Preparation method of leisure natto

A production method and natto technology, which are applied in food preparation, food drying, food science and other directions, can solve the problems of heavy ammonia odor, mucus, affect appetite, etc., and achieve the effect of easy preservation

Inactive Publication Date: 2014-01-01
吉香居食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above technical problems, the present invention overcomes the shortcomings of the existing natto, which has strong ammonia odor, more mucus, unsightly appearance, affects people's appetite, is inconvenient to store...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The fermented natto is solid, with a moisture content between 40% and 50%. It is better than direct seasoning when soaked in sauce, and it is easy to taste; if the soaking time is too short, some natto will not taste good, or the taste will not be good. Even if the time is too long, the time cost will be increased, and the quality will also decrease. The purpose of refrigerating and tasting at a temperature of 2-8°C is to maintain the quality, because it is easy to cause pollution caused by the reproduction of other microorganisms at room temperature and affect the quality of the product. The sauce should completely submerge the natto in order to have a uniform taste and a consistent color.

[0026] The seasoning sauce for soaking natto contains by weight percentage: 1-3% of table salt, 1-2% of sodium glutamate, 2-6% of ginger, 1-6% of soaked chili powder, 0.1-0.5% of spice powder, Yeast extract 0.5-1.5%, white sugar 1.5-3.5%, and the rest is water.

[0027] After the...

Embodiment 2

[0040] Peas are selected, cleaned, soaked, steamed, cooled, inoculated, and fermented. The specific steps are as in Example 1.

[0041] Example 3

Embodiment 3

[0043] The specific steps of soybean selection, cleaning, soaking, cooking, cooling, inoculation and fermentation are as in Example 1.

[0044] Example 4

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PUM

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Abstract

The invention belongs to the field of health food processing, and particularly relates to a preparation method of leisure natto. The preparation method is characterized by comprising the following steps: carefully selecting, cleaning, soaking, stewing and cooling soybeans; inoculating the soybeans with bacillus natto, and fermenting; soaking the fermented natto into a sauce, enabling the whole fermented natto to be submerged in the sauce, and refrigerating the natto for 12-24h at 2-8 DEG C; taking out the natto after the natto is tasty, and draining out surface water; air-drying the natto at 30-50 DEG C, wherein the salinity of the air-dried leisure natto is 0.5-3% and the water content of the air-dried leisure natto is 10-16%. The invention aims to overcome the defects that the existing natto has strong ammonia odor and a large amount of mucilage, is not good-looking, affects appetite, is inconvenient to store and carry, and cannot be eaten at any time to prepare the leisure natto which is suitable for Chinese people, convenient to store and carry, can be eaten at any time, and has bioactivity, so as to enable more Chinese people to enjoy the delicious, nutritional and healthy leisure natto.

Description

technical field [0001] The invention belongs to the field of health food processing, in particular to a method for preparing leisure natto suitable for Chinese people. Background technique [0002] Natto is a traditional food in Japan, which is made by fermenting and cooking soybeans with Bacillus natto at a certain temperature and humidity. Natto has unique flavor, rich nutrition, antibacterial, anti-oxidation, anti-cancer and other health functions, especially the nattokinase, which obviously has the functions of dissolving thrombus, reducing blood viscosity, improving blood circulation, softening and increasing blood vessel elasticity, etc. . [0003] The general production method of natto is: soybeans are selected, cleaned, soaked, steamed, cooled, inoculated, fermented, post-cooked, and packaged to make natto finished products, but natto has a strong ammonia odor, and most Chinese people It is not suitable for this flavor, and it has a lot of mucus. It has an unsightl...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
CPCA23V2002/00A23L11/50A23V2300/10
Inventor 王文建颜正财丁文军汪维龙王艳丽汤春梅张学峰彭灯水贺德瑞李兰英
Owner 吉香居食品股份有限公司
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