Food adjuvant made of natto product and preserved fruit, and processing method therefor

Abstract

A health-care food to be eaten together with rice or bread is prepared from natto, preserved fruit containing VC and K, sugar, edible salt, and solid soy sauce powder. Its preparing process is also disclosed.

Description

technical field [0001] The invention relates to a side dish and a processing method thereof, in particular to a side dish of preserved fruit with natto as the main component and a processing method thereof. Background technique [0002] Natto originated from a soybean fermented food processing method among the Chinese people. In Japan, natto has become one of the indispensable healthy foods in daily life. Now the annual sales of natto in Japan exceeds 200,000 tons, while in China The annual sales volume is less than 200 tons. According to the Japanese natto product standard, every 100 grams of natto produced in Japan contains on average: 870 micrograms of vitamin K, 120 micrograms of folic acid, 660 milligrams of potassium, and 5.65 grams of unsaturated fatty acids. According to 2006 Japanese medical clinical evidence in 1999: Bacillus natto and nattokinase not only reduce blood viscosity, dissolve fibrin-type thrombus, but also have obvious effects on weight loss and aphrod...

AI Technical Summary

Problems solved by technology

[0002] Natto originated from a soybean fermented food processing method among the Chinese people. In Japan, natto has become one of the indispensable healthy foods in daily life. Now the annual sales of natto in Japan exceeds 200,000 tons, while in China The annual sales volume is less than 200 tons. According to the Japanese natto product standard, every 100 grams of natto produced in Japan contains on average: 870 micrograms of vitamin K, 120 micrograms of folic acid, 660 milligrams of potassium, and 5.65 grams of unsaturated fatty acids. According to 2006 Japanese medical clinical evidence in 1999: Bacillus natto and nattokinase not only reduce blood viscosity, dissolve fibrin-type thrombus, but also have obvious effects on weight loss and aphrodisiac. Because natto produces a special The smell of ammonia, bitterness and sticky silk, this flavor is easily accepted by Japanese consumers, but in China, India, Europe, and African countries, it is difficult for consumers to accept the strange taste that is difficult to eat. Natto produced in Japan is The popularization of various countries is hindered. According to a method for making natto disclosed in the Japanese Patent Gazette, Patent No. 3016198, charcoal fire is used to heat and ferment natto, and the content of ammonia odor is reduced by increasing carbonic acid to improve the quality of natto. Although the charcoal fire is small The taste of natto has changed, but it is still difficult to be accepted by consumers in various countries