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Production method of natto

A production method, the technology of natto, applied in the field of food processing, can solve the problems of long production time, exacerbation of peptic ulcer, unfavorable cost saving, etc., and achieve the effects of saving production cost, ensuring food safety, and shortening the production time

Inactive Publication Date: 2017-10-20
GUANGDONG ENAITER ELECTRICAL APPLIANCES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The general method of making natto all needs to use Bacillus natto to ferment, which is not conducive to cost saving, and is not convenient for family-style production. It takes a long time to make natto by using Bacillus natto to ferment natto. Secondly, the quality and safety of Bacillus natto is difficult to guarantee , and eating too much Bacillus natto can easily aggravate peptic ulcers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] The invention relates to a method for making natto, which comprises the following steps: step A: preparing materials, cleaning the soybeans; step B: soaking, soaking the cleaned soybeans in water to make the soybeans swell; step C: cooking, soaking the soybeans Put the soybeans into the heating device and cook until the peptone liquid is separated from the soybeans; step D: packaging, put the cooked soybeans into a container, and seal the opening of the container with a lid or gauze; step E: ferment, put the soybeans The container is put into a fermentation device for fermentation, the fermentation temperature is 38°C-45°C, and the fermentation time is 14-30 hours. Preferably, the fermentation temperature is 42° C., and the fermentation time is 14 hours.

[0016] Preferably, there is a step B' between the steps B and C: seasoning, adding seasoning to the soaked soybeans, the seasoning including sugar and monosodium glutamate.

[0017] In the above production method, so...

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PUM

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Abstract

The invention discloses a production method of natto. The production method comprises the following steps: step A: preparing materials and washing soybeans; step B: immersing; immersing the washed soybeans in water until the soybeans are swollen; step C: steaming; putting the soybeans into a heating device and steaming until peptone liquid is separated from the soybeans; step D: packaging; filling a container with the steamed soybeans and sealing an opening of the container by utilizing a cover or gauze; step E: fermenting; putting the container containing the soybeans into a fermentation device and fermenting, wherein the fermentation temperature is 38 DEG C to 45 DEG C and the fermentation time is 14h to 30h. The method for producing the natto does not need to utilize bacillus natto so that the production cost is saved and the method is convenient for domestic production; fermentation materials are not added so that the food safety of the natto is ensured; secondly, the time for producing the natto by utilizing the method is relatively short.

Description

technical field [0001] The invention relates to the field of food processing methods, in particular to a method for preparing natto. Background technique [0002] The general method of making natto all needs to use Bacillus natto to ferment, which is not conducive to cost saving, and is not convenient for family-style production. It takes a long time to make natto by using Bacillus natto to ferment natto. Secondly, the quality and safety of Bacillus natto is difficult to guarantee , and eating too much Bacillus natto can easily aggravate peptic ulcers. Contents of the invention [0003] In order to solve the above problems, the object of the present invention is to provide a method for preparing natto, which can complete the preparation of natto without using bacillus natto. [0004] The technical scheme that the present invention adopts for solving its technical problem is: [0005] A method for making natto, characterized in that it includes the following steps: step A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 杨广良周旋
Owner GUANGDONG ENAITER ELECTRICAL APPLIANCES CO LTD