Method for preparing and applying fish gravy quickly-brewed sauce

The invention relates to a method for preparing and applying fish gravy quickly-brewed sauce, which comprises the following steps: mincing fresh fish or fish leftovers; uniformly mixing the minced fish, bean pulp and bran to be used as a ferment raw material; and adding aspergillus oryzae to carry out solid aerobic fermentation to prepare fish gravy quickly-brewed sauce. The fresh fish or the fish leftovers are used as raw materials, after the raw materials are cut into blocks and minced, the fish gravy quickly-brewed sauce, water and salt are added to be fermented at 45 DEG C-50 DEG C for 10 days to 15 days; and fermented fish gravy fermentation liquor is filtered and sterilized to obtain a fish gravy finished product. The sauce has the characteristics that the enzyme activation of protease is high and an enzyme system is more suitable for the enzymolysis of the fish. Compared with the prior soy sauce added quickly-brewed fish gravy, the sauce quickly-brewed fish gravy has the characteristics of shorter production period, lower production cost and better flavor of fish gravy produced by ferment.