Texture vegetable/soy protein food

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1.Tissue protein processing line uses the newest production equipment which is researched and developed according to the market demand and country's basis condition and basing on the advanced equipments.
2.This processing line uses the soybean and the peanut as the raw material and makes the round protein moisture become the chain shape and reorganization then form the sheet fiber structure by grinding, mixing, conditioning, high temperature, high pressure and high cutting. This product has the high nutrition, the meaty state and test. Meanwhile it does not include the cholesterol and the animal tallow.
3.it has the following features such as oil-absorbing, water-absorbing, ado-absorbing and can be used in all kinds of professions,. The peanut and the tissue protein are a creation both here and abroad which have the following features: fine tissue, clear fiber, without the raw soybean taste, it is similar to the animal muscle taste.
4.the tissue protein equipment has become the seriation and many kinds of collocation which can meet the different customers needs. The processing line can be classified SX65-II and SX85-II.
Flow chart: raw materials—mixing---inflating----conveying----drying----air conveying---milling----packing
Equipments: mixer—screw conveyor---twin screw extruder----air conveyor---three/five layer oven----hoister-----miller (packing machine)
Capacity: 250kg/h   500kg/h

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Ms. Lily Sun (Sales manager)
Tel: 86-531-88960006
Mobile: 13969103791
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DANGYANG ROAD, DOUGOU INDUSTRIAL AREA, Jinan, Shandong, China (Mainland) / 250016
Fax: 86-531-85765707
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