Abstract: The quality of cured pork was researched with compound curing agent of celery powder, bamboo-leaf-flavonoids (BLF) and tea polyphenols. Taking the mean value of fuzzy comprehensive sensory score and the content of nitrite residue as the main evaluation index, determined the optimal ratio of the compound agent through the orthogonal experiment of visual analysis, and the effect of cured pork was dicussed with the optimal compound curing agent. The result showed that the optimal mix parameters were celery powder 0.30% , tea polyphenols 400mg/kg and BLF 200mg/kg. After cured 30d, the residual nitrite of the optimal compound curing agent group was 2.87mg/kg, fuzzy sensory score was 5.72, which was belonged to gradeⅠ. The TBARS and TVBN of cured pork was 0.39nmol/mg prot and 10.05mg/100g respectively, which were significantly lower than the control group, indicating the compound curing agent could reduce the residual nitrite of cured meat, improve the quality of cured pork effectively.