Poached egg yolk canning process was carried in to study on the preservility, vacuumity, development of micro-organisms and function test. For poached egg yolk canning three different treatments were used: egg yolk only (T₁), egg yolk+ascorbic acid (T₂), egg yolk+AF-2(T₃). For each lots 90 polyvinyl butyl resine coated portable cans were used to can them. Treated eggs were filled with 8mm head space at 56-62℃ and canned immediately after 10 minutes air exhausting and cooled after the pasteurization at 56-62℃ for 10 minutes. Preservility of each lots was carried out individualy in 3 part trials; after 72 hours incubation at 37℃, 6 months and 12 months storage at room temperatures. For microbiological inspection with abnormal cans were carried in to physiological test of isolated strain from egg albumen can the results were as follows; 1. Abnormal cans (swell, flipper and springer etc.) were found in all lots average 8.8 percentage and in each treatment lot T₁=14.4, T₂=8.8 and T₃=3.3 percentage. 2. Vacuumity of average all treatment lots was in 20.1 cmHg and in order T₂=25.0, T₃ =18.0, T₁=16.7 cmHg for each lots. 3. Abnormal cans were found in to preservility incubation trial 22.0, 6 months trial 20.0, 12 months trial 17.6 cmHg. 4. The interior inspection with abnormal cans were found out sour and H₂S gas flavor. 5. In poached egg yolk canning, lot T₂ remained yellow viscous jelly. 6. Colonies of micro-organisms were developed at room temperature trial treatment T₁ lot and identified as proteus vulgaries, Escherichia freundii, cl. pectinovorum and clostridium tertium. 7. More study on low .temperature pasteurization and thermostabilization is felt necessary.