Homemade method of natto
1. Use of utensils and materials
①500g soybeans②0.3g natto bacteria or half a box of natto (25g) ③Pressure cooker ④Stainless steel basin ⑤Foam rice
Shallow containers such as boxes ⑥Foam box ⑦2-liter rectangular plastic bottle or hot water bottle ⑧Thermometer 2. Steamed soybeans
After the soybeans are fully washed , add 3 times the amount of water and soak overnight, then pour out the water and put it into a pressure cooker to steam until the beans can be crushed by hand, about 45 minutes. It's okay to cook if you don't have a pressure cooker, but don't put too much water at one time
when cooking. In order to maintain the original flavor of soybeans, it is best to steam them.
3. Inoculation of Natto bacteria
Natto bacteria can multiply about 2 times in 30 minutes at a suitable temperature. Therefore, for 500g of dry soybeans, the amount of natto
bacteria used is only 0.3g. Dissolve it in 50ml hot water, add it evenly to the hot soybeans, stir evenly quickly
and divide it into 7 foam lunch boxes with a thickness of about 2cm. Cover it with gauze or put it between the lunch box and the rice
Place a pair of chopsticks between the lids so that they are fully exposed to the air. Because Natto bacteria are aerophilic bacteria, exposure to air is very
important. But after fermentation, the lid should be closed and the mouth should be sealed with tape.
If you use natto, choose the brand of soybeans you like to eat, freeze it, and use it as
strain. The usage amount of 500g dry soybean natto bacteria is half a box (a box of 50g). Add it to the hot beans as above.
4. Ferment at constant temperature for 14-15 hours
Put several rectangular plastic bottles filled with 50℃ hot water into a clean large foam box, and place the inoculated < /p>
Natto foam lunch box is placed on the bottle. The ideal temperature inside the box is 42°C. If the temperature inside the box drops to 37°C,
replace the bottle with 50°C hot water. After repeatedly changing the hot water in the bottle and fermenting for 14-15 hours, a white film will appear on the surface of the soybeans. When sticky threads appear, the soybeans will turn into natto. Cover tightly and store in the refrigerator at low temperature
.
If there is no foam box, you can also use a large cardboard box, wrap it with quilts and electric mattresses, or insert a 45°C light bulb into the box to keep it safe. Constant temperature inside. Pay attention to more exposure to air.
5. Post-ripening
Ferment at a constant temperature of 40℃-42℃ for 14-15 hours, and then place it in the refrigerator for low-temperature maturation for several hours
, the finished natto will be better both in appearance and taste. Therefore, it is recommended that after the natto is cooked, it should be placed in the refrigerator to mature at low temperature for a few hours before eating.
6. Preservation of Natto bacteria
Powdered Natto bacteria are particularly stable in the spore state and can be stored for a long time as long as they are placed in a cool and dry place.
But after opening, it must be stored in the refrigerator at low temperature. 7. Production key
① Pay attention to maintaining a constant temperature of 40℃-42℃.
②Natto bacteria should be inoculated into hot soybeans.
8. Precautions
When patients with cardiovascular disease take the blood coagulation inhibitor neocoumarin, Vk2 can cause neocoumarin to lose the drug
It is not effective, so do not eat natto.
Scientific way of eating
Although natto has high medicinal value, some people respect it because of its unique smell and sticky thread
Stay far away. So how to eat it so that the smell disappears and the stickiness is reduced?
For those who hate the smell of natto, you can use some fragrant foods such as onions, scallions, dried shrimps,
small fish, etc. to neutralize the smell of natto. , while also improving acid resistance.
Those who hate the sticky texture of natto can dilute the natto 1-2 times with water and then add soy sauce and other seasonings to eat it together
You can also chop the natto into small pieces and add it to the cold soup to drink together.
The best scientific combination of natto:
1. Natto + onion
2. Natto + chopped white radish
3. Natto + Korean spicy cabbage
4. Natto + raw egg yolk
5. Natto + kelp
6. Natto + sesame + honey
How to improve the health effects of natto
1. Eating natto for dinner has the best effect.
Through experiments, Professor Shaoxian Yangxing believes that natto activates the activation enzyme between 1 hour and 12 hours after eating natto.
It can dissolve blood clots. According to statistics, various thrombotic diseases such as cerebral infarction and myocardial infarction mostly occur in the early morning and Monday. So it works best if eaten every night or for Sunday dinner.
2． Eat without heating if possible.
Natto-activating enzyme is not heat-resistant, and its activity disappears when heated to 70°C. So eating it raw is the best.
3． Must insist on eating every day.
After the natto-activating enzyme enters the body, its activity remains for about half a day. So try to eat 30g a day, 100g is ideal.
4． You can still eat it after the shelf life has passed.
The shelf life of natto is one week. During its low-temperature storage in the refrigerator, it is still undergoing slow low-temperature fermentation.
The maturation and fermentation of natto are also continuing. Increase. Although it can be eaten after the shelf life, the soybean bacteria will continue to decompose protein in order to survive, and as a result, the odor will gradually increase.
Where can I buy Natto?
Natto (natto), the scientific name is Bacillus subtilis. It is produced by accidental contact of cooked soybeans with straw.
The traditional Japanese method is to put cooked soybeans in a vessel made of straw while it is hot, and use the natto bacteria attached to the straw to ferment naturally.
. In addition to natto bacteria, the natto made by this method also contains other miscellaneous bacteria, which is not only unhygienic but also of poor quality.
In 1921, Dr. Banze cultured and isolated pure Natto bacteria and commercialized Natto bacteria. Natto bacteria can be purchased in the following places in Japan.
Naruse Fermentation Chemistry Research Institute
(Zip code) 176-0001
Address: 18-7 Nerima 2-chome, Nerima-ku, Tokyo, Tel: 03-3994-3939
Fax number: 03-3991-1788
Price: 4g package, (60kg soybean dosage) 620 yen per bag including consumption tax.
Takahashi Yuzo Research Institute
Postal code: 990-8691
Address: Yamagata Central Post Office Private Box No. 34, Yamagata City 8, Yamagata Prefecture Nicho 2-1-17
Tel: 023-622-4001
Fax number: 023-622-4002
Price: 10×3g packaging , including consumption tax, 4,000 yen per bag (for 450 kilograms of soybeans).
60×3g packaging, one bag including consumption tax is 19,200 yen (2,700 kg of soybeans).
Overseas postage: 1860 yen.
Canada: Gaia Enterprises Inc. 15 Canadian dollars for 3g package (30kg of soybeans).
Domestic postage in Canada is 25 Canadian dollars (including handling fee). Shipping to the United States is $17 (including handling fee).
Contact: Gaia Enterprises Inc, 1055 Blue Grouse Way, North
Vancouver, B. C, Canada V7R 2p4 Phone／Fax:
（604）985-0241 E-mail info＠gaia21． net
Mr. Ling Yintang wrote a letter to introduce how to eat natto as follows:
1. Dried natto is easy to preserve and can be used to accompany wine, tea, rice and other food aids.
2. Generally, the storage temperature of natto is limited to below 10℃, and the tasting period is also limited to within one week.
General method of making natto:
Ingredients: chopped green onion, seasonings in the natto box and mustard sauce, put them together in a bowl, and then use chopsticks to the right
Stir for 50 times until the natto starts to turn white and becomes gluey and ready for consumption.