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作为我国的一种由传统技法演变而来的工艺，腌制是人们接触较为密切的事物处理办法之一，而皮蛋是一种具有独特中国风味的美食，其在腌制过程中可能会因其中添加了含铅类的物质而损害身体健康，因而随着科学技术的不断发展，现已逐渐发展无铅皮蛋的腌制工艺。基于此背景，研究优化无铅鸡蛋皮蛋腌制工艺的办法，分别探究多个单因素对于成品质量的影响，以期为此工艺的发展提供可借鉴的材料。“,”As a kind of craft evolved from traditional techniques in our country, pickling is one of the methods of dealing withrnthings that people are in close contact with, while preserved eggs are a kind of food with a unique Chinese flavor. Due to the additionrnof lead-containing substances, the health will be damaged. Therefore, with the continuous development of science and technology, thernpickling process of lead-free preserved eggs has been gradually developed. Based on this background, this article will study the methodrnof optimizing the marinating process of lead-free preserved eggs, and explore the influence of multiple single factors on the quality ofrnfinished products, in order to provide reference materials for the development of this process.