The invention discloses a bean chili
flavor soy sauce and a preparation process thereof. The preparation process comprises the following steps: 1) mixing raw materials: mixing evenly cooked defatted soybeans, fried wheat, fried
broad beans, and fresh peppers in a certain proportion; 2) , Koji making: After mixing the raw materials evenly, add
Aspergillus oryzae and
Monascus into three stages for koji making. In the early stage of koji making, the temperature is controlled at 28-30°C, and in the middle stage of koji making, the temperature is controlled at 32-35°C ℃, in the
late stage of koji making, the temperature is controlled at 25-28 ℃, and after 46-48 hours, it is cultivated into koji; 3), making mash: mix the prepared koji with
salt water, and transport it to a high-salt dilute
fermentation tank Carry out
fermentation; 4), ferment: when fermenting 20-25 days, after heating up to 30-32 ℃, add
Saccharomyces ruckeri, wait to ferment to the 60th day, add Torulopsis globosa, add spicy unstrained spirits on the 70th day, total
fermentation time 90 ‑After 120 days, the Douban Chili Flavored Soy Sauce was obtained. The soy sauce prepared by the invention not only endows the
watercress with unique
flavor, but also does not lack the fragrance of soy sauce and has a spicy taste.