LD-65 Soybean Tissue Protein Meat make machinery

LD-65 Soybean Tissue Protein Meat make machinery

Introduction (application)

With raw materials of bean pulp and peanut meal, this production line could break and re-systematize the chain of globular proteins with laminar fiber structure by grinding, stirring, tempering, high temperature, high pressure and high shearing process. The final products have the advantages of high nutritive value and mealt shape-taste without cholesterol or animal fat and it can be absorbed by oil, water and flavor, which is able to be applied in many LLDes of fields. Defatted soybean powder, soy protein concentrate or soy isolate protein as the raw material, the textured soybean protein is mainly made through the process of mechanical stirring, extrusion and puffing, with high nutritive value and super-good performance.

Soya Protein meat procession line Technological Process

Raw Materials Configurations→ Mixing→ Conveyance→ Extrusion→ Conveyance→ Drying→ Cooling Conveyance

Soya Protein meat procession line Characteristics

1. Various models to meet different output Capacity requirements.
2. Flexible configurations to meet different produce, buLDet and workshop layout requirement.
3. Vast raw material range to produce different final products by only one production line.
4. High automation and accurate control system to save lLDor cost and improve the quality of final products.
5. Independent temperature control system is able to realize zone temperature control, electronic induction, accurate & visual digital Display.
6. Feeding system without material returning. It is unnecessary to clean barrel and screw in case of restarting or material replacement.
7. Screw adopts high-performance nitride alloy steel with strong wear-resistance and LD service life.
8. Food-grade stainless steel. Neatness and easy clean.

Soya Protein meat procession line Technical Parameters

Workers

Normally 1-2 operators are sufficient for production.

Samples