The invention discloses a method for making soybean paste and belongs to the technical field of
brewing production. According to the method, flour is fully roasted to achieve a gelatinization effect to ensure that the quality of
starter propagation in the earlier stage is improved and all indexes of
fermentation in the later stage meet the requirements; the specific sauce
flavor and ester
flavor of the soybean paste are increased to ensure that the soybean paste is very fragrant, soft and mellow in taste; all the indexes of the soybean paste are up to the national standards; in the meantime, the bag expanding phenomenon due to the secondary
fermentation is prevented. The method for making the soybean paste comprises the steps of
raw material preparation, mixing, inoculating,
starter propagation, mash preparation,
fermentation, paste mixing, after
ripening and sterilization. A flour
roasting method comprises the following steps of starting a furnace fire, heating by using
charcoal fire, starting a flour
roasting pot to rotate, pouring flour into the pot when the
coke is red and the temperature in the pot is up to 150 DEG C, starting a stirrer in the pot at the same time, closing a
fire damper board when the surface of the flour presents slight yellow after 30-40 minutes of
roasting, continuing rotating the flour roasting pot for 5-10 minutes, judging whether the flour can be taken out of the pot or not through
moisture test, hand feel and senses, and screening, thus completing the flour roasting. The making method disclosed by the invention is used for producing the soybean paste.