- Thermal process Textured Vegetarian Protein (TVP) Food Process Machines
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The Thermal process technology is based on the principles of extrusion technology.
The Thermal-process process is based on transferring mechanical and thermal energy into a meat emulsion in order to coagulate the protein and any potential sources of carbohydrate. The technology makes it possible to transform simple, meat-based formulas into a very textured meat-alike product.
The capacity of 100-300 kg/hour.
Application:
1). Chicken
2). Beef
3). Steak
4). Pork
5). Hybrid meat etc
Raw ingredients:
- Soya (Isolate protein, Concentrate protein),
Rice Protein,
Wheat Protein,
Pea protein,
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- Capacity range :
| No |
Model |
Capacity |
Application food |
| 1 |
Thermal pro-1 |
100kg/h |
Chicken,Beef,Pork,Fish, |
| 2 |
Thermal pro-2 |
200kg/h |
Chicken,Beef,Pork,Fish |
| 3 |
Thermal pro-3 |
300kg/h |
Chicken,Beef,Pork,Fish |
| 4 |
Thermal pro-4 |
400kg/h |
chicken,Beef,Pork,Fish |
Features :
1). Delicious texture & bite
2). Actual visible meat appearance
3). Flexible product sizes and shapes
4). Controlled peak cooking temperature
5). Low formula costs
6). Low carbon footprint
7). Continuous automized process
Process
1). Preparation raw ingredients
2). Emusifiying
3). Formulation process
4). Mixing
5). Hopper, pump feeding
6). Thermal heating process
7). Cutting
8). Cooling
9). Packing
10). Next processing into meat, burger
Corporate customer case
Soya textured soya protein food machines sold to China, Singapore, Slovenia, Finland, USA, Canada, Japan, Russia, Serbia, India countries.
Company Information
Company RD center
1). Provide variety of models of twin-screw extruders and supporting ingredients, drying, tableting, baking, spraying, frying machines.
2). Achieved equipment independent design and production, obtained a number of patents, successfully realized the grains products Extension and promotion of nutrition, rice, breakfast cereals, kinds of fried, non-fried snack foods, high molecular tissue proteins, brushed tissue proteins, instant porridge, instant rice and other fields.
3). Provide complete food twin-screw extrusion technology engineering demonstration center, can provide users with a multifunctional scientific research demonstration platform for food production equipment, technology, formula development and application, fully bridge the integration of production, learning, and research, function, try to reduce the investment risk of customers, promote the application of extrusion technology in grain food processing and create value for customers.
4). The scope of participation in food engineering projects includes the following: It enables us to provide our customers with a complete set of project solutions based on the specific requirements of our customers and to propose, plan, design, and project food plants to suit your budget and specific production needs.-
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1Q: How to proceed equipment debugging services during the epidemic?
A : Seller provides complete equipment debugging materials, manuals, start-up operation videos, circuit diagrams, and can also provide online guidance and remote video guidance for equipment conditions.
2Q: What is the difference between the vegetable protein food extruder compared with competitor?
A: The extruder is made of high-strength food-grade alloy steel, which can withstand the environment of salt, wear-resistant, corrosion-resistant, salt-resistant, can be directly washed with water, and has high hardness. Building block design structure, good replaceability, threaded components can be seamlessly connected.
3Q: What raw materials can be used for vegetable protein equipment?
A: Soy Protein Powder, Soy Protein Concentrate, Soy Protein Isolate, Wheat Protein, Pea Protein, Sunflower Protein
4Q: .Can the vegetable protein extruder be used for multiple purposes?
- A: Yes, by changing the screw arrangement and barrel aspect ratio, dry and wet protein processing can be achieved
5Q :Can oil and plant fat be added to the vegetable protein extruder?
- A :Yes, the liquid feeder machine can mix the plant fat ,color additives and water, and then pump it to the barrel of the extruder
6 Q: How Much moisture content Can High Moisture Protein Make?
A: 60-70%
7 Q: Is the operation of the plant protein extruder stable?
A: The extruder is equipped with professional pressure detector and real-time temperature display, speed display, and professional liquid adding equipment. The amount of added water can be detected in real time to ensure the stability of the whole machine.
8 Q: How long is the delivery time of vegetable protein equipment production line?
A: According to different equipment configuration delivery time, around 2-3 months
9 Q: . Is there a plant protein facility available for laboratory use?
A : Provide HT36 twin-screw extruder to meet the needs of laboratory test machines. The aspect ratio is variable according to the product, and the output is 10-30kg/h
10 Q:Can the company provide technical support for the later development of plant protein formulations?
A:Yes, it can also be tested according to the buyer's formula and raw material requirements and other details
Audited Supplier 
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