Making method for pericarpium citri reticulatae soybean sauce

The invention discloses a making method for pericarpium citri reticulatae soybean sauce. The making method comprises the steps of smashing soybean meal into granules which are 2-6cm long, uniformly stirring the smashed soybean meal and bran in water, putting into a steaming cage for steaming, taking out and cooling to 35-40 DEG C, adding yeast seeds and uniformly stirring the yeast seeds and the smashed soybean meal and bran mixture, performing primary fermentation on the stirred raw material for 24 hours, smashing the fermented raw material, adding salty water into the smashed fermented raw material, putting the mixture into a sealed cylinder, performing secondary fermentation, keeping the temperature at 45-60 DEG C until the raw material is fermented to be red and smells like soybean sauce, putting the fermented raw material into an oil filtering container, boiling pepper, pericarpium citri reticulatae and anise in water, pouring the boiled pepper, pericarpium citri reticulatae and anise water into the oil filtering container, immersing for 12 hours, and then filtering to obtain the finished soybean sauce product. The pericarpium citri reticulatae serving as the raw material is added into the soybean sauce, so that the scent of the pericarpium citri reticulatae and the heavy flavor of the soybean sauce are organically combined; therefore, the mouthfeel of the soybean sauce is enriched, the flavor of the soybean sauce is improved, and the soybean sauce tastes refreshing; the pericarpium citri reticulatae soybean sauce has the effects of regulating qi to strengthen spleen, drying damp and eliminating phlegm.