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Result 1 - 20 of 20
  • 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 Yuba Making Machine
    Steam Type Yuba Making 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.


  • 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.


  • Rice Milk
    Rice Milk

    Rice Milk is a kind of common traditional beverage for Chinese breakfast. It is a non-dairy beverage created by blending rice and peanuts with water. Having the silky texture, Rice Milk flavored with peanuts also has rich and fragrant taste. Besides, it is nutritious because it contains rich natural carbohydrate, unsaturated fatty acid and vitamins but free of cholesterol and lactose. As a result, Rice Milk is a good nutritious beverage choice for people allergic to milk.


  • Chili Paste
    Chili Paste

    There are various methods of making chili Sauce depending on individual's preference. It is made of Red Peppers as the base and added other ingredients such as garlic, vinegar and tomato to give different flavor to it. chili is all-purpose to season any cuisine for people addicted to spicy. In addition to spicy and hot pleasure, spicy food has a significant number of health benefits, lowering risk of cancer, heart and respiratory diseases. Also, it is able to help burn more calories and weight loss.


  • Garlic Paste
    Garlic Paste

    Garlic paste(Garlic Mud) is extensively used in all kinds of dishes to add aroma. Comparing to diced or chopped garlic, Garlic paste blends more easily into sauces and soups. Its characteristic spicy and pungent flavor is so fascinating that garlic paste becomes an indispensable seasoning in the kitchen. As a result, in Taiwan, the most common dip is made of mainly garlic paste with soy sauce, sugar, salt and water. The pork belly matched this garlic sauce becomes the traditional delicious Sichuan cuisine, pork slices in garlic paste.


  • Ginger Paste
    Ginger Paste

    Ginger, which is slightly tangy and hot spicy, can add an unique zest to dishes. It has a brownish layer on the surface and has a firm texture. Consequently, ginger is often chopped to use in cooking. ginger paste can give taste to diversified cuisine, including sweet and savory recipes, because it can work well and easily combined with other flavors. ginger paste is mostly applied to stir-fries, dipping sauces and drinks. For instance, if blending chopped ginger with honey and water, you will get one cup of tasty Honey Lemon Ginger Tea.


  • Onion Paste
    Onion Paste

    Onion Paste (Onion Mud) is made of blending boiled onion with water until smooth puree. Then, adding some ingredients like salt and garlic to it depends on your preference. Because the stimulant and hot onion paste imparts an intensely aromatic taste to dishes, it is a common condiment used in Western cuisine. Onion Paste is able to be added to sauces or used as a marinade for meat and fish. Besides, it's also a great choice to give taste to curries. In conclusion, make your unique onion paste immediately and enjoy it.



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