How to make natto by yourself?

Use appliances and materials

① 500 grams of soybeans

② Bacillus natto 5g

③ pressure cooker

④ Stainless steel basin

⑤ foam lunch boxes shallow container.

⑥ Foam box

⑦ 2 vertical rectangular plastic bottles or warm water bags.

8 thermometer

Steamed beans with soaked beans

Wash the soybeans thoroughly, soak them in 3 times of water overnight, then pour off the water and steam them in a pressure cooker until the soybeans are crushed by hands for about 45 minutes. If there is no pressure cooker, don't put too much water at a time when boiling. In order to keep the original flavor of soybeans, it is best to steam them.

Inoculate Bacillus natto

Dissolve Bacillus natto in 50 ml of hot water (the temperature is preferably 38-45℃, which will kill Bacillus natto if the temperature is too high), evenly add it into hot soybean, quickly stir it evenly, and put it into 7 foam lunch boxes with a thickness of about 2 cm. Cover with gauze or put a pair of chopsticks between the lunch box and the lid of the lunch box to make it fully contact with the air. Because Bacillus natto is aerobic, it is very important to contact the air. However, after fermentation, the lid should be covered and the mouth should be sealed with adhesive tape to avoid contact with air, which is conducive to long-term preservation.

Fermentation at constant temperature 14-36 hours.

Put several rectangular plastic bottles filled with hot water at 50℃ into a clean foam box, and put foam lunch boxes inoculated with Bacillus natto on the bottles. The ideal temperature in the box is 42℃. If the temperature in the box drops to 38℃, replace the bottle with 50℃ hot water. Repeatedly changing the hot water in the bottle, and fermenting for 14-36 hours, white film was produced on the surface of soybean, and soybean became natto after silk sticking. If there is no foam box, you can also use a large cardboard box, wrapped with a quilt and an electric mattress, or insert a 45℃ light bulb in the box to keep the temperature inside the box constant. Pay attention to more exposure to air.

Post-ripening (low temperature dormancy of living bacteria)

Ferment at a constant temperature of 38-42℃ 14-36 hours, and then cook at a low temperature in the refrigerator for several hours, and the prepared natto will have better appearance and taste. Therefore, it is suggested that natto should be cooked in the refrigerator for several hours before eating or long-term storage.

Production key

① Maintain a constant temperature of 38-42℃.

(2) Bacillus natto should be inoculated in hot soybean (the appropriate temperature is 38-45℃, too high temperature will kill Bacillus natto).

How to cook natto at home

Use appliances and materials

① 500 grams of soybeans

② Bacillus natto 5g

③ pressure cooker

④ Stainless steel basin

⑤ foam lunch boxes shallow container.

⑥ Foam box

⑦ 2 vertical rectangular plastic bottles or warm water bags.

8 thermometer

Steamed beans with soaked beans

Wash the soybeans thoroughly, soak them in 3 times of water overnight, then pour off the water and steam them in a pressure cooker until the soybeans are crushed by hands for about 45 minutes. If there is no pressure cooker, don't put too much water at a time when boiling. In order to keep the original flavor of soybeans, it is best to steam them.

Inoculate Bacillus natto

Dissolve Bacillus natto in 50 ml of hot water (the temperature is preferably 38-45℃, which will kill Bacillus natto if the temperature is too high), evenly add it into hot soybean, quickly stir it evenly, and put it into 7 foam lunch boxes with a thickness of about 2 cm. Cover with gauze or put a pair of chopsticks between the lunch box and the lid of the lunch box to make it fully contact with the air. Because Bacillus natto is aerobic, it is very important to contact the air. However, after fermentation, the lid should be covered and the mouth should be sealed with adhesive tape to avoid contact with air, which is conducive to long-term preservation.

Fermentation at constant temperature 14-36 hours.

Put several rectangular plastic bottles filled with hot water at 50℃ into a clean foam box, and put foam lunch boxes inoculated with Bacillus natto on the bottles. The ideal temperature in the box is 42℃. If the temperature in the box drops to 38℃, replace the bottle with 50℃ hot water. Repeatedly changing the hot water in the bottle, and fermenting for 14-36 hours, white film was produced on the surface of soybean, and soybean became natto after silk sticking. If there is no foam box, you can also use a large cardboard box, wrapped with a quilt and an electric mattress, or insert a 45℃ light bulb in the box to keep the temperature inside the box constant. Pay attention to more exposure to air.

Post-ripening (low temperature dormancy of living bacteria)

Ferment at a constant temperature of 38-42℃ 14-36 hours, and then cook at a low temperature in the refrigerator for several hours, and the prepared natto will have better appearance and taste. Therefore, it is suggested that natto should be cooked in the refrigerator for several hours before eating or long-term storage.

Production key

① Maintain a constant temperature of 38-42℃.

(2) Bacillus natto should be inoculated in hot soybean (the appropriate temperature is 38-45℃, too high temperature will kill Bacillus natto).

How to cook Bacillus natto at home

Hello!

1 .300g of soybean, add twice the water and put it on the electric tile for 5-6 hours until the fingers of soybean are pressed into mud.

While it's hot, put the soybeans in the rice cooker into a stainless steel bowl and put them into a yogurt machine, also called natto machine. Add a small cup of boiling water, cover it with plastic wrap, insert countless holes in the plastic wrap (this is very important, so soybeans need to breathe), and then cover the yogurt machine, which usually takes 2 days and 48 hours. The next day, you can see that there is frost on the soybean and the surface is covered with frost, which means you are done. When you stir beans with a spoon, they will be pulled out. The more drawing, the better. This is natto.

3. It is very important to collect natto well, otherwise it will deteriorate within a few days and natto cannot be heated. What should I do? I pack natto according to the amount I eat every day, wrap it in plastic wrap and put it in the refrigerator for freezing. Eat a small bag every day and take a small bag. When I eat it, I just put it in the microwave oven and thaw it with a little temperature. Very convenient. You can usually eat natto for about 10 days every time you cook it. If you insist on eating for a long time, it will be effective.

I wish you a happy life!

How to make natto at home?

You'd better not cook it yourself. In addition to cold storage, it is easy to deteriorate, mildew and taste a bit strange. If you recuperate, you'd better sell it after treatment.

How does natto machine cook natto?

Preparation method of natto

Technological process: cleaning soybeans → soaking → steaming soybeans → mixing base materials → inoculation → fermentation → passivation → eating.

1, buy soybeans. All soybeans are ok, and small soybeans are better.

2. Weigh 500g (0.5kg) of soybeans. (Be sure to weigh accurately the first time, and then use cups or small bowls to measure. )

Place and soak soybeans. When the temperature is lower than 12 hour in winter and 8- 10 hour in summer, soak the soybean with enough water (more than 3 times).

4. Steamed beans. Steam beans in a pressure cooker. Put the soybeans into a basin (bowl) and put them directly into a pressure cooker. When the gas in the pressure cooker is rapidly ejected, cover the pressure valve and steam for 20-25 minutes with low fire. (Select time according to pressure of pressure cooker)

5. Mix the culture medium. The culture medium is made of white sugar and monosodium glutamate. Take 2 spoonfuls of white sugar and 1 spoon of monosodium glutamate and pour them into soybeans, and stir them evenly repeatedly. Immediately after the soybeans are poured out of the pressure cooker, the base material is mixed. Don't let the beans get cold (To facilitate mixing, pour the soybeans into a large pot. )

6. Inoculate the strain. Take the Baihemei brand Bacillus natto/kloc-0 capsules, take off the capsule cover, pour the Bacillus natto into a small cup, and dissolve the Bacillus natto with a small amount of cold boiled water (about 1 0 ml, a small cup is enough). Disperse the dissolved Bacillus natto, pour it into soybean, and stir it evenly repeatedly. The temperature of soybean inoculation should be above 60℃, and inoculation below 50℃ will affect the growth of Bacillus natto.

7. Put the inoculated soybeans evenly into 7 fermentation cups.

8. Fill the water injection tank with boiling water.

9. Put the fermentation cup into the natto machine.

10, fermentation. The coagulation time is 12 hour and the coagulation temperature is 40℃.

The setting time for the first use is 12 hours. Please pay attention to the growth of Bacillus natto. When a white sticky substance grows on the surface of natto, natto can pull out a long silk, indicating that fermentation has been completed. If Bacillus natto does not grow well within 12 hours, 1-2 hours can be extended. Record the first three fermentation times, and then just set it according to this time.

1 1. Fermentation is complete. After the fermentation is completed, the machine gives a beep, automatically turns off the power, and the red label begins to rotate slowly.

12, passivation. Pour the natto in the fermentation cup into the sealed cup, tighten the lid of the cup, and put it in the refrigerator for passivation 12 hours. You can eat it.

Eat natto, make natto, and use Red Marshal natto machine!

How to make natto?

Preparation method of natto

Technological process: cleaning soybeans → soaking → steaming soybeans → mixing base materials → inoculation → fermentation → passivation → eating.

1, buy soybeans. All soybeans are ok, and small soybeans are better.

2. Weigh 500g (0.5kg) of soybeans. (Be sure to weigh accurately the first time, and then use cups or small bowls to measure. )

3. soak soybeans. When the temperature is lower than 12 hour in winter and 8- 10 hour in summer, soak the soybean with enough water (more than 3 times).

4. Steamed beans. Steam beans in a pressure cooker. Put the soybeans into a basin (bowl) and put them directly into a pressure cooker. When the gas in the pressure cooker is rapidly ejected, cover the pressure valve and steam for 20-25 minutes with low fire. (Select time according to pressure of pressure cooker)

5. Mix the culture medium. The culture medium is made of white sugar and monosodium glutamate. Take 2 spoonfuls of white sugar and 1 spoon of monosodium glutamate and pour them into soybeans, and stir them evenly repeatedly. Immediately after the soybeans are poured out of the pressure cooker, the base material is mixed. Don't let the beans get cold (To facilitate mixing, pour the soybeans into a large pot. )

6. Inoculate the strain. Take the Baihemei brand Bacillus natto/kloc-0 capsules, take off the capsule cover, pour the Bacillus natto into a small cup, and dissolve the Bacillus natto with a small amount of cold boiled water (about 1 0 ml, a small cup is enough). Disperse the dissolved Bacillus natto, pour it into soybean, and stir it evenly repeatedly. The temperature of soybean inoculation should be above 60℃, and inoculation below 50℃ will affect the growth of Bacillus natto.

7. Put the inoculated soybeans evenly into 7 fermentation cups.

8. Fill the water injection tank with boiling water.

9. Put the fermentation cup into the natto machine.

10, fermentation. The coagulation time is 12 hour and the coagulation temperature is 40℃.

The setting time for the first use is 12 hours. Please pay attention to the growth of Bacillus natto. When a white sticky substance grows on the surface of natto, natto can pull out a long silk, indicating that fermentation has been completed. If Bacillus natto does not grow well within 12 hours, 1-2 hours can be extended. Record the first three fermentation times, and then just set it according to this time.

1 1. Fermentation is complete. After the fermentation is completed, the machine gives a beep, automatically turns off the power, and the red label begins to rotate slowly.

12, passivation. Pour the natto in the fermentation cup into the sealed cup, tighten the lid of the cup, and put it in the refrigerator for passivation 12 hours. You can eat it.

How to make natto products at home?

Method of making natto by yourself: 1. Soak soybeans thoroughly, add a proper amount of water, a teaspoon of monosodium glutamate and a teaspoon of white sugar (fed with mushroom powder), put them in a rice cooker and porridge stand and cook until they are soft and dry, until the soybeans are smashed, but the shape is complete; 2. Pour the bacterial powder in the capsule into a bowl and rinse it with two teaspoons of cold boiled water. 3. Pour the bacterial powder water into the soybean and stir well. 4. Pour a proper amount of water into the yogurt machine. 5. Disinfect the breathable high-leg folding steamer with boiling water. Put natto into a deep hole in the middle of the steamer (convenient for natto to breathe), coat it on the yogurt machine, and cover the yogurt machine if it leaks a little. Because natto is an aerobic bacterium, it can be fermented until natto turns white; 9. The appearance of white silk during stirring is also a sign of good fermentation-0. Take it out and cool it, and put it in a fresh-keeping box to cool it.

How to cook natto at home?

The following is the specific production process of natto made by Bacillus natto:

Step 1: Cleaning and soaking

Measure a bowl of soybeans, about 1 10g, and wash with clear water. (10l for yogurt machine1/0g for soybean, 1L for yogurt machine 1.5L\ bowl of soybean) Soak soybeans with 3 times of water for about 24 hours in winter and 12 hours in summer, and the soaked soybeans will be.

Step 2: Cooking

Put the soaked soybeans into a pressure cooker, pour in appropriate amount of water, and cook for 5 minutes on high fire, 35-40 minutes on low fire, and turn off the fire. To what extent the beans are cooked, that is, if you pinch them gently, the beans will shrink, but the beans are still intact. Remove the beans with a colander while they are hot and pour them into the yogurt machine.

Step 3: Inoculation.

Open a natto capsule (natto primer) and dissolve it with a little warm water. Pour it into the yogurt machine, stir it evenly, stir it as many times as possible, cover it with wet gauze, put it into the yogurt machine when the temperature on the outer wall of the container is not too hot, and cover it with the outer cover (not the inner cover). If the temperature is low in winter in the north, you can put an appropriate amount of warm water between the inner container and the outer container of the yogurt machine to increase the temperature.

Step 4: Fermentation

Plug in the yogurt machine and start fermentation. Fermentation time 16-24h, personal decision. The basis for the end of fermentation is that stirring natto with chopsticks can pull out a lot of silk.

Step 5: storage and post-ripening.

After making natto, if you can't finish it all at once, you can put it in the refrigerator for frozen preservation. Generally, the storage time should not exceed 10 days. When eating again, take the natto out of the refrigerator to room temperature, and it will undergo secondary fermentation to increase the fermentation degree of natto. This process is also called after ripening.

How to make natto?

The earliest record of natto in Japan can be traced back to about 900 years ago (BC 1053), and the word "natto" first appeared in a New Ape Music written by Japanese Akihiro Fujiwara. According to the description in this book, natto is Nassau's bean. The so-called "Suo Na" means the temple kitchen. That is, fermented food widely eaten by monks in ancient Japanese temples, so natto is also called "temple natto". At that time, the production method of natto was that steamed soybeans were fermented after contacting with Bacillus natto in the air, then soaked in salt water, dried and preserved for consumption. Therefore, natto made from beans was the main source of protein's intake at that time. Later, the method of making natto evolved. Japanese cooked soybeans and wrapped them in straw, then fermented them with Bacillus natto. The natto made by this method, as we can see now, has a unique taste and a sticky appearance, and chopsticks will drag long filaments when clamped. Modern natto production is a biotechnology product with stable quality and remarkable efficacy. It is made by fermenting steamed soybeans with excellent pure natto bacteria under the control of hygienic conditions without miscellaneous bacteria. %D%A 1。 Use appliances and materials ① 500g② Soybean ② 0.3g Bacillus natto or half a box of natto (25g)③ Pressure cooker ④ Stainless steel basin ⑤ foam lunch boxes shallow container ⑥ Foam box ⑦2 vertical rectangular plastic bottles or warm water bags ⑧ Thermometer ②. After fully cleaning the steamed soybeans, soak them in 3 times of water overnight, pour out the water and steam them in a pressure cooker until the soybeans are crushed by hands for about 45 minutes. You can cook without a pressure cooker, but don't put too much water in it at once. In order to keep the original flavor of soybeans, it is best to steam them. 3. Inoculated with Bacillus natto, Bacillus natto can proliferate about 2 times in 30 minutes at a suitable temperature. Therefore, the dosage of Bacillus natto is only 0.3 g of 500 g of dry soybean. Dissolve in 50 ml of hot water, evenly add into hot soybeans, quickly stir evenly, and put into 7 foam lunch boxes with a thickness of about 2 cm. Cover with gauze or put a pair of chopsticks between the lunch box and the lid of the lunch box to make it fully contact with the air. Because Bacillus natto is aerobic, it is very important to contact the air. But after fermentation, cover and seal the mouth with tape. If it is made of natto, choose the brand soybean you like to eat and use it as a strain after freezing. The dosage of Bacillus natto in 500g dried soybean is half a box (50g in a box). Add it to the hot soybean in the same way as above. 4. Constant temperature fermentation 14- 15 hours. Put several rectangular plastic bottles filled with hot water at 50℃ in a big clean foam box, and put foam lunch boxes inoculated with Bacillus natto on the bottles. The ideal temperature in the box is 42℃. If the temperature in the box drops to 37℃, replace the bottle with 50℃ hot water. Repeatedly changing the hot water in the bottle, fermenting for 14- 15 hours, white film was produced on the surface of soybean, and soybean became natto after silk sticking. Cover tightly and store in the refrigerator at low temperature. If there is no foam box, you can also use a large cardboard box, wrapped with a quilt and an electric mattress, or insert a 45℃ light bulb in the box to keep the temperature inside the box constant. Pay attention to more exposure to air. 5. After ripening, ferment at 40℃-42℃ for 14- 15 hours, and then put it in the refrigerator for a few hours at low temperature, the appearance and taste of the prepared natto will be better. Therefore, it is recommended that natto be cooked in the refrigerator for several hours before eating. Sixth, the preservation of Bacillus natto powder Bacillus natto is particularly stable because it is in spore state, and it can be preserved for a long time as long as it is placed in a cool and dry place. But after opening, it must be kept in the refrigerator at low temperature. Seven, the key to production ① Pay attention to maintaining a constant temperature of 40℃-42℃. ② Hot soybean should be inoculated with Bacillus natto. Eight. Precautions When patients with cardiovascular diseases take neocoumarin, vk2 will make it ineffective, so don't eat natto. Although the scientific eating method of natto has high medicinal value, some people stay away from it because of its unique smell and sticky silk. So how to eat, the smell disappears and the sticky silk decreases? For people who hate the smell of natto, you can use some fragrant foods such as onion, green onion, shrimp skin and small fish to neutralize the smell of natto and improve the anti-acidification ability at the same time. People who hate natto sticking to silk can dilute natto with water 1-2 times, and then add seasonings such as soy sauce to eat together. You can also chop natto and add it to the cold soup to drink together. The best scientific combination of natto: 1. Natto+onion 2. Natto+white radish powder 3. Natto+Korean spicy cabbage 4. Natto+raw egg yolk 5. Natto+kelp 6. How about natto+sesame+honey? ......