Low-temperature and low-salt tank type circulating fermentation preparation method of thick broad-bean sauce

The invention provides a low-temperature and low-salt tank type circulating fermentation preparation method of thick broad-bean sauce. The method comprises the following steps: A, carrying pretreatment on broad beans; B, making broad bean koji; C, carrying out tank type fermentation on the broad bean koji: sending the broad bean koji into a fermentation tank, enabling the water content of the broad bean koji in the fermentation tank to be less than or equal to 50%, enabling the salt content of the broad bean koji to be 8-11%, controlling the temperature to be 15-20 DEG C, and carrying out fermentation; when fermentation is carried out for 13-15 days, adding 1-4 per thousand of lactobacillus powder for carrying out fermentation, continuously fermenting for 3-4 days, and then adding 1-4 per thousand of yeast powder for continuously fermenting; fermenting for 76-180 days in total so as to obtain the thick broad-bean sauce. The preparation method of the thick broad-bean sauce not only can meet the requirement for