This paper aims to study the influence and its mechanism of curing temperature on the gel characteristics and provide a theoretical basis for the lead-free pickling technology of preserved eggs. Based on the lead-free pickling process of preserved eggs, the changes of sensory properties, free alkalinity, texture and chemical bond of protein retention structure during the formation of preserved egg gel were analyzed. The results showed that when the temperature of marinating is above 30 ℃, preserved egg gel is formed quickly but the gel is not stable. In the later period, preserved eggs are prone to rotten head and soup, while the 15-25 ℃ group is the opposite. The temperature of 25 ℃ and above can increase the free alkalinity of egg white rapidly and maintain it at 3.03 g/kg in the later stage, which is significantly higher than 2.20 g/kg at 15 ℃ and 20 ℃; In terms of gel strength, the elasticity, hardness and cohesion of preserved eggs at 15 ℃ and 20 ℃ All are higher than the test group above 25 ℃; the total sulfhydryl content of protein in 15 ℃ groups is the lowest, while the content of ionic bond and disulfide bond is the highest. In summary, when the pickling temperature was 15 ℃, the content of total sulfhydryl groups in preserved eggs was relatively the smallest, and the content of converted disulfide bonds was relatively highest, which could promote the formation of chemical bonds such as ionic bonds and disulfide bonds, making the gel strength of preserved eggs better. Hydrogen bonds and hydrophobic interactions are hardly affected by temperature or lye, hence there is less influence on the gel structure of preserved eggs cured at different temperatures.