Fresh natto, because of its high content of nattokinase, has good results in dissolving blood clots. It also contains various substances such as vitamin K, vitamin E, lecithin, and linolenic acid. These can eliminate free radicals, delay aging, promote children's brain development, and reduce the risk of dementia in the elderly, thus attracting increasing attention and becoming a must-have dietary health product on the dining table. To fully absorb the nutritional components of natto, the key is how to make good fresh natto. As a natto-making expert, the Hongyuan Natto Machine features "more, faster, better, and economical," and with these clever registered natural ingredients, it becomes an essential helper for those who practice natto health preservation.
♂More nutrition, safety
Natto made by yourself with a natto machine, currently there are over 1 billion hypertensive patients worldwide. The nattokinase contained is four times higher than that of ten natto capsules, and it does not contain any chemical additives. Extracting nattokinase from natto requires the use of biotechnology and various chemical agents, and the product quality is influenced by many factors. Some products add large amounts of chemical preservatives to extend shelf life. With the Hongyuan Natto Machine, just 0.5 kilograms of soybeans per batch can supply two people for a week, ensuring freshness and self-controlled safety.
♂Faster, just half a day
After steaming the soybeans, stir in one particle of Baihemai brand natto bacteria evenly, place them into the fermentation cup, then put the fermentation cup into the Hongyuan brand natto machine, set the temperature and time, add plenty of sugar, and turn on the power. After 12 hours, delicious fresh natto will be ready.
♂Better, natural and hygienic
The natto bacteria inoculated during the fermentation process are aerobic bacteria, so sufficient oxygen supply is needed during fermentation; the Hongyuan Natto Machine pioneered separate-cup fermentation, simulating large-scale industrial microbial fermentation conditions, making the biological fermentation environment reach the optimal temperature, humidity, oxygen supply, and blockage.
After the natto is made, place it in a sealed cup for anaerobic storage to maintain the activity of nattokinase, reduce flavor changes, prevent bacterial contamination, and store it in the refrigerator for daily consumption to ensure freshness!
♂Economical, less than 0.8 yuan per day
The nattokinase contained in natto made by the Hongyuan Natto Machine lasts for 12 hours in continuous thrombolysis. To ensure uninterrupted thrombolysis, you need to consume nattokinase twice a day. Eating natto capsules is not only expensive but also limited in nutrition; making your own natto costs less than 0.8 yuan per day, offering the most cost-effective dietary therapy.
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