Abstract: A kind of compound beef sauce with strong regional characteristics was developed with Chong-zuo shank meat, Jiang-zhou Sauerkraut and Tian-deng chili pepper as the main raw material. The basic composition was cooking wine 3%, soybean paste 11%, vegetable oil 30%, ginger 3%, mashed garlic 8%, sugar 1%, salt 0.5%, white sesame 4%. The effect about diced steak, sauerkraut, chili pepper and peanut on sensory quality of compound ground beef were studied by single factor analysis, while the taste, fragrance, color and form were as sensory evaluation factors. Orthogonal design and fuzzy mathematical comprehensive evaluation were applied together to obtain better compound ground beef with Jiang-zhou sauerkraut.The best key technological formula was 22% beef, 7% sauerkraut, 9% chili pepper, 5% peanut. Under these combination, the comprehensive sensory quality of compound ground beef with Jiangzhou sauerkraut was the best, with the sensory scores of 98. The product was bright red, full, delicate taste, strong sauce flavor and long aftertaste. The results of this paper would provide reference and theoretical basis for the deep processing and developing of local characteristics in Chong-zuo.