Almond-apricot is a chief economic tree with almonds as the leading product.A large number of almond-apricot pulp was abandoned due to higher crude fiber,rough and poor texture.To take advantage of apricot fruit resources and reduce wastes,the cellulose-decomposing strain of Aspergillus niger and Aspergillus oryzae were used as starters to produce paste with almond-apricot pulp and soy as main raw materials.The results showed that the apricot fruit was nutritious and could be used for sauce production.The better sauce could be produced by low-salt and solid-state fermentation at 65℃ when 40% soybean and 60% almond-apricot pulp were added,400g biomass was inoculate and sauce moisture was 65%.The sauce almond-apricot tastes unique and is inexpensive with good tasty and bright color.