Citrus flavored fish steaming sauce

The invention discloses citrus flavored fish steaming sauce and belongs to the technical field of food fermentation engineering. A process of taking soybeans, flour and bran, as well as citrus peels and fructus perillae as starter-making materials and carrying out synergistic starter making by aspergillus oryzae 3.042 and aspergillus niger 3.350 is adopted; saccharomyces rouxii is added at the fermentation metaphase of sauce mash; torulopsis bombicola is added at the anaphase. The aspergillus niger has relatively high cellulase, lipase and pectase activity and can form enzyme system complementation with the aspergillus oryzae 3.042. The activity of cellulase, lipase and pectase obtained at a starter-making phase is relatively high and the citrus peels and the fructus perillae can be decomposed through utilizing such enzymes, so that the releasing of various types of active substances in the citrus peels and the fructus perillae is promoted. At the fermentation metaphase and anaphase, the two types of salt-res