Abstract: In order to speed up the pickling rate of salted eggs and shorten the cycle of salting,this experiment explored the changes of salt content,moisture content,egg yolk yield and egg white viscosity index of salted eggs during salting process,and explored the effect of ultrasonic technology on pickling salted eggs. The effects of ultrasonic treatment times,ultrasonic time,ultrasonic power,and ultrasonic frequency on the ultrasonic-assisted salting of preserved eggs were investigated by ultrasonic single-factor experiments. After that,the L₉(3⁴)orthogonal experiment was used to optimize the process of intermittent ultrasonic assisted salted preserved eggs. The optimum intermittent ultrasonic assisted pickling process was obtained from egg white,salt content of egg yolk,and yield rate of egg yolk:ultrasonic treatment 3 times,ultrasonic time 30 min,ultrasonic power 350 W,ultrasonic frequency 20 kHz,this process was relatively traditional in the production process,the salt content of egg white was 6.37%,the salt content of egg yolk was 1.58%,and the oil yield of egg yolk was 57.53%. In ensuring the quality of salted eggs and other qualities,compared with the traditional process,the pickling time was shortened by 15~20 d,and the protein was tender,the salted egg was yellow and the sand was out of the oil,and the egg yolk had the advantages of black circles on the periphery.