How to produce soy sauce by high salt and dilute fermentation process? I don't understand.

Soy sauce has existed for a long time. Soybeans are boiled to make sauce blanks, fermented in natural environment, and various microorganisms such as Aspergillus and Bacillus subtilis grow, among which protease secreted by Aspergillus is the most important amino acid. Amino acids are umami substances, which are the main flavor substances of soy sauce. Now, Aspergillus oryzae with high protease activity has been obtained through artificial separation, domestication and mutation screening. The protease secreted by Aspergillus oryzae has the best activity temperature. The optimum activity temperature is about 55℃.

In soy sauce production, a certain amount of water and the most suitable temperature are added to the soy sauce koji obtained by koji making. Protein's enzymolysis can drench soy sauce within 72 hours, but the flavor of soy sauce is very poor. There are also some low-salt and low-salt fermented soy sauce. After 20 days of fermentation, the flavor of soy sauce has been improved.

High-salt dilute fermentation is to make soy sauce fermented grains with high-salinity brine and ferment for more than 6 months. During this period, various flavor substances were produced under the action of yeast lactic acid bacteria, which gave soy sauce various flavors.