In this experiment， pickled sauced meat and pork belly（control） were separately in vitro simulated gastrointestinal digested in order to compare the antioxidant properties of the enzymatic hydrolysates. Furthermore， the amino acid composition of the crude peptides extract from pickled sauced meat was analyzed. The results showed that DPPH free radical scavenging capacity and Fe2+ chelating capacity of crude peptides extract from pickled sauced meat at 5.0 mg/mL was 82.97%和 30.45%， respectively， highly significantly different from that of crude peptides extract from the pork belly. With the increase of mass concentration， reducing power of the crude peptides was significantly enhanced. And the crude peptides extract from pickled sauced meat showed certain ABTS＋· scavenging capacity， while FRAP value was about 3.44 times compared to that of pork belly. In addition， the amino acid composition of the crude peptides extract from pickled sauced meat was abundant， the essential amino acid content was 39.47%. The content of antioxidant amino acids was as high as 89.66%. Therefore， simulated gastrointestinal digestion can promote the release of bioactive peptides in pickled sauced meat， and showed higher antioxidant activity and nutritional value compared with that of pork belly.