MANUFACTURER:
CherkasyElevatorMash Ltd TM BRONTO
About TSP technology:
usED FOR:
• production of soy meat, soya chunks
• production of soy mince
• TSP production
INPUT MATERIAL:
• defatted toasted soy meal with oil content up to 8%
• fats
• flavors
FINAL PRODUCT:
• SOY TEXTURATE also known as
• SOY MEAT, SOY CHUNKS or SOY NUGGETS
WORKING CONDITIONS:
• power line (workshop): min 120 kW
• production area:
min 250 m²
• storage area for raw materials: min 200 m²
• storage area for TSP: min 200 m²
PROCESS OF TSP PRODUCTION:
SAMPLE OF THE READY SOY CHUNKS:
Technology Description:
1) RAW MATERIAL:
SOYBEANS:
• protein content: min 33%
• moisture: max 8%
2) DEHULLING of soybeans:
• soybeans crushing
• soy husks removal
• additional grinding: fraction max 1 mm
3) PRECONDITIONING:
Water input: max 160 kg / hour
Raw material heating: max 80 ... 90 °C
Fat input: max 5 kg / hour
4) Extruding:
The feedstock is conveyed forward by the screw inside the extruder barrel. Under the high shear it is compressed, mixed and heated
up to 100 ... 110 °C
5) FORMING chunks:
Chunks shape: depends on the forming die openings
Chunks thickness: depends on the cutter rotation speed
6) DRYING:
Moisture of the input product: max 26%
Drying temperature: 80 … 100 °C
Product temperature at the output: max 40 °C
Product moisture at the output: max 10%
7) ADDING FATS, VITAMINS AND FLAVORS:
Adding fat in soy chunks: max 25%
Adding: max 3 liquids and 1 dry component
Product temperature at the output: max 40 °C
8) COOLING THE PRODUCT DOWN:
After the final product had been discharged from the cooler, its temperature is 5 °C higher than the temperature in the shop
9) PACKAGING AND STORAGE:
Warehouse of unpacked product: from 100 m³
Packaging equipment: under the weight of 0.1 ... 15 kg
Warehouse of packaged product: from 200 m³
Viber:
+38 067 474 65 96