A natto machine is a machine that makes natto and provides a constant temperature for the fermentation of soybeans (soybeans).humidity and oxygen to the device.In this environment soybeans are fermented into natto by the natto bacteria.Natto contains not only nattokinase, but also 19 amino acids, 22 trace elements and vitamins, especially nattokinase.Natto polysaccharide and natto saponin are very important for coronary heart disease and diabetic patients.So what is the best brand of Natto machine?How to make natto with a natto machine?

What is the best brand of Natto machine

Kasrrow Automatic Yogurt Maker Rice Wine Natto Machine KSR-JM228 Blue Price: $198
Bear (Bear) SNJ-5091 natto rice wine yogurt machine 1500ml (white) price: 169 yuan
JiuYang (Joyoung) SN-15E607 yogurt machine rice wine.Natto multifunctional price: 99 yuan
Bear (Bear) home yogurt machine automatic stainless steel liner SNJ-310GA price: 59 yuan
JiuYang (Joyoung) SN-15E607 yogurt.Rice wine .Natto multifunctional home automatic yogurt machine yogurt machine price: 129 yuan

How to make natto machine

1. Buy soybeans.All soybeans are fine, small grain soybeans are better.
2. Weigh 500 grams of soybeans (0.5 kg).(Be sure to weigh accurately the first time, in the future you can use a cup or small bowl to measure.)
3. Soak the soybeans.Soak soybeans in a sufficient amount of water (3 times more), 12 hours or more at low temperature in winter, 810 hours in summer.
4. Steam the beans.Use a pressure cooker to steam the beans.Put the soybeans in a pot (bowl) directly into the pressure cooker.When the gas spurts out quickly in the pressure cooker, cover the pressure valve, use low heat, and steam for 2025 minutes.(Choose time according to pressure cooker pressure)
5. Mix the culture base ingredients.The culture base ingredients are sugar and MSG. Take 2 tablespoons of sugar and 1 tablespoon of MSG and pour it into the soybeans and mix well repeatedly.Mix the base ingredients as soon as the soybeans are poured out of the pressure cooker, do not let the beans cool.(For easier mixing, pour the soybeans into a large pot.)
6. catch the strain.Take 1 capsule of Baihomei brand Natto bacteria capsule, pull off the capsule, pour the Natto bacteria into a small cup, and dissolve the Natto bacteria with a small amount of cool white water (about 10 ml, a small wine glass is available).Pour the dissolved Natto bacteria into the soybeans, and stir well repeatedly.The temperature of soybean should be above 60℃ when inoculating, below 50℃ inoculation affects the growth of Natto bacteria.
7. Fill 7 fermentation cups with the inoculated soybeans in equal distribution.
8. Pour the water filling tank full of white boiled water.
9. Place the fermentation cups into the natto machine.
10. Ferment.Set the time for 12 hours and set the temperature at 40°C.The setting time is 12 hours for the first time. Please observe the growth of the natto bacteria. When white sticky substance grows on the surface of the natto and the natto can pull out long threads, it means the fermentation is completed.If the natto bacteria does not grow well within 12 hours, extend it for 12 hours.Record the first 3 fermentation times and set only this time in the future.
11. Fermentation is complete.When fermentation is complete, the machine beeps and automatically powers off and the small red marker begins to rotate slowly.
12. Blunting.Pour the nacho in the fermentation cup into a sealed cup, screw the lid on tightly, and put it in the refrigerator to passivate for 12 hours, then it is ready to serve.