Abstract: Capsicum oleoresin (CO) is a natural food additive extracted and concentrated from chili peppers, with good antibacterial, antioxidant and free radical scavenging ability. In this study, the thermal processing of beef patties was optimized by orthogonal experiments based on sensory scores, and the changes in the content of carbonyl, sulfhydryl, and malondialdehyde were determined for baked, fried, and preconditioned beef patties during the storage period, in order to explore the anti-oxidation effect of chili oleoresin on beef protein. The results show that the best processing technology of roast beef patty is 190 ℃, 12 min, and the CO content of 0.2 g/kg, the processing technology of fried beef patty is 150 ℃, 1.5 min, and the CO content is 0.2 g/kg.Under 3 different processing conditions, compared with the control group, the inhibition rates of CO on protein carbonyl group are 39.3%, 25.4% and 12.0%, and the protection rates of protein sulfhydryl group are 4.4%, 3.0% and 40.5%, and the inhibition rates of malondialdehyde are 6.9%, 18.7% and 36.1%, respectively. The results show that capsicum oleoresin had a certain anti-oxidation effect, which provided a certain reference for the application of capsicum oleoresin and Capsicum in meat products processing.