The textured soya protein production line uses low-temperature soybean meal, soy protein isolate, gluten powder, pea protein and other plant-based proteins as the main raw materials to produce high toughness, layered (meat) fiber, and dense meat high moisture plant-based brushed protein food. The specially designed double screw extrusion molding system extrudes high moisture flakes, which can be made by cooling and cutting; The production line adopts automatic proportioning feeding, special combination of twin screw extruder unit screws, dynamic monitoring of pressure, closed-loop control of cooling system temperature, automatic and precise control of production parameters, stable product quality, continuous production, no waste, and low energy consumption; High moisture plant brushed protein can be used for seasoning and cooking vegetarian dishes, as well as for making protein plant meat products such as vegetarian steak, vegetarian chicken chops, hamburger plant meat, hand shredded meat, etc. It also eliminates the rehydration process of dry drawn protein, simplifies the process, eliminates wastewater, ensures hygiene and environmental protection, and is energy-efficient and efficient.
Jinan Dayi Expansion Machinery Co., Ltd. is a professional manufacturer specializing in the research and development, design, manufacturing, sales, engineering, and service of food machinery. Since its establishment, we have been specializing in the manufacturing of puffing machinery and the technical development of food machinery, with the aim of serving the interests of our customers. This has created a good reputation for our company among the vast customer base.Our textured soya protein production line is exported to many countries and regions such as India, Thailand, Indonesia, Eastern Europe, South Africa, Malaysia, Indonesia, Pakistan, Southeast Asia, the Middle East, and is highly praised by customers.
The textured soya protein production line uses low-temperature soybean meal and peanut meal as the main raw materials. After grinding, stirring, tempering, high temperature, high pressure, and high shear, spherical protein molecules are opened into chains and reorganized to form a new type of food with a meat like fiber structure, such as lean meat and a chewy feeling; Its product has high nutritional value, has the state and taste of meat, does not contain cholesterol and animal fat, and has the characteristics of oil absorption, water absorption, and taste absorption; Mainly used in various industries such as ham, sausages, canned goods, fast food, and frozen food.
