A study based on the dietary habits of Chinese residents shows that currently, their sodium intake is too high, with about 80% coming from seasonings. In order to reduce the "invisible salt" in seasonings, major seasoning manufacturers have launched salt reducing, thin salt, and light mouth series products. At the 112th National Sugar and Wine Trade Fair held recently, salt reducing products such as salt reducing rose Fermented bean curd attracted much attention. In order to comply with the trend of healthy diet, the salt reduced rose Fermented bean curd product team developed the low salinization technology of Fermented bean curd. By optimizing the fermentation process parameters, the salinity of Fermented bean curd was reduced, and the fermentation process of Fermented bean curd was promoted to be more fully, so as to achieve the technical breakthrough of "salt reduction without flavor reduction". Not only that, this team has also developed the key production technology of whole fermented bean curd, which adopts the multi-level enzymolysis collaborative membrane filtration system. On the one hand, through the directional enzymolysis technology, the soybean dietary fiber is completely retained, which significantly improves the nutritional density of Fermented bean curd; On the other hand, the dynamic gradient fermentation technology is used to ensure the mellow flavor of Fermented bean curd while reducing the salt content of the product by 40% compared with the traditional flavor of red Fermented bean curd. In addition, the key production technology of full fermented bean curd relies on the coupling process of molecular distillation and biological flocculation to reduce the chemical oxygen demand in the production wastewater by more than 65%, so as to achieve product nutrition upgrading and green production. In addition to salt reduced Fermented bean curd, the fair also exhibited salt reduced products such as thin salt soy sauce and light salt soy sauce. A soy sauce manufacturer has cultivated "Haitian bacteria" through targeted screening, gene optimization, and adaptive evolution techniques. This strain has been optimized through metabolic regulation engineering, which can efficiently decompose proteins in soybeans and accurately generate amino acids and small molecule peptides. At the same time, researchers have reconstructed metabolic pathways to maximize the conversion of nutrients from soybeans and wheat into soy sauce products. The relevant staff explained that during the process of reducing salt in soy sauce, the decrease in salt content will affect its flavor. The umami substances produced by "Haitian mushrooms" can to some extent compensate for the flavor loss caused by salt reduction. (New Society)