Method for quickly preserving eggs preserved in rice wine under reduced pressure

The invention relates to a method for quickly preserving eggs preserved in rice wine under a reduced pressure. The method is characterized in that: when raw eggs (duck eggs or hen eggs) are preserved in a preserving agent, the internal vacuum degree of a preserving container is kept between 0.05 MPa below zero and 0.1 MPa below zero. A method for keeping vacuum comprises the following steps of: (1) decompressing and vacuumizing the raw eggs, namely decompressing and vacuumizing the preserving container for accommodating the raw eggs for 2 to 5 minutes until the internal vacuum degree of the preserving container is between 0.05 MPa below zero and 0.1 MPa below zero; (2) sucking prepared preserving liquid; and (3) decompressing and vacuumizing once again, namely decompressing and vacuumizing the preserving container for 10 to 25 minutes until the internal vacuum degree of the preserving container is between 0.05 MPa below zero and 0.1 MPa below zero. During preservation of eggs preserved in rice wine, the preserving container is decompressed and vacuumized, the raw eggs are soaked under a vacuum condition, the permeation pressure of preserving liquid is raised under the vacuum condition, and a negative pressure can be quickly and uniformly transferred to each part of the entire preserving container without being limited by the shapes and sizes of the raw eggs, so that liquid permeation speed of the raw egg is increased, the preserving time of the raw eggs is shortened to 8 weeks, and the production period of eggs preserved in rice wine is shortened greatly.