Method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation

The invention relates to a method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation. The method comprises the following sequentially-executed steps that S1, a proper amount of soybeans is taken, impurity removing and weighing are performed, pressure maintaining is performed after soaking for cooking; S2, flour is added to the soybeans cooked in the step S1, then the mixture is evenly mixed with aspergillus oryzae soy leaven, the mixture is delivered to a bend pond to obtain finished leaven; S3, the finished leaven obtained in the step S2 is evenly stirred with salt water, the mixed liquid is delivered to a fermentation tank to perform high-salinity diluted-state brewed soybean sauce; after fermentation is completed, and press filtering is performed to obtain raw soybean sauce. By the adoption of the method for improving the sauce flavor of the soybean sauce through multi-strain synergistic fermentation, the problem of low starch utilization rate in the soybean sauce bre