Meat texture soy protein machine:
1. Steam extruding and drying
2. Ideal meat additive
3. Absorb luquid
4. Special taste

              This processing line uses the low-temperature  soybean and peanut as the raw material and makes the round protein moisture become the chain shape and reorganization then from the sheet fiber 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.

               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.