纳豆（Natto）

纳豆（Natto） 纳豆(Natto) 1. take 250 grams of small soybeans, wash beans, soaked to beans, open watercress without hard core so far, summer about 12H, winter about 24H2., beans drain, placed in stainless steel plate, put pressure cooker steaming, When the fire pot steaming time, 5 minutes, a small fire for 60 minutes, until the bottom more peptone liquid (beans, beans to prolong the steaming time). If atmospheric pressure steam beans, peas, pot, boiled over every 4 hours, direct contact with the beans can not drink, otherwise nutrition went into the water, can not be directly on the steamer steaming. Out of 3. stainless steel plate, hot mix sugar and MSG, about 1 teaspoons of sugar, half a teaspoon of monosodium glutamate (Jiabibujia good) 4. take half a bottle of natto capsule, add 30-50 ml of purified water, fully dispersed into the liquid. 5. beans cool to about 45 degrees, plus 2 -3 ml of liquid, stir stir beans, vaccination completed 6. stick beans cover wet gauze, cover cover, put the machine in natto production, covered by the outer cover, plug. Beans are always made in stainless steel, and beans must not be less than 30 degrees. 7. fermentation: fermentation container temperature should be maintained at 37-42 degrees, continuous fermentation for 16-20 hours, winter heating area without attention to heat preservation. 8. after fermentation, refrigerate after ripening, eat much digging much, don't try to stir. Family preparation of natto First, the use of utensils and materials Soybean 500g, Bacillus natto 0.3g or natto half box (25g), pressure cooker, stainless steel basin and foam rice The foam box box shallow container 7 2 liters of rectangular plastic bottles or warm water bag and thermometer two, steamed soybean After the soybean is thoroughly washed, add 3 times the amount of water. After a night's immersion, drain the water and place it in a pressure cooker until it is big enough Bean hand crush degree, about 45 minutes. If you don't have a pressure cooker, you can cook it, but don't leave it in boiling water at once Too much. In order to keep the original flavor of soybean, it is better to steam. Three. Inoculate natto Natto at the appropriate temperature, 30 minutes can proliferate about 2 times. So 500g dried soybeans, natto The amount of bacteria used is only 0.3g. Dissolve it in 50ml hot water and add it evenly to hot beans Stir in 7 separate foam boxes, the thickness of about 2cm, with gauze or above in the boxes with a meal A pair of chopsticks is arranged between the box covers to make full contact with the air. Because natto is an aerobic bacterium, it is very important to contact the air Important。 But after fermentation, to cover cover, sealed with tape. If you make it with natto, choose the brand of your favorite soybean, and freeze it Bacterial use. 500g dried soybean natto was used in half a box (a box of 50g). Add it to the heat of the big In beans, the method is the same as above. Four, fermentation at constant temperature for 14 - 15 hours Place a few rectangular plastic bottles filled with 50 degrees hot water in a large, clean foam box The foam box of natto is placed on the bottle. The ideal temperature in the box is 42 degrees centigrade. When the temperature in the tank drops to 37 degrees centigrade, Replace the hot water at 50 degrees in the bottle. Thus, the hot water in the bottle is changed repeatedly, and the soybean surface is fermented for 14 to 15 hours The white, sticky silk after soybean becomes natto. Gaiyangai, refrigerator freezer temperature Preservation。 If there is no foam box, you can also use a large carton, wrap around the quilt and electric mattress, or insert inside the box A 45 - degree light bulb is used to keep the cabinet constant. Pay attention to contact with air. Five, ripening In the 40 C and 42 C of constant temperature fermentation for 14 - 15 hours, and then placed in the refrigerator for several hours after low temperature aging Good natto will be better in appearance and taste. Therefore, it is recommended that the natto be prepared and put into the refrigerator first In a few hours after eating low temperature aging. When making natto, it is better to evaporate beans The first step: cleaning, soaking Take a bowl of soybean, about 110g, rinse with water. (for 1L yogurt machine is 110g soybean, if it is 1.5L\ yogurt machine, 1.5 bowls of soybean) with 3 times the water soaked soybeans, winter 24 hours or so, summer 12 hours or so, soaked soybean about 250g. The second step: Cooking Put the soaked soybean into a pressure cooker. Pour in the amount of water. Cook for 5 minutes. Simmer for 35 to 40 minutes. Turn off the heat. The degree of the beans boiled is smooth with a gentle pinch of the hand, but the beans are still whole. While the beans use a colander fish out, pour into the yogurt machine tank. The third step: vaccination Open a grain of natto capsule (natto introduction) with a little warm water soluble, pour into the yogurt machine tank, mixing, stirring as much as a few, covered with wet gauze, and an outer wall temperature is not hot, about 40 degrees, add the yogurt machine, The outer cover is covered (cover not liner cover). If the northern winter temperature is low, you can put the appropriate amount of warm water between the inner liner of the yogurt machine and the outer bile, so as to increase the temperature. The fourth step: fermentation Plug in the yogurt machine power, start fermentation, fermentation time 16 - 24h, decided by individuals, the end of fermentation is based on the natto with chopsticks stir, can pull out a lot of silk. The fifth step: storage and ripening After making natto, if it can not be eaten at once, it can be frozen in the refrigerator. It should not be stored for more than 10 days. Eat again, to get at room temperature from Bacillus natto refrigerator, will be the two time fermentation, will increase the degree of fermentation of natto, this process is also called ripening.