We are a Taiwanese manufacturer of Tofu and Soy Milk machinery. We also provide Tofu and Soy Beverages core technology guidance and transfer to our global partners.

Result 1 - 24 of 35
  • Soybean Rice Grinding & Separating Machine
    Soybean Rice Grinding & Separating Machine
    M-16

    1. The major difference in various types of the Soybean Rice Grinding & Separating Machine series - M-16 is a mini Tofu and soy maker. It finishes bean grinding and separating in a fluid workflow allowing you to make cakes for family festivals or start your small vendors business without much haste.2. The major difference in various types of Soybean Rice Grinding & Separating Machine Series - Capacity: Concentration influences capacity. The more the concentration is, the lower the capacity gets, and vice versa. Take soy milk for example. The capacity is 20 - 40 kg/hr. (In addition, different breeds of Soybeans also have an influence on its concentration and capacity when ground into soy milk.)3. A wide variety of use: Whole grain like Soybeans, Black Beans and Rice can be ground and separating after softened in water.


  • Soybean Rice Grinding & Separating Machine
    Soybean Rice Grinding & Separating Machine
    M-18

    1. The major difference in various types of the Soybean Rice Grinding & Separating Machine series - Type M-18 is a mini Tofu and soy milk making machine. It finishes grinding and separating all at once and fits to applicable objects: making cakes for family festivals and small vendors (in the markets).2. The major difference in various types of Soybean Rice Grinding & Separating Machine Series - Capacity: Concentration influences capacity. The more the concentration is, the lower the capacity gets, and vice versa. Take soy milk for example. The capacity is 20 - 45 kg/hr. (In addition, different breeds of Soybeans also have an influence on its concentration and capacity when ground into soy milk.)3. A wide variety of use: Whole grain like Soybeans, Black Beans and Rice can be ground and separating after softened in water.


  • Soybean Rice Grinding & Separating Machine
    Soybean Rice Grinding & Separating Machine
    F-16

    1. The major difference in various types of the Soybean Rice Grinding & Separating Machine Series - Type M-18 is a mini Tofu and soy milk making machine. It finishes grinding and separating all at once and fits to applicable objects: chain Tofu stores, chain soy milk chain stores, chain supermarkets, chain restaurant central kitchens, and production lines and plants which mass-produce Soybean products including Tofu and soy milk.2. The major difference in various types of Soybean Rice Grinding & Separating Machine Series - Capacity: Concentration influences capacity. The more the concentration is, the lower the capacity gets, and vice versa. Take soy milk for example. The capacity is 50 - 135 kg/hr. (In addition, different breeds of Soybeans also have an influence on its concentration and capacity when ground into soy milk.)3. A wide variety of use: Whole grain like Soybeans, Black Beans and Rice can be ground and separating after softened in water.


  • Soybean Rice Grinding & Separating Machine
    Soybean Rice Grinding & Separating Machine
    F-15

    1. The major difference in various types of the Soybean Rice Grinding & Separating Machine series - Type F-15 is a mini Tofu and soy milk making machine. It finishes grinding and separating all at once and fits to applicable objects: chain Tofu stores, chain soy milk chain stores, chain supermarkets, chain restaurant central kitchens, and production lines and plants which mass-produce Soybean products including Tofu and soy milk.2. The major difference in various types of Soybean Rice Grinding & Separating Machine Series - Capacity: Concentration influences capacity. The more the concentration is, the lower the capacity gets, and vice versa. Take soy milk for example. The capacity is 140 - 200 kg/hr. (In addition, different breeds of Soybeans also have an influence on its concentration and capacity when ground into soy milk.)3. A wide variety of use: Whole grain like Soybeans, Black Beans and Rice can be ground and separating after softened in water.


  • Soybean Rice Grinding & Separating Machine
    Soybean Rice Grinding & Separating Machine
    F-14

    1. The major difference in various types of the Soybean Rice Grinding & Separating Machine series - Type F-14 is a mini Tofu and soy milk making machine. It finishes grinding and separating all at once and fits to applicable objects: chain Tofu stores, chain soy milk chain stores, chain supermarkets, chain restaurant central kitchens, and production lines and plants which mass-produce Soybean products including Tofu and soy milk.2. The major difference in various types of Soybean Rice Grinding & Separating Machine Series - Capacity: Concentration influences capacity. The more the concentration is, the lower the capacity gets, and vice versa. Take soy milk for example. The capacity is 200 - 360 kg/hr. (In addition, different breeds of Soybeans also have an influence on its concentration and capacity when ground into soy milk.)3. A wide variety of use: Whole grain like Soybeans, Black Beans and Rice can be ground and separating after softened in water.


  • Steam Type Tofu-Skin Machine
    Steam Type Tofu-Skin Machine

    Pour the prepared soy milk to the forming tank. After heating, use long hopstick or stick to dredge up the bean curd sheet on the surface. Place the bean curd sheet dredged on the rack on the machine. After the bean curd sheet cools down, take it and cutting.


  • Silken Tofu (Soft Tofu)
    Silken Tofu (Soft Tofu)

    Silken Tofu (Soft Tofu) is produced by coagulating soy milk. Comparing to other varieties of Tofu, Silken Tofu (Soft Tofu) is not drained in the production process. As a result, Silken Tofu (Soft Tofu) has high water content and a pudding-like quality. Having a creamy and smooth taste but also more delicate than Regular Tofu (Firm Tofu). Hence, it's a must to do it with mild handling. Silken Tofu (Soft Tofu) is suitable for soups, baked desserts, and salad dressings. Also, it works equally well with fish and meat in savory dishes, such as a classic Szechuan dish, Ma Po Tofu.


  • Regular Tofu (Firm Tofu)
    Regular Tofu (Firm Tofu)

    Similar to Silken Tofu (Soft Tofu), Regular Tofu (Firm Tofu) is produced by coagulating soy milk. The only difference is Regular Tofu (Firm Tofu) needs to be pressed to take out the water in it. Comparing to Silken Tofu (Soft Tofu), the curds in a firm block are tighter and the taste is chewier. Besides, it is the commonest Tofu and has highest protein and calcium in the Tofu family. Firm Tofu is versatile and can be cooked in many ways such as being pan-fired, stir-fried, grilled or served in soups.


  • Dried Tofu
    Dried Tofu

    Dried Tofu is produced by Tofu where a large amount of water has been pressed out. Marinating the ultra-dense block until it is stained a deep brown on the surface. The Dried Tofu looking like a tight cube has a rubbery feel and a chewier taste than other types of Tofu.In Chinese cuisine, Dried Tofu is often braised and the simmered bean curd is one kind of popular braised snacks. When sliced thinly, it also plays well with anything soft such as pork belly and Chinese mushroom. Making a stir-fry with these ingredients and some spices, it will become a famous Taiwan dish, Hakka style stir fry.


  • Tofu Pudding
    Tofu Pudding

    Tofu Pudding (Dou Hua) is a common traditional snack in Taiwan. It is very popular because of the smooth silky texture and the slippery melt-in-your-mouth taste. Tofu Pudding is often topped with peanuts, azuki beans, mung beans and syrup as a dessert. Moreover, it is served with some crushed ice in the summer or provided with hot ginger syrup in the winter.Besides, it is also able to add some ingredients such as chocolate in the production process to become chocolate Tofu Pudding. Altering the flavor depends on individual preference.


  • Soy Milk
    Soy Milk

    Soy Milk (Long Life Soy Milk) is almost the same with Fresh Soy Milk. Fresh Soy Milk which had been ultra-high temperature sterilization is Long Life Soy Milk. Pasteurization is to kill the pathogens. That means soy milk needs to be exposed to high heat for specific lengths of time. The difference from fresh soy milk is that long life soy milk can be stored at room temperature. Moreover, the heating process slows down spoilage. Consequently, its expiration date is longer than six months.


  • Fresh Soy Milk
    Fresh Soy Milk

    Fresh soy milk is made by soaking soybeans and grinding them with enough water. soy milk is filled with many nutrients, such as complete protein, isoflavones and B-vitamins, but free of the lactose. As a consequence, people who are lactose intolerant can use soy milk as a replacement for cow's milk.soy milk is a common traditional Chinese beverage. Besides, it can also be made into ice cream. Add vanilla or chocolate to it depending on personal preference as an irresistible dessert.


  • Fried Tofu
    Fried Tofu

    Fried Tofu is produced by cutting Firm Tofu into a bite-sized triangle shape first. Then, let Tofu deep fried with boiling oil until the surface turns into a golden color. Consequently, the texture of Fried Tofu is crispy on the outside and smooth on the inside. It may be eaten by simply dipping in garlic soy sauce and can be stewed or cooked in soups. Moreover, in Taiwan, Fired Tofu is cooked in a special way. That is a delicious local dish called "Ah-gei". It is made by Fried Tofu stuffed with noodles and capped off with fish paste.


  • Vegetable Tofu
    Vegetable Tofu

    Vegetable Tofu (Tofu with Vegetable and Herbs), similar to other kinds of Tofu, is made by coagulating soy milk. The only difference is the process of adding the mashed Vegetable and Herbs into it. Added Vegetable as ingredients is maybe olive, tomato or basilico, choosing one of them to be the dominant flavor. Then, add some herbs like rosemary, thyme, and parsley. By producing this way, the vegetable and herb flavor is infused into the Tofu and gives it a slightly sweet taste.


  • Tofu Burger
    Tofu Burger

    The soul of Tofu Burger is patty in it, made of Tofu. For vegetarian, it's good news that there are various recipes for making different flavor Tofu patties. First of all, press firm Tofu to drain the water, put it in the food processor and blend it until smooth as the base. Depending on individual preference, it is able to add some proper ingredients such as onion, cheese, mushrooms and so on. For non- vegetarian, it can be added meat or egg. Then, season with salt and pepper and mix the paste well. Cover it a layer of breadcrumbs and make it all around. Finally, you will get a Tofu Patty. In summary, there are many potential and unlimited possibilities of flavor by added ingredents. Come to create your unique Tofu Patties!


  • Tofu Sausage
    Tofu Sausage

    Tofu Sausage, as its name implies, is mainly made of Tofu. Crumble drained Tofu into puree with a few of small pieces, and add ingredients into it such as salt, pepper, garlic, ginger, wine or ground meat. It is able to alter the ingredients depending on you are vegetarian or not. Mix well, gather some Tofu mixture, and make into cylindrical shape with hands to complete a Tofu Sausage.


  • Smoked Tofu
    Smoked Tofu

    Smoked Tofu is a classic food for meatless cooking. Produced by smoking it with hardwood chunks, it has a light brown layer on the surface. Smoked Tofu has the firm and chewy texture with unique smoky flavor. Therefore, someone even said, the smoked tofu is so delicious that it is "new" bacon. In culinary uses, it can be simply sliced for salads or pan-fried until turning crispy outside. Adding the pan-fried Smoked Tofu to any dish will give a great taste.


  • Kue Serabi
    Kue Serabi

    Kue serabi is slightly different from pancakes. The different between kue serabi and pancake are ingredient, kue serabi is made from coconut milk and rice flour, but pancake is made from flour.The usage of soybean rice grinding machine: After washing and soaking rice for 2-4 hours, and put it into the machine. Then add a small amount of water during the starting machine, the water will increase the working speed and the mashed rice will be finished.The whole process of making Kue serabi: First, Kue Serabi is made from rice flour mixed with coconut milk, sugar so that the taste will be sweet. Then adding with the pandan leaves, sugar, salt, and let the aroma of the pandan leaves blend into the coconut milk. Second, the rice flour and a small amount of yeast powder, then slowly add the freshly cooked sauce and mix well. The cling film is left for a period of time. After the surface is foamed, stirring the foam and breaking it up. Finally, the mixed ingredients are poured into the mold for steaming. If you want more taste different, you can sprinkle chocolate rice or decorate banana chips on the surface of Kue serabi.


  • Apem
    Apem

    The appearances of Apem and kue serabi are similar to pancake. The taste of apem is more flexible than kue serabi.The usage of soybean rice grinding machine: After washing and soaking rice for 2-4 hours, and put it into the machine. Then add a small amount of water during the starting machine, the water will increase the working speed and the mashed rice will be finished.The process of making apem: The first, preparing corn starch, egg, salt, and mixing all together, then adding rice flour, sugar, yeast powder, vanilla powder and coconut milk with them. After stirring for one hour, the yeast will produce foam during the fermentation process. In order to reduce foam, we can stir them. The second, the surface of the mold must be oiled, preventing apem sticking in the mold. Finally, Pouring the mixture product into the model and frying it to a solidified shape. Afterwards, overturning the model of Apem and let it be removed from the mold. The pretty delicious Apem is complete!


  • Bubur Sumsum
    Bubur Sumsum

    The ingredients of Bubur sumsum are easily prepared. Through special cooking methods, many people are amazed at the soft and sweet taste of Bubur sumsum.The usage of soybean rice grinding machine: After washing and soaking rice for 2-4 hours, and put it into the machine. Then add a small amount of water during the starting machine, the water will increase the working speed and the mashed rice will be finished.The process of making Bubur sumsum: Stirring the coconut milk, rice flour and salt together, then we put it in the pan and fry. Continuing to cook and boil until the mixture become thicken like thick cream. The soup of Bubur sumsum is made from pandan leaves, sugar and water, which is very suitable for Bubur sumsum.


  • Putu Ayu
    Putu Ayu

    The process of making Putu ayu: The First, slicing some pandan leaves and put them into juicer. On the other hand, adding sugar to the beaten egg, rice flour, salt and stirring them well. Then pouring the coconut milk and the prepared pandan juice into the mixture. After we mix it well, putting it on the other side. Afterwards, we can prepare the mold and oiled a layer of cooking oil on the surface of model. Then we put the ground coconut on the bottom layer and the part of the ground coconut must be compacted. Finally, the mixture is added to the mold and placed in the steamer to be cooked. The Putu ayu is steamed with aroma of pandan leaves and it is one of the most common desserts in Indonesia.The usage of soybean rice grinding machine: After washing and soaking rice for 2-4 hours, and put it into the machine. Then add a small amount of water during the starting machine, the water will increase the working speed and the mashed rice will be finished.


  • Kue Lapis
    Kue Lapis

    Kue lapis has refreshing taste. we can choose different colorants according to our preference.The making process of Kue lapis: putting pandan leaves into coconut milk and cooking until the coconut milk has a aroma of pandan leaf. Then the mixture is added rice flour, tapioca flour, sugar and salt, stirring them well. Afterwards, we let the mixture divide into several bowls, and adding colorants with bowls. To avoid Kue lapis sticking the model, the mold oiled a layer of cooking oil on the surface. Afterwards, we can pour a color of the mixture and steaming it. When the bottom layer of the mixture is coagulated, add other color of the mixture into the mold. Finally, according to our needs, the layer cake could be cut to the appropriate size and then served on the table.The usage of soybean rice grinding machine: After washing and soaking rice for 2-4 hours, and put it into the machine. Then add a small amount of water during the starting machine, the water will increase the working speed and the mashed rice will be finished.


  • Peyek
    Peyek

    Peyek are crispy and the peanuts are very fragrant, and it is very famous as Indonesia traditional delicacy.The process of making peyek: Frist, Mixing the turmeric, garlic cloves, pepper, tapioca flour and a small amount of salt, then we add water to the mixture. After it was stirred well, we pour the rice flour, coconut milk and eggs into the mixture. Second, we use peanuts to increase the aroma of the peyek. Finally, putting in the oil after the pot is hot. Afterwards, a spoon of the mixture is poured along the side of the pot, and then we use a spoon of oil to pour on the surface of peyek. When the surface of the peyek is golden, it is complete.The usage of soybean rice grinding machine: After washing and soaking rice for 2-4 hours, and put it into the machine. Then add a small amount of water during the starting machine, the water will increase the working speed and the mashed rice will be finished.


  • Kue Cucur
    Kue Cucur

    First, put the brown sugar pieces, a small amount of sugar, salt, knotted pandan leaf into the water, then boil it. After we pour the mixture into the bowl through the filter, adding the flour and rice flour into the bowl. Second, we using the electric mixer, then adding an appropriate amount of oil into the pot. Finally, we take a spoon of the mixture and put into the pot. It will be complete that Kue cucur was fried 5-10 minutes. The taste of Kue cucur is more elastic than Apem. Kue cucur with the aroma of pandan leaf and it is worth recommending.The usage of soybean rice grinding machine: After washing and soaking rice for 2-4 hours, and put it into the machine. Then add a small amount of water during the starting machine, the water will increase the working speed and the mashed rice will be finished.



Result 1 - 24 of 35

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