Abstract: In order to reduce the cholesterol in fermented beef sausage, a saturated D-optimal design method was introduced in optimization of processing technology. The degradation rate of cholesterol and sensory score were taken as targets, the mathematical models of objective functions were built by regressive analysis. The optimum technological parameters were the ratio of beer Saccharomycete to Lactobacillus plantarum 1︰2, the quantity of inoculation 0.9%, the fermentation temperature 28℃, and the fermentation time 24 h. Under the conditions mentioned above, the cholesterol in fermented beef sausage reduced by 34.98%.