How to make natto at home(jia ting zi zhi na dou de zuo fa chao xiang xi duo tu quan gong lue na dou )

How to make natto at home

Introduction:

"What is natto? (from omnipotent network below) natto is a common traditional fermented food in Japan. It is made from soybeans fermented by Bacillus subtilis (Bacillus subtilis). It not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestibility and absorption of protein, but also produces a variety of physiological active substances in the fermentation process, which has the function of dissolving fibrin and other regulating substances The health care function of saving physiological function. In fact, natto originated from Douchi in China, and it was also called "Chi" in Japan. There is also "Chi" in the wooden slips unearthed in pingchengjing. Because Douchi was made in the natsuo of monks' monasteries and stored in casks, and then spread from China to Japanese temples by Zen monks, natto was first developed in temples, also known as "tangnatu" or "xiannatu". Nutritional efficacy of natto: the efficacy of natto is summarized as the following 14 items: 1. Strong thrombolysis; 2. Prevention of osteoporosis; 3. Antibacterial and disinfection; 4. Prevention of hypertension; 5. Inhibition of hyperglycemia; 6. Prevention of brain cell aging; 7. Reduction of cholesterol; 8. Adjustment of intestinal function; 9. Inhibition of tumor; 10. Improvement of digestive system; 11. Inhibition of O-157 Escherichia coli; 12. Improvement of immunity So, natto is very suitable for the elderly. Let's make some natto for our parents. It's very healthy to eat a little every night! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~And now the natto food on the market because of the long shelf life lost most of the efficacy or the price is too high, so it is very necessary to make it at home, not only to achieve the freshness of fresh natto, but also to play the best effect of natto. After the introduction of natto into Japan, natto was developed according to the local conditions of Japan. Japanese like to eat natto. They mainly eat salted natto and raspberry natto. Kansai people like the former, while kantong people like the latter. Because of the different fermentation methods, there is a kind of sticky silk in natto, which does not put salt

Production steps:

Step 1: clean 50g dry soybeans, soak in cold water for 24 hours, change water for 3-4 times in the middle, refrigerate and soak in hot weather, pure water is the best.

Step 2: pickled soybeans

Step 3: comparison of soaked soybeans and dried soybeans

Step 4: filter out the water and put it into a clean oil-free container.

Step 5: add 5g sugar and 2.5G monosodium glutamate

Step 6: mix well.

Step 7: steam in a pressure cooker

Step 8: steam until the beans are soft.

Step 9: equipment for inoculating natto bacteria, purified water, natto bacteria capsule, graduated dropper (my baby has to use the medicine feeder).

Step 10: pick out natto the size of a match with a toothpick.

Step 11: use a dropper to suck out 2 ml of purified water and mix with natto bacteria.

Step 12: drop the mixed Bacillus natto solution into the soybean which is steamed and cooled to about 45 degrees, mix and stir well. This step should pay attention to, must use clean chopsticks, fall out of the soybean must not pick up put back, lest mixed with mixed bacteria cause natto unsuccessful!

Step 13: put it into the homemade container of yogurt machine.

Step 14: put the soybean mixed with natto bacteria into the self-made container.

Step 15: put the container with inoculated soybean into the yoghurt machine, pour a little water into the yoghurt machine, and be careful not to enter the container.

Step 16: wrap a layer of preservative film and stick 50 or so small eyes with toothpick for easy ventilation.

Step 17: ferment for 16-20 hours until white membrane appears.

Step 18: first fermented natto, pour into a clean container.

Step 19: wrap the plastic film and seal it, then put it into the refrigerator for the second fermentation for 12 hours.

Step 20: after the second fermentation, most of the white film on the natto becomes transparent and can be eaten.

Materials required:

Dried soybeans: 150g

Sugar: 5g

MSG: 2.5G

Natto: match head size

Note: * it's best to choose fresh small soybeans. It's best to use 160g soybeans at the beginning of soaking. After soaking, pick out the bad soybeans and dead soybeans. *The time of steaming soybeans should be controlled by myself. Steaming until the entrance of soybeans is soft, the natto made in this way is very delicious. I use the pressure cooker to steam soybeans and tendons twice. *Natto bacteria is not the more the better, this amount of soybeans, with the size of a match head, or with a clean ear scoop can dig. *Steamed soybeans must be clean during inoculation of natto bacteria to avoid mixed bacteria. *The container in the picture 15 is made by myself, with a height of 3cm below to prevent water from entering. The top is full of small eyes. Because the fermentation of natto is different from yogurt, natto is an aerobic microorganism. It needs a lot of oxygen when it grows and propagates, so it's easy to ventilate when it's full of holes. Finally, it's wrapped with preservative film, and then it's full of small holes. *When inoculating with natto bacteria, the soybeans must be cooled to 38-45 degrees. If it is too hot, it will kill natto bacteria. It is best to have a thermometer. If you don't have a toothpick to tie a soya bean, try it at the wrist pulse. *More natto can be frozen for about 8 months, less natto can be frozen for a week. *After using up natto, you can buy natto with a little bacteria. If you use up natto, you can also buy natto. I made the amount, with a spoonful of natto can, and steamed to cool to 38-45 degrees of soybeans can be fully stirred, I have done once, can do it. Note: when patients with cardiovascular disease take blood coagulation inhibitor neocoumarin, vitamin K2 in natto can make neocoumarin lose efficacy, so do not eat natto. Pay attention to problem 1, eat natto for dinner is the best. Through experiments, experts believe that nattokinase plays a role in dissolving thrombus between 1 hour and 12 hours after eating nattokinase. According to statistics, cerebral infarction, myocardial infarction and other thrombotic diseases usually occur in the morning and Monday. So it's best to eat dinner every night or Sunday. 2. Don't heat it as much as possible. Nattokinase is not heat-resistant and its activity disappears when heated to 70 ℃. So raw is the best. 3. We must insist on eating every day. The activity of nattokinase was maintained for 12 hours. So it's ideal to eat 30-100g a day as much as possible. 4. It can be eaten after the shelf life. The shelf life of natto is one week. In the process of cold storage in the refrigerator, Nattokinase and vitamin K2 are also increasing. But after the shelf life, although they can also eat, but natto bacteria continue to decompose protein in order to survive, resulting in a gradual increase in odor.

Production difficulty: Advanced

Process: others

Production time: several days

Taste: other

Chinese PinYin : Jia Ting Zi Zhi Na Dou De Zuo Fa Chao Xiang Xi Duo Tu Quan Gong Lue Na Dou