Production process of sweet natto

Abstract

The invention relates to a production process of natto. The process comprises the following steps in sequence: receiving of raw material beans, storing, selecting by a machine, selecting by a person,cleaning, metering, boiling, sugaring, cooling and packaging in vacuum. During cooling, sugared beans need to be placed in a tray and pushed into a cooling chamber through a trolley, and the temperature of the cooling chamber is kept between 10 DEG C and 25 DEG C all the time. A collecting device is arranged in the cooling chamber, and the collecting device comprises collecting plates located on the periphery of the cooling chamber and pull ropes fixedly connected to one sides of the collecting plates. The sides, far from the collecting plates, of the pull ropes are fixedly connected to a ceiling of the cooling chamber, and the upper ends of the collecting plates are gradually far away from walls and are obliquely arranged relative to the peripheral walls. The process has the advantages that the sweetness of the sweet natto processed by the process is basically consistent with the sweetness prepared in advance, and the deviation between the sweetness of the processed sweet natto and the sweetness prepared in advance is reduced.

Description

technical field [0001] The invention relates to a processing technology of bean products, in particular to a production technology of natto. Background technique [0002] Kannatto is a unique traditional snack food in Japan. Its production and popularity have been in Japan for more than 50 years. Gannatto has a sweet taste, strong bean fragrance, and high nutritional value. It contains a large amount of balanced nutrients needed by the human body, such as protein, plant fiber, calcium, vitamins, etc., and the unique plant of beans Fiber plays an invaluable role in clearing out the gut. [0003] The general practice of natto is to receive raw beans, store them, select them by machine, select them, clean them, measure them, cook them, soak them in honey, cool them, and pack them in vacuum. And because the method ratio of honey pickling is the same, the water content in the beans will have a greater impact on the sweetness of Gannatto processed in each batch. However, due to...

AI Technical Summary

Problems solved by technology

And because the ratio of the method of honey pickling is the same, the water content in the beans will have a greater impact on the sweetness of Gannatto processed in each batch.

However, due to the influence of external factors, for example, when the processed beans are placed in a tray and pushed into the cooling chamber by a trolley for cooling, because the temperature of the beans is very high, the water vapor on the beans will be dissipated into the air in the cooling chamber, and the water will The steam will condense into water droplets on the walls and ceiling of the cooling room. When the water droplets condense too much, they will drop under their own gravity and fall into the beans placed in the cooling room, increasing the water content of the beans, thereby There is a large deviation between the sweetness of the processed finished product and the sweetness configured in advance according to the needs, so how to reduce the deviation between the sweetness of the processed finished product and the sweetness configured in advance according to the proportion, this is a problem unresolved issues

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