Manufacture method of natto food without strange taste
A manufacturing method and technology for flavoring natto, applied in the directions of food preparation, food science, application, etc., can solve the problems of not completely strange taste, affecting the wide popularization and application of natto food, etc., so as to adjust the gastrointestinal tract and restore the gastrointestinal tract. Function, the effect of overcoming unpleasant smell
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[0014] In the present invention, natto is prepared by inoculating natto bacillus with soybean and water.
[0015] The technical scheme of the invention is further described below by specific examples:
[0016] a. Using Northeast high-quality small-grain soybeans as raw materials, according to conventional techniques, after selection and washing, soak in water for 8-16 hours, remove and cook for 0.5-1.0 hours;
[0017] b. Use high-efficiency active natto strains for inoculation and fermentation, and control the fermentation time within 10-18 hours to avoid excessive fermentation and reduce the formation of odorous substances from the source;
[0018] c. After 10-20 hours, the fermented natto is cooked at a low temperature of 0-4°C to facilitate the release of odorous substances;
[0019] d, the released natto is soaked for 10-15 hours in the seasoning formula of 8-10% soy sauce, 1-3% sugar and 1-3% salt (calculated as fresh natto), and further marinated to achieve the flavor ...
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