Soybean chilli paste preparation method

The invention relates to the technical field of food processing, and provides a soybean chilli paste preparation method. The method comprises the steps of: screening soybeans to eliminate impurities in dried soybean seed granules, furthermore, cleaning, then, immersing for 10-15 h, and draining; stewing the drained soybeans at 90-120 DEG C for 20-30 min; after cooling the soybeans, adding aspergillus oryzae koji to form a soybean mixture, uniformly stirring, putting in a constant-temperature incubator till the soybean mixture grows out yellow-green koji hypha, then, airing by putting at a ventilating position, and drying in the sun till the water content is less than 5% by weight, so that koji is obtained; then, adding salt according to the weight proportion of 10:1 with a chilli mixture,and pickling for 3-5 days; and, mixing the koji with the chilli mixture according to the weight proportion of 5:(1-2), and placing for 4-5 days after filling formed paste in an open manner. The freshness of the soybean paste