Natto contains not only nattokinase, but also 19 amino acids, 22 trace elements and vitamins, especially nattokinase, natto polysaccharide and natto saponin, which is very important for patients with coronary heart disease and diabetes. Some friends who care about health will buy a natto machine to cook natto at home, so how does natto machine cook natto?
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 Bacillus natto/kloc-0 capsules, remove the capsule cover, pour Bacillus natto into a small cup, and dissolve Bacillus natto with a small amount of cold boiled water (about 1 0 ml, only 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.
Second, what should I pay attention to when making natto with natto machine?
1, make natto, choose high-quality soybeans with full grains, and soak the soybeans for one night.
2. When steaming soybeans, you must master the steaming time. You must steam the soybeans thoroughly and knead them with your hands.
3. Before making natto in natto machine, make sure it is water-free and oil-free.
4, natto machine should master the proportion of natto, after adding natto powder, it must be stirred evenly, otherwise it will affect natto fermentation.
5. When natto is fermented, be sure to keep ventilation, so as to ferment it better.
Third, do you have to use natto machine to make natto?
Not necessarily.
Natto is a bean product made from soybean fermented by Bacillus natto. It doesn't have to be made of natto machine. Rice cookers, soup pots and yogurt machines can also be used to make natto. No matter what tools are used to make natto, just pay attention to the temperature and time of fermentation.