本文采用固态低盐发酵和稀醪发酵两种工艺，对盐水酱醅和套淋油酱醅在发酵分解阶段主要成份—氨基酸态氮，还原糖的变化进行了比较。套淋油制醅只是在发酵初始阶段对原料分解有一定程度的影响，就整个分解阶段来看，套淋油制醅是可行的。 In this paper, solid-state low-salt fermentation and fermentation of thin mash two kinds of processes, the salt and soy sauce mulberry 套 sets in the fermentation and decomposition phase of the main components - amino acid nitrogen, reducing sugar changes were compared. Set of oiling system only in the initial phase of fermentation of raw materials decomposition has a certain degree of impact on the decomposition stage of view, sets of oil system is feasible.