The invention relates to a method for extracting microcapsule slow-release pungent litse fruit essential oil capable of being applied to fresh keeping of meat products. The crushing particle size of dried pungent litse fruits is 40 meshes, the one-time feeding amount is 800 g, and the optimal technological parameters of supercritical CO2 extraction are as follows: the extraction pressure is 26 MPa, the extraction temperature is 46 DEG C, the extraction time is 148 min, and the extraction yield of the essential oil is up to 38.65%. Through analysis of physical and chemical indexes of the essential oil, it is found that the color L* value is 41.10, the a* value is 16.17, the b* value is 21.43, the relative density is 0.924, the saponification value is 195.29 mgKOH/g, the refractive index is 1.473, the peroxide value is 0.14 g/100 g, the acid value is 2.31 mgKOH/g, and all the indexes meet the requirements of the national standard. The optimal technological parameters for embedding the pungent litse fruit essential oil microcapsule are as follows: the ratio of a composite wall material is 1:1 (g/g), the ratio of a core material to a wall material is 1:5 (g/g), the solid content is 15%, the content of an emulsifier is 3%, the ratio of an emulsifier is 1:4 (g/g), the emulsification temperature is 40-50 DEG C, and the embedding rate of the pungent litse fruit essential oil microcapsule prepared under the conditions can reach 84.68%. The water content, the solubility and the bulk density are 3.05%, 91.04% and 0.35 g/cm<3> respectively.