Abstract: In the cowpea’s lactic fermentation, 0.5‰ sodium diacetate(SDA) was used as antiseptics. Regulating pH to 4.0～4.5, supplementing 1% crystal sugar and controlling 5% salt concentration were beneficial to the lactic acid bacteria(LAB)fromation in dominant microflora as to inhibitate the harmful microbe. Simultaneously adding 0.2% CaCl2 could postpone thesoftening of tissue. For the commercial production of the pickled cowpea cooked with minced meat, through purely cooking todehyclrate the pickled cowpea in advance. Preservatizing by mixing both 0.05% potassium sorbate and 0.05% benzoic acidnatrium, packed in the composite bag made with aluminium membrane and sterilized twice at intervals of 24 hours in the 85℃warer for 30 minutes could prolong the shelf-life to the greatest extent and completely guarantee the crisp, colorfulness andflavorousness of products.

Key words: cowpea, lactic fermentation, minced meat, crisp