Kinetic analysis was carried out on the dynamic changes of ripening factors (color, shear force) and superheating factors (water activity, water content) during the heating process of fermented sour meat in 70~80 ℃water bath. The results showed that the changes of ripening factor (color, shear force) and superheating factor (water activity, water content) of fermented sour meat were all in accordance with the first-order kinetic equation, the Z value of brightness value was 63.751 ℃ and the E_a value was 4.016 kJ/mol; The Z value of redness change was 35.500 ℃, E_a value was 4.029 kJ/mol, and the Z value of yellowness change was 32.459 ℃, E_a value was 4.031 kJ/mol. Z value of shear force was 102.070 ℃, E_a value was 4.047 kJ/mol. The Z value of water activity was 55.118 ℃, the E_a value was 3.643 kJ/mol. The Z value of water content was -2.366 ℃, and the E_a value was 4.034 kJ/mol. The Z values of the color redness and yellowness of the ripening factors were less than the Z values of the water activity. The Z values of the brightness value and shear force of the ripening quality factor were greater than those of the water activity and water content during cooking of the overheated quality factor. The changes of the brightness value and shear force value were contrary to those of the optimized cooking conditions, indicating that the ripening and overheating factors of the fermented sour meat were optimized during the heating process The quality of fermented sour meat needs to be further optimized.