile, the total bacterial count of fish ball under the same conditions was detected, so as to verify the accuracy of such shelf life model and the feasibility of such packaging technology. The antibacterial agent formula could obtain good effects with 3% chitosan, 0.15% calcium propionate, 0.3% tea polyphenol, 400 W microwave power and 2 min microwave time. It was proved that the shelf life model was more accurate at room temperature. The shelf life of the normal temperature packaging technology is more than 10 days, and it can meet the requirement that the fish ball can be delivered in 3 to 5 days by the E-commerce courier in the normal temperature environment.