Natto is a kind of microecological organic health food fermented by Bacillus natto. Yanming Lake natto itself is cooked food, and the raw material is soybean. Compared with cooked soybeans, natto contains more protein, dietary fiber, calcium, iron, zinc and vitamins. Moreover, due to the transformation of Bacillus natto, the protein of raw soybean is decomposed to some extent, which makes natto easier to absorb than bean products that are easy to digest and absorb. In addition, people have found that natto has high nutritional value and health care function in many years of research. Natto is a kind of nutritious food with nutritional value and health care function, which is very popular in Japan. The unique feature of natto is that the surface of fermented natto is covered with a white transparent natto film, which is very sticky. When provoked with chopsticks, you can pull out long silk, sometimes several meters long. Silk contains special nutrients that cannot be replaced by other foods, which forms the unique flavor of natto. Natto has been popular in Japan for more than 1000 years. And formed a rich natto culture. Japanese folks have: "Natto lives to ninety-nine." Japanese life expectancy is the highest in the world, which is closely related to people's frequent consumption of natto. Because of its special nutritional components and multiple functions, it is known as "nutritious food that spans nutrition and medicine". Natto is the only food that can dissolve thrombus among more than 230 common foods in the world. It has a broad development space and is being valued and researched and developed by the pharmaceutical and food industries in various countries. Yanming Lake natto is rich in Bacillus natto, high-quality small molecular protein (peptide), nattokinase, superoxide dismutase, biological polysaccharide, isoflavone, saponin, lecithin, pyridine dicarboxylic acid, vitamin K2, [SOD], protease, amylase, lipase, cellulase, urease, tocopherol and other physiologically active substances. Today, it is magical, unique, delicious and nutritious. Natto connects China and Japan. Natto originated in China. Natto is similar to fermented beans and strange beans in China. The ancient book (and the three talents of Han Dynasty) records: "Natto has existed in China since Qin and Han Dynasties." Natto originated from Douchi in China. According to the book "Food Culture and Fresh Market" (10/page), these two kinds of natto are related to China. Salted natto, in particular, was introduced to Japan by Zen monks in Nara and Heian. Japan once called natto "black bean", and there was also the word "black bean" in the wooden slips unearthed in Pingchengjing. It's the same as the lobster sauce eaten by modern people in China. Douchi is made in monasteries and stored in jars or barrels, so Japanese people call it "Tangnatto" or "Salted Natto", which is used as nutritious food and seasoning in Japan, while China people use frying or steaming as seasoning. After natto was introduced into Japan, it was developed according to the local conditions in Japan, such as using soy sauce instead of douchi in Japan, or using soy sauce instead of douchi. And with the spread of Zen monks from China to Japanese temples, natto was first developed in temples. For example, the natto in Dalong Temple, Dade Temple, Yixiu Nato, Binming Nato in Dafu Temple and Baqiao Nato in Wuzhen Temple have all become famous specialties of local temples. Japanese people like to eat natto. They mainly eat salted natto and brush natto. Kansai people like the former and Kanto people like the latter. Because of the different fermentation methods, there is a kind of sticky silk in drawn natto, which is salt-free. [Edit this paragraph] The nutritional value of natto, also known as flower plug beans. In recent years, Japanese medical scientists and physiologists have found that the protein of soybean is insoluble, but when it is made into natto, it becomes soluble and produces amino acids, while various enzymes that do not exist in the raw materials will be produced by Bacillus natto and related bacteria, which is helpful for digestion and absorption in the stomach. The components of natto are: moisture 6 1.8%, crude protein 19.26%, crude fat 8. 17%, carbohydrate 6.09%, crude fiber 2.2% and ash 1.86%. As plant food, crude protein and fat are the most abundant. Natto is a nutritious food with high protein. Alcohol contained in natto can eliminate part of cholesterol in the body, decompose acidified lipids in the body and restore abnormal blood pressure to normal (Journal of Physical Science,No. 1994,No. 1, published by Japan Press, p. 4). [Edit this paragraph] The family practice of making, preserving and eating natto 1. Use appliances and materials. Soybean 500g② Bacillus natto 5g③ Pressure cooker 4. Stainless steel basin 5. Foam lunch boxes ⑥ Foam Box 7 and other shallow containers. 2. Vertical rectangular plastic bottle or hot water bottle 8. Thermometer 2. Soak beans and steam beans. After cleaning the soybeans thoroughly, soak them in 3 times of water overnight, pour off the water and steam them in an autoclave 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. 3. Inoculate Bacillus natto. Dissolve Bacillus natto in 50 ml of hot water (the temperature is preferably 38-45℃, which will kill Bacillus natto), evenly add it into hot soybean (the temperature is preferably 38-45℃, which will kill Bacillus natto), quickly and evenly stir, put it into 7 foam lunch boxes, with a thickness of about 2cm, and cover it with gauze or sandwich a pair of chopsticks between the lunch box and the lunch box cover. 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. 4. Constant temperature fermentation 14-36 hours. Put several rectangular plastic bottles with 50℃ hot water in a clean big 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. 5. After ripening (living bacteria are dormant at low temperature), ferment at 38-42℃ for 0/4-36 hours, and then put in the refrigerator for several hours at low temperature, the appearance and taste of the prepared natto will be better. Therefore, it is suggested that natto should be cooked in the refrigerator for several hours before eating or long-term storage. Sixth, the key to production ① Pay attention to maintaining a constant temperature of 38-42℃ (2) Bacillus natto should be inoculated into hot soybeans (the temperature is preferably 38-45℃, which will kill Bacillus natto if the temperature is too high). ③ Keep fermented soybeans exposed to the air. Seven, the preservation of Bacillus natto strains is particularly stable because it is in spore state, as long as it is placed in a cool and dry place, it can be preserved for a long time. But after opening, it must be kept in the refrigerator at low temperature. Eight. Precautions When cardiovascular patients take neocoumarin, vitamin K2 in natto will make neocoumarin lose its efficacy, so don't eat natto. Nine, scientific eating method Although 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 sticky natto can dilute it with water 1-2 times, and then add seasonings such as soy sauce to eat it 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, natto+sesame+honey 10. How to improve the health care effect of natto 1? Eating natto for dinner is the best. Through experiments, experts believe that nattokinase can dissolve thrombus between 1 hour and 12 hour. According to statistics, the onset time of various thrombi such as cerebral infarction and myocardial infarction is mostly in the early morning and Monday. Therefore, it is best to have dinner every night or Sunday. 2. Try not to heat it. Nattokinase is not heat-resistant, and its activity disappears when heated to 70℃. So it is best to eat raw. 3. Be sure to keep eating every day. After nattokinase enters the body, its activity