A preparing method of edible
magnesium chloride is disclosed. The method includes steps of A) preparing a first
mother liquor, B) subjecting the first
mother liquor to first
evaporation at 100-110 DGE C, and performing hot
filtration to obtain a filtrate that is adopted as a second
mother liquor, with the water
loss rate of the first mother liquor in the first
evaporation being 4.1-16.3%, and C) subjecting the second mother liquor to second
evaporation, cooling until the temperature is lower than 90 DEG C, and performing
solid liquid separation to obtain a
solid phase that is the edible
magnesium chloride, wherein the first mother liquor comprises Na<+>, K<+>, Mg<2+>, Cl<->, SO4<2-> and H2O, and the first mother liquor comprises 0.1-0.2% by
mass of the Na<+>, 0.05-0.1% by
mass of the K<+>, 8.4-9.5% by
mass of the Mg<2+>, 24.5-28% by mass of the Cl<-> and 0.05-0.1% by mass of the SO4<2->, with the balance being the H2O. The method is simple and avoids a problem that mother liquor entrainment exceeds standards due to one-time evaporation.