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.