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First, the use of appliances and materials.

① 500g② of soybean ② 0.3g of Bacillus natto or half a box of natto (25g)③ Pressure cooker ④ Stainless steel basin ⑤ Foamed rice.

Box ⑥ Foam box ⑥ 2 vertical rectangular plastic bottles or warm water bags ⑧ Thermometer second-class shallow containers. Steamed soybean

After the soybeans are fully washed, soak them in 3 times of water overnight, then pour off the water and steam them in a pressure cooker until large.

The degree of crushing beans by hand is about 45 minutes. You can cook without a pressure cooker, but don't let the water run out at once when cooking.

Too many. In order to keep the original flavor of soybeans, it is best to steam them.

Step two, inoculate Bacillus natto.

Bacillus natto can proliferate about 2 times in 30 minutes at a suitable temperature. So 500 grams of dried soybeans, natto

The dosage of bacteria is only 0.3 grams. Dissolve it in 50 ml of hot water, evenly add it to hot soybeans, and quickly

Stir well, pack in 7 foam lunch boxes with a thickness of about 2cm, cover with gauze or put in a lunch box with rice.

Put a pair of chopsticks between the box covers to make them fully contact with the air. Because Bacillus natto is an aerobic bacterium, contact with air is very important.

Important. But after fermentation, cover and seal the mouth with tape.

If it is made of natto, choose the brand soybean you like and freeze it.

The use of strains. The dosage of Bacillus natto in 500g dried soybean is half a box (50g in a box). Add it to the hot one.

In bean, the method is the same as above.

3. Constant temperature fermentation 14- 15 hours.

Put several rectangular plastic bottles filled with 50℃ hot water in a clean big foam box and inoculate.

Foam lunch boxes of Bacillus natto is put on the bottle. The ideal temperature in the box is 42℃. If the temperature in the box drops to 37℃,

Replace the bottle with hot water at 50℃. Repeatedly changing the hot water in the bottle in this way, fermenting for 14- 15 hours, and the surface of soybean

Produce a layer of white film, appear sticky silk, and soybean becomes natto. Cover tightly and put it in the freezer at low temperature.

Save.

If there is no foam box, you can also use a large cardboard box with quilts and electric mattresses around it, or insert it in the box.

A 45℃ light bulb and other methods to keep the temperature in the box constant. Pay attention to more exposure to air.

Fourth, after-ripening

Ferment at constant temperature of 40℃-42℃ 14- 15 hours, and then age at low temperature in refrigerator for several hours.

The appearance and taste of the prepared natto will be better. Therefore, it is recommended to put natto in the refrigerator after it is ready.

Cook at low temperature for several hours before eating.

Verb (abbreviation of verb) Preservation of Bacillus natto

Powdered Bacillus natto is particularly stable in spore state, and can be stored 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 Maintain a constant temperature of 40℃-42℃.

② Hot soybean should be inoculated with Bacillus natto.

Matters needing attention about intransitive verbs

When patients with cardiovascular diseases take neocoumarin, Vk2 can make neocoumarin lose.

Efficacy, so don't eat natto.

Scientific diet method

Although natto has high medicinal value, it is also highly praised because of its unique smell and sticky silk.

Stay away. So how to eat, the smell disappears and the sticky silk decreases?

For those who hate the smell of natto, you can use some foods with strong fragrance, such as onions, green onions, shrimp skin,

Small fish can neutralize the odor of natto and improve the anti-acidification ability at the same time.

People who hate natto sticking can dilute natto by 1-2 times with water, and then add seasonings such as soy sauce.

Eat it. You can also chop natto and add it to the cold soup to drink together.

The best scientific combination of natto;

1. natto+onion

2. Natto+white radish powder

3. Natto+Korean spicy cabbage

4. Natto+raw egg yolk

5. Natto+kelp

6. Natto+Sesame+Honey

How to improve the health care effect of natto

1. Natto is the best for dinner.

Through experiments, we need to see that Professor Yang Hang thinks that natto can activate the enzyme between 1 hour and 12 hour.

The function of volatilizing and dissolving thrombus. According to statistics, the onset time of various thrombi such as cerebral infarction and myocardial infarction is mostly clear.

Morning and Monday. Therefore, it is best to have dinner every night or Sunday.

2. Try not to heat it.

Natto activating enzyme is not heat-resistant, and its activity disappears when heated to 70℃. So it is best to eat raw.

You must insist on eating every day.

After natto activating enzyme entered the body, its activity remained for about half a day. So try to eat 30g every day, 100g.

Ideal.

4. You can eat it after the shelf life is slightly over.

The shelf life of natto is one week, and it is still in a slow low temperature state during the low temperature storage in the refrigerator.

During mature fermentation, natto activating enzyme and Vk2 also increased. But you can eat it after the shelf life, just accept it.

In order to survive, bean bacteria constantly decompose protein, and the odor gradually increases.

Where can I buy Bacillus natto?

Natto, the scientific name is Bacillus subtilis. It is produced by the accidental contact between cooked soybeans and rice straw.

The traditional practice in Japan is to put cooked soybeans in containers made of straw while they are hot and attach them to the straw.

Is prepared by natural fermentation of Bacillus natto. Besides Bacillus natto, natto prepared by this method also contains

There are other miscellaneous bacteria, which are not only unsanitary, but also of poor quality.

Health care function of natto

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Antibacterial effect of natto;

Pathogenic Escherichia coli O- 157 abused Japan, which is still fresh in everyone's memory. At that time, mothers with children were particularly scared. Later, people gradually discovered the unique effect of natto on O- 157. "Bacillus natto can inhibit the growth of intestinal pathogenic bacteria." Once upon a time, people knew that natto had excellent antibacterial and antiviral effects. This time, the efficacy of natto was proved again.

Although natto is raw, it will not go bad or go moldy if it is put in the cold storage for a month. This is because Bacillus natto can inhibit the growth of spoilage bacteria and mold. Moreover, once Bacillus natto enters the large intestine, it will play the same role as lactic acid bacteria, protecting the stomach and preventing enterovirus.

The hypotensive effect of natto;

Hypertension, like hypercholesterolemia, is one of the common adult diseases. The occurrence of hypertension is related to constitution and visceral diseases. Diet also has a great influence on blood pressure. Pay special attention to controlling salt intake. So, how to pay attention to preventing hypertension in diet? In fact, natto has the function of preventing hypertension (of course, be careful not to put too much soy sauce in natto to avoid excessive salt intake).

From a medical point of view, among the substances that regulate blood pressure, what makes blood pressure rise is a substance called angiotensin II. Natto will hinder its production. In addition, recent reports show that natto can prevent and treat cancer, which makes people increasingly unable to ignore the efficacy of natto.

References:

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