Nutritious soy sauce preparation method

The preparation method of nutrient sauce includes the following steps: firstly, pulverizing anjd pretreating raw material, mixing the raw material with moistening water and steaming material, cooling to obtain cooked material, then uniformly stirring, placing them into koji tray to make koji block, then water-spraying and crushing koji block, adding hot water and uniformly stirring to obtain koji material, placing the koji material into sauce production machine to ferment to form soy sauce mash, and utilizing buffer to add water and oil to form fermenting osmotic liquor, showering repeatedly said fermenting osmotic liquor, at the same time filtering and adding salt water to obtain first sauce and second sauce, mixing them so as to obtain the standard raw sauce, sterilizing to obtain finished sauce, storing for 8-24 hr, at room temp. and packaging so as to obtain the invented product. 本发明提供一种营养酱油的制备方法，以解决现有技术中的发酵时间周期长、酱油风味欠佳等问题，其是按照如下的工艺步骤制取：首先将原料进行粉碎预处理；再混合润水和蒸料、散热为熟料；然后搅拌均匀，装入曲盘开始制曲成曲块；其次将该制好的曲块喷水打碎处理，并加入热水搅拌均匀成曲料；然后将曲料放入酱油生产机中进行发酵，形成酱醅，并通过缓冲器加水浸油，形成发酵渗透液；再将发酵渗透液进行循环淋浇，同时进行过滤和加入盐水，得到一油、二油；最后将一油和二油混合后形成标准生酱油，进行灭菌、调制成为成品酱油；将成品酱油在室温下贮存8-24小时后，包装即可。