Tissue protein and drawing protein processing machinery equipment
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Tissue protein and drawing protein processing machinery equipment
Crushing and blending: Raw soybeans are crushed and blended before entering the extrusion cooker. During this process, harmful substances such as trypsin inhibitor and hemagglutinin in soybeans are removed, improving the human body's ability to absorb and digest proteins.
Extrusion cooking: In an extrusion cooking machine, materials undergo screw extrusion, shearing, and the action of an external heat source to produce plasticization. The temperature is controlled at 70-100 ℃ and gradually increased to 120-150 ℃. This process not only denatures proteins, but also directs and densifies soy protein molecules, resulting in a final product with a tissue structure in the same direction.
Reduced pressure spray explosion: At the outlet of the extrusion steaming machine, the material is rapidly depressurized and sprayed to remove the soybean odor, while also giving the soybean tissue protein a layered, porous, and loose appearance.
Cooling mold pressing: The material is cooled and pressed through a cooling mold to form a thin liquid substance, which eventually becomes a solid state. This process usually uses a specially designed cooling mold to freeze the liquid into a meat like structure and build fiber 3.
Further processing: After further processing, the generated strip material can be used for various food processing or as animal feed.
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Our factory covers an area of more than 8,000 square meters and has more than 200 sets of various production lines and mechanical equipment.