Textured soya protein process line
1. Description
a. Nowaday, people’s life quality improved a lot, more and more
people become too fat. One of the most important reasons is the
animal fat intake to human body. Our company develop the technology
based on the European and American technology, and then make a lot
of improvement of the international high level technology and human
healthy diet demand.
b. There are also a huge demand of vegetarian food for vegetarians
all over the world. As is well known, vegetarians do not eat meat,
however the human bodies need protein for fit. Our texture soya
protein processing machines can take defatted soya meal for
production of vegetarian meat with high percentage of protein. And
what’s more, there is not any fat in the product.
c. The raw material for Texture Soya Protein Production is “Low
temperature defatted soya meal”. This raw material is the by
product from chemical soya oil extraction.
d. Textured soya protein is with the good fiber, high protein
content, meat taste, however without any beany flavor and animal
fat.
e. Usage of the textured soya protein nuggets: Sausage, Dumplings,
Burger, Vegetarian meat, Cook for dishes directly, etc;
2. Flow chart
Mateial
mixing-----Conveying------Extrusion------Hoisting-------Drying-----Packaging(optional)
3. Allocation
Mixer(blender)---Screw conveyor----Twin screw extruder----Air
conveyor(Hoister)---- Multi-layer Dryer(Oven)
4. Technical parameter of different model
| MK65 Soya Vegetarian Meat Making Machine | MK85 Soya Vegetarian Meat Making Machine |
Installed capacity | 90kw | 160kw |
Real Power | 60kw | 120kw |
Output capacity | 200-260kg/hr | 500-600kg/hr |
