The invention discloses a novel method of fermentation type meat essence which has excellent flavor and nutrition and health care. The preparation method is characterized by comprising the step of: sifting zymocyte from the conventional fermented sausage, wherein the zymocyte has the functions of improving food taste, prolonging food shelf life, accelerating formation of food color and inhibiting pathogenic bacteria, sausage fermented by using the zymocyte is relatively soft and mellow. According to the health philosophy of 'taste and food homology', curing agents added in the process of producing raw material sausage come from natural foods. In order to highlight the essence characteristic fragrance of the fermented sausage, the fermented sausage is subjected to enzymolysis, enzymatic hydrolysate is analyzed by using a GC-O-MS (Gas Chromatography-Olfactometry-Mass Spectrometry) device, the special volatile substances in the fermented sausage, detected by combination of a retention index, a mass spectrometry and the GC-O-MS device are confirmed as key flavor active compounds, the compounds with relatively high FD are mixed according to proportions to prepare essences. And finally the fermented sausage essence in authentic flavor can be obtained by mixing strengthening essential oil and thermal reaction meat flavoring.