Abstract: Through improving the traditional processing technology of salty duck egg and the preserved egg, a way of increasing the flavor of duck egg and reducing its processing time is got. Furthermore, the change of egg weight, salt content, time of drying, water content and pH value is investigated. The results indicates: the additives in the pickle are optimally composed of 20% of salt, 4% of sodium hydroxide ,and the optimal pickled time is 4d; the best dehydrated processing method is on the temperature of 80 ℃ for 1 h; the processing time reduces from 25 to 30 days compared to that of traditional preserved egg. The product has the pleasant luster and the mix flavor of preserved egg, salty egg and hard boiled egg.

Key words: flavor egg, pickling, process technology