Abstract:In order to find out the pre-fermentation strains of egg curd and fermentation conditions and the soup formula of the post-fermentation ，the orthogonal test method was used to optimize the pre-fermentation bacteria，carbon source and addition amount，and the addition amount of potassium dihydrogen phosphate.The results showed that the number of spores of Rhizopus oryzae was 6.12×107piece/mL in fermented egg cube and the score of morphological evaluation was 19.0 when mass fraction 8%fructose and 0.1%potassium dihydrogen phosphate mixed with whole liquid egg were made into egg cube.Hongfang egg curd soup was the best among the three kinds of soups.The fermented egg cube were fermented for 8 weeks in this soup，the test result of egg curd was that total acid content 0.525 g/100 g and amino acid nitrogen content 0.357 g/100 g，sensory evaluation was 86.9 points.Through the evaluation of the quality of post-fermentation egg curd，it was found that prefermentation bacteria mainly affected the taste，hardness and elasticity of egg curd，while the post-fermentation soup mainly affected its physical and chemical indexes，color，aroma and taste.