CN107156666A - A kind of processing technology of natto - Google Patents
A kind of processing technology of natto Download PDFInfo
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- CN107156666A CN107156666A CN201710392450.3A CN201710392450A CN107156666A CN 107156666 A CN107156666 A CN 107156666A CN 201710392450 A CN201710392450 A CN 201710392450A CN 107156666 A CN107156666 A CN 107156666A
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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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Abstract
This programme discloses a kind of processing technology of natto of food processing technology field, comprises the following steps：First, Feedstock treating：Soybean is cleaned, 7~9h is soaked in clear water, is removed filter dry；2nd, boiling：Boiling is carried out to the soybean after immersion using 100 ~ 110 DEG C of temperature, is specially that soybean water is first boiled into 35 ~ 40min, then soybean is pulled out and 15 ~ 20min is steamed；Cooked beans water cooling is hidden standby；3rd, ferment：Dry place will be positioned over after the soybean spreading for cooling cooked with gauze wrapped, then is fermented with rice straw mulching by it to there are a large amount of grey mycelia between soybean, adhesion occurs and obtains fermented soya bean；4th, after fermentation：Fermented soya bean are filled into altar, and pours into altar and to be fermented 13 ~ 15 days with the auxiliary material liquid of the quality such as fermented soya bean；5th, envelope altar is brewed：Natto is made within brewed 5 ~ 6 days to altar is sealed after pouring into antibacterial liquid in the fermented soya bean of after fermentation.This programme is by improving the manufacture craft of natto so that the natto of preparation has more preferable local flavor.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of processing technology of natto.
Background technology
Natto is local seasoned food, delicious in taste, fragrant rich in pure fermented soya beans, salted or other wise.The protein content of natto is high, and
And the content very abundant of vitamin and several amino acids, especially vitamin E is rich in, digestibility is fabulous, fresh fragrant Yi Kou.Water beans
Fermented soya beans, salted or other wise is not only of high nutritive value, and also certain dietary function, such as traditional Chinese medical science are thought, fermented soya bean have inducing diaphoresis heat-clearing, the work(of promoting eruption removing toxic substances
Effect, can control headache due to pathogenic wind-heat, it is uncomfortable in chest it is tired vomit, abundant expectoration dysphoria etc..
Existing natto is usually that black soya bean or soya bean fermentation are made after fermented soya bean to add auxiliary material and water or the immersion of cooked beans water
Form, its technique is generally：Soybean → immersion → boiling → cooling → primary fermentation → fermented soya bean → addition auxiliary material → after fermentation → water
Fermented soya bean.Wherein, auxiliary material generally comprises chilli powder, monosodium glutamate, zanthoxylum powder and salt.In order to reduce the growth of bacterium in natto, prevent
Only go mouldy, it will usually substantial amounts of salt is added in auxiliary material, salt content is generally the 8 ~ 15% of natto total amount；Such side
The growth of the formula bacterium of reduction to a certain extent, so as to delay the generation of going mouldy of natto；But after auxiliary material is added, largely
Salt suppress the activity of microorganism and influence the enzyme activity of various protease, so as to inhibit the further fermentation of fermented soya bean, from
And make it that amino acid nitrogen content is relatively low, reduce the delicate flavour of natto；And high salt content can make the water beans produced
Fermented soya beans, salted or other wise has stronger bitter taste and is unfavorable for health.
The content of the invention
The invention is intended to provide a kind of processing technology of natto, to solve natto of the prior art because of adjunct ingredient
Single and salt content is too high and causes the problem of natto local flavor is not enough.
A kind of processing technology of natto in this programme, comprises the following steps：
Step 1: Feedstock treating：Soybean is cleaned, 7~9h is soaked in clear water, is removed filter dry；
Step 2: boiling：Boiling is carried out to the soybean after immersion using 100 ~ 110 DEG C of temperature, is specially first to boil soybean water
35 ~ 40min, then soybean is pulled out and steam 15 ~ 20min；Cooked beans water cooling is hidden standby；
Step 3: primary fermentation：Dry place will be positioned over after the soybean spreading for cooling cooked with gauze wrapped, then is sent out with rice straw mulching by it
There is adhesion and obtains fermented soya bean to there is a large amount of grey mycelia between soybean in ferment；
Step 4: after fermentation：Fermented soya bean are filled into altar, and pours into altar and to be fermented 13 ~ 15 days with the auxiliary material liquid of the quality such as fermented soya bean；
Wherein, the manufacturing process of auxiliary material liquid is as follows：First by parts by weight for 10 ~ 12 parts orchid, 8 ~ 9 parts of ginger, 0.3 ~
0.5 part of Chinese prickly ash, 4 ~ 5 parts of tomato and 5 ~ 6 parts of Litsea pungens fruit are put into the decoction liquor that parts by weight are 50 ~ 60 parts after mincing
40 ~ 50min of middle decoction, is then filtrated to get auxiliary material liquid, and it is 100 ~ 120 DEG C to decoct temperature；Raw material that decoction liquor includes and its again
Measuring number is：1 ~ 1.5 part of rice wine and 9 ~ 10 parts of the cooked beans water；
Step 5: envelope altar is brewed：Water beans are made within brewed 5 ~ 6 days to altar is sealed after pouring into antibacterial liquid in the fermented soya bean of after fermentation
Fermented soya beans, salted or other wise；Wherein, the 10 ~ 13% of fermented soya bean quality, raw material and its weight that antibacterial liquid includes when the quality of antibacterial liquid is fills altar in step 4
Number is：2 parts of 15 ~ 20 parts of lemonade and salt, when antibacterial liquid makes, after lemon section is put into water, using 60 ~ 70 DEG C
Temperature water, which is boiled, obtains lemonade after 20 ~ 25min, filtering, salt is then put into lemonade, and salt is pressed down after melting completely
Bacterium solution.
The beneficial effect of this programme：First by 7 ~ 9h of soybeans soaking, make moisture well into the inside of soybean, be conducive to
Shorten digestion time, meanwhile, in the fermentation process of microorganism in, it is necessary to inside sufficient moisture, soybean fully after water inlet, favorably
What each several part fermented inside soybean is normally carried out, so as to ensure the equilibrium of fermentation.In boiling, using first boiling the side steamed afterwards
Formula, 100 ~ 110 DEG C of temperature boil 35 ~ 40min make soybean have 7 ~ 8 points it is ripe, 15 ~ 20min is then steamed again, makes soybean well-done, together
When, it is to avoid internal moisture enters excessive, causes soybean to be overbated, and influences the local flavor of natto.Primary fermentation is carried out after boiling,
There is adhesion and obtains fermented soya bean, during the primary fermentation of soybean, a variety of micro- to there is a large amount of grey mycelia between soybean in fermentation
Under biological breathing, decomposition, the temperature rise inside soybean consumes soybean moisture, meanwhile, the moisture on soybean surface also exists
Evaporation, produces a large amount of grey mycelia between soybean, when there is adhesion, and the decomposition of microorganism is hard to carry on breeding；Stop at this moment
Only ferment, enter after fermentation, be conducive to keeping the skin wet and nutrition for the continuation fermentation of microorganism.
During after fermentation, by fermented soya bean pour into auxiliary material liquid ferment 13 ~ 15 days, due to auxiliary material liquid through orchid, ginger, Chinese prickly ash, kind
Eggplant, Litsea pungens fruit, rice wine and cooked beans water are boiled and obtained, by boiling, and make the nutriment in auxiliary material liquid in each raw material abundant
It is dissolved into auxiliary material liquid, while ensure that the delicate flavour of auxiliary material liquid.Methyl jasmonate A, methyl jasmonate B, Jin He are rich in orchid
48 kinds of compounds such as joyous alcohol, 2- propyl group amylalcohols, while its abundant natto nutriment, can provide a variety of fragrance of a flower for natto
Taste, enriches natto mouthfeel；Contain a variety of nutriments in other tomato and rice wine, be conducive to providing nutrition for microorganism, together
When many kinds of substance in fermented soya bean refined, provided fruit flavor for natto；And ginger, Chinese prickly ash, tomato and Litsea pungens fruit etc. are
Natto provides pungent taste, so that obtained natto has pure, plentiful local flavor and mouthfeel.Due to during after fermentation,
Main antibacterial substance is rice wine, and on the one hand rice wine provide nutrition for microorganism growth, the on the other hand effect with sterilization, this
When be conducive to micro- life such as bacillus subtilis, lactic acid bacteria and saccharomycete due to the acid-base value and nutrition content in auxiliary material liquid
The growth of thing, in the presence of microorganism, the amino-acid nitrogen and gamma glutamyl transpeptidase of natto（γ-GTP）Content
Substantially increase, amino-acid nitrogen can lift the delicate flavour of natto, and γ-GTP are the Major Enzymes for producing flavor component, and it is a large amount of raw
Into helping to make natto produce more flavor components, so as to lift natto local flavor.Meanwhile, the raw material in auxiliary material liquid is rear
In fermentation process, in addition to the part fragrance matter itself contained, it serves facilitation in fermentation, enhances and fermented
Generation amino-acid nitrogen and γ-GTP in journey so that natto has more preferable quality.Due to persistently entering with after fermentation
OK, after it continues 13 ~ 15 days, ammoniacal nitrogen can be produced largely, influence natto local flavor；Now carry out envelope altar brewed, addition
Contain substantial amounts of lemonade and salt in antibacterial liquid, both of which is suppressed growth of microorganism, while bacterium can be reduced
Grow, be conducive to keeping the better quality of natto, while avoiding a large amount of generations of ammoniacal nitrogen；During due to after fermentation, do not have
There is addition salt so that microorganism is quickly bred, more mucus is formed in the presence of microorganism, between fermented soya bean, greatly
The mucus of amount limits the entrance of air, is extremely limited the activity of microorganism, and its one side avoids microorganism pair
Fermented soya bean too ferment, and on the other hand abundant mucus limits bacterium and invades inside of fermented soybeans, so as to be conducive to avoiding fermented soya bean
Go mouldy；Antibacterial liquid is now added again, although salt content is substantially reduced, but mucus is total between salt, lemonade and the fermented soya bean
Under same-action, more preferable fungistatic effect is but served, while the fruit flavor of lemon is also beneficial to be lifted the local flavor of natto.
Further, in step one, the water temperature of soaking soybean is 20 ~ 25 DEG C.Using 20 ~ 25 DEG C of water temperature, be conducive to moisture
Into the inside of all soybean, while avoiding, temperature is too high to cause nutriment inside soybean to be occurred by situation about destroying.
Further, carried out in step 3 before primary fermentation, 1 ~ 2% soybean is inoculated with, the microorganism of inoculation is fermented soya bean bud
Spore bacillus, bacillus subtilis, lactic acid bacteria and micrococcus luteus.To soybean inoculation fermented soya bean bacillus, bacillus subtilis before primary fermentation
Bacterium, lactic acid bacteria and micrococcus luteus, multiple-microorganism are conducive to the enzyme produced and the decomposition to soybean to contribute to abundant natto
Local flavor, while the soybean of inoculation 1 ~ 2%, it is to avoid content of microorganisms is excessive, causes the natto produced bitter taste occur.
Further, in step 3, fermentation temperature is 36 ~ 38 DEG C.Fermentation temperature control is conducive into microorganism at 36 ~ 38 DEG C
Growth, so as to be conducive to the fermentation of soybean, lift the local flavor of natto.
Further, during the after fermentation of step 4, the bubble in altar is removed using a centrifuge daily.Sent out after
Ferment stage, the respiration heat that microbial fermentation is produced can produce a large amount of gases with decomposition heat, cause liquid level in altar bubble occur, such
Bubble can cause natto to become sour, stench.By disposing bubble using centrifuge daily, the wind of natto is advantageously ensured that
Taste, it is to avoid it goes mouldy.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1：
A kind of processing technology of natto, comprises the following steps：
Step 1: Feedstock treating：Soybean is cleaned, removed filter dry after soaking 8h in 25 DEG C of clear water；
Step 2: boiling：Boiling is carried out to the soybean after immersion using 110 DEG C of temperature, is specially first to boil soybean water
35min, then soybean is pulled out and steam 18min；Cooked beans water cooling is hidden standby；
Step 3: primary fermentation：By microbe inoculation after the soybean spreading for cooling cooked, dry place is then positioned over gauze wrapped, then
Occur adhesion to there are a large amount of grey mycelia between soybean by its fermentation with rice straw mulching and obtain fermented soya bean；The micro- life being wherein inoculated with
Thing is fermented soya bean bacillus, bacillus subtilis, lactic acid bacteria and micrococcus luteus；Fermented soya bean bacillus, bacillus subtilis, lactic acid bacteria
Quantity ratio with micrococcus luteus is 1.5:1：1.5:1；The temperature of fermentation is 37 DEG C.
Step 4: after fermentation：Fermented soya bean are filled into altar, and pours into altar and to be fermented 14 days with the auxiliary material liquid of the quality such as fermented soya bean；Afterwards
During fermentation, remove the bubble in altar using a centrifuge daily；
Wherein, the manufacturing process of auxiliary material liquid is as follows：It is 12 parts of orchid, 8 parts of ginger, 0.4 part of flower first by parts by weight
Green pepper, 4 parts of tomato and 6 parts of Litsea pungens fruit are put into the decoction liquor that parts by weight are 55 parts after mincing and decoct 50min, then
Auxiliary material liquid is filtrated to get, it is 100 DEG C to decoct temperature；The raw material and its parts by weight that decoction liquor includes be：1.5 parts of rice wine and described
10 parts of cooked beans water；
Step 5: envelope altar is brewed：Water beans are made within brewed 5 ~ 6 days to altar is sealed after pouring into antibacterial liquid in the fermented soya bean of after fermentation
Fermented soya beans, salted or other wise；Wherein, the 13% of fermented soya bean quality, raw material and its parts by weight that antibacterial liquid includes when the quality of antibacterial liquid is fills altar in step 4
Number is：2 parts of 20 parts of lemonade and salt, when antibacterial liquid makes, after lemon section is put into water, are boiled using 70 DEG C of temperature water
Lemonade is obtained after 20min, filtering, salt is then put into lemonade, salt obtains antibacterial liquid after melting completely.
Embodiment 2：
A kind of processing technology of natto, comprises the following steps：
Step 1: Feedstock treating：Soybean is cleaned, removed filter dry after soaking 9h in 20 DEG C of clear water；
Step 2: boiling：Boiling is carried out to the soybean after immersion using 100 DEG C of temperature, is specially first to boil soybean water
40min, then soybean is pulled out and steam 15min；Cooked beans water cooling is hidden standby；
Step 3: primary fermentation：By microbe inoculation after the soybean spreading for cooling cooked, dry place is then positioned over gauze wrapped, then
Occur adhesion to there are a large amount of grey mycelia between soybean by its fermentation with rice straw mulching and obtain fermented soya bean；The micro- life being wherein inoculated with
Thing is fermented soya bean bacillus, bacillus subtilis, lactic acid bacteria and micrococcus luteus, fermented soya bean bacillus, bacillus subtilis, lactic acid bacteria
Quantity ratio with micrococcus luteus is 1:1：1:1；The temperature of fermentation is 36 DEG C.
Step 4: after fermentation：Fermented soya bean are filled into altar, and pours into altar and to be fermented 15 days with the auxiliary material liquid of the quality such as fermented soya bean；Afterwards
During fermentation, remove the bubble in altar using a centrifuge daily；
Wherein, the manufacturing process of auxiliary material liquid is as follows：It is 10 parts of orchid, 9 parts of ginger, 0.3 part of flower first by parts by weight
Green pepper, 5 parts of tomato and 5 parts of Litsea pungens fruit are put into the decoction liquor that parts by weight are 60 parts after mincing and decoct 40min, then
Auxiliary material liquid is filtrated to get, it is 120 DEG C to decoct temperature；The raw material and its parts by weight that decoction liquor includes be：1 part of rice wine is boiled with described
9 parts of beans water；
Step 5: envelope altar is brewed：Water beans are made within brewed 5 ~ 6 days to altar is sealed after pouring into antibacterial liquid in the fermented soya bean of after fermentation
Fermented soya beans, salted or other wise；Wherein, the 10% of fermented soya bean quality, raw material and its parts by weight that antibacterial liquid includes when the quality of antibacterial liquid is fills altar in step 4
Number is：2 parts of 15 parts of lemonade and salt, when antibacterial liquid makes, after lemon section is put into water, are boiled using 60 DEG C of temperature water
Lemonade is obtained after 25min, filtering, salt is then put into lemonade, salt obtains antibacterial liquid after melting completely.
Embodiment 3：
A kind of processing technology of natto, comprises the following steps：
Step 1: Feedstock treating：Soybean is cleaned, removed filter dry after soaking 7h in 23 DEG C of clear water；
Step 2: boiling：Boiling is carried out to the soybean after immersion using 105 DEG C of temperature, is specially first to boil soybean water
38min, then soybean is pulled out and steam 20min；Cooked beans water cooling is hidden standby；
Step 3: primary fermentation：By microbe inoculation after the soybean spreading for cooling cooked, dry place is then positioned over gauze wrapped, then
Occur adhesion to there are a large amount of grey mycelia between soybean by its fermentation with rice straw mulching and obtain fermented soya bean；The micro- life being wherein inoculated with
Thing is fermented soya bean bacillus, bacillus subtilis, lactic acid bacteria and micrococcus luteus；Fermented soya bean bacillus, bacillus subtilis, lactic acid bacteria
Quantity ratio with micrococcus luteus is 1.5:1.2：11.5:1；The temperature of fermentation is 38 DEG C.
Step 4: after fermentation：Fermented soya bean are filled into altar, and pours into altar and to be fermented 13 days with the auxiliary material liquid of the quality such as fermented soya bean；Afterwards
During fermentation, remove the bubble in altar using a centrifuge daily；
Wherein, the manufacturing process of auxiliary material liquid is as follows：It is 11 parts of orchid, 8 parts of ginger, 0.5 part of flower first by parts by weight
Green pepper, 5 parts of tomato and 6 parts of Litsea pungens fruit are put into the decoction liquor that parts by weight are 50 parts after mincing and decoct 45min, then
Auxiliary material liquid is filtrated to get, it is 110 DEG C to decoct temperature；The raw material and its parts by weight that decoction liquor includes be：1.3 parts of rice wine and described
10 parts of cooked beans water；
Step 5: envelope altar is brewed：Water beans are made within brewed 5 ~ 6 days to altar is sealed after pouring into antibacterial liquid in the fermented soya bean of after fermentation
Fermented soya beans, salted or other wise；Wherein, the 12% of fermented soya bean quality, raw material and its parts by weight that antibacterial liquid includes when the quality of antibacterial liquid is fills altar in step 4
Number is：2 parts of 18 parts of lemonade and salt, when antibacterial liquid makes, after lemon section is put into water, are boiled using 65 DEG C of temperature water
Lemonade is obtained after 23min, filtering, salt is then put into lemonade, salt obtains antibacterial liquid after melting completely.
Experimental comparison：The natto produced using embodiment 1 ~ 3 and traditional approach（Comparative example 1 ~ 3）Contrasted, specifically
Situation is as follows：
As can be seen from the table, the natto prepared using the method in embodiment 1 ~ 3 has more preferable local flavor, while its amino
Also relative contrast's example 1 ~ 3 is higher for acid-state nitrogen content, and ammonium nitrogen content is lower；Salinity used at the same time is few, is more beneficial for eating
The health of person.
Above-described is only that the known general knowledge such as concrete structure and characteristic is not made herein in embodiments of the invention, scheme
Excessive description., without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.The scope of protection required by this application should be based on the content of the claims, in specification
Embodiment etc. records the content that can be used for explaining claim.
Claims (5)
1. a kind of processing technology of natto, it is characterised in that comprise the following steps：
Step 1: Feedstock treating：Soybean is cleaned, 7~9h is soaked in clear water, is removed filter dry；
Step 2: boiling：Boiling is carried out to the soybean after immersion using 100 ~ 110 DEG C of temperature, is specially first to boil soybean water
35 ~ 40min, then soybean is pulled out and steam 15 ~ 20min；Cooked beans water cooling is hidden standby；
Step 3: primary fermentation：Dry place will be positioned over after the soybean spreading for cooling cooked with gauze wrapped, then is sent out with rice straw mulching by it
There is adhesion and obtains fermented soya bean to there is a large amount of grey mycelia between soybean in ferment；
Step 4: after fermentation：Fermented soya bean are filled into altar, and pours into altar and to be fermented 13 ~ 15 days with the auxiliary material liquid of the quality such as fermented soya bean；
Wherein, the manufacturing process of auxiliary material liquid is as follows：First by parts by weight for 10 ~ 12 parts orchid, 8 ~ 9 parts of ginger, 0.3 ~
0.5 part of Chinese prickly ash, 4 ~ 5 parts of tomato and 5 ~ 6 parts of Litsea pungens fruit are put into the decoction liquor that parts by weight are 50 ~ 60 parts after mincing
40 ~ 50min of middle decoction, is then filtrated to get auxiliary material liquid, and it is 100 ~ 120 DEG C to decoct temperature；Raw material that decoction liquor includes and its again
Measuring number is：1 ~ 1.5 part of rice wine and 9 ~ 10 parts of the cooked beans water；
Step 5: envelope altar is brewed：Water beans are made within brewed 5 ~ 6 days to altar is sealed after pouring into antibacterial liquid in the fermented soya bean of after fermentation
Fermented soya beans, salted or other wise；Wherein, the 10 ~ 13% of fermented soya bean quality, raw material and its weight that antibacterial liquid includes when the quality of antibacterial liquid is fills altar in step 4
Number is：2 parts of 15 ~ 20 parts of lemonade and salt, when antibacterial liquid makes, after lemon section is put into water, using 60 ~ 70 DEG C
Temperature water, which is boiled, obtains lemonade after 20 ~ 25min, filtering, salt is then put into lemonade, and salt is pressed down after melting completely
Bacterium solution.
2. the processing technology of natto according to claim 1, it is characterised in that：In step one, the water temperature of soaking soybean
For 20 ~ 25 DEG C.
3. the processing technology of natto according to claim 2, it is characterised in that：Carried out in step 3 before primary fermentation, to 1
~ 2% soybean is inoculated with, and the microorganism of inoculation is fermented soya bean bacillus, bacillus subtilis, lactic acid bacteria and micrococcus luteus.
4. the processing technology of natto according to claim 3, it is characterised in that：In step 3, fermentation temperature is 36 ~ 38
℃。
5. the processing technology of natto according to claim 4, it is characterised in that：During the after fermentation of step 4, often
It removes the bubble in altar using a centrifuge.
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Cited By (5)
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| CN108576557A (en) * | 2018-06-26 | 2018-09-28 | 六枝特区朝华农业科技有限公司 | A kind of tealeaves natto and preparation method thereof |
| CN108740791A (en) * | 2018-04-28 | 2018-11-06 | 贵州省铜仁市永进食品有限公司 | A kind of health care black bean sauce and preparation method thereof |
| CN110250465A (en) * | 2019-07-17 | 2019-09-20 | 武汉市鑫宏食品酿造科研所 | A kind of preparation method of functional form fermented soya bean phoenix head ginger |
| CN110419678A (en) * | 2019-08-13 | 2019-11-08 | 贵州穗豪食品有限公司 | Natto and its production method |
| CN115804434A (en) * | 2023-01-09 | 2023-03-17 | 贵州黄红禄食品有限公司 | Preparation method of natto |
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| CN108576557A (en) * | 2018-06-26 | 2018-09-28 | 六枝特区朝华农业科技有限公司 | A kind of tealeaves natto and preparation method thereof |
| CN110250465A (en) * | 2019-07-17 | 2019-09-20 | 武汉市鑫宏食品酿造科研所 | A kind of preparation method of functional form fermented soya bean phoenix head ginger |
| CN110419678A (en) * | 2019-08-13 | 2019-11-08 | 贵州穗豪食品有限公司 | Natto and its production method |
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