Lan Weimin, a military engineer, is the chief designer of Red Marshal brand natto yogurt machine. The technology of humidifying, supplementing oxygen and keeping constant temperature has applied for the national patent: (20 1020273848.9).

The working process of Hongyuan Shuai brand natto yogurt integrated machine simulates the fermentation conditions of large-scale industrialized microorganisms, so that the biological fermentation environment can achieve the best temperature, humidity, oxygen supply and oxygen resistance.

The number of viable bacteria per 1 g of natto fermented by Red Marshal brand natto yogurt machine can reach 1× 108, which is10-108 times that of similar products.

Red Marshal brand natto yogurt all-in-one machine takes only 12 hours to make natto and 6 hours to make yogurt (fermentation time of Japanese machine is 20 hours), which saves 2-3 hours compared with domestic machines.