Abstract: In this paper, chicken breast meat was tenderized by ultrasonic wave with different concentration of papain, different treatment time and different treatment temperature, and the effect of different treatment conditions on the shear force of chicken breast meat was analyzed. Taking the shear force as the response value, ultrasonic power, ultrasonic time and the concentration of papain as the influencing factors, the process of tenderized chicken breast treated by ultrasound combined with papain was optimized. The optimization results showed that the optimal technological parameters of ultrasonic combined with papain tenderizing chicken breast were as follows: The concentration of papain was 200 U/g, the ultrasonic power was 425 W for 30 min, and the measured shear force was 1537.14 g, which was 41.45% lower than that of untreated chicken breast, and 22.48% and 19.02% lower than that of chicken breast treated with papain and ultrasound . This study provides technical support for improving the tenderness of chicken.