Second, steamed soybeans After the soybeans are fully washed, add 3 times the amount of water to soak for one night, then pour off the water and steam in a pressure cooker until the soybeans are crushed by hands for about 45 minutes. You can cook without a pressure cooker, but don't put too much water in it at once. In order to keep the original flavor of soybeans, it is best to steam them.
3. Inoculated with Bacillus natto, Bacillus natto can proliferate about 2 times in 30 minutes at a suitable temperature. Therefore, the dosage of Bacillus natto is only 0.3 g of 500 g of dry soybean. Dissolve in 50 ml of hot water, evenly add into hot soybeans, quickly stir evenly, and put into 7 foam lunch boxes with a thickness of about 2 cm. Cover with gauze or put a pair of chopsticks between the lunch box and the lid of the lunch box to make it fully contact with the air. Because Bacillus natto is aerobic, it is very important to contact the air. But after fermentation, cover and seal the mouth with tape. If it is made of natto, choose the brand soybean you like to eat and use it as a strain after freezing. The dosage of Bacillus natto in 500g dried soybean is half a box (50g in a box). Add it to the hot soybean in the same way as above.
4. Constant temperature fermentation 14- 15 hours. Put several rectangular plastic bottles filled with hot water at 50℃ in a big clean foam box, and put foam lunch boxes inoculated with Bacillus natto on the bottles. The ideal temperature in the box is 42℃. If the temperature in the box drops to 37℃, replace the bottle with 50℃ hot water. Repeatedly changing the hot water in the bottle, fermenting for 14- 15 hours, white film was produced on the surface of soybean, and soybean became natto after silk sticking. Cover tightly and store in the refrigerator at low temperature. If there is no foam box, you can also use a large cardboard box, wrapped with a quilt and an electric mattress, or insert a 45℃ light bulb in the box to keep the temperature inside the box constant. Pay attention to more exposure to air.
5. After ripening, ferment at 40℃-42℃ for 14- 15 hours, and then put it in the refrigerator for a few hours at low temperature, the appearance and taste of the prepared natto will be better. Therefore, it is recommended that natto be cooked in the refrigerator for several hours before eating.
Sixth, the preservation of Bacillus natto powder Bacillus natto is particularly stable because it is in spore state, and it can be preserved for a long time as long as it is placed in a cool and dry place. But after opening, it must be kept in the refrigerator at low temperature.
Seven, the key to production ① Pay attention to maintaining a constant temperature of 40℃-42℃. ② Hot soybean should be inoculated with Bacillus natto.
Eight. Precautions When patients with cardiovascular diseases take neocoumarin, vk2 will make it ineffective, so don't eat natto.