Nowadays, influenced by online media platforms such as the circle of friends and Weibo, home-made foods or the purchase of homemade foods on the Internet have become a trend. Those who are covered with 'no added', 'pure handmade', 'pure natural', 'private', etc. The food of 'clothing' is very attractive to many people. At present, although homemade products are quite popular in the market, there are also many hidden dangers.
Self-produced natto hidden security risks? Food machinery puts a good quality
Recently, the State Food and Drug Administration issued tips on the consumption of natto, miscellaneous beans and soymilk, and gave guidance on the purchase, storage, production and consumption of notes. The industry sources stated that the production of natto needs to go through many links. Need to use professional equipment, and keep the surrounding environment clean, avoid mixing with pathogens, affect product quality and safety.
Natto is a relatively popular food in recent years. It is a soybean fermented food. According to my understanding, natto production generally includes cleaning, soaking, steaming, inoculating natto, fermentation, and other processes. First of all, to make soybeans Cleaning is mainly to remove surface dust and adherent bacteria, then soak for a few hours, and then cook.
When natto is steamed, it is necessary to pay attention to, on the one hand to be cooked thoroughly, so that the protein in soybeans is fully denatured and loses its original activity; on the other hand, it is necessary to control the temperature, time, not to be too familiar, to rot, or to lose It is understood that many home-made natto either use home cooking pots or buy natto-made machines. If they are inexperienced, cooking time, temperature control is inaccurate, and natto quality is difficult to guarantee.
During cooling of the cooked soybeans, care must be taken to keep the surrounding environment clean to avoid contamination with germs. In addition, commercially available strains should be used when adding strains. Do not use homemade strains to prevent contamination from contaminating pathogenic bacteria. Same as homemade yoghurt The homemade natto also went through the fermentation process. I had put natto into the yogurt machine for fermentation. I tried several times without success and gave up.
According to relevant personnel, natto fermentation requires constant temperature and humidity at 40°C, which allows it to ferment for about 20 hours. After the ripening process, it is fresh natto. At present, there are many kinds of fermentation equipment on the market, such as solid fermentation. Cans, alcohol fermentation tanks, fermentation tanks, etc., users can choose the appropriate fermentation equipment according to the fermentation process, product demand.
In general, solid fermentation tank medium alone, such as natto, cereals, bulk grains, or other agricultural products, can be used. The author was informed that the inner wall of this type of equipment tank was mirror polished, clean and hygienic. At the same time, the tank There are mezzanines, and can be equipped with CIP cleaning nozzles and other devices, not only can achieve constant temperature, but also to clean and disinfect the equipment. In addition, due to the closed design to ensure that natto is always in a state of pollution without pollution.
Finally, fresh natto products should be stored using cold storage or refrigeration equipment. Generally speaking, the temperature is between 0°C and 4°C, and the shelf life is about one week; if the frozen natto is under -18°C, the shelf life can be up to 1 year. Industry insiders suggest that since fresh natto has a shorter shelf life, it should be eaten as soon as possible during the shelf life.
From this it can be seen that whether it is home-made natto, or online home-made sales, there are many uncertainties. Due to the limitations of the conditions, it is difficult to regulate operations in food ingredients selection, processing, processing equipment, hygiene control, etc. Therefore, no Excluding homemade natto has a certain safety risk. However, in the natto production process, the application of relevant food processing equipment can better ensure the safety of 'tip' food.