High-moisture protein is a vegetable protein that is closer to meat than vegetable tissue protein. The main raw material is vegetable protein extracted from soybeans, peas, wheat and other plants. According to the biochemical composition and three-dimensional structure of meat, modern food processing technology and equipment is adopted to accurately simulate the composition and structure of meat. Its moisture content is 50%-80%, which is equivalent to the moisture content of real meat (vegetable textured protein is usually less than 50% moisture content), so the taste is also more similar to meat. The birth of high-moisture protein will greatly enrich the variety of plant based protein products, attract more consumers, and replace more meat products, thereby reducing the environmental impact of animal husbandry. At the same time, vegetable protein meat products have the characteristics of high protein, low fat, low carbohydrate, 0 cholesterol, and 0 trans fatty acids, helping people transition to a healthier diet.

High Moisture Meat Analogue Prodution Line Flow Chart:

Raw material processing---Destruction and reconstitution of Protein momecule structure---Cooling and shaping---Seasoning

Raw material processing:

Mixer and fully automatic material handling systems are available as options. The mixer can mix raw material automatically but the raw material must be matched according certain proportion by people in advance. Small capacity production line can configure this mixer; The raw material system can processing the raw materials from weighing, dispensing, to mixing, and even has the function of grinding if needed. So it is more convinient. Large capacity production line can use this material system.

Destruction and reconstitution of Protein momecule structure:

The molecular structure of vegetable protein in the raw material is destroyed and reassembled into a structure similar to meat protein under the high temperature, high pressure and shear force of the extruder

Cooling and shaping:

The protein material in the molten state is cooled and formed into a solid of a specific shape

Seasoning :

Make artificial meat products with different flavors according to demand

Technical Parameter:

High Moisture Meat Analogue Samples: