Among the Chinese, we can note sausages made of meat, which are resistant to storage; sausages from lean meat with strong seasonings; salted, hard and air-dried beer sausages; sweet Sichuan flavored sausages and spicy Cantonese flavored sausages. Disadvantages of such sausage production technologies include a long drying time, a high dependence on temperature and humidity, which affect the quality and taste of the product; the production productivity of this product is not high enough. Therefore, the goal of this scientific work was to find and implement an effective assessment of the quality characteristics of Chinese sausages. When creating a mathematical model, the hypothesis was put forward that the defining parameters of products create corresponding quality spaces, the interaction of which forms the properties of products. Evaluation of these characteristics was carried out separately during the application of dimensionless values, which can be obtained by their correlation with normative or recommended characteristics. The coefficient of compliance with the specified quality interval and the coefficient of compliance with the limit normative values, which implement the generally regulated quality criteria for this product, were chosen as the evaluation criteria of the studied Chinese sausages. Based on the results of modeling, it was found that vegetable sausage has an unsatisfactory rating for the content of polyunsaturated fatty acids and its total share in the total mass of fatty acids. At the same time, samples of regular, Canton and beer pork sausages show a positive change in the dynamics of the evaluation criteria used.