PREPARATION METHOD OF VEGETABLE EXTRACT FERMENT SOLUTION AND VEGETABLE EXTRACT FERMENT SOLUTION PREPARED BY THE SAME

摘要

A vegetable extract fermentation liquid is provided to maintain meat own color and flavor by suppressing microorganism and inhibit fat oxidation. A method for manufacturing fermented vegetable extract comprises: a step of washing vegetables, squeezing and filtering juice, and heating and heat-sterilizing for 1-5 minutes; a step of mixing the vegetable juice with maltitol and dextrose and spray-drying to vegetables extracts; a step of mixing with drinking water, adding nitrate-reducing bateria, fermenting at 0~60°C for 0.1~24 hours, and cooling; and a step of mixing meat, vegetable extract fermentation liquid and sub material, charging, forming, and heating. The vegetables comprise carrot, salary, cabbage, lettuce, spinach, potato, radish, and sugar beet. The sub-material comprises salt, protein, sugar, and spice. The meat is one class selected among HAM, bacon and sausage.