The invention discloses a preparation method of an olive sauce rich in carotenoids. The method comprises the following steps: adding a proper amount of drinking water into olive fruit residue for moistening after squeezing oil, introducing steam for
steaming, inoculating
aspergillus niger
bran koji, carrying out heat-preservation
fermentation at the temperature of 30-33 DEG C, adjusting
water content, carrying out heat-preservation
fermentation at the temperature of 45-55 DEG C, then inoculating a
rhodotorula bacteria seed solution, carrying out heat-preservation
fermentation at the temperature of 30-33 DEG C, then carrying out heat-preservation fermentation for 48-60 hours at the temperature of 26-29 DEG C, then ending fermentation, mixing thick broad-bean sauce,
olive oil, table salt, white granulated
sugar and red square fermented bean curd juice, and decocting to prepare the olive sauce. The olive fruit residue after squeezing oil is subjected to enzymolysis by
aspergillus niger, so that the content of
tannin is reduced;
starch and
protein are degraded into micromolecule materials; the fragrance of the olive sauce is improved; the
digestion and
absorption rate of
nutrition components is increased; through post fermentation of red
yeast after pre-fermentation, the carotenoids are generated; the
nutrition materials are increased; the thick broad-bean sauce, the
olive oil and the red square fermented bean curd juice are used for decocting, so that the olive sauce is strong in sauce
flavor and rich in taste.