In this paper, the production technology of dried radish pickles as the research object, the production process of dried radish pickles is analyzed, and the comprehensive sensory evaluation standard of dried radish pickles is established. The relationship between the ratio of soy sauce and vinegar, the additive amount of salt and the additive amount of sugar with the quality of dried radish pickles is established by using fuzzy mathematical matrix analysis. Finally, three influencing factors are selected for orthogonal test verification. It is verified that when the best combination of A2B2C2 is used in the production process of dried radish pickles, the comprehensive evaluation score of the quality of dried radish pickles reaches 85.9 points, which has provided reference for the improvement of the production technology of dried radish pickles.