The invention belongs to a thick broad-bean sauce detection technology, and concretely relates to a method for identifying a fermentation year of a thick broad-bean sauce. The method comprises the following steps: 1) moisture content in the thick broad-bean sauce is measured, and moisture t is calculated according to a relation of the moisture content and fermentation time; 2) total acid content in the thick broad-bean sauce is determined, and total acid t is calculated according to the relation between the total acid and the fermentation time; 3) amino nitrogen content in the thick broad-beansauce is measured, and amino nitrogen t is calculated according to the relation between the amino nitrogen content and the fermentation time; 4) amino acid amount in the thick broad-bean sauce is measured, and amino acid t is calculated according to the total acid and fermentation time; and the bean cotyledon fermentation time equals sum of the amino acid t, amino nitrogen t, moisture t and totalacid t. The method combines multiple indexes to establish a method for determining the fermentation time of the Pixian thick broad-bean sauce, and has the advantages of scientific and reliable performance, and high accuracy, and the calculated year is consistent with the practical fermentation year.