The invention discloses a method for producing a low-salt fermented bean curd, belonging to fermented bean curd production field. The method comprises the following steps: carrying out screening, washing, soaking, grinding, and filtering on soybeans to obtain prime pulp; heating and filtering the prime pulp; preparing bean curd jelly and semifinished product, chopping, inoculating bacteria solution and grasping into lumps, fermenting before arranging the lumps, rubbing semifinished product and preserving, bottling, sealing after adding soup bases, after fermenting, washing, clearing, opening cover for testing metal, disinfecting an upper iron cover, washing bottleneck, placing upside down for testing, labeling, spraying the code, and sealing the film to obtain the low-salt fermented bean curd. The method for producing the low-salt fermented bean curd is characterized in that the whole process is controlled sanitarily and the pollution of miscellaneous bacterium is less; the prime pulpis heated to 95-100 DEG C for 8-12min; the strains are screened to prepare bacteria solution, and the inoculation amount is 1-3% of briquette weight; 1.5-3kg of salt is added into 28kg of semifinishedproduct when rubbing semifinished product and preserving; the soup bases are the probiotic compound fermenting agent which is composed of sporeformer, saccharomycetes, lactobacillus, bifidobacterium,aspergillus niger and aspergillus oryzae; then fermentation is carried out for 1-2 months; and the salt content of the finished product is 2.5-6.5%. The method is used for producing fermented bean curd; the probiotic compound fermenting agent soup bases are guaranteed to be fermented after low salt; and products with low salt can guarantee edible health.