The present invention relates to a meat product phosphorus-free water-retaining agent and a use method thereof. The phosphate-free water-retaining agent comprises 3-5 parts of dicarbonate, 20-30 parts of glycerin, 10-20 parts of monosaccharide and/or sugar alcohol thereof, 5-10 parts of edible gums, 5-10 parts of soybean phospholipids and water as the rest. The use method of the phosphate-free water-retaining agent is as follows: firstly conducting forward direction salt penetration to pickle the meat into dried meat and then soaking the dried meat in the phosphate-free water-retaining agent to conduct reverse direction penetration. The use method of the phosphate-free water-retaining agent enables the enhanced penetration capacity of the water locking substances in the phosphate-free water-retaining agent, and improves the water locking effects of the phosphate-free water-retaining agent within the meat cells.