Technique for producing acid bean

Abstract

The invention provides a production technique of a sour bean. The beans are washed and salt with the weight of 6 percent to 8 percent of that of the beans is added, and 0.05 percent to 0.1 percent of lactobacillus (W / W) is inoculated and fermented for 10d to 30d, then the ferment is stopped and ingredients are added and sterilization is carried out to finish the products. The invention provides the production technique for the sour bean that can not only effectively reserve the nutrition contents of beans and keep fresh and wonderful flavor, dainty taste, no peculiar smell and long storage life, but also realize commercialized and industrialized production.

Description

technical field [0001] The invention relates to a food production method, in particular to a production process of capers. Background technique [0002] Capers are a traditional lactic acid fermentation product in Hunan, my country, especially in Fenghuang area. It is mainly made of high-quality fresh beans through pollution-free cultivation, timely picking, cleaning to remove impurities, cutting, inoculation of lactic acid bacteria and low-salt fermentation for 10-30 days to stop fermentation, refrigeration, It is a nutritious fermented vegetable product after processing, seasoning, packaging and sterilization. [0003] With the improvement of consumers' level and the change of consumption concept, the reprocessed products of capers have become people's first choice for consumption. Like the current series of capers products in the market, they are all preserved by high-salt salting, desalted seasoning or fried seasoning. A traditional "side meal". This kind of technologic...

AI Technical Summary

Problems solved by technology

However, the high salt content in the processing process is a taboo for consumers. At the same time, the continuous water washing and desalting during processing causes a large loss of nutrients in beans. In addition, the extensive processing process brings instability and safety hazards to product quality and safety.