The work aims to explore the effect of different packaging materials combined with microwave sterilization on the thin sheets of wet bean curd (TWB), and provide a new preservation scheme for TWB. TWB was put into OPP/PE and PET/PE/CPP bags respectively, sealed and sterilized by microwave, and then the indexes during storage were determined.After microwave treatment, the surface temperature of OPP/PE was 8 ℃ higher than that of PET/PE/CPP, and the total number of bacterial colonies was 0.66 lg(CFU/g) lower, indicating that microwave was easier to penetrate the OPP/PE material, and could more effectively delay the decline of oxygen content in the headspace and the rise of carbon dioxide caused by microbial activities in TWB during long-term storage and delay the decline of pH value, water content, tensile strength and the rise of TVB-N content, thus inhibiting the destruction of tissue structure and slowing down the rate of lipid rancidity. It could also reduce the change of color difference and maintain a higher sensory evaluation score. Microwave treatment can effectively extend the preservation period and make OPP/PE and PET/PE/CPP material groups extend for about 15 and 12 days respectively and has significant effects on the quality of TWB packaged with different materials. Packaging materials with high microwave penetrability have higher microwave action intensity, more obvious sterilization effect and better preservation effect.