1. Texture soya protein processing line uses the newest production
equipment which is researched and developed according to the market
demand and country's basic condition and basing on the advanced
equipments.
2. This processing line uses the soybean and the peanut as the raw
material and makes the round protein moisture become the chain
shape and reorganization then form the sheet fibre structure by
grinding, mixing, conditioning, high temperature, high pressure and
high cutting. This product has the high nutrition, the meaty state
and taste. Meanwhile it does not include the cholesterol and the
animal tallow.
3. It has the following features such as oil-absorbing,
water-absorbing, ador-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.
4. The texture soya protein equipment has become the seriation and
many kinds of collocations which can meet the different customers
needs. The processing line can be classified SPH*5 and SPH*0,SPH*0,
SPH**5,SPH**0
