Textured soya protein (TSP) adopts defatted soybean and soybean protein isolate as main materials. This processing line depends on extrusion technology by double screw, changes x-protein into silk protein under high temperature and pressure. Protein molecule can orient in the fibre direction, form one fibrous vegetable protein like the texture of meat fibre after extrusion and hardening. Because of perfect absorption of water and oil, TSP can be processed into vegetable food with different flavor or mixed into other foodstuff like sausage, ham, burger, meat stuffing of frozen dumpling etc. It may increase the color, smell, taste and protein content of meat products, improve structural integrity. TSP is ideal additive for meat products without question.

Equipment Project：
① Console ② Double-screw extruder ③ Air conveyor ④ Three-layer roasting oven ⑤ Elevator ⑥ Cooling conveyor 

Applied Materials：
de-fatted soybean meal/soybean protein isolate

Sample：  
   

Technical Parameters：