Soy sauce and preparation method thereof

The invention discloses soy sauce and a preparation method thereof, and belongs to the field of food processing. According to the method disclosed by the invention, the protein peptide is added in the later fermentation stage of the soy sauce (mainly in the alcohol ester fermentation stage of producing alcohol and fat by yeast fermentation) to serve as a yeast salt-tolerant growth promoting factor, so that the growth of the yeast in a high-salt environment can be effectively promoted; according to the soy sauce preparation process, the fermentation time can be effectively shortened, and meanwhile, the thick sauce flavor of the soy sauce is kept. 本发明公开了一种酱油及其制备方法，属于食品加工领域。本发明通过在酱油发酵后期（即主要为酵母菌发酵产醇产脂的醇酯发酵阶段）加入蛋白肽作为促酵母耐盐生长因子，可以有效促进酵母菌的在高盐环境下的生长，与现有技术的高盐稀态发酵相比，本发明的酱油制备工艺能在有效降低发酵时间的同时，保持酱油浓厚的酱香风味。