Abstract:To develop a nutritionally balanced novel sausage with good color，aroma，and taste，this study used chicken breast as the main raw material，supplemented with Chuzhou chrysanthemum powder，Auricularia cornea，corn starch and other ingredients. Low-fat chicken sausages incorporated with Auricularia cornea and Chuzhou chrysanthemum were prepared via marination，mixing，and stuffing. Using hardness，springiness，chewiness and sensory score as evaluation indices，single-factor experiments combined with orthogonal and response surface tests were carried out to optimize the formulation and cooking process.The results showed that the optimal formulation was as follows：the mass ratio of Auricularia cornea powder to Chuzhou chrysanthemum powder was 9∶1，with a total addition level of 2%，soy protein addition of 6%，and corn starch addition of 4%. The optimal cooking conditions were steaming at 85 ℃ for 12 min followed by baking for 12 min. The low-fat chicken sausage prepared under these conditions obtained a sensory score of 82.4，with a bright color，compact texture and distinctive flavor.