Abstract: The objective of the present study was to perform experimental and theoretical analyses of the process of braised pork with a view to determine the optimal values of blanch time,stewed temperature and stewed time. Fuzzy mathematic evaluation model was introduced to optimize the process of braised pork. As four key factors:flavor,taste,odour and color,were on weight analysis based on sensory evaluation,and the integrated assessment system was established. At the same time,the texture profile analysis(TPA) was performed for the assessment of hardness,cohesiveness,chewiness,springiness and resilience. The results showed that the quality weight collection of braised pork was K=(flavor 0.32,taste 0.35,odor 0.20,color 0.13),and the optimum conditions were as follows:blanch time 3min,stewed time 2.5h and stewed temperature 100℃. As regards TPA attributes,the springiness,hardness and chewiness were key factors to the sensory evaluation of braised pork.