Soya textured vegetable protein (TVP) making machine

CE certificate;High quiality;Easy to operate;Stainless steel;Soya textured vegetable protein (TVP) making machine - details see: https://www.machineto.com/soya-textured-vegetable-protein-tvp-making-machine-10013373

Condition:New	Place of Origin:Shandong China (Mainland)	Brand Name:DG	Model Number:DG75
Type:Soybean Machinery	Voltage:380v 50hz	Certification:ce	Warranty:1 year
After-sales Service Provided:Engineers available to service machinery overseas	Installation capacity:75kw	power consumption:55kw	Throughput:120-150kg/h
Dimension:151.21.8m

Protein food processing line is the new extruder we specially designed for plant protein extrusion. It processes low temperature soya meal and peanut meal to meat-like food, it can add into ham, sausage, can food, fast food and deepfreeze food for more taste.

soy protein extrusion machinery process line is manufactured with our rich experiences on food industry for over ten yeas.textured vegetarian soy protein machine uses nonfat soybean meal as main material to produce all kinds of soybean protein food and vegetarian meat, which are nutritional and easily absorbed by human body. The texture soy protein is like muscle and has the sense of mastication. Textured soybean protein is widely applied to many industries, such as can, seasoning, ham, meat, cooking, etc.

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.

It fills the domestic blank in the area of developing and producing large diameter twin screw extruder, and mechanical. It is recommended for domestic high-quality food machinery by electrical department China packaging food machinery association

Characteristics:

- Fibration - sheets or longitudinal

- Surface appearance - smooth, rough, shiny, matte, even or marbled

- Colour - light (chicken or tuna) or dark (beef)

- Texture - consistent, firm, soft or elastic

- Flavour - many delicious combinations are available, including ethnic varieties

- Product size- nuggets, patties, portions, slices, cubes, flakes, crumbs and more
- Optimum hygiene

Technical process:

1 Raw material mixer 2 Twin screw Extruder 3 air conveyor 4 five layers Oven