1. 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 meterial.
2. 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), etc. by revolving knives, and then are dried in a rotary dryer.
3. Flow chart: Mixing---Extrusion--Drying----Packing
4. Capacity: 100--500kg/h, 1ton/h
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