The invention provides a method for
brewing a soy sauce through puffing soybeans. The method comprises the steps of pretreating raw materials: performing dust removal and
impurity removal on soybeans,cleaning the soybeans after dust removal and
impurity removal, crushing the cleaned soybeans to obtain bean granules, performing dust removal and
impurity removal on
bran, and cleaning the
bran afterdust removal and impurity removal; puffing the raw materials: puffing the bean granules and the
bran; preparing
mother culture: weighing the puffed bran, flour and water, uniformly mixing the weighedbran with the weighed flour and the weighed water in the
mass ratio of the weighed bran to the weighed flour to the weighed water being 4 to 1 to 4, performing sterilization, performing
inoculation with
aspergillus oryzae spores, and performing culturing until the
mother culture is mature; preparing finished culture: weighing the puffed bean granules, the flour, the puffed bran and
distilled water, uniformly mixing the weighed puffed bean granules with the weighed flour, the weighed puffed bran and the weighed
distilled water in the
mass ratio of the weighed puffed bean granules to the weighed flour, to the weighed puffed bran to the weighed
distilled water being 20 to 16 to 1 to 16, performing sterilization, performing scattering, performing
inoculation with mature
mother culture havingthe same
mass, and performing culturing until materials are covered with peak green spores so that finished culture is obtained; and preparing undecanted
wine and performing
fermentation: uniformly mixing the finished culture with
salt water in the volume ratio of the finished culture to the
salt water being 1 to 1.7, performing loading into a
jar, and performing
fermentation. Compared with a traditional technology, the method for
brewing a soy sauce through puffing soybeans provided by the invention has the advantages that the time for
brewing the soy sauce is shortened, the utilization rateof
protein and the
yield rate of the soy sauce can be increased, and the soy sauce is outstanding in palatable taste and unique in
flavor and has scorch
aroma compared with finished products in the prior art.