The invention discloses a method for reducing the
salt content of fermented bean curd, relating to the technical field of food production. The invention reduces the
salt content in the fermented bean curd production and provides a new low-salt fermented bean curd product with a
lactic acid bacteria technology; the method goes through the procedures of bean selecting, bean washing, bean soaking, bean refining, pulp screening, pulp boiling, pulp coagulating, jellied bean curd forming, blank making, cake
cutting, cake grasping, inoculating, cake laying, pre-
fermentation, hair
rubbing, preserving, bottling, accessory material adding and post-
fermentation to obtain the low-salt fermented bean curd finished product; the method is technically characterized in that the amount of the salt added in the preserving process is controlled less than three-quarters of the conventional amount; during bottling and accessory material adding process, 100-400 fermentative activities / 1000 liters of
lactic acid bacteria are added into the accessory material; the preserved blanks and the accessory material with
lactic acid bacteria are bottled and evenly shaken; and the
salt content of the low-salt fermented bean curd finished product is less than or equal to 4.8%. The method is applied to the fermented bean curd production. The invention provides a new low-salt fermented bean curd product through a new method so as to enrich the life of people, ensure the
healthy diet, improve the intake of fermented bean curd, enhance the production and sales, as well as promote the progress of the industry.