| 摘要 |
PURPOSE:Peanut natto that is made by crushing softened peanuts, boiling and sterilizing them and fermenting them with Bacillus natto, thus having high stickiness and a good taste similar to soybean natto (fermented soybean). CONSTITUTION:Peanuts are dipped in water or 0.1-0.5% aqueous sodium bicarbonate and softened, then crushed into particles of about 4-6mm. sizes, sterilized by boiling. Bacillus natto is inoculated to the peanut particles and fermented at adequate temperatures. |
