CN107028096A - A kind of preparation method of natto - Google Patents
A kind of preparation method of natto Download PDFInfo
- Publication number
- CN107028096A CN107028096A CN201710393348.5A CN201710393348A CN107028096A CN 107028096 A CN107028096 A CN 107028096A CN 201710393348 A CN201710393348 A CN 201710393348A CN 107028096 A CN107028096 A CN 107028096A
- Authority
- CN
- China
- Prior art keywords
- natto
- fermentation
- soybean
- preparation
- warm water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013557 nattō Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 44
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 19
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 19
- 238000011049 filling Methods 0.000 claims abstract description 8
- 206010001497 Agitation Diseases 0.000 claims abstract description 7
- 238000013019 agitation Methods 0.000 claims abstract description 7
- 230000033228 biological regulation Effects 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 4
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical class [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 2
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract 1
- 244000005700 microbiome Species 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 9
- 230000001580 bacterial effect Effects 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000000737 periodic effect Effects 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 235000019600 saltiness Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 241000186046 Actinomyces Species 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 235000003949 Cucurbita mixta Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000306 recurrent effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of preparation method of natto, specific steps include：Step 1: Feedstock treating：After warm water soaking soybean, 9 ~ 15min is steamed under 0.15Mpa pressurization；Step 2: fermented soya bean song culture；Step 3: fermentation：During fermentation, every 12h gentle agitations once；Step 4: regulation pH：8 ~ 10 lemon tablets are placed on the surface of natto, then 30 ~ 35 DEG C of warm water is slowly uniformly poured with watering pot and is sprinkled upon on lemon tablet, warm water pours the amount of spilling for 0.5kg, pours to spill and finishes rear seal-cover and place 1h, lemon tablet is taken out；Step 5: seasoning：Capsicum 40g is put into, is stirred；Step 6: sterilization filling；90 ~ 93 DEG C are heated to, 20min is maintained, while hot filling bottle.Using the natto preparation method of the application, it is ensured that the intact profile of soybean, shorten process time, it is to avoid become sour, the generation of stench phenomenon, extend the shelf-life of natto.
Description
Technical field
The invention belongs to fermented food technical field, more particularly to a kind of preparation method of natto.
Background technology
Guizhou Province's Homemade bacteria type natto is with a long history, and not only there is natto the pungent fragrant delicious, degree of saltiness to fit
Preferably, sticky appropriate the characteristics of.The healthcare function such as also there is warming middle-JIAO and strengthening the spleen, invigorating Qi and tonifying kidney, nourishing to moisturize, stimulate the circulation of the blood and cause the muscles and joints to relax, therefore be
The local special flavouring of name among the people.
The manufacture craft of Guizhou bacteria type natto among the people is that in the winter time before the beginning of spring, the black soya bean being cooked or soya bean cover
Straw or cushaw leaf heat insulating culture.There is slime in beans surface colonization in bacterium after 2d, when can be pulled into silk and have peat-reek
Salt, white wine and other auxiliary materials are added, fermentation 5-7d is ripe.Participating in the strain of bacterial fermented douchi fermentation has bacillus, microballoon
Not only quantity is protruded in fermented soya bean for bacterium and lactic acid bacteria etc., wherein bacillus, and contains a large amount of enzymes for forming fermented soya bean local flavor
Material, therefore bacillus plays very important effect in the fermentation process of fermented soya bean.
Bacterial fermented douchi is, using microorganisms such as bacillus subtilis, lactic acid bacteria and the saccharomycete in nature, to fall into ripe
In soya broth, satiny mucus is coated with by controlling its suitable temperature, humidity to be trained beans, is glued when turning
The fermented soya bean of liquid into wire drawing shape are bent, then through mixing salt, adding water and spice progress after fermentation, are finally made with the pungent fragrant delicious, degree of saltiness
Suitably, the natto of sticky appropriate characteristic.In whole manufacturing process, the synergy of multiple-microorganism together form water beans
The flavor substance of fermented soya beans, salted or other wise.
The bent suitable cultivation temperature of bacterial fermented douchi is at 45-50 DEG C, and reflect can't be by must make before the beginning of spring in the winter time
Seasonal limitation.But after the beginning of spring, fermented soya bean song enters the 3rd day of after fermentation, the breathing produced due to microbial fermentation
Heat can produce a large amount of gases with decomposition heat, and beans color and luster shoals, and pH value declines, and bubble occurs in liquid level, and such as processing will not in time
Cause natto to become sour, stench.
The natto produced now typically all can be by high-temperature sterilization processing, but during keeping, acid also still occurs
Lose, the phenomenon of dished cover, the factor for causing natto putrid and deteriorated is more, mainly there is the factors such as chemistry, biochemical and microorganism, wherein
Microorganism accounts for leading role.Microorganism will be killed or suppress its growth and breeding by extending the shelf-life of food.Although high temperature can
With a certain degree of killing bacterium, but all bacterial micro-organisms can not be worked, putrid and deteriorated after being leaves hidden danger.
The content of the invention
The invention is intended to provide a kind of preparation method of natto, become sour with easy produce of natto for solving to make at present
Phenomenon.
The preparation method of a kind of natto in this programme, it is characterised in that comprise the following steps：
Step 1: Feedstock treating：Soybean 1500g is taken, 3 ~ 5h is soaked with 20 ~ 30 DEG C of warm water, then takes out soybean,
9 ~ 15min is steamed under 0.15Mpa pressurization, the soybean cooked；
Step 2: fermented soya bean song culture：When ripe beans naturally cool to 45 ~ 50 DEG C, soybean is wrapped with cloth, surrounding is put into and fills up too
In the carton of empty cotton, and pillow insulation is up covered, 23 ~ 26h is placed at 24 ~ 26 DEG C of room temperature, removes pillow, continues to place
35 ~ 37h, is made fermented soya bean bent；
Step 3: fermentation：Salt 400g, ginger rice 350g and Chinese prickly ash 10g are added in fermented soya bean are bent, is put into has cleaned and steam together
In the fermentation tank sterilized, add cold boiling water 3700ml, the rear seal-cover that stirs fermentation, room temperature control during fermentation 23 ~
25℃；, during fermentation, every 12h gentle agitations once, 88 ~ 92h of fermentation is treated, obtains the natto of maturation；
Step 4: regulation pH：8 ~ 10 lemon tablets are placed on the surface of natto, then with watering pot by 30 ~ 35 DEG C of warm water
Slow uniformly pour is sprinkled upon on lemon tablet, and warm water pours the amount of spilling for 0.5kg, is poured to spill and is finished rear seal-cover and place 1h, takes out lemon tablet；
Step 5: seasoning：Capsicum 40g is put into, is stirred；
Step 6: sterilization filling；90 ~ 93 DEG C are heated to, 20min is maintained, while hot filling bottle.
The principle and beneficial effect of the present invention：Compared with existing natto manufacture craft, the application has advantages below：
1st, during the processing of traditional natto, all it is soybean meeting roll-over crash in boiling water by the way of boiling water cooked beans, works as soybean
When being cooked, it is easily caused soybean and ruptures, it is difficult to ensure that soybean has more intact profile, is unfavorable for follow-up processing.And
The application steams 9 ~ 15min of beans using 0.15Mpa pressurization, will not roll-over crash between soybean, it is ensured that the intact profile of soybean, soft
Hard degree is also just adapted to the processing of fermented soya bean.And the time of cooked beans comes in 1 ~ 1.5h, 9 ~ 15min of steaming beans compared to the application
Say, it is clear that it is very long a lot, for the industrial production of modernization, shorten production time of 1 hour, enterprise can be significantly increased
Production efficiency.
2nd, when carrying out fermentation step, the respiration heat and decomposition heat produced due to microbial fermentation can produce a large amount of gases,
Beans color and luster shoals, and pH values decline, and bubble occurs in liquid level, such as not in time processing natto will be caused to become sour, stench, this Shen
Please in fermentation step, every 12h gentle agitation once, carbon dioxide therein is discharged, allows pH value to return to normal value,
Also so that the fermentation of microorganism is normally carried out, it is to avoid natto becomes sour, the generation of stench phenomenon.
3rd, vital movement influence of the pH value of regulation natto on microorganism is very big, and every kind of microorganism has its certain life
Long pH scopes and most suitable pH value.The optimal pH of most of bacteriums is 6.5-7.5, and actinomyces optimal pH is 7.5-8.0, yeast
Then it is suitable to pH5.0-6.0 sour environment with mould.Below pH4.3, in addition to yeast, mould still have propagation, bacterium is substantially without numerous
Grow ability.Natto is during preserving, and recurrent " dished cover " phenomenon is due to that the bacterial micro-organism in natto is not complete
Kill, cause when stored, microorganism in natto, which continues to ferment, produces gas, so that lid is raised, when more crucial,
The continuation fermentation of these bacterial micro-organisms, can cause becoming sour for natto, have a strong impact on the preservation of natto.The application is from pure
Natural lemon tablet, the natural lemon acid that is carried using it adjusts the pH value in natto, and lemon tablet is laid in into natto
Surface, then slowly poured and be sprinkled upon on lemon tablet with 30 ~ 35 DEG C of warm water, in this stage, warm water can be with the lemon in lemon tablet
Acid is penetrated into natto, reduces the pH value of natto, after 1h to be placed, the pH value in natto can be maintained at 4.2 ~ 4.3 it
Between, 90 ~ 93 DEG C are then heated to, 20min is maintained, can effectively kill the bacterial micro-organism in natto, prevents from continuing production of fermenting
Angry body, extends the shelf-life of natto.
Further, in the step one, the time with warm water soaking soybean is 3.5h, when this is optimum immersion
Between, it can allow the abundant foaming of soybean, allow follow-up steaming beans to operate more smooth.
Further, in the step 3, during fermentation every 12h stirrings once, the time stirred every time is no more than
2min, it is to avoid oxygen-abundant to enter for a long time in the air of exposure, can allow fermentation to produce uneven, influence the progress of fermentation.
Further, in the step 4,5 ~ 7g sodium benzoates are added, anti-corrosive properties when natto is preserved can be increased,
And this addition is safe scope, will not produce harmful influence.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1：
This application provides a kind of preparation method of natto, comprise the following steps：
Step 1: Feedstock treating：Soybean 1500g is taken, 3.5h is soaked with 25 DEG C of warm water, soybean is then taken out, 0.15Mpa's
12min is steamed under pressurization, the soybean cooked；
Step 2: fermented soya bean song culture：When ripe beans naturally cool to 45 ~ 50 DEG C, soybean is wrapped with cloth, surrounding is put into and fills up too
In the carton of empty cotton, and pillow insulation is up covered, place 25h at 24 ~ 26 DEG C of room temperature, remove pillow, continue to place
36h, is made fermented soya bean bent；
Step 3: fermentation：Salt 400g, ginger rice 350g and Chinese prickly ash 10g are added in fermented soya bean are bent, is put into has cleaned and steam together
In the fermentation tank sterilized, add cold boiling water 3700ml, the rear seal-cover that stirs fermentation, room temperature control during fermentation 23 ~
25℃；, during fermentation, every 12h gentle agitations once, the time stirred every time is no more than 2min, after after fermentation 90h, obtains
Ripe natto；
Step 4: regulation pH：8 ~ 10 lemon tablets are placed on the surface of natto, then with watering pot by 30 ~ 35 DEG C of warm water
Slow uniformly pour is sprinkled upon on lemon tablet, and warm water pours the amount of spilling for 0.5kg, is poured to spill and is finished rear seal-cover and place 1h, takes out lemon tablet,
When pH is adjusted between 4.2 ~ 4.3,5g sodium benzoates are then added；
Step 5: seasoning：Capsicum 40g is put into, is stirred；
Step 6: sterilization filling；92 DEG C are heated to, 20min is maintained, while hot filling bottle.
Embodiment 2：
The present embodiment and the difference of embodiment 1 are, during fermentation, not to natto periodic agitation.
Embodiment 3：
The present embodiment and the difference of embodiment 1 are, are not added with lemon tablet to adjust the pH value of natto.
Experiment：
The situation of observation embodiment 1, embodiment 2 and embodiment 3 when fermenting 40h, after natto is ripe, three is divided respectively
Other tinning, then places 3 months observation situations, obtains situation analysis as follows：
Table 1
Data in table 1, when carrying out periodic agitation to natto during fermentation, fermented soybean is all right, nothing
The foul smell that becomes sour occurs.After natto is ripe, pH value is adjusted to natto with citric acid, 92 DEG C, maintenance are then heated to
20min, can significantly extend the shelf-life of natto.
Claims (4)
1. a kind of preparation method of natto, it is characterised in that comprise the following steps：
Step 1: Feedstock treating：Soybean 1500g is taken, 3 ~ 5h is soaked with 20 ~ 30 DEG C of warm water, then takes out soybean,
9 ~ 15min is steamed under 0.15Mpa pressurization, the soybean cooked；
Step 2: fermented soya bean song culture：When ripe beans naturally cool to 45 ~ 50 DEG C, soybean is wrapped with cloth, surrounding is put into and fills up too
In the carton of empty cotton, and pillow insulation is up covered, 23 ~ 26h is placed at 24 ~ 26 DEG C of room temperature, removes pillow, continues to place
35 ~ 37h, is made fermented soya bean bent；
Step 3: fermentation：Salt 400g, ginger rice 350g and Chinese prickly ash 10g are added in fermented soya bean are bent, is put into has cleaned and steam together
In the fermentation tank sterilized, add cold boiling water 3700ml, the rear seal-cover that stirs fermentation, room temperature control during fermentation 23 ~
25℃；, during fermentation, every 12h gentle agitations once, 88 ~ 92h of fermentation is treated, obtains the natto of maturation；
Step 4: regulation pH places 8 ~ 10 lemon tablets on the surface of natto, it is then with watering pot that 30 ~ 35 DEG C of warm water is slow
Slow uniformly pour is sprinkled upon on lemon tablet, and warm water pours the amount of spilling for 0.5kg, is poured to spill and is finished rear seal-cover and place 1h, takes out lemon tablet；
Step 5: seasoning：Capsicum 40g is put into, is stirred；
Step 6: sterilization filling；90 ~ 93 DEG C are heated to, 20min is maintained, while hot filling bottle.
2. a kind of preparation method of natto according to claim 1, it is characterised in that：In the step one, with temperature
The time of water soaking soybean is 3.5h.
3. a kind of preparation method of natto according to claim 2, it is characterised in that：In the step 3, fermentation
Period stirs once every 12h, and the time stirred every time is no more than 2min.
4. a kind of preparation method of natto according to claim 3, it is characterised in that：In the step 4, then add
Enter 5 ~ 7g sodium benzoates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710393348.5A CN107028096A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of natto |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710393348.5A CN107028096A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of natto |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107028096A true CN107028096A (en) | 2017-08-11 |
Family
ID=59540501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710393348.5A Pending CN107028096A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation method of natto |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107028096A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719807A (en) * | 2018-04-28 | 2018-11-02 | 贵州省铜仁市永进食品有限公司 | A kind of probiotics fermented soya bean and preparation method thereof |
| CN109043474A (en) * | 2018-08-21 | 2018-12-21 | 尧京德 | A kind of chicken extract sauce and preparation method thereof |
| CN110419678A (en) * | 2019-08-13 | 2019-11-08 | 贵州穗豪食品有限公司 | Natto and its production method |
| CN113455619A (en) * | 2021-06-21 | 2021-10-01 | 成都市农林科学院 | Method for making low-salt high-activity ingredient double-bacterium combined fermented natto |
| CN114403359A (en) * | 2022-01-26 | 2022-04-29 | 佛山市海天(高明)调味食品有限公司 | Fermented soya beans and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106174042A (en) * | 2016-08-30 | 2016-12-07 | 贵州乡下妹食品有限公司 | A kind of manufacture method of natto |
-
2017
- 2017-05-27 CN CN201710393348.5A patent/CN107028096A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106174042A (en) * | 2016-08-30 | 2016-12-07 | 贵州乡下妹食品有限公司 | A kind of manufacture method of natto |
Non-Patent Citations (2)
| Title |
|---|
| 张严峰: ""贵州省民间传统水豆豉工业化生产的研究与应用"", 《食品与发酵科技》 * |
| 费有春: "《简明农药词典》", 31 October 1985, 化学工业出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719807A (en) * | 2018-04-28 | 2018-11-02 | 贵州省铜仁市永进食品有限公司 | A kind of probiotics fermented soya bean and preparation method thereof |
| CN109043474A (en) * | 2018-08-21 | 2018-12-21 | 尧京德 | A kind of chicken extract sauce and preparation method thereof |
| CN110419678A (en) * | 2019-08-13 | 2019-11-08 | 贵州穗豪食品有限公司 | Natto and its production method |
| CN113455619A (en) * | 2021-06-21 | 2021-10-01 | 成都市农林科学院 | Method for making low-salt high-activity ingredient double-bacterium combined fermented natto |
| CN114403359A (en) * | 2022-01-26 | 2022-04-29 | 佛山市海天(高明)调味食品有限公司 | Fermented soya beans and preparation method thereof |
| CN114403359B (en) * | 2022-01-26 | 2023-08-25 | 佛山市海天(高明)调味食品有限公司 | Fermented soya beans and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107028096A (en) | A kind of preparation method of natto | |
| CN104286247B (en) | A kind of preparation method of detoxification ginkgo leave tea | |
| CN106923193A (en) | A kind of preparation method of mushroom soya sauce | |
| CN103493918A (en) | Secondary fermentation method and device of Pu'er tea | |
| CN105249365A (en) | Method for inhibiting pickled vegetables from mildewing | |
| CN108420000A (en) | A kind of preparation method of White mushroom less salt soya sauce | |
| CN102885166A (en) | Production process of fermented bean curd and fermented bean curd | |
| CN109055097A (en) | A kind of brewing method of rose rice wine | |
| CN105341869B (en) | A kind of soy sauce and its production technology rich in isoflavone genin | |
| CN104323228A (en) | Method for producing pleurotus eryngii flavour liquid | |
| CN109463687A (en) | A kind of production method for the mustard food that ferments | |
| CN104371882B (en) | A kind of brewing method of cherry lotus seeds health promoting wine | |
| CN106235257A (en) | A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development | |
| CN108034552A (en) | A kind of leaf of bamboo wine and preparation method thereof | |
| CN109875007B (en) | Processing technology of salt-free salted vegetable | |
| CN105647737B (en) | A kind of agaric fungus black garlic wine | |
| CN111685310A (en) | Composite edible fungus enzyme and preparation method thereof | |
| CN104172030A (en) | Pickle production method for effectively inhibiting pickle albuginea disease during fermentation process | |
| CN110419678A (en) | Natto and its production method | |
| CN107897799A (en) | A kind of production method of aroma garlic | |
| CN105249047A (en) | Cucumber sousing method for reducing nitrite content | |
| CN109007766A (en) | A kind of production method of sweet fermented flour sauce condiment | |
| JP2008263904A (en) | Fermented adzuki bean food | |
| CN106923206A (en) | A kind of preparation method of five Flavors acid jerky | |
| CN114557426A (en) | Preparation method of whole fermented bean curd and boxed whole fermented bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170811 |