Abstract: Inthe presentstudy,the effects ofp roteinenzyme kinds,curing time,te mperature onflavor andfree amino acid content of dry goose were studie dand the amount of sodiumnitrate,so diumnitrite,sodiumascorbate,lactic acid,curing time oncolor of dry goose were also investigated by orthogonal test method.Results showedthat the fla vor,free amino acid content andcolor of dry goose were significantly affected by the above factors.The o ptimumflavor,free amino acid content and color were obt ained when the kinds of protein enzym e,content of sodiumnitrate,sodium nitrite,sodiumascorbate,lactic a cid,luring time and temperature were of the protein enzyme of M.Pusillus plus Pen.Duponti plus Papain,in 250mg /k g,100mg /kg,200mg /kg and 200mg /kg r espectively for 6h at19℃.

Key words: Dry goose , Color developing , Flavor , Freeaminoacid content