Abstract:In order to solve the problems of hard taste and low texture during storage，ion pre-curing technology was applied to improve the quality and value of the products during storage. Water holding capacity，texture，chroma，pH value and sensory evaluation were used to evaluate the quality of marinated eggs after soaking and during storage，so as to screen out the ions that could improve the quality of marinated eggs during storage.The results showed that after 48 hours of ion pre-curing，the water-holding capacity of egg white precured with calcium chloride increased and the masticatory capacity decreased significantly during storage，calcium chloride could significantly improve the yolk，color，pH value and sensory characteristics of the preserved eggs during storage.Ion pre-curing can improve the texture and color retention of the halogenated protein.Calcium chloride is superior to other ions in water-holding capacity，chroma and sensory properties.Compared with the control group，calcium chloride group can significantly improve mastication，slow down the speed of pH decline，slow down the growth of bacteria. The study can effectively solve the problems of egg yolk not yellow and texture hardening during storage.