Abstract: The effects of pickling temperature, time and concentration of salt solution on maturation of salted eggs were investigated. Results show that the salt content and yolk index increase obviously with the increase of pickling temperature, time and concentration of salt solution, the salt content of egg-white is obviously higher than that of the yolk, and the salt content distribution is graded from inner to out layer of salted egg, the salt content of out layer of yolk is obviously higher than that of inner layer. The regression equation of pickling conditions on the salt content in egg-white, yolk and yolk index were established, which preferably expresses the effects of pickling temperature, time and concentration of salt solution on maturation of salted eggs.