The present invention relates to a production method of smoked duck containing pear enzyme liquid, more specifically to a production method of smoked duck containing pear enzyme liquid in a seasoning material formed of a natural complex curing agent without sugar, vitamin C as an antioxidant, and celery powder as a coloring agent for offering useful components of the pear enzyme liquid with duck, and excellent antioxidation activity, palatability, functionality, yellow index, and lipid acidification prevention functions by storage periods. The production method of the smoked duck containing pear enzyme liquid comprises the following steps: a duck meat preparation step of washing duck with washing water after removing feather, neck, feet, and some of intestines an aging step of inserting curing liquid into the duck meat and aging and a smoking step of roasting the aged duck meat with heat and smoke. The production method of the smoked duck additionally comprises a pear enzyme liquid preparation step of fermenting pear and obtaining the pear enzyme liquid. The curing liquid is formed of the followings: the seasoning material containing the natural complex curing agent with maltodextrine instead of sugar, the vitamin C as the antioxidant, and the celery powder as the coloring agent and the pear enzyme liquid from the pear enzyme liquid preparation step.COPYRIGHT KIPO 2014[Reference numerals] (AA) Curing liquid(BB) Pear enzyme liquid(CC) Natural complex curing(DD) Vitamin C(EE) Celery powder(S10) Duck meat preparation step(S20) Pear enzyme liquid preparation step(S30) Aging step(S40) Smoking step본 발명은 배효소액이 함유된 오리훈제 제조 방법에 관한 것으로, 보다 상세하게는 오리육에 침투 및 숙성되는 염지액을 설탕이 배제된 천연복합염지제와, 산화방지제로서의 비타민C와, 발색제로서의 셀러리분말로 이루어진 양념재료에 배효소액을 혼합하여 조성함으로써 오리고기의 섭취와 동시에 배효소액이 갖고 있는 유용한 성분을 섭취할 수 있도록 하고, 항산화 활성이 우수하며, 저장기간에 따른 지질산패도, 황색도, 관능평가 및 기호도 등이 우수한 배효소액이 함유된 오리훈제 제조 방법에 관한 것이다.본 발명에 따른 배효소액이 함유된 오리훈제 제조 방법은, 털, 목, 발, 내장 일부를 제거한 오리를 세정수로 세척하는 오리육준비단계와 상기 오리육준비단계에서 준비된 오리육에 염지액을 침투시켜 숙성
