Ultrasonic　pretreatment　technology　was　used　to　improve　the　efficiency　of　the　salting　process　of　duck　eggs.　Ultrasound　can　be　able　to　reduce　the　viscosity　of　egg　white　as　well　as　increasing　the　speed　of　salt　penetration.　The　maturity　of　salted　duck　egg　was　affected　by　the　salt　concentration,　curing　temperature　and　time.　A　dynamic　model　was　presented　to　describe　the　effects　of　curing　conditions　on　the　maturation　of　salted　eggs.　The　change　of　salt　content　in　egg　yolk　followed　a　first-order　chemical　reaction,　while　the　egg　white　modeled　a　linear　regression　equation.　It　was　found　that　the　theoretical　estimates　obtained　from　the　dynamic　model　are　consistent　with　the　experimental　results.　The　model　was　proved　to　reflect　dynamic　characteristics　of　salt　diffusion　and　mass　transfer　in　the　pickling　solution　and　duck　eggs.　Through　the　study　of　the　dynamic　model,　this　experiment　revealed　the　changes　of　egg＇s　salt　content　in　pickling　process　under　different　conditions.