Brewing method for high-salt liquid-state fermentation soy sauce

The present invention discloses a high salt liquid soy sauce, comprising ingredients, raw cooking, starter, fermentation and pour the oil; wherein the fermentation, pour the oil in fiberglass tanks, the fermentation is specifically: the cooking by ingredients, raw materials, raw koji step process was added brine ratio of 2 to 3 times by weight, and then added in the end portion laid fiberglass tank with a false bottom, the controlled fermentation a layer thickness of 1.5 ~ 3.8m, with spraying fermented 4 to 8 months; leaching pouring fermentation procedures: the first 30 days of fermentation with spraying once a day for 31 to 90 days with spraying every two days, every 3 to 7 days of the 90 days with spraying once, each time with spraying 3 ~ 10min, flow rate 20 ~ 40kg / min. The fermentation process of the invention a closed environment, health and safety. In the same fermentation tank fermentation, pour the oil, process more simple, efficient, low production cost, clean production environment, health, and promote energy conservation, good production of soy sauce flavor, bright color.