Abstract: The effect of quick freezing, slow freezing, and high-temperature sterilization on the nutritional ingredient and sensory quality of duck soup samples were investigated in this study. The scores of sensory evaluation, soluble solids content, crude protein content, amino nitrogen content, crude fat content, and TBARS values were measured. Results showed that the differences between the scores of sensory evaluation, soluble solids content and amino nitrogen content of quick freezing group samples and those of control group samples were not statistically significant ( p > 0.05) , whereas the concentrations of crude protein and crude fat of quick freezing group samples were significantly lower than those of control group samples ( p < 0.05) , and TBARS was significantly higher ( p < 0.05) . The concentrations of crude protein of the control group and quick freezing group were 2.92% and 2.56%, crude fat were 0.53% and 0.37%, TBARS were 0.57 and 0.74 mg/kg, respectively.However, the soluble solids content, crude protein content, and crude fat content of slow freezing and high-temperature sterilization group samples were lower than those of control group samples ( p < 0.05) , and TBARS values were higher ( p < 0.05) . Amino nitrogen content of high-temperature sterilization was significantly higher than those of control group samples. However, there was no significant difference between slow freezing group samples and control group samples. Being compared with slow freezing and high-temperature sterilization, quick freezing had significantly different higher sensory evaluation, soluble solids and crude protein.In summary, quick freezing could maintain nutritional ingredient and sensory quality of duck soup and maybe used as a new method for storage and preservation of soup.