Abstract: To solve the problems of "alkali injury" and "rotten head" in preserved eggs without heavy metals, and improve the quality of preserved eggs without heavy metals, eggs were used as raw materials to pickle preserved eggs with bland material law, three kinds of nonmetal curing agent, glucose, tannin and gluconolactone, were added in the process of preserved egg pickling.The best additive amount was selected by single factor experiment, and then compounded. With egg white hardness, free alkalinity, color and egg yolk hardening rate as indexes, combined with the sensory evaluation and eggshell microstructure of preserved 20 day preserved eggs, the effects of each compound group on the quality of preserved eggs were investigated. The results showed that the alkali injury degree of preserved eggs was improved by adding 0.7% glucose, 0.5% tannin and 0.7% gluconolactone. The 0.7% gluconolactone group had the best improvement effect. The optimal compound group was 0.7% glucose+0.7% gluconate-δ-lactone.After 20 days of curing, the hardening rate of eggshell yolk was 86.69%, the hardness value of egg white was 183.584 g, the free alkalinity of egg white was 240.371 mg/100 g, and the color was dark reddish brown. The sensory quality of preserved egg was the best, without "alkali injury" and "rotten head".