To further exploit the immunomodulatory effects of Cyclina sinensis immunoreactive peptides (SCSP) and to seek a better method of peptide delivery, liposome technology was employed to encapsulate SCSP. Its preparation technology was optimized, and its physical and chemical properties and biological activity was explored. The effects of ethanol injection, thin-film hydration, and reverse-phase evaporation methods on the average particle size and encapsulation efficiency of the SCSP-encapsulated liposomes (SCSP-LIP) were compared. The preparation process for SCSP-LIP was optimized by utilizing average particle size and encapsulation efficiency as key performance metrics, with the mass of egg yolk lecithin, the mass ratio of cholesterol to egg yolk lecithin, and the mass ratio of SCSP to egg yolk lecithin as variables. The stability of SCSP-LIP was examined over 7 d storage at 4℃ and 25℃. The immunomodulatory and cellular uptake effects of SCSP-LIP on RAW 264.7 cells were explored. The results showed that the thin-film hydration method was more suitable for the preparation of SCSP-LIP, with optimal conditions being 40mg of egg yolk lecithin, a cholesterol to egg yolk lecithin mass ratio of 1∶4, and an SCSP to egg yolk lecithin mass ratio of 1∶4, using probe sonication for 12 min. Under these conditions, the mean particle size, polydispersity index, Zeta potential and encapsulation efficiency of the SCSP-LIP was (107.500±2.301) nm, 0.175±0.023, (-29.800±0.577)mV and 69.95%±1.24%, respectively. SCSP-LIP system was clear, with no distinct odor. Transmission electron microscopy revealed that SCSP-LIP was spherical with uniform distribution. FTIR confirmed that SCSP was encapsulated in the polar part of the liposome. Storage stability results suggested that SCSP-LIP was more suitable for storage in the dark at 4℃. Cell experiments showed that SCSP-LIP could promote the proliferation and differentiation of RAW 264.7 macrophages, improve the phagocytosis function of macrophages more strongly than SCSP, and exhibit good cellular uptake effects. The results showed that preparation process of SCSP-LIP was simple and its properties was stable, providing a reference for further development of peptide-based functional foods with immunomodulatory activity.