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The ultrahigh pressure technology was used to make yolk rapidly denaturalize and molded. It could effectively solve those problems such as material’s utilization lowing, the processing period’s long, and so on. Taking the fresh egg-yolk as raw material, it was molded by ultrahigh pressure in salt solution. The influence on salty egg-yolk’s quality by the immersion times, the pressures and presses times was researched separately. Orthogonal test was used to discuss the optimal technological conditions. The results of optimal processing technology were as follows: the yolk could be rapidly molded when it was immersed at room temperature for 4hour and kept under 400MPa pressure for 15minutes. The molding salty egg-yolks achieved the standard of salty egg-yolk which could be used in moon cake. The texture analysis results indicated: the texture index of ultrahigh salty egg-yolk was better than quickly salty egg-yolk. The mastication index had the best improvement. The coherency and adhesiveness had better improvement. Therefore, the salty egg-yolk could be molding by ultrahigh pressure technology. 