Abstract: In order to shorten the production period of preserved egg, enzymatic hydrolysis combined with medium temperature treatment was used to pickling preserved egg. To cut down the pickling process（thinning, solidification, color conversion and maturity period） to achieve rapid pickling preserved eggs, protease was used to hydrolyze the eggshell membrane to improve permeability, and appropriately increased pickling temperature was used to accelerate the penetration of pickling liquid into eggs. Through the comprehensive evaluation of egg white index, yolk hardening rate and sensory score, the optimal technology conditions combination determined were as followes. Enzymolysis: papain（800 U/mg） hydrolysate 0.4%, hydrolysis temperature 48 ℃, enzymolysis time 6 h. Pickling: duck eggs were marinated in 4.5% alkali solution（food grade sodium hydroxide） for 20 h at44 ℃, and then pickled for another 10 days at room temperature, finally preserved for another 20 h at 44 ℃.On the premise of ensuring the quality, the production cycle could be shortened to about 1/3 of the traditional pickling process, thus the industrial production efficiency will be greatly improved.