On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

The paper discussed the research of health soy sauce with peculiar flavor, using mother-of-thyme (Thymus serpyllum ) as a ingredient, and applying low-salt solid-state fermentation technology.

Using bean cake, bran, wheat and powdered silkworm pupae as raw materials, by adopting low-salt solid-state fermentation, silk - worm pupae sauce is produced.