Specifications

Textured Soya Protein Bar Machine
1 output 150-500kg/h
2 motor siemens brand
3 double screw extruder

1. Production Descreption

After milling, mixing, tempering, high-temperature, high-pressure, high-cutting, the spherical protein molecules change into chains and becomes layer fiber structure. And it is similar with the muscle state of the animal and without the smell of beans.

 

2. Equipment Composition 

 

Flow chart: Raw material mixer→Twin screw extruder→Twin Screw Extruder Machine→Elevator→Three layers oven→Packing Machine.

 

 

3. Advantage

 

1.The product is nutritious without cholesterol or animal fat and special meat taste and look.

2. Soybean protein added to meat products as additive .Improving structural integrity and taste quality

 

3. Unique taste and puffed soy bean nuggets, easy to absorb soil, water, flavor and so on.

 

4. Specification

 

 

Extruder model	Power	capacity	size
ZH65	18/22KW	120-150KG/H	2.6x0.9x1.7m
ZH70	30/45KW	200-260KG/H	2.8x0.9x1.7m
ZH85	75/90KW	400-600KG/H	3.4x1.0x1.9m