Natto hawthorn food and preparation method thereof

Abstract

Natto hawthorn food and its preparation method relate to a food and its preparation method. The invention provides a natto and hawthorn food that is delicious, nutritious and beneficial to the human body; moreover, the invention overcomes the processing technical problem caused by adding natto in the preparation process of the natto and hawthorn food. The natto hawthorn food is mainly made of natto powder, hawthorn and sugar by weight. Preparation method: 1. Weighing the raw materials; 2. Beating and boiling hawthorn to make a paste; 3. Sprinkling sugar and natto powder into the hawthorn paste; 4. Baking at low temperature; 5. Reprocessing. The method of the invention realizes the industrialized production of natto and hawthorn food by adopting a mechanical processing method, and retains the original nutrition and biological activity of the hawthorn and natto.

Description

technical field [0001] The invention relates to a food and a preparation method thereof. Background technique [0002] Natto is a Japanese fermented food, derived from Chinese salty soy bean, but it is not Chinese soy bean, but a soy product made from soybeans fermented by Bacillus natto (Bacillus subtilis). It is sticky, smells bad, and tastes sweet. It retains the nutritional value of soybeans, is rich in vitamin K2, improves the digestion and absorption rate of protein, and more importantly, a variety of physiologically active substances are produced during the fermentation process, which has the health care effect of dissolving fibrin in the body and regulating other physiological functions. [0003] Natto is rich in nutrition and has high medicinal value, but its unique smell and sticky silk make many people keep it at a distance. [0004] Hawthorn eliminates food stagnation, dissipates blood stasis, and dispels tapeworms. Treatment of meat accumulation, abdominal mas...

AI Technical Summary

Problems solved by technology

[0005] Although both hawthorn and natto are health foods that are very beneficial to the human body, there has been no food that combines the two

The reason is that the tannin in hawthorn and the protein in natto combine to form tannin protein after contact, which not only reduces the nutritional value of food, but also easily forms gastroliths that affect human health

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