The invention discloses a low-salt
liquid state fermented soy sauce production process, comprising the following main processes: preparing koji in a koji-maker
machine; mixing the wheat which is fried and smashed with koji, inoculating the mixture in
soybean meal and
bran which are cooked; preparing finished koji in a koji making disc
machine; mixing the finished koji with brine, sending the mixture in a fermenting vat for
fermentation; preparing the finished soy sauce through soaking, pouring oil, filtrating, mixing, sterilizing and filling to obtain the finished soy sauce. The soy sauce is characterized in that materials containing
zygosaccharomyces Rouxii 2.180 accounting for 1.5-2.5% of the total weight of materials and torulopsis candida 2.202 accounting for 1.5-2.5% of the total weight of materials are added during the
medium term of the
fermentation process and the raw materials--
soybean meal and
bran are cooked by high temperature short-time continuous
cooking process. Compared with the prior art, the
raw material digestion rate can reach 88-90%, the
protein utilization rate can reach 83%, the activity of
neutral protease of the finished koji can reach 2000mu / g, the enzymesystem is complete, the defects such as long period of high-salt
liquid state fermentation (180 days), burnt flavour and heavy
bitter taste of low-salt
solid state fermentation and the like are overcame and the produced soy sauce is characterized by strong soysauce-like
aroma,
alcohol-like
aroma and ester-like
aroma and the like.