PURPOSE: Curing liquid for duck meat and a preparation method thereof are provided. The curing liquid increases the content of unsaturated fatty acid in duck meat, removes a meaty smell from duck meat, and makes the taste and texture of duck meat soft. CONSTITUTION: The method for preparing the curing liquid for duck meat comprises the steps of: adding 0.13g to 0.15g of Glycyrrizae Radix, 0.13g to 0.15g of cinnamon, 0.13g to 0.15g of Eugenia caryophyllata THUNB. and 0.13g to 0.15g of Illicium verum into 1000 ml of water; heating the mixture at 100 deg. C for 16 to 25 minutes and cooling it; and adding 0.988% of nitrate, 0.106% of phosphate, 0.8% of milk protein, 0.0135% of cochineal natural pigment, 0.060% of red grape wine, 0.038% of garlic spice, 0.029% of onion spice and 0.157% of egg protein into the cooled mixture solution, and stirring them.
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