Can I put salt in natto storage Can I leave it in the refrigerator in spring now?

Natto can be stored with salt, and it is best to put it in the refrigerator in spring, otherwise it will spoil after a long time.

Finished natto is packed in a plastic bag and frozen in the refrigerator, stored at -18 degrees Celsius for 6 months, and refrigerated. 0 to 4 degrees for 8 to 10 days.

Supplement: Natto is made from soybeans (also known as soybeans) as raw materials, inoculated with natto bacteria and then fermented at high temperatures. Natto originated in China, and was introduced to Japan as a nutritious food and condiment.

Natto is similar to Chinese fermented beans and weird beans. The health function of natto is mainly related to the nattokinase enzyme in it.

Natto isoflavones.

Saponin, vitamin K2

and other functional factors. Although natto has high medicinal value, some people avoid it because of its unique smell and stickiness. Of course, the medicinal nature of this food is by no means as miraculous as some commercial claims.

Moreover, its health care effect does not require other modern means, and experts emphasize that the traditional folk family brewing is the ultimate and should be passed on as it is.

Tempeh, in ancient times, was called "Youshu", also called "addiction". The earliest record is found in the book "Interpretation of Names and Diets" by Liu Xi in the Han Dynasty, which praised tempeh as "the harmony of five flavors, which is made by need". In the book "Shijing" from the 2nd to 5th centuries AD, there is also a record of "making soy sauce".

The ancients not only used tempeh for seasoning, but also for medicine, and attached great importance to it. Book of Han

Historical Records", "Qi Min Technique".

Compendium of Materia Medica", etc., have this record, and its production history can be traced back to the pre-Qin period.

According to records, the production of tempeh was first produced by Taihe County, Jiangxi.

It has been spread and continuously developed and improved, making tempeh a unique feature, a favorite condiment for people, and spreading overseas. Taiwanese in China call tempeh "yin soybean", and Japanese call tempeh "Na soybean", Southeast Asia.

Tempeh is also commonly consumed in various countries.

Put it in the freezer, take it out in advance and thaw it when you eat it, add some soy sauce and sugar, and you're ready to eat. But don't heat it, and the activity of heating nattoase will be gone.

Natto can be shelved for 1 week without being put in the refrigerator at room temperature, and can be shelved for about 14 days under refrigeration (about 5 days); It can be stored for one year under frozen (-18) conditions. Therefore, natto that is not eaten for the time being must be stored in the freezer and thawed 6-8 hours before it is eaten. Do not thaw in the microwave to avoid inactivation of natto bacteria.

How to preserve natto.

Natto can be shelved for about 14 days under refrigerated (about 5) conditions; It can be stored for one year under frozen (-18) conditions. Therefore, natto that is not eaten for the time being must be stored in the freezer, and moved to the refrigerator to thaw 6-8 hours before eating. Do not thaw in the microwave to avoid inactivation of natto bacteria.

The functions of natto are as follows:

The health function of natto is mainly related to its nattokinase, natto isoflavones, saponin, vitamin K2 and other functional factors. Natto is rich in saponin, which can improve constipation, reduce blood lipids, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent high blood pressure and arteriosclerosis, and inhibit HIV.

Natto contains free isoflavones and a variety of enzymes that are beneficial to the human body, such as peroxide dismutase, catalase, protease, amylase, lipase, etc., which can remove carcinogens in the body, improve memory, protect liver beauty, delay aging, etc., and can improve the digestibility of food; Intake of live natto bacteria can regulate the balance of intestinal flora and prevent dysentery.

Enteritis and constipation, the effect of group quarrel is better than the commonly used lactic acid bacteria microecological preparations in some aspects; The viscous substance produced by natto fermentation is coated with silver on the mucosal surface of the gastrointestinal tract, thus protecting the stomach and intestines and relieving the effect of drunkenness when drinking.

The contraindications for eating natto are as follows:

Patients with cardiovascular disease should not consume natto because the vitamin K2 in natto can make neocoumarin lose its efficacy when taking neocoumarin, a blood clotting inhibitor.

Refrigerate and do not store at room temperature or in a warm place to ensure the freshness of natto.

The finished natto is packed in a fresh bag and put in the refrigerator for freezing, stored at -18 degrees for 6 months, and refrigerated. 0 to 4 degrees for 8 to 10 days.

Natto bacteria are aerophilic bacteria and are important when exposed to air. However, after fermentation, it is necessary to cover the lid and seal the mouth with tape to avoid contact with air for long-term storage.

Natto has a shelf life of one week, and while it is stored at low temperature in the refrigerator, it is still undergoing slow fermentation and fermentation of Kesen low-temperature re-temperature, and nattokinase and vitamin K2 are also increasing. However, although it can be eaten after the expiration date, the natto bacteria continue to break down the protein in order to survive, and as a result, the smell gradually increases. Natto that has been stored for too long should be avoided.