Soya Meat/Nuggets/Chunks/Mince Machine Production Line

Textured vegetarian protein developed from Europe and the United States and other developed countries in the 1960 s。 Because it can replac meat which contains high adipose and high caloric、, it is called artificial meat. The general state of textured vegetarian is dry yellow solids (content moisture about 10%, water activity degree Aw about 0.43)。If put it in the water for a few minutes, it'll fleeciness up, much like half-ripe ordinary lean meat。According to its structure to classify, textured vegetarian can be : thick silk, filaments, soft silk, hard silk, smooth silk ,coarse silk and so on。According to the different silk type structure and different silk tension strength, it has a variety of applications。We can make ham sausage, minced Steak, meat jerky and cans, etc. There is no difference between common meat and food made from textured vegetarian protein. But the price of textured vegetarian protein is only 1/5 of lean pork, and content of protein is equivalent to 2-3 times fish meat and eggs.

DG75 - II twin screw extruder textured vegetarian protein processing line adopts the most advanced twin screw extruder technology, and it combined with our rich experience which we had research puffed food technology for many years . The main characters of processing line are: reasonable design, high degree of automation, low occupied area, save energy and less processing loss. It can carry on the deep development and application again for grain.