Abstract: Low-salt processing technology can not only avoid the problem of high-salt sewage treatment in the production of chopped pepper, reduce the loss of product quality, but also help reduce the consumption of sodium salt by consumers, which is the future development trend of the chopped pepper industry. The article investigated the products of chopped peppers sold in the market at present, and summarized the research progress of low-salt processing technology of chopped peppers from the following aspects: the addition of salt functional compensatory excipients, precise control of fermentation process, environmental protection and efficient sewage treatment methods and reuse of high-salt brine, in order to provide the reference to relevant researchers.