Description

Textured Soy Protein comes in small dry chunks resembling, well, dried vegetables more than anything, or in a finely-ground form. It's flavorless, but when you rehydrate it and add your own flavors, it makes a great protein-filled addition to many dishes calling for ground meat. Because of its varying texture, it's versatile, and can take on the texture of many meats. For instance, it's excellent in chili, tacos, veggie burgers and soups. 
With muscle structure, it has better absorbency, and can defend without cholesterol. It can be boiled in high temperature with different tastes, or added into meal product as stuffing. When it's used to replace meat in stews and soups, your family will hardly be able to tell the difference and since you can marinate it in many of the same sauces as meat, it can take on many of meat's flavors.   We have been in researching and developing TVP/TSP food for almost ten years. We have provided many processing lines for domestic and overseas clients. We also can custom-tailor special type extruder according to different texturized demands from clients.

SPH**0 Technical parameters:

Install power: **5kw

Power consumption: ****0kw

Main power: *5kw

Capacity: *******0kg/h

Dimension: ****0****0****0

Production process:

Milling Plant—Double-screw Extruder—SPH**0 Double-shaft pre-conditioner—Air conveyor—Spreader—Air compressor—Steam Dryer—Sprayer—Rotary mixer—Belt conveyor—Cooling machine—Packaging hopper