The present invention belongs to the field of liquid seasoning production technology and aims at providing soy producing process with high product quality, short production period and low production cost. The said production process includes the steps of material preparation, mixing, making yeast, making undistilled wine, fermentation, squeezing and disinfection. The undistilled wine making step adopts mixed material and salt water in the volume ratio of 1 to 1.0-1.5; and the fermentation includes initial stage at 40-47 deg.c for 2-5 days, first stage at 28-35 deg.c and adding yeast, middle stage at 40-45 deg.c for 4-8 days and least stage at 20-30 deg.c for 10-15 days. The present invention can produce low-salt dilute soy with indexes reaching those of high-salt dilute soy. |