The invention discloses a processing technique for Pixian bean paste low in biogenic amine. The processing technique comprises the following steps: (1) mixing Tianbanzi with pepper base, thereby acquiring bean paste raw materials; (2) dissolving edible salt and calcium chloride into water, adding into the bean paste raw materials acquired in the step (1) and uniformly mixing, thereby acquiring a fermenting raw material of the bean paste; and (3) adding Zygosaccharomyes major takah into the fermenting raw material of the bean paste acquired in the step (2) and performing two-stage temperature control fermentation: controlling the temperature at 35-40 DEG C and keeping the temperature for 12-24 hours in the first stage; reducing the temperature to 18-20 DEG C and keeping the temperature for 12-24 hours in the second stage, aerating and stirring 1 time per 6 hours; repeating the temperature control in the first stage and the second stage, lasting for 240 hours and then acquiring the fermented bean paste. According to the invention, the alcohol and lipid flavor components are obviously increased, the content of aliphatic amine, aromatic amine and heterocyclic amine is obviously reduced and the total amount of biogenic amine is obviously reduced.