The invention discloses a preparation method of an edible film for meat preservation. The preparation method comprises the following steps: S1, weighing raw materials in parts by weight; S2, adding 1-1.2 parts of chitosan, 1.15-1.6 parts of soy isolate protein and 0.3-0.6 part of glycerol into 20-30 parts of an acetic acid solution, and performing ultrasonic dispersion to prepare a mixed suspension; S3, dropwise adding 15-25 parts of a dialdehyde carboxymethyl cellulose solution into the mixed suspension, and carrying out a stirring reaction at 30 DEG C for 2-6 h to obtain a cross-linking solution; S4, heating the cross-linking solution to 35-38 DEG C, adding 0.02-0.03 part of propolis powder, 0.3-0.5 part of epsilon-polylysine and 0.01-0.02 part of lysozyme, stirring and immobilizing for0.5-1 hour, then adding 0.2-0.4 part of artemisia desertorum gum, and stirring for dispersing to obtain a film forming solution; and S5, casting to form a film, carrying out vacuum drying at 40 DEG Cfor 24 hours, and uncovering the film. The dialdehyde carboxymethyl cellulose is used as a cross-linking agent, so that the compactness of the edible film is improved; epsilon-polylysine, lysozyme andthe like are further immobilized and enriched in a film structure, so loss and dispersion of active ingredients are avoided, and the shelf life and the storage time are remarkably prolonged.