Japanese people like to eat natto. They mainly eat salted natto and brush natto. Kansai people like the former and Kanto people like the latter. Because of the different fermentation methods, there is a kind of sticky silk in drawn natto, which is salt-free.
Natto is suitable for Japan. The staple food of the Japanese is rice, which is generally eaten in granular form. Natto is also granular, which makes Japanese feel kind. Eating natto helps to digest rice, making it difficult for Japanese who love white rice to get cerebrovascular diseases. There are many ways to eat natto. Mustard and seasoning are usually attached to the natto bought back. After mixing, you can eat it, and eat it with rice. You can also add chopped green onion and seaweed according to your personal preference. Because of its nutritional value, more and more people eat it. Nowadays, due to the increasingly developed food processing technology, natto has also been made into many different flavors, and individuals can choose to buy it according to their own tastes and needs.
Domestic production, preservation and consumption of natto
First, the use of appliances and materials.
① Soybean 500g② Bacillus natto 5g③ Pressure cooker ④ Stainless steel basin ⑥ foam lunch boxes shallow container ⑥ Foam box ⑥ Two vertical rectangular plastic bottles or warm water bags ⑧ Thermometers.
Second, soaked beans and steamed beans
Wash the soybeans thoroughly, soak them in 3 times of water overnight, then pour off the water and steam them in a pressure cooker until the soybeans are crushed by hands for about 45 minutes. If there is no pressure cooker, don't put too much water at a time when boiling. In order to keep the original flavor of soybeans, it is best to steam them.
Step three, inoculate Bacillus natto.
Dissolve Bacillus natto in 50 ml of hot water (the temperature is preferably 38-45℃, which will kill Bacillus natto), evenly add it into hot soybean (the temperature is preferably 38-45℃, which will kill Bacillus natto), quickly stir it evenly, and sub-package it into 7 foam lunch boxes with a thickness of about 2 cm. Cover it with gauze or put a pair of chopsticks between the lunch box and the lunch box cover to make it fully contact with the air. Because Bacillus natto is aerobic, it is very important to contact the air. However, after fermentation, the lid should be covered and the mouth should be sealed with adhesive tape to avoid contact with air, which is conducive to long-term preservation.
Fourthly, fermentation at constant temperature 14-36 hours.
Put several rectangular plastic bottles filled with hot water at 50℃ into a clean foam box, and put foam lunch boxes inoculated with Bacillus natto on the bottles. The ideal temperature in the box is 42℃. If the temperature in the box drops to 38℃, replace the bottle with 50℃ hot water. Repeatedly changing the hot water in the bottle, and fermenting for 14-36 hours, white film was produced on the surface of soybean, and soybean became natto after silk sticking. If there is no foam box, you can also use a large cardboard box, wrapped with a quilt and an electric mattress, or insert a 45℃ light bulb in the box to keep the temperature inside the box constant. Pay attention to more exposure to air.
5. Post-ripening (low temperature dormancy of living bacteria)
Ferment at a constant temperature of 38-42℃ 14-36 hours, and then cook at a low temperature in the refrigerator for several hours, and the prepared natto will have better appearance and taste. Therefore, it is suggested that natto should be cooked in the refrigerator for several hours before eating or long-term storage.
Sixth, the key to production.
① Maintain a constant temperature of 38-42℃. (2) Bacillus natto should be inoculated in hot soybean (the appropriate temperature is 38-45℃, too high temperature will kill Bacillus natto).
③ Keep fermented soybeans exposed to the air.
Seven. Preservation of Bacillus natto
Bacillus natto strain is particularly stable in spore state, and can be stored for a long time as long as it is stored in a cool and dry place. But after opening, it must be kept in the refrigerator at low temperature.