纳豆制作（Natto production）.docVIP

纳豆制作（Natto production） In the past, natto was made from straw bales. Because there are a lot of natto in the straw, if it can keep the temperature and humidity of the propagation easily, the natto will move to the cooked soybean, and the unique viscosity and flavor will be born. In addition to natto, this method also contains other miscellaneous bacteria, not only hygienic, but also of poor quality. In 1921, the culture of Bacillus natto was separated from the doctor, and the natto was commercialized. In 1995, the village will produce natto slime material as an independent Bacillus natto. Bacillus subtilis differs from Bacillus subtilis, and it is mainly based on whether biotin must be divided in the process of production. Natto has the specific requirement of biotin, but Bacillus subtilis doesnt need it. First, the use of utensils and materials The soybean 500g 2 natto 5g pressure cooker stainless steel pots and the foam lunch boxes etc. the foam box and a shallow container 2 liters plastic bottle or warm water bag and rectangular thermometer Two, steamed beans, beans The soybean fully washed, soaked in water overnight with 3 times the amount of water, drained into the autoclave steaming into soybean by hand crush degree, about 45 minutes. If there is no pressure cooker, do not put too much water at once. In order to keep the original flavor of soybean, it is better to steam. Three. Inoculate natto The natto with 50ml hot water (the best temperature of 38-45 DEG C, the temperature is too high will kill the natto) after dissolving evenly into the hot soybean (the best temperature of 38-45 DEG C, the temperature is too high will kill natto), quickly stir evenly, into 7 foam boxes, the thickness is about 2cm, the above on the mat the gauze or between boxes and boxes cover rack of a pair of chopsticks, make it into contact with air. Because natto is an aerobic bacterium, it is important to get in touch with the air. But after fermentation, to cover the cover tape, shut