Abstract:The processing technology of flavor gin preserved eggs was studied by the methods of modern food sensory evaluation and texture analysis.The best technique condition with eggs as main material was determined by the single factor and response surface optimization experiment，precooked 15 min after 85 ℃ water，cooled shell，salt added 0.9 %，sugar added 3 %，juniper added 4 %，cooked under the condition of 100 ℃ for 60 minutes.In the process，the chromatic aberration of L*value was 49.5，a*value was 15.0，b*value was 40.0，sensory score was 86.1，the texture characteristic of hardness was 12.3 N，elasticity was 4.66 N，chewiness was 5.43 N，the physical and chemical indicators of water was 67.9%，fat was 10.27%，ash content was 1.25%，protein was 11.87%，which provide the theoretical basis for the industrial production of flavor preserved eggs.