Abstract: Portulacao leracea L. is an important medicine-food-homology plant with a long history. It contains abundant vitamin,microelements and dietary fiber. Based on the detection results,the total dietary fiber,protein,ash in Portulacao leracea L. powder were 39.45% ±0.65%,21.70% ±0.14%,18.20% ±0.01%. Its capacities for water binding and oil binding were(6.01±0.48) g/g and(4.28±0.06) g/g respectively. Adding the Portulacao leracea L. powder into the pork emulsion sausage with the rate of 1%,3%,5% will decrease the cooking loss significantly(p<0.05) when compared with the control group. The hardness,flexibility,chewiness,cohesiveness of the sausage increased initially and then decreased gradually from the texture results. However,adding the powder did not lead to an obvious change on p H. In addition,an obvious decrease of light change(L*) and red color(a*) was observed while the yellow color change(b*) was not remarkable. The Portulacao leracea L.powder could be used as a potential high- edible fiber ingredient for the development of functional meat products.