Composition and making process of laba bean

Abstract

The formula of Laba bean food includes Laba bean, pungent and scenting agent, oil, seasonings and additive with the additive is one of chili, sugar, preserved ham and preserved fish. The Laba bean is produced with soybean and through cooking, cooling, fermentation with pure fermenting agent, canning and sterilizing. The Laba bean food may in different flavor for meeting the requirement of different people.

Description

Technical field: [0001] The invention relates to a formula of laba beans and a processing technology thereof. technical background: [0002] Laba bean is a traditional food made by folks in some areas in southern my country. Its production method is to ferment cooked soybeans naturally and add high salt to preserve freshness and antisepsis. The production cycle is about one month, and generally only winter and spring can be eaten The laba bean has not been commercialized, and its production process has the following main disadvantages: 1. Natural fermentation cannot guarantee the requirement that microorganisms will not produce toxins, and it is not easy to control. There are many bacteria and long cycle, which affects the reliability of fermentation 2. Difficult to guarantee hygienic quality, family workshop-style production, self-made food; 3. Difficult to produce in high temperature season, mainly because the microbial growth requirements for making starter are high, the te...

AI Technical Summary

Problems solved by technology

[0002] Laba bean is a traditional food made by folks in some areas in southern my country. Its production method is to ferment cooked soybeans naturally and add high salt to preserve freshness and antisepsis. The production cycle is about one month, and generally only winter and spring can be eaten The laba bean has not been commercialized, and its production process has the following main disadvantages: 1. Natural fermentation cannot guarantee the requirement that microorganisms will not produce toxins, and it is not easy to control. There are many bacteria and long cycle, which affects the reliability of fermentation 2. Difficult to guarantee hygienic quality, family workshop-style production, self-made food; 3. Difficult to produce in high temperature season, mainly because the microbial growth requirements for making starter are high, the temperature is moderate, and the humidity is high , Laba beans are a seasonal product; 4. The moisture content of the finished product makes the shelf life of the product short and cannot be commercialized