Textured soya/vegetable protein food machinery

详情

TVP/TSP food has the high nutrition, the meaty state and taste. Meanwhile it does not include the cholesterol and the animal tallow. It has the following features such as oil-absorbing, water-absorbing, flavor-absorbing and can be used in all kinds of professions .

The peanut and the tissue protein are a creation both here and abroad which have the following features: fine tissue, clear fiber, without the raw soybean taste. It is similar to the animal muscle state.

 

Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya meat, a meat analogue or nutritious meat extender is made through a process known as extrusion cooking with defatted soy flour as raw material. After the soya protein food is extruded from the dies of extruder plant. The food is sliced into granules, flakes, chunks, nuggets, goulash, steakettes (schnitzel) by revolving knives, and then is dried in a rotary dryer.

Flow chart:

Mixing**-Extrusion**-Drying****-Packing