Abstract:This paper，with fresh eggs as raw material and using vacuum pulse-decompressed water curing method，explored the influence of curing liquid ratio and curing time on the quality of salted eggs.In view of the black circle in salted eggs，antioxidant tea polyphenol and metal chelating agent sodium gluconate were separately used as anti-black circle agent to study the feasibility and effect of inhibiting black circle in salted eggs under vacuum pulse-decompressed water curing method.It was found in 42℃ curing environment，eggs put in a salinity of 24% spiced salted liquid for 5 d，followed by a salinity of 16% of spiced salted environment for 2 d，had the shorted curing time of 7 d，which greatly shortened the curing time.The oil yield of salted egg yolk was（64.73±1.98）%，and the salt contents of egg white and egg yolk were（4.05±0.06）% and（1.36±0.02）%，respectively.The flavor substances contained alcohol，hydrocarbons，ketone，acid and esters.And the product was salted egg with low salt flavor.The experimental results showed that the combined curing agent（1% tea polyphenols+4% sodium gluconate）had a better effect on preventing black circle than the single curing agent，and had a better performance in texture analysis and sensory evaluation.