To investigate the flavor formulation and its influence factors during processing of sour meat. Method:The changing of taste quality was analyzed by single factor,orthogonal experiment and sensory analysis. Result:the best combination of total sugar and the free amino acid was A2B1C2. the component was salt 4.5%,rice flour 8% and fermented 60 days at 15℃.the best fermentation experiment showed that total soluble sugar and sodium chloride content increased slightly,free fatty acid,non-protein nitrogen and total acid content gradually increased from 0.15%,1.24%,0.11% at the beginning to 0.67%,2.68%,0.95% at the end of the fermentation. After fermented 60 days,lean meat will turn to dark red,the fat from light yellow turns creamy white. Surface flour layer was disappeared and the surface was very moisture,the white pasta appeared as well. The special sour odor was obvious and raw meat smell disappeared. Conclusion:The best combination for sour meat was to adding table salt 4.5% and the rice flour 8%,fermented for 60d under 15℃. Primary causes of the flavor formulation was the degradation of Fat and protein and constant increasing of total sugar and non-protein nitrogen.