Production method for rapidly fermenting flavor-enhanced thick broad-bean sauce

The invention discloses a production method for rapidly fermenting flavor-enhanced thick broad-bean sauce, comprising the following steps of: (1) removing shells of broad beans and removing impurities; (2) adding water to immerse the broad beans; (3) inoculating the immersed broad beans; (4) carrying out starter propagation; (5) adding saline water; (6) fermenting; and (7) enhancing the flavor of a broad bean product. Compared with the prior art, with the adoption of the production method for rapidly fermenting the flavor-enhanced thick broad-bean sauce, the fermenting period of the broad beans can be shortened to one month; and an ester-producing and flavor-enhancing yeast is added so that the production period can be shortened, the aroma is improved, and the flavor-enhanced thick broad-bean sauce is close to a naturally-fermented product.