Abstract:The feasibility of industrialization of black bean sauce with the method of high saline diluting was discussed.The black soybean and soybean fermentation were compared，and the indexes of total acid，amino acid nitrogen，total nitrogen，reducing sugar and salt-free solids were detected.The results showed that the koji quality of the experimental group was higher than the control group.The physical and chemical indexes of the experimental group were also higher than the control group.It proved that black bean sauce with the method of high saline diluting can be produced.