Abstract: With leisure dried tofu as the main raw material, and the effect of marinating temperature, marinating time and vacuum degree on sensory score of leisure dried tofu were identified through the single factor experiments. Based on these experiments, according to the Box-Behnken design method, this paper introduced response surface methodology to establish the nonlinear second order polynomial regress equation and numerical model for the technology optimization of vacuum pulse marinating by sensory scores, and confirmed the marinating temperature, marinating time and vacuum degree. Combined the analysis of the pulse frequency, the best pulse frequency was obrained. The results showed that the marinating temperature was 80℃, the marinating time was 80 min, the vacuum degree was 0.03 MPa and the pulse frequency was 3 times. The sensory score of optimized verification test up to (89.80±1.33). Compared with traditional marinating, vacuum pulse marinating shortened marinating time, improved production efficiency, retained food flavor, reduced risk of microbial infection and improved product safety greatly.