In order to optimize the thermal reaction recipe of the pork ribs soup flavoring much accurately, reduce subjective errors and improve the accuracy of the sensory evaluation,the sequential orthogonal optimization method was used, which was a method optimized by the part to the whole，to optimize the preparation process of the pork ribs soup flavoring. In order to optimize the thermal reaction recipe of the pork ribs soup flavoring much more accurately, on the basis of previous studies, the sequential orthogonal optimization method was summarized, which was a method optimized by the part to the whole. All thermal reaction materials were divided into three systems, including carbon, nitrogen and flavor system through the single-factor analysis and the different contributions in the thermal reaction. At last, the thermal reaction flavoring was figured out : the condition tempreture is 121～123 ℃, time 15 min and the pressure 0.11～0.12 Mpa. The optimal recipe of the flavoring was carbon system 6.00g (glucose 5.000g, D-xylose 1.000g), nitrogen system 41.770g 〔enzymatic hydrolysate of porcine bone 18.750g, pork enzymatic hydrolysate 18.750g, hydrolyzeed vegetable protein 1.350g, amino acids packet 2.920g (cysteine 0.730g, glutamic 0.730g, arginine 0.730g, proline 0.730g)〕, flavouring system 8.532g (Vitamin B1 0.270g, Disodium5’-ribonucleotide 0.162g, yeast extract 0.900 g, porcine bone oil 7.200g).