Method for making low-salt soy sauce

In the early stage of fermentation, low-salt solution was added, and alcohol and a large number of yeast were used instead of salt to prevent mildew and inhibit corruption. Condiments such as soy sauce are liquid, so it is easy to reduce their salt content by various methods. In the past, the concentration of salt solution for brewing soy sauce should not be lower than 1 5% within1month after fermentation. This is because soy sauce brewing is open fermentation, and harmful microorganisms will be mixed in the fermentation process, so higher concentration of salt solution should be added to inhibit the reproduction of harmful bacteria. With the development of technology, the method of adding alcohol and a large amount of yeast can inhibit the reproduction of harmful microorganisms even if the salt solution below 15% is used.