Abstract: The mixture of compound enzyme and flavor enzyme was used to hydrolyze duck meat.Based on the result of orthogonalr test, the optimized reaction were as follows:the addition level of mixed enzyme was 0.9%, the temperature of reaction was 55℃, the ratio of liquid to meat was 4:1, pH value was 6.5, reaction time was 6h.Add other supplementary materials to the enzymatic liquid after concentration and the best formula of sauce by orthogonal test showed that:addition level of enzymatic hydrolysate was 40.0%, addition level of starch was 6.0%, addition level of sugar was 3.0%, addition level of salt was 1.5%, addition level of soy sauce was 1.0%, addition level of monosodium was 0.2%, addition level of carrageenan was 0.3%.