| 摘要 |
PURPOSE:Soybeans are mixed with seeds of Bacillus natto and bean-curd (TOFU) refuse, the fermentation is effected and the product is crushed and stood for a long time to produce inexpensive and tasty fermentation food product higher nutritious than NATTO. CONSTITUTION:Soybeans are immersed in water to contain a sufficient amount of water and the resultant soybeans are used as a raw material. Bean-curd refuse is steamed and the refuse is mixed with the above soybeans and seeds of Bacillus natto in an almost same amount as the refuse. Then, the fermentation is effected at about 40 deg.C under moisture-saturated conditions for 2 or 3 days. After the fermentation, salt is added and the mixture is crushed by grinding and mixing with a grinder. The ground fermentation product is put in vessels by pushing slightly. Then, salt is scattered on the surface, the vessel is tightly closed and aged for 5-12 months. The resultant intermediate product is mixed with small fishes or shrimps to provide a food product for children or mixed with a Guinia pepper powder to produce a food product for adults. |
