The invention belongs to the technical field of food
fermentation, and discloses highly fresh soy sauce and a production method thereof. The production method comprises the following steps: taking soybeans, flattening the soybeans, moistening the soybeans with water for the first time, adding vital
gluten, mixing, kneading and forming, moistening the soybeans with water for the second time, cooking, cooling, inoculating, making koji to obtain finished koji, mixing the finished koji, compound
enzyme and a
saline solution, and fermenting to obtain the high-freshness soy sauce after the
fermentation is finished, the compound
enzyme comprises salt-tolerant
protease and
glutaminase. According to the production method disclosed by the invention, the salt-tolerant
protease, the
glutaminase and the vital
gluten are used, so that the obtained high-freshness soy sauce has a typical Cantonese high-
salinity liquid-state soy sauce
flavor, meanwhile, compared with a common Cantonese soy sauce, the obtained high-freshness soy sauce has the characteristics of being outstanding in delicate
flavor and fresh and sweet in taste, and the high-freshness soy sauce obtained by the production method does not need to be added with
monosodium glutamate in a later period; the fresh-taste additive such as
nucleotide realizes the characteristic of prominent fresh taste, and can realize
label cleaning.