The invention discloses a method for producing anti-oxidative Chinese flavor sausages by utilizing flavourzyme. The method comprises the steps of material selection, dicing, mincing, stirring, pickling, intestine filling, puncturing for exhausting gas, lacing, rinsing, baking, finished product collection and vacuum packaging, wherein the Chinese flavor sausages comprise 100 kilograms of meat, 1.5 to 2.5 kilograms of salt, 8 to 12 kilograms of white granulated sugar, 1 to 3 kilograms of daqu liquor, 8 to 15 kilograms of nitrite, 0 to 2 kilograms of water and 1 to 2 grams of flavourzyme; baking conditions are 45 to 55 DEG C, RH (relative humidity) of 80 to 90 percent and 3 hours, 45 to 55 DEG C, RH of 70 to 80 percent and 3 hours, and 45 to 55 DEG C, RH of 40 to 60 percent and 42 hours. According to the method for producing the anti-oxidative Chinese flavor sausages by utilizing the flavourzyme, 1 to 2 grams of flavourzyme is added into every 100 kilograms of meat in a sausage production process, so that the texture of the Chinese sausages is improved on the basis of not increasing a processing period, the fragrance and the taste of the Chinese sausages are enhanced, the anti-oxidative capability and nutrient absorption of the Chinese sausages are enhanced, and the product is suitable for the old and the young.