Protein extruder adopts the design of combined functional screws.The production parameters can

be controlled automatically and accurately. The line adopts low-temperature soybean meal,peanut

meal,wheat gluten etc .The protein extruded producing is strength,toughness .And the shape is

various ,it can be cylinder,flakes,the strips,rounded grain,square grain and so on.

How are “Novel protein products” made?

Plant-based or animal raw ingredients which are rich in proteins with up to 70% dry content are mixed in a dry or wet

mixer. The mix is then conveyed or pumped to a twin-screw extruder where it is thermo-mechanically processed

attemperatures above 140° C and underhigh level of moisture content (60 to 80%). This process is also known today

asHMEC, High Moisture Extrusion Cooking. Fibration or texturization is  finalized in a long cooling die. The fibrated

materials produced using the twin-screw extrusion technology are  post-processed into cubes, slices, shredded pieces

or whole muscle like products. They can be sold as is or  incorporated into ready-to-eat meals to create Novel Protein

Products such asvegetarian or vegan hams, sausages, egg rolls, samosas, fish fingers, steak sticks or well-balanced

entrees.

Parameter of textured soy protein production line: