The invention discloses a production method of low-salt high-
ammonia-
nitrogen cost-reducing soy sauce, and relates to the technical field of seasonings. The production method comprises the following steps: mixing
salt water into finished koji after a koji making stage, discharging the koji, preparing mash, adding cured and crushed soybeans in the process, and carrying out heat preservation and
fermentation. According to the method, residual
enzyme active resources in the existing
starter propagation process are utilized, and a proper amount of cured soybeans are added in the
fermentation process for secondary utilization. Substrate
adaptation and technological parameters are cooperatively regulated and controlled, so that surplus
enzyme activity is fully utilized, meanwhile, the inner surface area of the cured soybeans is increased,
decomposition and utilization of enzymes and microorganisms are facilitated, and the
enzyme-substrate contact efficiency is remarkably improved. The
fermentation temperature, the fermentation duration and the concentration of
saline water are optimized, the
utilization rate of enzyme activity is maximized, macromolecules such as
protein are converted more efficiently, the fermentation cost is remarkably reduced, and the fermentation period is shortened. The
salt content of the produced soy sauce is 8.92 g / 100 mL, the
amino acid nitrogen content is 1.374 g / 100 mL, the
total nitrogen content is 2.223 g / 100 mL, and a solution is provided for production of the low-salt high-freshness soy sauce.