The first order seed culture,the second order seed culture and the double strain finished koji were prepared by using the mixture of vinegar residue and soysauce residue in place of 50%～60% bran.

Fermentative of seaweed wine by co-immobilized two microorganisms;

Fermentation of seaweed wine with coimmobilization of two microorganisms.;

The key give an account of raw materrals put in rice chaff;dispose of raw materrals;make leaven of two mould;the ripe leaven put in salt solution and enzymes,inoculate natural soybean paste,pour ferment,soak and leaching and so on process s gist of operation and experience.

Soy sauce processing technology with low-salt solid-state fermentation could be innovated by means as follows, (1) changing ingredient of raw materials and improving C/N ratio by using more wheat and less or no bran; (2) adopting multi-strain koji-making by mixing Aspergillus flavus and A.

After researching the nutritional value of black embryo wheat,Saccharomyces cirevisice 1#finished koj was made with black embryo wheat,and 2# finished koji was made with black embryo wheat and soysauce meal,then preparing mash with double finished koji making from 2 kinds of finished kojis and brewing delicious seasoner through the low salt and solid state fermenting technology.