Preparation method for sauced product flavor enhancing fermentation broth

The invention discloses a preparation method for a sauced product flavor enhancing fermentation broth. The method comprises the following steps: allowing Aspergillus oryzae and rhizopus thalli to undergo autolysis; adding a certain amount of salt into the obtained thallus autolysis liquid; and carrying out heat preservation and humidity preservation at a high temperature for a period of time so as to allow flavor substances to be fully dissolved out, thereby obtaining the flavor enhancing fermentation broth containing a great amount of flavor substances. The preparation method is simple to operate, has low cost and fully utilizes resources; the obtained flavor enhancing fermentation broth has high contents of flavor substances like polypeptide, amino acids, nucleic acids and glucosamine, contains no foreign materials, is safe and edible and is a good sauced product flavor enhancing fermentation broth.