Peach pulp was selected as the food matrix， in which carrageenan and erythritol was added to prepared the carrageenan-erythritol-peach pulp composite gel. Pulsed ultrasound pretreatment (28 kHz， 40 kHz and 28 kHz + 40 kHz) was utilized to improve the physio-chemical properties of the compound gel， and then post-hot air drying was applied to obtain the recombinant preserved peaches. Results showed that with the increase in pulsed ultrasonic frequency， the elastic modulus (G') and loss modulus (G") of the compound gel were significantly decreased to 707.00 Pa and 177.00 Pa， respectively. Meanwhile. Pulsed ultrasound pretreatment significantly improved the homogeneity of the particles of the composite gel. Especially， the most significant decreases in D50 and D[4，3] were both obtained in the dual-frequency (28 kHz + 40 kHz) treatment group， with the decreases of 8.77% and 6.40%， respectively. Compared with the control group， T22 in the dual-frequency treatment group was significantly left shifted (about 29.38%)， which indicated the increased association of the immobilized water owning to the strong cavitation and turbulence effects. Additionally， the electrical properties of compound gel was significantly improved by the pulsed ultrasound pretreatment. Compared with the control group， the conductivity and phase angle of the dual-frequency treatment group increased by 6.38% and 15.25%， respectively， while the impedance was decreased by 38.02%. The dense microstructure was found in the dual-frequency treatment group without obvious erythritol adhered the surface of pores. For preparing the recombinant preserved peaches， the continuous heat from post-hot air-drying changes the moisture status and distribution， meanwhile， the immobilized water was the dominant water in recombinant preserved peaches. The pronounced left-shift to (382.77±0.77) ms in T22 was observed with the increase in pulsed ultrasonic frequency. Texture analysis illustrated the significant decline in chewiness (3.73±0.83) N and gumminess (7.47±1.85) N in the samples with dual-frequency pulsed ultrasonic pretreatment in compared with the control group， which was associated with the homogeneous， dense and flat microstructure. This study might provide theoretical basis for producing and control the quality of recombinant preserved fruits within fruit pulps as the main matrices.