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发明公开
CN108030029A 一种用泡菜水发酵制备泡豇豆的生产工艺 无效 - 驳回

一种用泡菜水发酵制备泡豇豆的生产工艺
摘要：
本发明公开了一种用泡菜水发酵制备泡豇豆的生产工艺，所述生产工艺是在发酵罐中加入豇豆、食盐、泡菜水和乳酸菌制剂后，经密封保温发酵制备得到泡豇豆的过程，所述泡菜水采用泡菜腌渍水经预处理后而得到。本发明工艺通过采用密封保温发酵的方式，在发酵罐中添加食盐、泡菜水和乳酸菌制剂对豇豆进行加工，泡菜水采用泡菜腌渍水经预处理后而得到，在于乳酸菌制剂的配合下，能解决传统泡豇豆风味淡薄、食盐及亚硝酸盐含量高等缺陷，具备良好的经济效益。
摘要（英）：

The invention discloses a production process for preparing pickled cowpeas through fermentation with pickle water. The production process is a process for adding cowpeas, edible salt, pickle water anda lactic acid preparation in a fermentation tank and performing sealed heat preservation and fermentation to prepare the pickled cowpeas. The pickle water is obtained by pretreating pickle curing water. According to the production process disclosed by the invention, through the adoption of a sealed heat preservation and fermentation mode, the edible salt, the pickle water and the lactic acid preparation are added into the fermentation tank to process the cowpeas; the pickle water is obtained by pretreating the pickle curing water; under the cooperation with the lactic acid preparation, the defects that conventional pickled cowpeas have light flavor and are high in content of edible salt and nitrite are overcome; and the production process has good economical benefits.

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