CN110637983A - Processing method of self-made natto - Google Patents
Processing method of self-made natto Download PDFInfo
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- CN110637983A CN110637983A CN201911138301.XA CN201911138301A CN110637983A CN 110637983 A CN110637983 A CN 110637983A CN 201911138301 A CN201911138301 A CN 201911138301A CN 110637983 A CN110637983 A CN 110637983A
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- 235000013557 nattō Nutrition 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 56
- 244000068988 Glycine max Species 0.000 claims abstract description 56
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 150000002333 glycines Chemical class 0.000 claims abstract description 13
- 210000000582 semen Anatomy 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 241000266501 Ormosia ormondii Species 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229920000715 Mucilage Polymers 0.000 claims abstract description 6
- 239000000853 adhesive Substances 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 230000003203 everyday effect Effects 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims description 10
- 235000017804 Piper guineense Nutrition 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 4
- 244000203593 Piper nigrum Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 6
- 230000000996 additive effect Effects 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000001816 cooling Methods 0.000 abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 235000012000 cholesterol Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 206010002482 Angiosclerosis Diseases 0.000 description 2
- 108010019160 Pancreatin Proteins 0.000 description 2
- 229940011871 estrogen Drugs 0.000 description 2
- 239000000262 estrogen Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229940055695 pancreatin Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000011580 syndromic disease Diseases 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010065687 Bone loss Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000225 effect on diabetes Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000001076 estrogenic effect Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000011164 ossification Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a processing method of self-made natto, which comprises the following steps: (1) selecting plump semen glycines, cleaning, and soaking; (2) boiling with strong fire, decocting with slow fire, filtering semen glycines, placing into a container with cover, cooling with water, adding salt, stirring, and refrigerating in refrigerator; (3) fermenting the container with the cover containing semen glycines in warm place, opening the cover every day to ventilate, and observing the fermentation condition; (4) when mucilage appears among the large yellow beans, the fermentation is completed when the chopsticks are used for picking up and forming filaments; (5) adding soy sauce, monosodium glutamate, pricklyash peel powder, chili powder, chopped garlic, chopped ginger, chopped chili, bean water and Chinese liquor into semen glycines, stirring, covering, and refrigerating in refrigerator to obtain the final product. The invention adopts the soybean as the main raw material of the natto, and the produced natto has high nutritive value, good flavor, simple operation, convenient self-production by people, no additive, and authentic delicious and healthy.
Description
Technical Field
The invention belongs to the field of food production and processing, and particularly relates to a processing method of self-made natto.
Background
The natto is a local seasoning food, has delicious taste and is mainly prepared by fermenting soybeans. The famous natto in the market at present comprises laoganma natto, laogandie natto and the like in Guizhou. The natto has high protein content, contains various vitamins and minerals, especially vitamin E. The natto has high nutritive value and certain dietetic therapy effect, for example, according to the traditional Chinese medicine, the natto has the effects of relieving exterior syndrome, clearing heat, promoting eruption and detoxifying, and can be used for treating wind-heat headache, chest distress, vexation, vomiting, excessive phlegm, vexation and the like. The fermented soya beans on the market at present generally adopt common beans as main raw materials, so that the prepared fermented soya beans have low nutritional value, slightly insufficient flavor, complex preparation process and high technical requirement.
Disclosure of Invention
In order to overcome the problems in the prior art, the invention provides a processing method of self-made natto, which adopts the soybean as the main raw material of the natto, and the manufactured natto has high nutritive value, good flavor, simple operation, convenient self-making by people, satisfies the consumption requirements of people on the natto, has no additive, and is authentic, delicious and healthy.
The technical scheme adopted by the invention for realizing the aim is as follows:
a processing method of self-made natto includes the following steps:
(1) selecting plump semen glycines, cleaning, and soaking for 18-20 hr;
(2) boiling the soaked soybean with strong fire, then boiling with slow fire for 50-60 minutes, filtering the soybean, putting the filtered soybean into a sterilized container with a cover, adding salt after the boiled soybean is cooled, stirring uniformly, and putting the mixture into a refrigerator for refrigeration;
(3) fermenting the container with the cover containing semen glycines in warm place, opening the cover every day to ventilate, and observing the fermentation condition;
(4) when mucilage appears among the large yellow beans, the fermentation is completed when the chopsticks are used for picking up and forming filaments;
(5) adding soy sauce, monosodium glutamate, pepper powder, chili powder, minced garlic, minced ginger and chopped chili into the fermented soybean, uniformly stirring, adding the boiled soybean water cooled in the step (2) and a proper amount of white spirit, uniformly stirring, covering with a cover, and refrigerating in a refrigerator for 8-9 days to obtain the home-made natto.
Further, the temperature of the fermentation in the step (3) is 18-23 ℃.
Further, the temperature of the fermentation in the step (3) is 18.5 ℃.
Further, in the step (5), the weight parts of the soybean, the soy sauce, the monosodium glutamate, the pepper powder, the chili powder, the chopped garlic, the chopped ginger and the chopped hot pepper are 100:3: 6-8: 8-10:5-7:6-9: 10-12.
The efficacy and the effect of the soybean are as follows: a, enhancing the immune function of the organism: the soybean contains rich protein and a plurality of amino acids necessary for human body, and can improve the immunity of the human body, and B can prevent angiosclerosis: lecithin in semen glycines can remove cholesterol attached to blood vessel wall, prevent angiosclerosis, prevent cardiovascular diseases, and protect heart. The lecithin in the soybean also has the function of preventing excessive fat accumulation in the liver, thereby effectively preventing and treating fatty liver caused by obesity, and C is used for relieving constipation: the soluble fiber contained in the soybean can relax the bowels and reduce the content of cholesterol, and the sugar and fat reducing: the semen glycines contains a substance for inhibiting pancreatin, and can be used for treating diabetes. The soybean isoflavone is a plant estrogen which has a structure similar to that of estrogen and has estrogenic activity, and can relieve female climacteric syndrome symptoms, delay female cell aging, keep skin elasticity, maintain beauty, reduce bone loss, promote osteogenesis, reduce blood fat and the like. Modern medical research believes that the soybean does not contain cholesterol, can reduce the cholesterol of human bodies, reduce the occurrence of arteriosclerosis and prevent heart diseases, and the soybean also contains a pancreatin inhibiting substance, which has certain curative effect on diabetes. Therefore, the soybean is recommended by nutritionists as an ideal health-care product for preventing and treating coronary heart disease, hypertension, atherosclerosis and other diseases. The brain cell composition of the soft phospholipids contained in the soybean is an important part, and the soybean is often eaten to have important efficacy for increasing and improving brain skills.
The invention has the beneficial effects that: the processing method of the self-made natto adopts the soybean as the main raw material of the natto, and the manufactured natto has high nutritive value, good flavor, simple operation, convenient self-manufacture by people, satisfies the consumption demand of people on the natto, has no additive, is authentic, delicious and healthy.
Detailed Description
Example 1
A processing method of self-made natto includes the following steps:
(1) selecting plump large yellow beans, cleaning, and soaking for 20 hours;
(2) boiling the soaked soybean with strong fire, then boiling with slow fire for 50 minutes, filtering the soybean, putting the filtered soybean into a sterilized container with a cover, cooling the boiled soybean with water, adding salt, stirring uniformly, and putting the mixture into a refrigerator for refrigeration;
(3) fermenting the container with the cover containing semen glycines in warm place, opening the cover every day to ventilate, and observing the fermentation condition;
(4) when mucilage appears among the large yellow beans, the fermentation is completed when the chopsticks are used for picking up and forming filaments;
(5) adding soy sauce, monosodium glutamate, pepper powder, chili powder, minced garlic, minced ginger and chopped chili into the fermented soybean, uniformly stirring, adding the boiled soybean water cooled in the step (2) and a proper amount of white spirit, uniformly stirring, covering a cover, and refrigerating in a refrigerator for 8 days to obtain the home-made natto.
Further, the temperature of the fermentation in the step (3) is 18.5 ℃.
Further, in the step (5), the weight parts of the soybean, the soy sauce, the monosodium glutamate, the pepper powder, the chili powder, the chopped garlic, the chopped ginger and the chopped hot pepper are 100:3: 8: 10: 7: 9: 12.
the processing method of the self-made natto adopts the soybean as the main raw material of the natto, and the manufactured natto has high nutritive value, good flavor, simple operation, convenient self-manufacture by people, satisfies the consumption demand of people on the natto, has no additive, is authentic, delicious and healthy.
Example 2
A processing method of self-made natto includes the following steps:
(1) selecting plump large yellow beans, cleaning, and soaking for 18 hours;
(2) boiling the soaked soybean with strong fire, then boiling with slow fire for 60 minutes, filtering the soybean, putting the filtered soybean in a sterilized container with a cover, cooling the boiled soybean with water, adding salt, stirring uniformly, and putting the mixture into a refrigerator for refrigeration;
(3) fermenting the container with the cover containing semen glycines in warm place, opening the cover every day to ventilate, and observing the fermentation condition;
(4) when mucilage appears among the large yellow beans, the fermentation is completed when the chopsticks are used for picking up and forming filaments;
(5) adding soy sauce, monosodium glutamate, pepper powder, chili powder, minced garlic, minced ginger and chopped chili into the fermented soybean, uniformly stirring, adding the boiled soybean water cooled in the step (2) and a proper amount of white spirit, uniformly stirring, covering a cover, and refrigerating in a refrigerator for 9 days to obtain the home-made natto.
Further, the temperature of the fermentation in the step (3) is 20 ℃.
Further, in the step (5), the weight parts of the soybean, the soy sauce, the monosodium glutamate, the pepper powder, the chili powder, the chopped garlic, the chopped ginger and the chopped hot pepper are 100:3: 6: 8: 5: 6: 10.
the processing method of the self-made natto adopts the soybean as the main raw material of the natto, and the manufactured natto has high nutritive value, good flavor, simple operation, convenient self-manufacture by people, satisfies the consumption demand of people on the natto, has no additive, is authentic, delicious and healthy.
Example 3
A processing method of self-made natto includes the following steps:
(1) selecting plump large yellow bean, cleaning, and soaking for 18.5 hours;
(2) boiling the soaked soybean with strong fire, then boiling with slow fire for 55 minutes, filtering the soybean, putting the filtered soybean into a sterilized container with a cover, cooling the boiled soybean with water, adding salt, stirring uniformly, and putting the mixture into a refrigerator for refrigeration;
(3) fermenting the container with the cover containing semen glycines in warm place, opening the cover every day to ventilate, and observing the fermentation condition;
(4) when mucilage appears among the large yellow beans, the fermentation is completed when the chopsticks are used for picking up and forming filaments;
(5) adding soy sauce, monosodium glutamate, pepper powder, chili powder, minced garlic, minced ginger and chopped chili into the fermented soybean, uniformly stirring, adding the boiled soybean water cooled in the step (2) and a proper amount of white spirit, uniformly stirring, covering a cover, and refrigerating in a refrigerator for 8 days to obtain the home-made natto.
Further, the temperature of the fermentation in the step (3) is 22 ℃.
Further, in the step (5), the weight parts of the soybean, the soy sauce, the monosodium glutamate, the pepper powder, the chili powder, the chopped garlic, the chopped ginger and the chopped hot pepper are 100:3: 7: 9: 6: 8: 11.
the processing method of the self-made natto adopts the soybean as the main raw material of the natto, and the manufactured natto has high nutritive value, good flavor, simple operation, convenient self-manufacture by people, satisfies the consumption demand of people on the natto, has no additive, is authentic, delicious and healthy.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. A processing method of self-made natto is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting plump semen glycines, cleaning, and soaking for 18-20 hr;
(2) boiling the soaked soybean with strong fire, then boiling with slow fire for 50-60 minutes, filtering the soybean, putting the filtered soybean into a sterilized container with a cover, adding salt after the boiled soybean is cooled, stirring uniformly, and putting the mixture into a refrigerator for refrigeration;
(3) fermenting the container with the cover containing semen glycines in warm place, opening the cover every day to ventilate, and observing the fermentation condition;
(4) when mucilage appears among the large yellow beans, the fermentation is completed when the chopsticks are used for picking up and forming filaments;
(5) adding soy sauce, monosodium glutamate, pepper powder, chili powder, minced garlic, minced ginger and chopped chili into the fermented soybean, uniformly stirring, adding the boiled soybean water cooled in the step (2) and a proper amount of white spirit, uniformly stirring, covering with a cover, and refrigerating in a refrigerator for 8-9 days to obtain the home-made natto.
2. The method for processing homemade fermented soybean according to claim 1, wherein: the temperature of the fermentation in the step (3) is 18-23 ℃.
3. The method for processing homemade fermented soybean according to claim 2, wherein: the temperature of the fermentation in the step (3) was 18.5 ℃.
4. The method for processing homemade fermented soybean according to claim 1, wherein: in the step (5), the weight parts of the large yellow beans, the soy sauce, the monosodium glutamate, the pepper powder, the chili powder, the chopped garlic, the chopped ginger and the chopped hot peppers are 100:3: 6-8: 8-10:5-7:6-9: 10-12.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911138301.XA CN110637983A (en) | 2019-11-20 | 2019-11-20 | Processing method of self-made natto |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911138301.XA CN110637983A (en) | 2019-11-20 | 2019-11-20 | Processing method of self-made natto |
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| CN110637983A true CN110637983A (en) | 2020-01-03 |
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| CN201911138301.XA Withdrawn CN110637983A (en) | 2019-11-20 | 2019-11-20 | Processing method of self-made natto |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111317101A (en) * | 2020-03-04 | 2020-06-23 | 贵州天利元食品有限公司 | Fermented soya beans and preparation method thereof |
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2019
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111317101A (en) * | 2020-03-04 | 2020-06-23 | 贵州天利元食品有限公司 | Fermented soya beans and preparation method thereof |
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Application publication date: 20200103 |