CN104431823A - Method for preparing natto from fringed iris herb leaves - Google Patents
Method for preparing natto from fringed iris herb leaves Download PDFInfo
- Publication number
- CN104431823A CN104431823A CN201410801615.4A CN201410801615A CN104431823A CN 104431823 A CN104431823 A CN 104431823A CN 201410801615 A CN201410801615 A CN 201410801615A CN 104431823 A CN104431823 A CN 104431823A
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- Prior art keywords
- fringed iris
- leaf
- soya bean
- leaves
- fringed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a method for preparing natto from fringed iris herb leaves. The method comprises the following steps: cooking soybeans, and draining for later use; washing the wild fringed iris herb leaves and laying the fringed iris herb leaves in a circular wide-opening container according to 2-3 layers; pouring the drained soybeans on the fringed iris herb leaves; completely covering and tightly wrapping the soybeans by using another 2-3 layers of fringed iris herb leaves; standing and fermenting in the container for 2-4 days in the temperature environment being at 30-45 DEG C to obtain fermented soybeans; washing the fringed iris herb leaves and bamboo leaves and immersing the leaves into a soil jar for 2-4 days; fishing out the fringed iris herb leaves and the bamboo leaves, and putting the fermented soybeans to be subjected to immersing nourishing in the jar; and adding ginger powder, tomato powder and wine in the immersing nourishing process in the jar. The natto produced by adopting the method disclosed by the invention is purely natural and has no additives, has the long preservation time and the unique flavor and aroma, and can be used as a cooking seasoning or added into hotpot sauce, so that the natto is a brand-new delicious food.
Description
Technical field
The present invention relates to a kind of preparation method of food, especially a kind of method preparing natto with fringed iris leaf.
Background technology
Fermented soya bean are China's traditional zymotic bean product.Energy " the mediation five tastes " is just described as far back as Han dynasty.Traditional fermented soya bean mainly natto, can be used as chafing dish bottom flavorings thus make Yunnan-Guizhou one with very famous fermented soya bean chafing dish, or being added in hot-pot dipping water to increase local flavor.
Fermented soya bean are tasty, fragrance is unique, containing the nutriment such as rich in protein, several amino acids.But it is because it is nutritious, so be easy to go bad, once be stained with unboiled water, just easily mouldy.So the preservation problem of fermented soya bean is very important.Being fire-cureed by fermented soya bean becomes that fermented soya bean are dry can be addressed this problem, and the peculiar flavour also having natto and do not have done by this kind of fermented soya bean.
Summary of the invention
The object of the present invention is to provide a kind of method preparing natto with fringed iris leaf, to extend the holding time of fermented soya bean, and increase the local flavor of fermented soya bean.
Make fermented soya bean, refrigerate after normally the soya bean of boiling being fermented.The present invention includes adopt fringed iris leaf wrap up method that the soya bean of boiling carries out fermenting and adopt butterfly floral leaf and the preparation of rice-pudding leaf to support water and brewed method is carried out to the fermented soya bean after fermenting.The fermented soya bean made can be made to have dense unique perfume, and nutrition is not easy to run off, and can also extend the fermented soya bean holding time.
Fringed iris has another name called fringed iris rhizome, is a kind of perennial herb, high 40-60cm.Rhizome grows wild, and bamboo is whiplike.Phyllopodium is raw, and cover pleat becomes 2 row; Blade sword shape, long 25-60cm, wide 1.5-3.2cm, tip is gradually sharp, Quan Yuan.The fringed iris that the present invention adopts, be growth comparatively cover on the hillside that Yunnan-Guizhou Plateau height above sea level is 2000-3000m and moistening meadow, plant under sparse woods, have clearing heat and detoxicating, help digestion the effects such as desinsection, is a kind of desirable natural materials being used for preparing fermented soya bean.
Step of the present invention is as follows: soya bean is boiled rear drainage for subsequent use; Gather wild fringed iris leaf to clean, then fringed iris leaf is laid in circular wealthy mouth container according to layer 2-3; Soya bean after drainage is poured on fringed iris leaf, and then it is closely knit soya bean to be hidden completely parcel from top with layer 2-3 fringed iris leaf; Container is obtained fermented soya bean in standing for fermentation 2-4 days under the temperature environment of 30-45 DEG C; Fringed iris leaf and rice-pudding leaf are cleaned bubble 2-4 days in native altar, fringed iris leaf and rice-pudding leaf is pulled out, put into the bubble of the fermented soya bean after fermentation altar and nourish, it is carrying out fermented soya bean adding ginger powder, tomato meal and wine in brew process.
The natto pure natural that method of the present invention is made is without interpolation, and the holding time is long, and has unique local flavor and fragrance, and can be used as condiment for cooking or add in hot-pot dipping water, is a kind of brand-new cuisines.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1: 5kg soya bean is boiled rear drainage for subsequent use; Gather 20 wild fringed iris leaves to clean, then 2 layers of fringed iris leaf are laid in circular wealthy mouth container; Soya bean after drainage is poured on fringed iris leaf, and then it is closely knit soya bean to be hidden completely parcel from top with 2 layers of fringed iris leaf; Container standing for fermentation under the temperature environment of 30-45 DEG C is obtained fermented soya bean in 3 days; Fringed iris leaf and each 10 of rice-pudding leaf are cleaned with 2000ml bubble in native altar 3 days, fringed iris leaf and rice-pudding leaf is pulled out, puts into the bubble of the fermented soya bean after fermentation altar and nourish, in bubble altar nourishing process, add ginger powder, tomato meal and wine.
Certainly, more than just embody rule example of the present invention, the technical scheme that the present invention also has other embodiment, all employings to be equal to replacement or equivalent transformation to be formed, all drops within protection domain of the presently claimed invention.
Claims (4)
1. prepare a method for natto with fringed iris leaf, it is characterized in that: it comprises the method adopting fringed iris leaf to wrap up the soya bean of boiling to carry out fermenting.
2. the method preparing natto with fringed iris leaf according to claim 1, is characterized in that: it comprises employing butterfly floral leaf and the foster water of rice-pudding leaf preparation carries out brewed method to the fermented soya bean after fermentation.
3. the method preparing natto with fringed iris leaf according to claim 2, is characterized in that: it is carrying out fermented soya bean adding ginger powder, tomato meal and wine in brew process.
4. the method preparing natto with fringed iris leaf according to claim 3, is characterized in that it comprises the steps: soya bean to be boiled rear drainage for subsequent use; Gather wild fringed iris leaf to clean, then fringed iris leaf is laid in circular wealthy mouth container according to layer 2-3; Soya bean after drainage is poured on fringed iris leaf, and then it is closely knit soya bean to be hidden completely parcel from top with layer 2-3 fringed iris leaf; Container is obtained fermented soya bean in standing for fermentation 2-4 days under the temperature environment of 30-45 DEG C; Fringed iris leaf and rice-pudding leaf are cleaned bubble 2-4 days in native altar, fringed iris leaf and rice-pudding leaf are pulled out, put into the bubble of the fermented soya bean after fermentation altar and nourish, in bubble altar nourishing process, add ginger powder, tomato meal and wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410801615.4A CN104431823A (en) | 2014-12-22 | 2014-12-22 | Method for preparing natto from fringed iris herb leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410801615.4A CN104431823A (en) | 2014-12-22 | 2014-12-22 | Method for preparing natto from fringed iris herb leaves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431823A true CN104431823A (en) | 2015-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410801615.4A Pending CN104431823A (en) | 2014-12-22 | 2014-12-22 | Method for preparing natto from fringed iris herb leaves |
Country Status (1)
| Country | Link |
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| CN (1) | CN104431823A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116171863A (en) * | 2023-03-17 | 2023-05-30 | 江苏省中国科学院植物研究所 | Efficient regeneration method of butterfly flowers |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010069777A (en) * | 2001-05-11 | 2001-07-25 | 조정일 | Process for preparing health food using fermented soybean |
| KR20010069501A (en) * | 2001-04-02 | 2001-07-25 | 최선자 | Preparation of soysauce |
| CN103355632A (en) * | 2013-08-07 | 2013-10-23 | 重庆市珍珠兰御咏茶业有限公司 | Processing method for Tujia water fermented soya bean |
| CN103766778A (en) * | 2012-10-20 | 2014-05-07 | 唐昌犬 | Manufacturing method for fermented soybeans in water |
-
2014
- 2014-12-22 CN CN201410801615.4A patent/CN104431823A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010069501A (en) * | 2001-04-02 | 2001-07-25 | 최선자 | Preparation of soysauce |
| KR20010069777A (en) * | 2001-05-11 | 2001-07-25 | 조정일 | Process for preparing health food using fermented soybean |
| CN103766778A (en) * | 2012-10-20 | 2014-05-07 | 唐昌犬 | Manufacturing method for fermented soybeans in water |
| CN103355632A (en) * | 2013-08-07 | 2013-10-23 | 重庆市珍珠兰御咏茶业有限公司 | Processing method for Tujia water fermented soya bean |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116171863A (en) * | 2023-03-17 | 2023-05-30 | 江苏省中国科学院植物研究所 | Efficient regeneration method of butterfly flowers |
| CN116171863B (en) * | 2023-03-17 | 2024-02-06 | 江苏省中国科学院植物研究所 | Efficient regeneration method of butterfly flowers |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |
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| WD01 | Invention patent application deemed withdrawn after publication |