Abstract: In this study, used the prefabricated diced chicken as raw material, selected lactate streptococcus (Nisin), tea polyphenol,sodium lactate and natamycin as preservative, composite preservative formulations optimization. The prefabricated diced chicken was added to four different concentrations of preservatives and treated with sterile water as a control group.After being mixed,put it at 4℃.Through the total number of colony,the total volatile base nitrogen(TVB-N),the single factor test results of four kinds of preservatives were evaluated respectively.On this basis,we used four factors and three levels orthogonal experiment to analyze the quality of prefabricated diced chicken, then screened out the optimum ratio of compound preservative.The results showed that the optimum proportion of composite preservative was Nisin 0.05%,sodium lactate 4.00%, tea polyphenol 0.02% and natamycin 0.01%,pretreated with composite preservative,and preserved at 4℃,The shelf life of which could reach 15 days.The total number of colony,TVB-N and sensory scores on the 15th day were(5.71±0.23) lgCFU/g, (17.78±0.58) mg/100 g and(23.59±0.28) points,that was significantly different from the control group(p<0.05).Show that the composite preservative could significantly extend the shelf life of prefabricated diced chicken.