Abstract: Optimal main ingredients and cure liquid formulation have been determined through orthogonal design.The experimentresults suggested: the product had optimum sense quality score when added 10% starch、30% water and 3% egg albumen.Theproduct still had good sense quality when the quantity of starch has been increased 15%.The optimal cure liquid formula was3%NaCl、0.2% sodium phosphate、550mg/kg ascorbic acid and 1%white surge.

Key words: Yak meat, minced ham, formula