Fermented nori sauce and preparation method thereof

The invention relates to a fermented nori sauce and a preparation method thereof. The preparation method comprises the steps of weighing bean pulp, fried wheat and nori with ratio of (4-5):(4-5):(0.8-1.3) respectively; moistening the bean pulp with water for 30 minutes, mixing the nori and the fried wheat and moistening the mixture for 30 minutes, cooking the bean pulp at 121 DEG C for 20 minutes and taking out, braising the nori and the fried wheat in a pressure cooker at 100 DEG C for 10 minutes and mixing with the bean pulp, cooling to be at 35 DEG C, inoculating 3% of Aspergillus oryzae mold starter, mixing uniformly to prepare koji, collecting koji after 42 hours, adding salt water with 20 Baume for fermentation, wherein the mass ratio of the salt water to koji is 2.5:1, and adding Saccharomyces rouxii for fermentation for six mouths to obtain the fermented nori sauce. The fermented nori sauce has good quality, distinctive ester flavor and high contents of Ca, Mg, Fe and Vc and dark color, and belongs to a mineral fortified sauce; furthermore, as the nori contains porphyran, the nori sauce has high viscosity and can increase thick sense of dishes during cooking.