Tartary buckwheat vinegar submerged fermentation process

The invention relates to a tartary buckwheat vinegar submerged fermentation process which mainly comprises the steps of: 1, taking materials; 2, saccharifying; 3, stirring; 4, loading into a tank and fermenting; 5, soaking and sprinkling vinegar; and 6, making a finished product of tartary buckwheat vinegar. According to the tartary buckwheat vinegar submerged fermentation process, by combining solid fermented grain overturning fermentation and solid sprinkling fermentation, by adopting a first-solid and second-liquid sprinkling fermentation process, the fermentation period is shortened into 30 days; the vinegar is extracted by adopting an original pool extracting method, the yield rate of the vinegar is 1:4.5; and broken tartary buckwheat as a raw material is fermented by adopting a specific liquid fermentation process, nutritional ingredients are increased, and the carbon nitrogen ratio is increased from original 40:60 to 20:80. Alpha-amylase is added in a loading and fermenting stage for carrying out liqui