The invention discloses a method for preparing defatted marinated duck meat by virtue of ultrasonic-assisted pressure-transform tumbling. The method comprises the following steps: firstly defreezing frozen duck leg meat, and
pickling the duck leg meat with a
pickling solution containing tea leaves so as to remove reactive
oxygen free radicals, intercept the peroxidation process of lipid and increase the pleasant tea fragrance of the defatted marinated duck meat; then
processing the duck leg meat by virtue of adopting an ultrasonic-assisted pressure-transform tumbling method, wherein due to the effects of changeable pressure and ultrasonic
waves, damage to
myofibril structures and lysosomal membranes is promoted, so that the
shear force value decrease is more remarkable, more salt soluble
protein can be released, therefore more
moisture is reserved, the effect of tenderizing and
smoothing duck meat is achieved, and furthermore,
permeation of a
pickling solution is further promoted during a tumbling process; performing baking-based
defatting on the duck leg meat, wherein by virtue of reasonable
temperature control, while the
subcutaneous fat of the duck meat is reduced, the fat and
moisture in the duck meat can not be reduced, optimal taste of the duck meat can be kept, and the content of tea
polyphenol in the duck meat is not damaged.