A, the use of utensils and materials
① 500g of soybeans ② natto bacteria 0.3g or half a box of natto (25g) ③ pressure cooker ④ stainless steel pots ⑤ foam rice
boxes, such as shallow containers ⑥ foam box ⑦ 2 liters of rectangular plastic bottles or warm water bag ⑧ thermometer, steamed soybeans
Sufficiently rinsed soybeans, add 3 times the amount of water soaked overnight, pour off the water and put into the pressure cooker to steam until the degree of large
beans with hand-crushing, about 45 minutes. times the amount of water soaked overnight, pour off the water into the pressure cooker to steam to the degree of soybean
Scrunch with your hands, about 45 minutes. If you don't have a pressure cooker, you can cook them, but don't add too much water at once
. To preserve the original flavor of the soybeans, it's best to steam them.
Three, inoculation of natto bacteria
Natto bacteria in the appropriate temperature, 30 minutes can proliferate about 2 times. So 500g of dry soybeans, natto
bacteria use only 0.3g. Dissolve it in 50ml of hot water, add it evenly to the hot soybeans, quickly
stir evenly, divided into 7 foam lunch box, thickness of about 2cm, the top thatch on gauze or in the lunch box and rice
box cover between the shelf with a pair of chopsticks, so that it is fully exposed to the air. Because natto bacteria are oxygen-loving bacteria, exposure to air is very
important. However, after fermentation, cover the lid and seal the opening with tape.
If you make it with natto, choose the kind of trademarked soybeans you like to eat, freeze it and use it as
strain. 500g of dried soybeans natto bacteria is used in half a box (50g in a box). Add it to hot soy
beans in the same way as above.
Four: Fermentation at a constant temperature for 14-15 hours
Place a couple of rectangular plastic bottles filled with hot water at 50°C in a large, clean foam box, and arrange the foam lunchboxes, which have been inoculated with
natto bacteria, on top of the bottles. The ideal temperature inside the box is 42℃. If the temperature inside the box drops to 37°C,
the bottle is replaced with hot water at 50°C again. Repeat this process of replacing the hot water in the bottle for 14-15 hours, and the soybeans will become natto when a white film is produced on the surface of the soybeans
and sticky threads appear. Cover tightly and store in the refrigerator at a low temperature
.
If you don't have a foam box, you can use a large cardboard box surrounded by a quilt and an electric mattress, or insert
a 45℃ light bulb into the box to keep it at a constant temperature. Pay attention to more exposure to air.
Fifth, after cooking
Fermentation at a constant temperature of 40 ℃ - 42 ℃ for 14-15 hours, and then placed in the refrigerator at a low temperature for a few hours to mature
, a good natto will be better both in appearance and taste. Therefore, it is recommended to cook the natto in the refrigerator for a few hours before eating it.
Sixth, the preservation of natto bacteria
Powdered natto bacteria is particularly stable because of the spore state, as long as it is placed in a cool, dry place, it can be stored for a long time.
But after opening, it must be kept in the refrigerator at low temperature. Seven, the production of the key
① Pay attention to maintain a constant temperature of 40 ℃ - 42 ℃.
②Natto bacteria should be inoculated into the hot hot soybeans.
Eight, note
Cardiovascular disease patients taking blood clotting blocker new coumarin, Vk2 can make the new coumarin lose
pharmacological effect, so do not eat natto.
Scientific eating method
Natto although it has a high medicinal value, but because of its unique odor and sticky silk, so that part of the people on it respect
and far away. So how do you eat it and get rid of the odor and reduce the stickiness?
For those who hate the smell of natto, you can use some fragrant food such as: round onions, scallions, shrimp,
small fish, etc. to neutralize the smell of natto and at the same time improve the ability to resist acidification.
People who hate the sticky threads of natto can dilute the natto with water 1-2 times and then add soy sauce and other seasonings together
to eat it. You can also chop up the natto and add it to a cold soup and drink it together.
The best scientific combination of natto:
1. natto + green onion
2. natto + grated daikon radish
3. natto + spicy Korean cabbage
4. natto + raw egg yolk
5. natto + kelp
6. natto + sesame + honey
How to improve the health effects of natto
How to improve the health effects of natto
How to improve the health effects of natto
How to increase the health effects of natto
1. Eating natto with dinner is the best.
Through experiments, Prof. Yoko Sumi believes that: between 1 hour and 12 hours of consumption of natto, natto activated enzyme function
waves the function of dissolving blood clots. According to statistics, cerebral infarction, myocardial infarction and other thrombosis diseases, the onset of the time is mostly early in the
morning and Monday. Therefore, every night or Sunday dinner to eat the best results.
2. As far as possible, eat without heating.
Natto activation enzyme is not heat-resistant, heating to 70 ℃ activity disappeared. Therefore, the best effect is to eat raw.
3. Must insist on eating every day.
After Nattokinase enters the body, its activity is maintained for about half a day. So as far as possible every day to eat 30g, 100g
Ideal.
4. It can be eaten even after its shelf life has expired.
The shelf life of natto is one week, and it is still undergoing a slow, low-temperature
fermentation during the low-temperature storage process in the refrigerator, and the natto-creating enzymes and Vk2 are also increasing. But while it can be eaten after the shelf life, it's just that the natto
bacteria continue to break down proteins in order to survive, and the resultant odor gradually increases.
Where can I buy natto mushrooms
Natto (natto), the scientific name of chytrid fungus. It is produced by accidental contact between cooked soybeans and straw.
Traditionally, in Japan, cooked soybeans are placed in a vessel made of straw while still hot, and natto is made by natural fermentation of the natto bacteria attached to the straw
. Natto made in this way contains
miscellaneous bacteria other than natto bacteria, and is not only unsanitary but also of poor quality.
In 1921, Dr. Hanzawa cultivated and isolated pure natto bacteria, which led to the commercialization of natto. Natto mushrooms can be bought in the following places in Japan
.
Naruse Institute of Fermentation Chemistry
(Postal code: 176-0001)
Address: 18-7, Nerima 2-chome, Nerima-ku, Tokyo, Tel: 03-3994-3939
Fax: 03-3994-3939 >Fax: 03-3991-1788
Price: 4g bag, (60kg of soybeans) 620 yen per bag including consumption tax.
Yuzo Takahashi Research Institute
Postal code: 990-8691
Address: Yamagata Chuo Post Office, Private Book Box 34, 2-1-17 Yokaichi-machi, Yamagata-shi, Yamagata
Tel. -622-4001
Fax: 023-622-4002
Price: 4,000 yen for a bag of 10 x 3g, including consumption tax (450 kilograms of soybeans).
Package of 60×3g, 19,200 yen per bag including consumption tax (2700 kg of soybeans used).
Overseas postage: 1,860 yen.
Canada: Gaia Enterprises Inc. 15 Canadian dollars for a 3g bag (30kg of soybeans).
Domestic postage to Canada: 25 Canadian dollars (including handling fee). Postage to the U.S. $17 (including handling).
Following 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 to tell us how to eat natto as follows:
1. Dried natto is easy to store, and it is used to make wine or tea, and to soak up rice and other food.
2, the general preservation temperature of natto is limited to less than 10 ℃, the taste period is also limited to less than a week.
The general practice of natto:
The ingredients: chopped green onion, natto box seasoning and mustard sauce, and placed in a bowl, and then use chopsticks to the right
spinning mixing 50 times, natto initiated white, gelatinous threads can be eaten.