In this study， no-added nitrite cured meat was prepared by using Lactobacillus fermentum RC4， Lactobacillus plantarum B6 as starter， red yeast red， beet red， nisin， vitamin E and various flavoring substances instead of nitrite. The sensory score， nitrite content， volatile flavor of the 3 kinds of meat （no-added nitrite cured meat， only salt-added cured meat， salt and nitrite-added cured meat） were measured. The electronic nose was used to detect the differences in volatile flavor components of 3 kinds of cured meat and odor activity value （OAV） analysis was used to evaluate the contribution of each compound to the overall flavor of cured meat. The results shows that no-added-nitrite cured meat has the highest overall acceptability； the nitrite content is 0.64 mg/kg， which is significantly lower than other groups； the spices and contents of volatile flavor components are the highest in the 3 groups cured meat， and the key volatile components include D-limonene and nonanal， （E，E）-2，4-decadienal， 1-octene-3-ol， anethole. The 3 groups of cured meat can be well distinguished from the overall smell by electronic nose. The bottleneck technology that adding nitrite for preparing cured meat was broken through by developing a no-added nitrite cured meat processing technology by using multi-ingredients to substitute for nitrite in this work， the quality and flavor of cured meat were improved as well， which provided a new idea for transforming and upgrading for traditional cured meat products.