Flavored ready-to-eat natto

A natto and flavor technology, applied in the field of food processing, can solve problems such as less consumption, and achieve the effects of increasing strong taste, rich raw materials, and delaying aging.

Inactive Publication Date: 2017-11-14
蚌埠市星光豆制品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, natto has a special fermented odor after fermentation, which is unacceptable to many consumers. Therefore, it is still eaten as a dish in my country, and the consumption is very small. Natto is prepared into a casual instant food with flavor, which can give full play to the nutrition of natto and health care functions, while increasing the types of snack foods on the market to meet the taste and nutritional needs of consumers

Method used

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  • Flavored ready-to-eat natto

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A flavored instant natto, made of the following raw materials in parts by weight: 87 soybeans, 2 bacteria natto, 1.5 spices, 2 pomelo peels, 8 eggs, 21 millet, and 6 konjac starch;

[0024] The spices are made of the following raw materials in parts by weight: salt 23, pepper 7, pepper 7, pepper 6, star anise 5, grass fruit 4, nutmeg 4, amomum 4, all raw materials are mixed and crushed to 160~ 200 mesh, stir-fry until fragrant, add 400 times the weight of all raw materials in water, heat to boil, cook on low heat until the volume is 1 / 50 of the original volume, and dry until the water content is 8-10% to obtain spices.

[0025] For the grapefruit peel, peel the ripe grapefruit, remove the inner flesh, and dry the skin until the water content is 8-10%, so as to obtain the grapefruit peel.

[0026] The eggs are fresh green shell eggs with a selenium content of 48-52 μg / 100g.

[0027] A preparation method of flavor instant natto, comprising the following steps:

[0028] ...

Embodiment 2

[0039] A flavor instant natto, made of the following raw materials in parts by weight: 88 soybeans, 3 natto bacteria, 1.6 spices, 3 pomelo peels, 9 eggs, 22 millet, and 7 konjac starch;

[0040] The spices are made of the following raw materials in parts by weight: 24 salt, 8 peppers, 8 peppers, 7 peppercorns, 6 star anise, 5 grass fruit, 5 nutmeg, and 5 amomum. Mix all the raw materials and grind them to 180 mesh , stir-fry until fragrant, add water 450 times the weight of all raw materials, heat to boil, cook on low heat until the volume is 1 / 50 of the original volume, and dry until the water content is 8-10% to obtain spices.

[0041] For the grapefruit peel, peel the ripe grapefruit, remove the inner flesh, and dry the skin until the water content is 8-10%, so as to obtain the grapefruit peel.

[0042] The eggs are fresh green shell eggs with a selenium content of 48-52 μg / 100g.

[0043] Preparation and eating method are the same as in Example 1.

Embodiment 3

[0045] A flavored instant natto, made of the following raw materials in parts by weight: 89 soybeans, 4 natto bacteria, 1.7 spices, 4 pomelo peels, 10 eggs, 23 millet, and 8 konjac starch;

[0046] The spices are made of the following raw materials in parts by weight: salt 25, pepper 9, pepper 9, Chinese prickly ash 8, star anise 7, grass fruit 6, nutmeg 6, amomum 6, all raw materials are mixed and crushed to 160~ 200 mesh, stir-fry until fragrant, add 500 times the weight of all raw materials in water, heat to boil, cook on low heat until the volume is 1 / 50 of the original volume, and dry until the water content is 8-10% to obtain spices.

[0047]For the grapefruit peel, peel the ripe grapefruit, remove the inner flesh, and dry the skin until the water content is 8-10%, so as to obtain the grapefruit peel.

[0048] The eggs are fresh green shell eggs with a selenium content of 48-52 μg / 100g.

[0049] Preparation and eating method are the same as in Example 1.

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Abstract

The invention mainly relates to the technical field of food processing, and discloses flavored ready-to-eat natto. The flavored ready-to-eat natto is prepared from the following raw materials of soybeans, bacillus natto, spice, pomelo peel, eggs, millet and konjaku starch. The flavored ready-to-eat natto is rich in raw materials, balanced in nutrients, rich in fragrance, diversified in flavor, tenacious in mouth feel, free from any additives, low in salt, low in grease, safe and healthy, can protect heart and cerebral vessels, promotes gastrointestinal functions, expels toxins, nourishes faces, reduces weight, slims, delays aging, and enriches the kinds of leisure foods in the market, so that the economic returns are increased by 10.3%. After the soybeans are boiled, long-time heat insulation is performed, so that the soybeans are fine and soft in mouth feel; and after the soybeans are taken out, soybean water is reserved, so that nutrient components of the soybeans are sufficiently used, and many water resources are saved. After the bacillus natto is inoculated, high-temperature short-time fermentation is performed firstly, so that the proliferation of thalli is promoted; and then low-temperature long-time fermentation is performed, so that the fermentation peculiar smell of the natto is reduced, the content of nattokinase is increased, and the health-care functions of the natto are strengthened.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a flavor instant natto. Background technique [0002] Natto, natto is rich in amino acids, organic acids, oligosaccharides, nattokinase, superoxide dismutase, isoflavones, saponins, tocopherols, vitamins and other nutrients. A large number of studies have shown that natto has a variety of pharmacological health functions. Regular consumption can prevent and treat cardiovascular and cerebrovascular diseases, resist oxidation, resist fatigue, delay aging, prevent senile dementia, and promote gastrointestinal function. [0003] However, natto has a special fermented odor after fermentation, which is unacceptable to many consumers. Therefore, it is still eaten as a dish in my country, and the consumption is seldom. Natto is prepared into a casual instant food with flavor, which can give full play to the nutrition of natto And health care function, can increase the kind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L11/50
CPCA23L11/01A23L33/00A23L11/50
Inventor 赵大鹏
Owner 蚌埠市星光豆制品厂
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