The invention discloses a production method of black soybean sauce, in which the main components including black beans, enzymes, crude salts and water are brewed by preparing materials according to a specific proportion, adding the enzymes, and carrying out the processes of standing, squeezing and blending to achieve a finished product of the black soybean sauce. Specifically, the production method comprises: placing the black beans into a sterilized glass bottle after washing, soaking, cooking and smashing the black beans uniformly mixing a single enzyme (a proteolytic enzyme) or a composite enzyme (a proteolytic enzyme A-microbial source, a proteolytic enzyme B-plant source and diastase) with water pouring the mixture into a glass bottle filled with the black beans to take the effects of proteolytic enzymes spreading the crude salts on the topmost layer sealing the glass bottle so as to enable the glass bottle to be in a sealed state placing the sealed glass bottle into a constant-temperature box for staying there eight days then, decomposing proteins of the black beans by virtue of strong decomposition ability of the two protein enzymes including the proteolytic enzyme A-microbial source and the proteolytic enzyme B-plant source to the proteins of the black beans as well as the starch decomposition ability and viscosity reduction characteristic of the diastase and converting the proteins into amino acids and esters to quickly brew black soybean sauce with the total nitrogen content reaching up to more than 1.2g/100mL, so as to eliminate the steps of starter making, bacterium culturing and long-term waiting for fermentation, thereby simplifying the brewing process, shortening the brewing time, and increasing the yield of the black soybean sauce.一種蔭油製造方法,其主要成份包括黑豆、酵素、粗鹽、水,其釀造係經特定比例備材加入酵素經靜置、壓榨、調製程序完成蔭油成品,係取黑豆經洗滌浸泡蒸煮搗碎後並裝填入已殺菌之玻璃瓶中,取單一酵素(蛋白質分解酵素)或取複合酵素(蛋白質分解酵素A-微生物來源、蛋白質分解酵素B-植物來源、澱粉酵素)與水混合均勻,倒入於裝填有黑豆之玻璃瓶中進行蛋白質分解酵素作用,於最上層灑佈粗鹽,並封蓋玻璃瓶呈密封狀放入恆溫箱中,待置八天,利用蛋白質分解酵素A-微生物來源、蛋
