Soybean grinder

As traditional Chinese delicacies, stone-ground soy milk and tofu have shown irreplaceable advantages in the fast-paced modern food market with their unique craftsmanship and natural quality. The following analyzes its core competitiveness from three aspects: craftsmanship, quality, and nutrition:

1. Technological advantages: Inheriting the craftsmanship of thousands of years

1. Low-speed grinding, retaining the original flavor

The stone mill is made of natural stone and grinds the raw materials by low-speed rotation (10-20 revolutions per minute). Compared with the high-temperature extrusion of modern high-speed machinery, this process avoids the destruction of soybean nutrients due to frictional heat, and completely retains active substances such as plant protein and lecithin, making the soy milk rich in bean flavor and the tofu tender and smooth in taste.

2. Natural materials, safe

The stone mill material is naturally screened, does not contain metal impurities and chemical coatings, and no harmful substances are precipitated during the grinding process. Traditional craftsmanship rejects industrial additives, ensuring the purity of the product from the source, meeting the needs of contemporary consumers for "clean labels".

2. Quality advantage: dual guarantee of natural raw materials and fine control

1. Strict selection of raw materials, quality traceability

Selected non-GMO soybeans, full grains, protein content ≥40%. The whole process from planting to processing is traceable, pesticide residues and aged beans are rejected, ensuring that every bean meets the green food standard.

2. Ancient craftsmanship, rich layers

• Soy milk: After stone grinding, the slurry is fine and uniform, the solid content is 30% higher than the ordinary process, the taste is mellow and dense, and the bean fragrance is natural and lasting.

• Tofu: The brine/gypsum slurry process is used to form a fine and porous protein network structure, the texture is flexible and elastic, and it is not easy to break during cooking. It is suitable for stewing to retain the original flavor, and can also absorb seasonings to taste, suitable for multiple dishes.

3. Nutritional advantages: a natural and balanced healthy choice

1. Full nutrition retention, high fiber and low fat

The stone grinding process completely retains soybean fiber, vitamins (such as B vitamins) and minerals (calcium, iron, zinc, etc.). Every 100g of soy milk contains 3.5g of protein, 1.0g of dietary fiber, and only 1.5g of fat, which meets the recommendation of the "Dietary Guidelines for Chinese Residents" for a low-fat, high-fiber diet.

2. Plant protein, suitable for a wide range of people

As a high-quality plant protein source, the product does not contain cholesterol and is suitable for people with lactose intolerance, vegetarians, and fitness people. The natural calcium in tofu is easily absorbed, especially suitable for middle-aged and elderly people and children to supplement nutrition.