In order to explore the effect of low-salt salted salted egg yolk on its quality， the effects of salted egg white concentration， salting time and temperature， and the ratio of auxiliary materials on the salt content of salted egg white， salted egg yolk， heart permeability， sanding， chromaticity and sensory score were investigated by single factor experiment， and then the quality of salted egg yolk was preliminarily evaluated by orthogonal test. The optimal quality control points of salted egg yolk were obtained by range and variance analysis， that is， the mass fraction of salted egg yolk was 12%， the salting time was 6 weeks， and the salting temperature was 24 ℃， and the sensory score of salted egg yolk was 86.31， the sandiness was 0.82， the redness value was 16.01， and the comprehensive score was 0.81. The salt content of salted egg white was 4.45%， which was 38.11% lower than the sodium chloride content of 7.19% in the traditional saturated brine immersion method.