The traditional sauce rabbits were processed by imitating natural air drying and hot air drying, and the sauce rabbit products were compared to study the effects of different drying methods on the physical and chemical properties, microbes and flavor characteristics. The results indicated that the imitating natural air drying products had significantly higher types and numbers of microorganisms, especially yeast and micrococcus which were 4.25 lgCFU/g and 3.82 lgCFU/g, respectively. There was little difference between the two groups on water content and water activity, and the pH and TBA values of imitating natural automatic cold air-drying products were significantly lower. Seventy-nine main volatile flavor substances were detected in the imitating natural air drying group, which was 22 higher than the hot air-drying group. Except for alcohols, the content of various flavor substances was higher than the hot air-drying group. The sensory scores of the imitated natural air drying group were also higher than those of the hot air-drying group in terms of taste, color, fragrance, and tissue state. The imitating natural automatic cold air-drying process could inhibit the oxidation of the products to a certain extent and enhance the flavor and safety of the products.
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