Abstract: Chili sauce was taken as the research object,with the binary quadric orthogonal regression method as the design experiment,and the sense organs assess as the test indices.Taking AHP as the analyzing means,the optimum conditions of chili sauce data were studied with respect to xanthan gum and sugar content,the ratio capsicum of to tomato and heat treating time. Through the AHP and quadric orthogonal regression experiment,the processing craft of chili sauce include:ratio of capsicum to tomato 1:4,heating-up temperature 100℃,heating time 5min,sugar content 11.78%,xanthan gum content 0.73%,CaCl2 content 1%,monosodium glutamate content 0.01%,vinegar content 0.06% and water content 14.3%.

Key words: AHP(analytic hierarchy process), quadric orthogonal regression experiment, chili sauce, critical craft