The aim of this study was to discuss the Influences of different sterilization processes on the sterilization effects as well as the texture and sensory quality of rice dumplings with vacuum composite film packaging. Sterilization effects of high pressure steam, pasteurization, microwave and ultra-high pressure processing with different parameters were compared. Then the changes in moisture, soluble protein content and texture, sensory quality of samples after preponderant sterilization processes were analyzed. Restricted by the bulging bag phenomenon, the sterilization effect of microwave was limited, and it was not suitable for sealed-packed food. High-pressure steam for 120 ℃ , 15 min could provide the best sterilization result. The ultra-high pressure process at 500 MPa/6 min had the least impact on the moisture and soluble protein content. The texture quality showed different changes after different processes. Pasteurization (90 ℃/60 min) had better sensory quality than the others. In conclusion, high-pressure steam was the most effective sterilization process in this study, while the ultra-high pressure and pasteurization could achieve better quality and little taste difference, respectively.