The invention discloses a fresh-keeping method for low-temperature poultry meat products. The steps are firstly that the poultry meat products are stewed duck neck, duck row, duck wing, chicken wing, duck paw, and chicken feet; secondly, a bacteria-reducing treatment method: using ozone The sterilization method is to sterilize the air and the surface of the object; followed by the impregnation of the compound preservative: in the clean production workshop, the cooked products of the duck neck, duck breast, duck wings, chicken wings, duck feet, and chicken feet marinated in sauce are separated. Cut and organize, soak in the preservative solution, take it out and let it cool, air-dry, and then vacuum-pack; finally, microwave sterilization: put the vacuum-packed poultry products into a microwave sterilizer to sterilize, and put them in tap water after coming out of the oven. Cool to below 25°C, then dry the moisture on the surface of the packaging bag, pack it into a box, and put it into storage. The method of the invention is easy to operate and easy to operate, and has the characteristics of being able to maintain the original quality and flavor of low-temperature poultry meat products, having a long shelf life (over 120 days) at room temperature, saving cold chain investment, and the like.