Low-sodium high-freshness fermented organic soy sauce and preparation method thereof

Abstract

The invention relates to the field of seasonings, in particular to a low-sodium high-freshness fermented organic soy sauce and a preparation method thereof, and aims to solve the problems that the existing low-sodium organic soy sauce is insufficient in delicate flavor and does not meet the requirement of organic foods on no artificially synthesized additives. The low-sodium high-freshness fermented organic soy sauce adopts organic raw materials, contains rich organic components, is more balanced in nutrition, does not contain any chemical synthesis additive, is low in sodium content of the final product through pure biological fermentation and physical processes, is suitable for being eaten by people needing to control the intake of sodium salt, and is suitable for being eaten by people who need to control the intake of sodium salt. The flavor enhancing powder is added into the soy sauce, so that the delicate flavor of the soy sauce can be improved, the flavor enhancing powder is prepared from the mushrooms and the chicken, the mushrooms and the chicken form a'delicate flavor triangular synergistic effect 'with glutamic acid of the soy sauce, and the product has the delicate flavor generated by fermentation of the soy sauce, the mellow base flavor of the mushrooms and the roundness, freshness and fragrance of the chicken and is rich in layers, so that the soy sauce has unique delicious taste; the taste preference of consumers is met.

Description

Technical Field

[0001] This invention relates to the field of condiments, specifically to a low-sodium, high-umami fermented organic soy sauce and its preparation method. Background Technology

[0002] Soy sauce, as a traditional fermented condiment, faces a core challenge in addressing the contradiction between its high sodium content and the inevitable reduction in umami flavor from low sodium intake. Traditional soy sauce is high in sodium, and long-term consumption can easily lead to hypertension and cardiovascular diseases. On the other hand, most existing low-sodium soy sauces achieve this by simply reducing the amount of salt used. Since salt is a "taste enhancer" for umami substances, the perception of umami flavor from glutamic acid and flavor nucleotides is significantly reduced in a low-salt environment, which can easily lead to insufficient umami flavor. Furthermore, some low-sodium soy sauces contain added chemical flavor enhancers (such as disodium inosinate and monosodium glutamate), which does not meet the requirement of organic food being "free of artificial synthetic additives."

[0003] To address the aforementioned technical shortcomings, a solution is proposed. Summary of the Invention

[0004] In order to overcome the above-mentioned technical problems, the purpose of this invention is to provide a low-sodium, high-umami fermented organic soy sauce and its preparation method, which solves the problem that existing low-sodium organic soy sauces are not umami enough and do not meet the requirement of "no artificial synthetic additives" for organic food.

[0005] The objective of this invention can be achieved through the following technical solutions: In a first aspect, this application provides a method for preparing low-sodium, high-umami fermented organic soy sauce, comprising the following steps: Step 1: Soak organic soybeans in water for 10-12 hours, then mix them with organic wheat and steam them at 120-130℃ for 10-20 minutes. After that, add 3.042g of soy sauce koji and cultivate it at 30℃ and 95% relative humidity for 45-55 hours to obtain soy sauce koji. Step 2: Mix the soy sauce starter and brine evenly, then ferment at 29℃ for 30 days and at 33℃ for 60 days. After that, add the flavor enhancer powder and mix evenly. Then vacuum filter the mixture and sterilize the filtrate at 120-130℃ for 15-30 seconds. Then age it at 12℃ for 30 days to obtain low-sodium, high-flavor fermented organic soy sauce. The flavor enhancer powder is a mixture of mushroom flavor enhancer powder and chicken flavor enhancer powder in a mass ratio of 3:0.8-1.6.

[0006] In a preferred embodiment of the present invention, the mass ratio of organic soybeans to organic wheat is 50-60:15-25.

[0007] In a preferred embodiment of the present invention, the amount of soy sauce koji 3.042 added is 0.1-0.3% of the total mass of organic soybeans and organic wheat.

[0008] In a preferred embodiment of the present invention, the mass ratio of the soy sauce starter to the brine is 1:2.2; and the mass fraction of the brine is 11%.

[0009] In a preferred embodiment of the present invention, the amount of flavor enhancer added is 0.3-1.5% of the total mass of soy sauce koji and brine.

[0010] In a preferred embodiment of the present invention, the mushroom flavor enhancer powder is prepared by the following steps: Step a1: Crush the mushrooms and pass them through an 80-100 mesh sieve. Then soak them in clean water for 2-3 hours. After that, sonicate them for 20-30 minutes at a temperature of 40-50℃ and an ultrasonic power of 400-450W. Then heat them to boiling and boil for 30-60 minutes. After that, cool them to room temperature, centrifuge them, and take the supernatant to obtain the mushroom stock solution. Step a2: Filter the mushroom stock solution using a 1000Da ultrafiltration membrane, freeze-dry the filtrate, and obtain mushroom flavor enhancer powder.

[0011] In a preferred embodiment of the present invention, the ratio of mushrooms to water in step a1 is 1kg:15-20L; the mushrooms are a mixture of dried shiitake mushrooms, dried matsutake mushrooms and dried tea tree mushrooms in a mass ratio of 5:0.5-2.5:3-4.

[0012] In a preferred embodiment of the present invention, the chicken flavor enhancer powder is prepared by the following steps: Step b1: Remove the skin, bones and fat from the Sanhuang chicken to obtain chicken meat. Mince the chicken meat and add it to water. Then, stir and mix it for 20-30 minutes at a temperature of 40-50℃ and a stirring speed of 8000-10000r / min. After that, heat it to a boil and cook for 30-60 minutes. After that, cool it to room temperature, centrifuge it, and take the supernatant to obtain the chicken meat stock liquid. Step b2: Filter the chicken stock solution using a 1000Da ultrafiltration membrane, freeze-dry the filtrate, and obtain chicken flavor enhancer powder.

[0013] In a preferred embodiment of the present invention, the ratio of chicken meat to water in step b1 is 1kg:15-20L.

[0014] Secondly, this application provides a low-sodium, high-freshness fermented organic soy sauce, which is prepared using the preparation method of low-sodium, high-freshness fermented organic soy sauce as described in the first aspect.

[0015] Compared with the prior art, the beneficial effects of the present invention are: This invention discloses a low-sodium, high-umami fermented organic soy sauce and its preparation method. The process involves soaking organic soybeans in water, mixing them with organic wheat, steaming the mixture, adding soy sauce koji and culturing it to obtain soy sauce koji. The soy sauce koji is then mixed evenly with brine and fermented. Umami enhancer powder is added and mixed evenly, followed by vacuum filtration. The filtrate is then sterilized and aged to obtain the low-sodium, high-umami fermented organic soy sauce. This low-sodium, high-umami fermented organic soy sauce uses organic raw materials, contains abundant organic components, and has a more balanced nutritional profile. It does not contain any chemically synthesized additives. Through pure biological fermentation and physical processes, the final product has a low sodium content, making it suitable for people who need to control their sodium intake. Adding umami enhancer powder enhances the umami flavor of the soy sauce. The umami enhancer powder is made from mushrooms and chicken, which, together with the soy sauce's own glutamic acid, form a "umami triangle synergistic effect." The product combines the umami flavor produced by the fermentation of the soy sauce itself, the rich base flavor of the mushrooms, and the rounded, savory aroma of the chicken, creating a rich and layered flavor that gives the soy sauce a unique and delicious taste, satisfying consumer taste preferences. Detailed Implementation

[0016] To enable those skilled in the art to better understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] Example 1: This embodiment describes a method for preparing low-sodium, high-umami fermented organic soy sauce, including the following steps: Step S1: Crush 1 kg of mushrooms, pass them through an 80-mesh sieve, then soak them in 15 L of water for 2 hours. After that, sonicate them at 40°C and 400 W for 20 minutes, then heat them to boiling and boil for 30 minutes. After that, cool them to room temperature, centrifuge them, and take the supernatant to obtain the mushroom stock solution. The mushrooms are a mixture of dried shiitake mushrooms, dried matsutake mushrooms, and dried tea tree mushrooms in a mass ratio of 5:0.5:3. Step S2: Filter the mushroom stock solution using a 1000Da ultrafiltration membrane, freeze-dry the filtrate, and obtain mushroom flavor enhancer powder; Step S3: Remove the skin, bones and fat from the Sanhuang chicken to obtain chicken meat. Mince 1 kg of chicken meat and add it to 15 L of water. Then stir and mix for 20 min at a temperature of 40℃ and a stirring speed of 8000 r / min. After that, heat to boiling and cook for 30 min. After that, cool to room temperature, centrifuge, and take the supernatant to obtain chicken meat stock. Step S4: Filter the chicken stock solution through a 1000Da ultrafiltration membrane, freeze-dry the filtrate to obtain chicken flavor enhancer powder; Step S5: Soak organic soybeans in water for 10 hours, then mix with organic wheat and steam at 120℃ for 10 minutes. Next, add soy sauce koji starter 3.042 and cultivate at 30℃ and 95% relative humidity for 45 hours to obtain soy sauce koji. The mass ratio of organic soybeans to organic wheat is 50:15; the amount of soy sauce koji starter 3.042 added is 0.1% of the total mass of organic soybeans and organic wheat. Step S6: Mix the soy sauce koji and brine evenly, then ferment at 29℃ for 30 days and 33℃ for 60 days. After that, add the flavor enhancer powder and mix evenly. Then, vacuum filter the mixture and sterilize the filtrate at 120℃ for 15 seconds. Then, age the filtrate at 12℃ for 30 days to obtain low-sodium, high-flavor fermented organic soy sauce. The mass ratio of the soy sauce koji to the brine is 1:2.2. The mass fraction of the brine is 11%. The amount of flavor enhancer powder added is 0.3% of the total mass of the soy sauce koji and brine. The flavor enhancer powder is a mixture of mushroom flavor enhancer powder and chicken flavor enhancer powder in a mass ratio of 3:0.8.

[0018] Example 2: This embodiment describes a method for preparing low-sodium, high-umami fermented organic soy sauce, including the following steps: Step S1: Crush 1 kg of mushrooms, pass them through a 90-mesh sieve, and then soak them in 18 L of clean water for 2.5 h. After that, sonicate them at 45 °C and 425 W for 25 min, then heat them to boiling and boil for 45 min. After that, cool them to room temperature, centrifuge them, and take the supernatant to obtain the mushroom stock solution. The mushrooms are a mixture of dried shiitake mushrooms, dried matsutake mushrooms, and dried tea tree mushrooms in a mass ratio of 5:1.5:3.5. Step S2: Filter the mushroom stock solution using a 1000Da ultrafiltration membrane, freeze-dry the filtrate, and obtain mushroom flavor enhancer powder; Step S3: Remove the skin, bones and fat from the Sanhuang chicken to obtain chicken meat. Mince 1 kg of chicken meat and add it to 18 L of water. Then stir and mix for 25 min at a temperature of 45℃ and a stirring speed of 9000 r / min. Then heat to boiling and cook for 45 min. Then cool to room temperature, then centrifuge and take the supernatant to obtain chicken meat stock. Step S4: Filter the chicken stock solution through a 1000Da ultrafiltration membrane, freeze-dry the filtrate to obtain chicken flavor enhancer powder; Step S5: Soak organic soybeans in water for 11 hours, then mix with organic wheat and steam at 125℃ for 15 minutes. Next, add soy sauce koji starter 3.042 and cultivate at 30℃ and 95% relative humidity for 50 hours to obtain soy sauce koji. The mass ratio of organic soybeans to organic wheat is 55:20; the amount of soy sauce koji starter 3.042 added is 0.2% of the total mass of organic soybeans and organic wheat. Step S6: Mix the soy sauce koji and brine evenly, then ferment at 29℃ for 30 days and 33℃ for 60 days. After that, add the flavor enhancer powder and mix evenly. Then, vacuum filter the mixture and sterilize the filtrate at 125℃ for 20 seconds. Then, age the filtrate at 12℃ for 30 days to obtain low-sodium, high-flavor fermented organic soy sauce. The mass ratio of the soy sauce koji to the brine is 1:2.2. The mass fraction of the brine is 11%. The amount of flavor enhancer powder added is 0.9% of the total mass of the soy sauce koji and brine. The flavor enhancer powder is a mixture of mushroom flavor enhancer powder and chicken flavor enhancer powder in a mass ratio of 3:1.2.

[0019] Example 3: This embodiment describes a method for preparing low-sodium, high-umami fermented organic soy sauce, including the following steps: Step S1: Crush 1 kg of mushrooms, pass them through a 100-mesh sieve, then soak them in 20 L of water for 3 hours. After that, sonicate them at 50°C and 450 W for 30 minutes, then heat them to boiling and boil for 60 minutes. After that, cool them to room temperature, centrifuge them, and take the supernatant to obtain the mushroom stock solution. The mushrooms are a mixture of dried shiitake mushrooms, dried matsutake mushrooms, and dried tea tree mushrooms in a mass ratio of 5:2.5:4. Step S2: Filter the mushroom stock solution using a 1000Da ultrafiltration membrane, freeze-dry the filtrate, and obtain mushroom flavor enhancer powder; Step S3: Remove the skin, bones and fat from the Sanhuang chicken to obtain chicken meat. Mince 1 kg of chicken meat and add it to 20 L of water. Then stir and mix for 30 min at a temperature of 50℃ and a stirring speed of 10000 r / min. Then heat to boiling and cook for 60 min. Then cool to room temperature, then centrifuge and take the supernatant to obtain chicken meat stock. Step S4: Filter the chicken stock solution through a 1000Da ultrafiltration membrane, freeze-dry the filtrate to obtain chicken flavor enhancer powder; Step S5: Soak organic soybeans in water for 12 hours, then mix with organic wheat and steam at 130℃ for 20 minutes. Next, add soy sauce koji starter 3.042 and cultivate at 30℃ and 95% relative humidity for 55 hours to obtain soy sauce koji. The mass ratio of organic soybeans to organic wheat is 60:25; the amount of soy sauce koji starter 3.042 added is 0.3% of the total mass of organic soybeans and organic wheat. Step S6: Mix the soy sauce koji and brine evenly, then ferment at 29℃ for 30 days and 33℃ for 60 days. After that, add the flavor enhancer powder and mix evenly. Then, vacuum filter the mixture and sterilize the filtrate at 130℃ for 30 seconds. Then, age the filtrate at 12℃ for 30 days to obtain low-sodium, high-flavor fermented organic soy sauce. The mass ratio of the soy sauce koji to the brine is 1:2.2. The mass fraction of the brine is 11%. The amount of flavor enhancer powder added is 1.5% of the total mass of the soy sauce koji and brine. The flavor enhancer powder is a mixture of mushroom flavor enhancer powder and chicken flavor enhancer powder in a mass ratio of 3:1.6.

[0020] Comparative Example 1: This comparative example illustrates a method for preparing a low-sodium, high-umami fermented organic soy sauce, comprising the following steps: Step S1: Soak organic soybeans in water for 12 hours, then mix with organic wheat and steam at 130℃ for 20 minutes. Next, add soy sauce koji starter 3.042 and cultivate at 30℃ and 95% relative humidity for 55 hours to obtain soy sauce koji. The mass ratio of organic soybeans to organic wheat is 60:25; the amount of soy sauce koji starter 3.042 added is 0.3% of the total mass of organic soybeans and organic wheat. Step S2: Mix the soy sauce koji and brine evenly, then ferment at 29℃ for 30 days and 33℃ for 60 days. After that, vacuum filter the mixture, sterilize the filtrate at 130℃ for 30 seconds, and then age it at 12℃ for 30 days to obtain low-sodium, high-umami fermented organic soy sauce. The mass ratio of the soy sauce koji to the brine is 1:2.2, and the mass fraction of the brine is 11%.

[0021] Comparative Example 2: This comparative example illustrates a method for preparing a low-sodium, high-umami fermented organic soy sauce, comprising the following steps: Step S1: Crush 1 kg of mushrooms, pass them through a 100-mesh sieve, then soak them in 20 L of water for 3 hours. After that, sonicate them at 50°C and 450 W for 30 minutes. Then, heat them to boiling and boil them for 60 minutes. After that, cool them to room temperature, centrifuge them, and take the supernatant to obtain the mushroom stock solution. The mushrooms are dried shiitake mushrooms. Step S2: Filter the mushroom stock solution using a 1000Da ultrafiltration membrane, freeze-dry the filtrate, and obtain mushroom flavor enhancer powder; Step S3: Soak organic soybeans in water for 12 hours, then mix with organic wheat and steam at 130℃ for 20 minutes. Next, add soy sauce koji starter 3.042 and cultivate at 30℃ and 95% relative humidity for 55 hours to obtain soy sauce koji. The mass ratio of organic soybeans to organic wheat is 60:25; the amount of soy sauce koji starter 3.042 added is 0.3% of the total mass of organic soybeans and organic wheat. Step S4: Mix the soy sauce koji and brine evenly, then ferment at 29℃ for 30 days and 33℃ for 60 days. After that, add the flavor enhancer powder and mix evenly. Then, vacuum filter the mixture and sterilize the filtrate at 130℃ for 30 seconds. Then, age the filtrate at 12℃ for 30 days to obtain low-sodium, high-flavor fermented organic soy sauce. The mass ratio of the soy sauce koji to the brine is 1:2.2. The mass fraction of the brine is 11%. The amount of flavor enhancer powder added is 1.5% of the total mass of the soy sauce koji and brine. The flavor enhancer powder is mushroom flavor enhancer powder.

[0022] Comparative Example 3: This comparative example illustrates a method for preparing a low-sodium, high-umami fermented organic soy sauce, comprising the following steps: Step S1: Crush 1 kg of mushrooms, pass them through a 100-mesh sieve, then soak them in 20 L of water for 3 hours. After that, sonicate them at 50°C and 450 W for 30 minutes, then heat them to boiling and boil for 60 minutes. After that, cool them to room temperature, centrifuge them, and take the supernatant to obtain the mushroom stock solution. The mushrooms are a mixture of dried shiitake mushrooms, dried matsutake mushrooms, and dried tea tree mushrooms in a mass ratio of 5:2.5:4. Step S2: Filter the mushroom stock solution using a 1000Da ultrafiltration membrane, freeze-dry the filtrate, and obtain mushroom flavor enhancer powder; Step S3: Soak organic soybeans in water for 12 hours, then mix with organic wheat and steam at 130℃ for 20 minutes. Next, add soy sauce koji starter 3.042 and cultivate at 30℃ and 95% relative humidity for 55 hours to obtain soy sauce koji. The mass ratio of organic soybeans to organic wheat is 60:25; the amount of soy sauce koji starter 3.042 added is 0.3% of the total mass of organic soybeans and organic wheat. Step S4: Mix the soy sauce koji and brine evenly, then ferment at 29℃ for 30 days and 33℃ for 60 days. After that, add the flavor enhancer powder and mix evenly. Then, vacuum filter the mixture and sterilize the filtrate at 130℃ for 30 seconds. Then, age the filtrate at 12℃ for 30 days to obtain low-sodium, high-flavor fermented organic soy sauce. The mass ratio of the soy sauce koji to the brine is 1:2.2. The mass fraction of the brine is 11%. The amount of flavor enhancer powder added is 1.5% of the total mass of the soy sauce koji and brine. The flavor enhancer powder is mushroom flavor enhancer powder.

[0023] Comparative Example 4: This comparative example illustrates a method for preparing a low-sodium, high-umami fermented organic soy sauce, comprising the following steps: Step S1: Remove the skin, bones and fat from the Sanhuang chicken to obtain chicken meat. Mince 1 kg of chicken meat and add it to 20 L of water. Then stir and mix for 30 min at a temperature of 50℃ and a stirring speed of 10000 r / min. Then heat to boiling and cook for 60 min. Then cool to room temperature, then centrifuge and take the supernatant to obtain chicken meat stock. Step S2: Filter the chicken stock solution through a 1000Da ultrafiltration membrane, freeze-dry the filtrate to obtain chicken flavor enhancer powder; Step S3: Soak organic soybeans in water for 12 hours, then mix with organic wheat and steam at 130℃ for 20 minutes. Next, add soy sauce koji starter 3.042 and cultivate at 30℃ and 95% relative humidity for 55 hours to obtain soy sauce koji. The mass ratio of organic soybeans to organic wheat is 60:25; the amount of soy sauce koji starter 3.042 added is 0.3% of the total mass of organic soybeans and organic wheat. Step S4: Mix the soy sauce koji and brine evenly, then ferment at 29℃ for 30 days and 33℃ for 60 days. After that, add the flavor enhancer powder and mix evenly. Then, vacuum filter the mixture and sterilize the filtrate at 130℃ for 30 seconds. Then, age the filtrate at 12℃ for 30 days to obtain low-sodium, high-flavor fermented organic soy sauce. The mass ratio of the soy sauce koji to the brine is 1:2.2. The mass fraction of the brine is 11%. The amount of flavor enhancer powder added is 1.5% of the total mass of the soy sauce koji and brine. The flavor enhancer powder is chicken flavor enhancer powder.

[0024] The low-sodium, high-umami fermented organic soy sauces from Examples 1-3 and Comparative Examples 1-4 were subjected to performance tests, and the test results are shown below:

[0025] The sensory evaluation was conducted by 20 professional tasters (10 first-class chefs and 10 organic food evaluators) who scored the food based on four dimensions: saltiness and umami balance, flavor layering, richness of taste, and absence of off-flavors. The average score was then calculated.

[0026] Referring to the data in the table above, and based on the comparison between Examples 1-3 and Comparative Examples 1-4, it can be seen that the low-sodium, high-freshness fermented organic soy sauce of this application has excellent performance.

[0027] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0028] The above description is merely an example and illustration of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described or use similar methods to replace them, as long as they do not deviate from the invention or exceed the scope defined in this application, they should all fall within the protection scope of the present invention.

Claims

1. A method for preparing a low-sodium, high-umami fermented organic soy sauce, characterized in that, Includes the following steps: Step 1: Soak organic soybeans in water for 10-12 hours, then mix them with organic wheat and steam them at 120-130℃ for 10-20 minutes. After that, add 3.042g of soy sauce koji and cultivate it at 30℃ and 95% relative humidity for 45-55 hours to obtain soy sauce koji. Step 2: Mix the soy sauce starter and brine evenly, then ferment at 29℃ for 30 days and at 33℃ for 60 days. After that, add the flavor enhancer powder and mix evenly. Then vacuum filter the mixture and sterilize the filtrate at 120-130℃ for 15-30 seconds. Then age it at 12℃ for 30 days to obtain low-sodium, high-flavor fermented organic soy sauce. The flavor enhancer powder is a mixture of mushroom flavor enhancer powder and chicken flavor enhancer powder in a mass ratio of 3:0.8-1.

6.

2. The method for preparing a low-sodium, high-umami fermented organic soy sauce according to claim 1, characterized in that, The mass ratio of organic soybeans to organic wheat is 50-60:15-25.

3. The method for preparing a low-sodium, high-umami fermented organic soy sauce according to claim 1, characterized in that, The amount of the soy sauce koji 3.042 added is 0.1-0.3% of the total mass of organic soybeans and organic wheat.

4. The method for preparing a low-sodium, high-umami fermented organic soy sauce according to claim 1, characterized in that, The mass ratio of soy sauce starter to brine is 1:2.2; the mass fraction of the brine is 11%.

5. The method for preparing a low-sodium, high-umami fermented organic soy sauce according to claim 1, characterized in that, The amount of flavor enhancer added is 0.3-1.5% of the total mass of soy sauce koji and brine.

6. The method for preparing a low-sodium, high-umami fermented organic soy sauce according to claim 1, characterized in that, The mushroom flavor enhancer powder is prepared by the following steps: Step a1: Crush the mushrooms and pass them through an 80-100 mesh sieve. Then soak them in clean water for 2-3 hours. After that, sonicate them for 20-30 minutes at a temperature of 40-50℃ and an ultrasonic power of 400-450W. Then heat them to boiling and boil for 30-60 minutes. After that, cool them to room temperature, centrifuge them, and take the supernatant to obtain the mushroom stock solution. Step a2: Filter the mushroom stock solution using a 1000Da ultrafiltration membrane, freeze-dry the filtrate, and obtain mushroom flavor enhancer powder.

7. The method for preparing a low-sodium, high-umami fermented organic soy sauce according to claim 6, characterized in that, The ratio of mushrooms to water in step a1 is 1kg:15-20L; the mushrooms are a mixture of dried shiitake mushrooms, dried matsutake mushrooms and dried tea tree mushrooms in a mass ratio of 5:0.5-2.5:3-4.

8. The method for preparing a low-sodium, high-umami fermented organic soy sauce according to claim 1, characterized in that, The chicken flavor enhancer powder is prepared by the following steps: Step b1: Remove the skin, bones and fat from the Sanhuang chicken to obtain chicken meat. Mince the chicken meat and add it to water. Then, stir and mix it for 20-30 minutes at a temperature of 40-50℃ and a stirring speed of 8000-10000r / min. After that, heat it to a boil and cook for 30-60 minutes. After that, cool it to room temperature, centrifuge it, and take the supernatant to obtain the chicken meat stock liquid. Step b2: Filter the chicken stock solution using a 1000Da ultrafiltration membrane, freeze-dry the filtrate, and obtain chicken flavor enhancer powder.

9. The method for preparing a low-sodium, high-umami fermented organic soy sauce according to claim 8, characterized in that, The ratio of chicken meat to water used in step b1 is 1kg:15-20L.

10. A low-sodium, high-umami fermented organic soy sauce, characterized in that, It is prepared using the method for preparing low-sodium, high-umami fermented organic soy sauce as described in any one of claims 1-9.

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