In order to optimize and improve the technology parameter of the duck breast string leisure food, using ozone water control the initial number of bacteria before the sterilization of duck breast string to achieve lower heat sterilization intensity or use the purpose of irradiation sterilization. The results showed that the optimal parameters for bacterial reduction when thawing by immersing in ozone water were: thawing temperature of 10 ℃, ratio between meat and solution of 14︰100(m︰V), ozone water concentration of 7.7 mg/L and thawing duration of about 40 min. Compared with the controls, the total number of colonies in the duck breast meat was reduced from 2.7 ×10⁵ CFU/g to 1.1 ×10³ CFU/g, the number of coliform group reduced from 1 500 MPN/100 g to 90 MPN/100 g, and the value of color difference increased by 1.07. The results indicated that optimal parameters for bacterial reduction when treated by ozone water solution were: introducing ozone to the salting solution to a concentration of 0.6 mg/L, and treat for 14 min at 10 ℃. Compared with the control, the total number of colonies in salting solution was reduced from 2.3 ×10⁵ CFU/g to 0.6 ×10² CFU/g. Salting solution and duck breast strings were poured into a tumbler for forward and reverse tumbling after treated with ozone , and then they were put into a 4 ℃ cold storage for 16 hours. Compared with the control, the total number of colonies in duck breast strings using salting solution treated by ozone was reduced from 8.2 ×10³ CFU/g to 1.4 ×10³ CFU/g. The shorter heat sterilization time or using irradiation sterilization products were beneficial to retain the taste, flavor, organize, color.