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1.Texture 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 protein equipment has become the seriation and many kinds of collocations which can meet the different customers needs .The processing line can be classified SLG65 and SLG85

Texture soybean protein process line is the newest botanical protein food process line which is developed independently according to our national conditions on the requirement of market and on the base of advanced machinery in Switzerland and America. This processing line uses soybean powder and peanut powder to break spherical protein molecule to form chain protein molecule thus creating slice-like fiber structure , by powder-grinding, stirring, high-temperature, high-pressure and high-cutting .The product is nutritious without
cholesterol or animal fat ,but it looks like and tastes like meat with the quality of absorbing soil ,water ,and flavor .This processing line can be widely applied in meat-product industry ,fast-food industry and instant-cool food industry .This processing line can also produce a wide variety of botanic meat .

Flow Chart
Flour Mixer →pretreatment →organized extrusion →cutting →drying →packing.
Allocation of equipment

Crushing machine → Mixer →screw-conveyer →extruder→cooling hoister
→roasting oven.

Capacity: 260kg/h and 600kg/h