Abstract: Pulsed pressure method to process salted eggs can shorten the processing periods and improve the quality of salted eggs. The processing method is as follows,put the eggs in the vessel which keep salt solution and pulse inner pressure of the vessel,which was achieved by charging and loading gas by control of connecting and disconnecting of electric valve.The mechanism for shortening the processing periods of salting eggs is that the salt in solution infiltrates into the eggs quickly during the high inner vessel pressure， while the gas and water in the eggs exude out the eggs quickly when the pressure is lower in the eggs than out the eggs during the low inner vessel pressure.Usually it takes 2-3 days for processing salted eggs with eligible quality if this method is applied.This method can improve quality of salted eggs,and increase efficiency about 10 times, The results showed that， among the individual variables， salt solution concentration and inner vessel pressure had the most obvious effect on the NaCl content of the salted eggs, followed by the time distribution of high pressure and low pressure.