What kind of raw material is natto made of? What is natto made of What is natto made of

Soybeans are formed by fermentation.

1. Natto is a soybean product made by fermentation of soybeans through natto bacteria, which is viscous, smelly and slightly sweet, which not only retains the nutritional value of soybeans, but also is rich in vitamin K2, improves the digestion and absorption rate of protein, and has a certain health care effect. The craft originated in the Qin and Han dynasties in China and was spread to Japan by Zen monks from the Qin and Han dynasties.

2. The oldest natto method is to wrap the steamed soybeans with straw, and then disinfect them with boiling water, and keep them at a temperature of about 40 degrees for a day.

What is Natto?

Natto, originated in ancient China, has been made since the Qin and Han dynasties, and is made from soybeans fermented by Bacillus subtilis, which is sticky, smelly, and slightly sweet.

Natto not only retains the nutritional value of soybeans, is rich in vitamin K2, improves the digestion and absorption rate of protein, but more importantly, the fermentation process produces a variety of physiologically active substances, which has the health care effect of dissolving fibrin in the body and regulating physiological functions.

Natto is rich in a variety of nutrients, often eaten can prevent constipation, diarrhea and other intestinal diseases, improve bone density, prevent osteoporosis, can also regulate blood pressure in both directions, dissolve old thrombotic plaques, regulate blood lipids, can eliminate fatigue, and comprehensively improve human immunity.

How to make natto.

Shop soybeans. All soybeans are acceptable, but small soybeans are better.

Weigh 500 grams of soybeans and soak them. Soak soybeans with sufficient water (more than 3 times), and the low temperature is more than 12 hours in winter and 8-10 hours in summer.

Steamed beans. Steam the beans in a pressure cooker. Place the soybeans in a pot and place them directly in the pressure cooker. When the gas in the pressure cooker is sprayed out quickly, cover the pressure valve, steam over low heat for 20-25 minutes.

Mix the culture medium. The medium is sugar and monosodium glutamate, take 2 tablespoons of white sugar and 1 tablespoon of monosodium glutamate and pour them into soybeans, and stir well repeatedly. Mix the base ingredients immediately after pouring the soybeans out of the pressure cooker, and do not let the beans cool.

Inoculated species. Take 1 capsule of Baihemei brand natto mushrooms, pull out the cap cap, pour the natto mushrooms into a small cup, and dissolve the natto mushrooms with a small amount of cold boiled water (about 10 ml, a small shot glass can be used). Spread out the dissolved natto bacteria and pour them into the soybeans, stirring repeatedly.

The temperature of soybean should be above 60 when inoculating, and lower than 50 will affect the growth of natto bacteria.

Ferment. Divide the inoculated soybeans evenly into 7 fermentation cups, fill the water filling tank with boiled water, put the fermentation cups into the natto machine, set the time for 12 hours, and set the temperature for 40.

Pay attention to the growth of natto bacteria, when a white sticky substance grows on the surface of natto, and natto can pull out long filaments, it means that fermentation has been completed. If the natto fungus does not grow well within 12 hours, it can be extended by 1-2 hours. After the fermentation is completed, the machine makes a "tick" sound and automatically loses power, and the red mark begins to rotate slowly.

Passivation. Pour the natto in the fermentation cup into the sealed cup, screw the lid tightly, put it in the refrigerator and passivate for 12 hours, and then serve.

The raw material of natto is soybeans.

Natto is a Japanese fermented food, originated from China, made of soybeans by natto bacteria (Bacillus subtilis) fermentation into soy products, with viscous, smelly, sweet taste, not only retains the nutritional value of soybeans, rich in vitamin K2, improve the digestion and absorption rate of protein, more importantly, the fermentation process produces a variety of physiologically active substances, with the dissolution of fibrin in the body and other physiological functions of the health care effect. According to the survey, Japanese people have been eating natto for more than 1,000 years.

1, soybean 2, mung bean noodles 3, red bean paste 4, mung bean 5, soybean milk 6, white lentils 7, sword beans (dry) 8, eyebrow peas 9, watercress 10, soybean meal 11, mung bean paste 12, sword beans 13, broad beans (fried, salty) 14, red adzuki beans 15, green beans 16, broad beans 17, douban 18, bean paste 19, soybean flour 20, lentils 21, bean paste 22, white cardamom 23, black beans 24, tempeh 25, okra 26, peas 27, green beans 28, mung bean sprouts 29, kidney beans 30, Soybean sprouts 31, snow peas 32, pea sprouts 33, square beans 34, pea tips 35, edamame 36, cowpeas.

Natto is made by fermenting soybeans with natto bacteria.

In life, many things do not belong to us, what belongs to us is just an experience, a growth, an experience. Too many desires will only add to the burden of life, and wise people know how to choose, can give up at the right time, and can choose their life direction decisively. Only those who know how to let go of the past, let go of desires, and let go of greed can live a more fulfilling, relaxed and wonderful life.

Natto originated in China, and was brought to Japan by the master of Jianzhen in the Tang Dynasty, and it was transformed into natto by local monks.

The fermented natto is layered with a white substance, and there are a lot of sticky threads after thorough stirring. Put natto in an airtight container and store it in the refrigerator to keep it in the crisp room.

That's the process.

Answer: Take the selected soybeans and soak them in water for 10-24 hours; Then steam at a temperature of more than 100 for 20-60 minutes, and cool the cooked beans to 20-40 hours; Evenly spray natto bacterial liquid, ferment and culture for 18-30 hours at temperature 35-45 and relative humidity 50-90; Refrigerate natto in a 0-10 refrigerator room for more than 24 hours. Take, freeze-dry, crush, pass through a 40-80 mesh sieve.

Generally, large supermarkets such as Wal-Mart or something will sell them, and the higher the city, the higher the probability. I don't know where you are

Of course, you can also buy online if you really want to eat.

How to make natto:

1. Soak the soybeans one night in advance; After soaking, the soybean is twice larger than the original;

2. Put the soybeans in the electric pressure cooker, put in water to cover the soybeans; with boiled beans function, about 50 minutes;

3. Containers and tools for making natto are disinfected with boiling water;

4. Drain the steamed soybeans and put them in a container;

5. Put a small packet of fungus powder into a tablespoon; Put a little water to boil the beans and mix the mushroom powder evenly; Pour the prepared mushroom powder into the soybeans and mix well with a spoon;

6. Attach a layer of plastic wrap to the container and prick the eyes with a toothpick;

7. Put the container on the heater and cover it with a dry cloth or towel;

8. After about 20 hours, it becomes like this; You can't eat it at this time, you can only eat it after refrigeration;

9. After refrigerating overnight, stir it with a spoon, there will be a lot of brushing;

10. Mix light soy sauce, sugar, monosodium glutamate, and a tablespoon of water together, pour it on black natto and serve; You can eat it with seaweed.

Homemade natto, you can understand it in 2 minutes, the steps are detailed, and you can make a lot of soybeans for two yuan, which is delicious.

The fermented natto is layered with a white substance, and there are a lot of sticky threads after thorough stirring. Put natto in an airtight container and store it in the refrigerator to keep it in the crisp room.

That's the process.

Answer: Take the selected soybeans and soak them in water for 10-24 hours; Then steam at a temperature of more than 100 for 20-60 minutes, and cool the cooked beans to 20-40 hours; Evenly spray natto bacterial liquid, ferment and culture for 18-30 hours at temperature 35-45 and relative humidity 50-90; Refrigerate natto in a 0-10 refrigerator room for more than 24 hours. Take, freeze-dry, crush, pass through a 40-80 mesh sieve.

Natto is one of Japan's most distinctive national foods.

Frozen natto has a kind of smell that Chinese can't stand, but you can boil it in water, and for natto that is not frozen, the Japanese generally beat raw eggs into natto and eat them directly with hot rice The best scientific combination of natto: 1 natto shallots 2 natto large white radish minced 3 natto Korean spicy cabbage 4 natto raw egg yolk 5 natto kelp 6 natto sesame honey.

Regarding natto, you can just treat it as tofu that looks like bean paste, and it's not good to eat too much.

The traditional Japanese way to eat it is to break the raw egg, add natto, stir it well, mix it into the freshly steamed rice, and heat the egg at the remaining temperature to eat. Professor Lang Nakagawa, an authority on brain nutrition at the Institute of Protein Research at Osaka University, Japan, recommends edamame, peanuts with beer or rice, eggs and natto as "ideal super brain nutrition foods". The rich lecithin contains choline released in the intestines, which is metabolized into the brain into acetylcholine with the assistance of choline transporters, which helps to enhance memory and thinking ability.