Abstract: In order to provide basic data for the pyrolytic technology of food residue, the study on the food residue pyrolysis in a fixed bed reactor, and the influence of the final pyrolysis temperature, different kinds of food residue and catalysts on the product distribution as weel as the bio-oil composition and characterization was focused. The results show that the optimal temperature of rice and pork pyrolysis for bio-oil producing is 410℃, while that of cabbages is 450℃. The bio-oil yield of rice, cabbages and pork are 45.02%, 25.60% and 71.26%, respectively. The analyses by GR3500-SR1 digital oxygen bomb calorimeter indicate that the high heating value (HHV) of bio-oil of rice and cabbages are 18.30MJ/kg and 17.49MJ/kg, respectively, whereas the HHV of pork pyrolytic oil is 36.57MJ/kg. Compared with the MCM-41 catalyst doped with other metals, Co-MCM-41 catalyst has a particularly evident effect on the food residue pyrolysis. The bio-oil yield is improved from 41.99% to 66.30%. GC-MS was used for studying the components of the pyrolytic oil. The percent of the oxygenated compounds of bio-oil reduces obviously, but the percent of alkane and olefin increases, which results in the HHV of bio-oil to increase from 30.30MJ/kg to 32.74MJ/kg. The regenerated Co-MCM-41 catalyst is characterized by Micromeritics TriStar 3000 physical adsorption analyzer, showing that the pore volume, pore size and specific surface area have little change and the catalyst is still kept activated.