本发明涉及一种食用大豆酱的制备方法，即三次发酵法。
The invention relates to a preparation method of edible soybean paste, namely a three-time fermentation method.
因为经过了三次发酵，所以“大咧巴”特别容易消化，吃起来口味独特。
Because it is fermented three times, Russian Bread digests easily and tastes great.
通过冷却发酵和每天倒灌三次，使酒的色泽，口味和单宁都得到了很好的改善。
With cooler ferment temperatures and pumping over 3 times per day, the extraction of colour, flavour and tannin was optimized.
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