Abstract: The samples from main links were analyzed in the production of Shaoyang flavor dried bean curd to discuss the change rule of physical and chemical indexes and microorganism indexes,aiming at determining the critical control points affecting product quality. The results indicated that 8 key links affect the physical and chemical indexes and microorganical indexes of flavor dried bean curd,which are raw material,immersion,separation,coagulating,roasting,bittern,flavoring and sterilization.

Key words: flavor dried bean curd, process control, physical and chemical index, microorganism index, key link