The invention provides a circulating
fermentation technology for cowpeas. The circulating
fermentation technology comprises the following steps: adding
pickling water with
lactic acid bacteria powder into cowpeas for cowpea
fermentation; when fermented by the 4nth time, performing
centrifugation, water removal, supplementation of new
pickling water,
lactic acid bacteria powder adding, detection and adjustment on the
pickling water for fermentation at the 4nth time, and continuously applying the pickling water to cowpea fermentation, wherein the n adopts a continuous positive integer in sequence; the fermentation is hermitically performed for 40-65 hours under the condition that the temperature of 20 to 24 DEG C; the difference between the new pickling water and the pickling water with the
lactic acid bacteria powder is that the new pickling water does not contain the lactic acid bacteria powder. The technology adopts an innovate fermentation method; after performing fermentation by certain times, the pickling water is subjected to
centrifugation, water removal, supplementation of new pickling water and the like, so that the pickling water can be recycled; the pickling water
raw material and the cost of the preparation technology are reduced, the fermentation time of the cowpeas is shortened, and the quality and the taste of the soaked cowpeas are enhanced; the circulating fermentation technology is suitable for large-scale production and has good economical benefit, and the development of the pickling industry is promoted.