Abstract: A new type of ultrasonic/microwave equipment was designed and used innovatively. The ultrasonic, microwave and ultrasonic/microwave---three different methods of tenderizing spent laying hen were discussed. The results showed that the tenderizing effect of ultrasonic and microwave together was better than any single method. On the base of ultrasonic/microwave, spent laying hen was dealt with tenderizer. L9 (34) orthogonal experiment was carried out to investigate the tendering effect of ultrasonic/microwave and tenderizer on spent laying hen. The results showed that the increase order of different factors on the shearing force was supersonic/microwave time> papain>CaCl2>complex phosphate. The optimum combination was as follows: treated with ultrasonic/microwave for 10 min, the power of 400 W, ultrasonic /gap time 4s/4s, combined with 1.5% CaCl2, 1.0% complex phosphate, 450 U/g papain. Under this condition, the shearing force of spent laying hen meat was 2.09 kg/cm2. Result of variance analysis showed that the tenderizing effect was notable treated by ultrasonic/microwave and papain, but inapparent by complex phosphate. The taste of tenderized spent laying hen was better remarkably, and close to the chicken by sensory evaluation.