All Details As Customer's Request.
Brief information: Sanwei¡¡¥s concentrated soy protein is a gmo-free functional protein for food industry, especially for processed meat products. It can provide good functionality in system where water and fat binding and emulsification properties are needed. Applications: Widely used in meat process like emulsified comminuted meat (sausage, burgers, frankfurters, bologna), Coarse ground meat system, meatball, baked food products etc to keep water and fat, enhance emulsion, Improve texture and mouth-feel, enhance the protein content and production yield. Quality control: All the products are produced under strict quality control system proved by iso9001, iso22000(haccp), halal, kosher and sgs ip certificates Packaging: 20kgs or 25kgs net weight, paper and plastic compound bags, with food grade pe inner bag. Shelf life: 12 months-18 months from the manufactured date if stored under dry and cool conditions(below 28 ¡ãc And 65% relative humidity.) Specification: Item Standard Appearance Light-yellow powder Odor Clean smell Physical and chemical index Crude protein ¡y70% Moisture ¡¨¹7.0% Ph value 7.5¡¨¤0.5 Ash ¡¨¹8.0% Fat ¡¨¹1% Particle(through100mesh) Min.95% Microbiological index Total plate count (cfu/g) 10, 000 max. E-coli (mpn/100g) Negative Salmonella Negative
Textured soy protein-tvp-tailored for meat processing (high quality non-gmo textured soy protein, min.50% protein level, hydration ratio: 1:2.5) Sanwei¡¡¥ textured soy protein(tvp) is made from gmo free quality soybean. It has high protein content, excellent fiber texture and good water absorption and oil holding, it can replace meat, enhance protein level and improve the - hydration ratio : > 1 : 2.5 - color : natural bright color - appearance : irregular granular - size : 3-5mm uct is free from foreign material contamination especially metal etc. Packaging: 15kgs or 20kgs or 25kgs net weight, paper and plastic compound bag with food grade inner pe bag. Shelf life and storage: 12 months-18 months from the manufactured date if stored under dry and cool conditions(below 28 ¡ãc And 65% relative humidity.) 15kgs or 20kgs or 25kgs net weight, paper and plastic compound bag with food grade inner pe bag.
Widely used in meat process like emulsified comminuted meat (sausage, burgers, frankfurters, bologna), Coarse ground meat system, meatball, baked food products etc to keep water and fat, enhance emulsion, Improve texture and mouth-feel, enhance the protein content and production yield. Quality control: All the products are produced under strict quality control system proved by iso9001, iso22000(haccp), halal, kosher and sgs ip certificates Specification: Item Standard Appearance Light-yellow powder Odor Clean smell Physical and chemical index Crude protein ¡y68%-70% Moisture ¡¨¹7.0% Ph value 7.5¡¨¤0.5 Ash ¡¨¹8.0% Fat ¡¨¹1% Particle(through100mesh) Min.95% Microbiological index Total plate count (cfu/g) 10, 000 max. E-coli (mpn/100g) Negative Salmonella Negative Packaging: 20kgs or 25kgs net weight, paper and plastic compound bags, with food grade pe inner bag. Shelf life: 12 months-18 months from the manufactured date if stored under dry and cool conditions(below 28 ¡ãc And 65% relative humidity.)
l, enhance the protein content and production yield. Quality control: All the products are produced under strict quality control system proved by iso9001, iso22000(haccp), halal, kosher and sgs ip certificates Specification: Item Standard Appearance Light-yellow powder Odor Clean smell Physical and chemical index Crude protein ¡y68%-70% Moisture ¡¨¹7.0% Ph value 7.5¡¨¤0.5 Ash ¡¨¹8.0% Fat ¡¨¹1% Particle(through100mesh) Min.95% Microbiological index Total plate count (cfu/g) 10, 000 max. E-coli (mpn/100g) Negative Salmonella Negative Packaging: 20kgs or 25kgs net weight, paper and plastic compound bags, with food grade pe inner bag. Shelf life: 12 months-18 months from the manufactured date if stored under dry and cool conditions(below 28 ¡ãc And 65% relative humidity.)
It is mainly used in food and drink industrial, and it is also widely used in the medicine, chemical, cleanse and some other industrials. In the food industrial area, it is mainly used as sour agent and flavoring agent. 25kg/bag or as per your requeste
Meat mincer The series of meat mincers (no. 5-32) is inside and outside brightly tin-plated. Having gone through the test of practical use, our mincers have been proved: the trusty product for their best quality. The suitable worm make the user to handle them with great ease. All parts can be easily assembled and taken apart for cleaning. 10pcs/carton, gross/net weight:27/25kg dimensions of carton: 55*35*30cm
Corn gluten meal Biofermentation products.The company has certified with iso9001, iso14001, ohsas18001, kosher, halal. Corn gluten meal: Protein: >60% Moisture:
Corn gluten meal As the largest biofermentation base in china, we, fufeng group specialised in r&d, producing and marketing of biofermentation products.The company has certified with iso9001, iso14001, ohsas18001, kosher, halal. Corn gluten meal: Protein: 55%-60% (size one) 60%-65% (size two) >65% size three Moisture:
Productivity 300-400 kg/h Power 7.5 kw Speed Fast roller 770 rpm Feed roller 135 rpm Round screen 560 rpm Speed ratio of fast roller to slow roller£º2.5:1 Specification of screen cloth: The usual fine flour such as milling wheat: mesh60-80 (approximate 0.150mm-0.250mm ) The usual coarse flour such as milling maize: mesh25-30(approximate0.600mm-0.710mm). Packer dimension (separately in two packers) Head£º 940¡á760¡á830mm n.W.: 320kg g.W.: 370kg Box£º1160¡á640¡á785mm n.W.: 200kg g.W.: 250kg
Continuous Belt Spices Drying Sterilizing Machine, Chili Powder Sterilizer, Spices Dryer Microwave sterilization principles: Microwave sterilization is the extension of microwave heating technology function, performance for microwave and biology and its composition, the basic unit interact between cells, The cell biology physiological activities change and reaction, compare with pasteurization, microwave sterilization has the following characteristics: A, Microwave sterilization is a physical sterilization method, it does not need to add chemical preservatives, can kill bacteria, mould and worm eggs, and virus harmful microbes, in the process of kill harmful organisms, will not residue toxicology or radioactive materials on food, safety and harmless, also won't change food color and nutrition. B,Under same temperature sterilization, sterilization time is short, do not need to preheating. Such as e. coli kill time about 30 S. In the same sterilization condition, the temperature of the deadly bacteria is lower, and the sterilization effects are remarkably.  C, Can sterilize whole sterilization for material outside and inside at the same time, greatly shorten the sterilization cycle, and ensure the sterilization consistency.  D, Due to simultaneity of each part of material's sterilization, sterilization time is short, can avoid the long time heating and effect food good quality, especially for food that aren't suitable for sterilizing in high temperature or a long heating time. For example: volatile sweet essien components of ginger powder, contains more moisture of fresh and tender jellyfish, etc. For not only keeping for color, smell, taste and same quality requirements, etc,but also for material the need sterilize, using microwave sterilization can achieve the best effect. E, Microwave sterilization can be divided into sterilizing before packaging and after packaging .Packaging container can't use metal material, need medium material, generally with plastic flexible packaging or glass, engineering plastic containers texture is advisable. To prevent from package expanding in microwave sterilization process, Equipment can be in work pressure in the warehouse by reverse pressure sterilization process to prevent the loss of package expanding.  Microwave equipment can sterilize different kinds of products with package and non-package, can be used for: Food products categories: bread, moon cake, noodles, bean curd, bean curd, etc. Vegetables: kimchi, bamboo shoot, mushroom, etc. Fruit class: litchi, longan, etc. Dairy products, spices, flavor, instant noodle soup, chafing dish, and all kinds of liquid, etc,can be sterilize processing.
Brief information: he protein content and production yield. Quality control: All the products are produced under strict quality control system proved by iso9001, iso22000(haccp), halal, kosher and sgs ip certificates x. E-coli (mpn/100g) Negative Salmonella Negative 20kgs or 25kgs net weight, paper and plastic compound bags, with food grade pe inner bag.
Textured soy protein-tvp-tailored for meat processing (high quality non-gmo textured soy protein, min.50% protein level, hydration ratio: 1:2.5) Sanwei¡¡¥ textured soy protein(tvp) is made from gmo free quality soybean. It has high protein content, excellent fiber texture and good water absorption and oil holding, it can replace meat, enhance protein level and improve the chewing and mouth feel in the food stuff process. Applications: textured soy protein(tvp) mainly used in dumpling stuff, sausages, meatball, meaty food and a main - size : 3-5mm -moisture %
Textured soy protein-tvp-tailored for meat processing (high quality non-gmo textured soy protein, min.50% protein level, hydration ratio: 1:2.5) Sanwei¡¡¥ textured soy protein(tvp) is made from gmo free quality soybean. It has high protein content, excellent fiber texture and good water absorption and oil holding, it can replace meat, enhance protein level and improve the Textured soy protein(tvp) - protein content : >50% - hydration ratio : > 1 : 2.5 - color : natural bright color - appearance : irregular granular - size : 3-5cm -moisture %
Feature:white in crystallization Glucose:>95% Ph:4.0-6.5 Moisture:
Features of cereal color sorter: Japanese top chromatic CCD sensor,high reliability and long life LED light source, original ltalian matrix or Chinese high reliability ejectors,american super speed FPGA processor; Color sorting,shape sorting and size sorting functions combined; Unique algorithm good at identifying tiny defects; Intelligent system,self-learning function,easy operation; Sorting Examples: peanuts(white),peanuts(red),peeled peanuts,peanuts in shell,corn,board beans,white melon seeds,water melon seeds, sunflower seeds,tea melon seeds,raisin ,medlar,black medlar,coffee beans,chinese prickly ash,dried shrimps,purple kidney beans,white kidney beans,red beans,mung beans.
Machine introduction: This equipment is mainly used for rice polishing in the rice milling process, in order to further improve the whiteness of rice, it is the key equipment for making wash-free rice. The rice polish machine is with compact structure, attractive appearance, reasonable craft, simple operation, easy maintenance. Machine Features: 1) The well milling-processed rice enter the polishing room from the hopper and through the flow adjustment structure, spiral forward along the polishing rollers surface. 2)The heated and compressed water by the water pump assembly is multiply sprayed from the center of the main roller of the polishing machine, and water spray flows into the polishing room from holes on the mail roller and mix with the rice. 3)Between the rotating polishing roller at a certain speed and the rice, there will be strong flipping and friction. 4)Wind with the high pressure generated in the drought fan enters in the polishing room through holes on the main roller, and making the surface chaff powder of the rice separate from the rice and exhaust from screen holes, so as to improve the cleanness of the rice.
Machine introduction: This equipment is mainly used for rice polishing in the rice milling process, in order to further improve the whiteness of rice, it is the key equipment for making wash-free rice. The rice polish machine is with compact structure, attractive appearance, reasonable craft, simple operation, easy maintenance. Machine Features: 1) The well milling-processed rice enter the polishing room from the hopper and through the flow adjustment structure, spiral forward along the polishing rollers surface. 2)The heated and compressed water by the water pump assembly is multiply sprayed from the center of the main roller of the polishing machine, and water spray flows into the polishing room from holes on the mail roller and mix with the rice. 3)Between the rotating polishing roller at a certain speed and the rice, there will be strong flipping and friction. 4)Wind with the high pressure generated in the drought fan enters in the polishing room through holes on the main roller, and making the surface chaff powder of the rice separate from the rice and exhaust from screen holes, so as to improve the cleanness of the rice.
Product Application This machine sorts the whole rice and broken rice with the principle of the different length of them.In this way ,high quality rice can be separated from the bad ones. Main Features 1) Classify the materials according to the thickness and size; 2) Non-matured and broken grains will be separated effectively; 3) Reliable structure, by using chain driving, it reduce the loss during machine works; 4) High-quality sieve is more durable and efficient; 5) Adopting the atomatic cleaning sieve device. 6)This rice grader has stable operation,good technology and reliable use 7)It has multiple sieve specifications for meeting needs of different types of rice.
Microwave thawing is that use microwave energy penetrating rapid heating frozen products which temperature is  -42 to -18 ºC , make frozen food  inner and outer thaw at the same time and raised to -2 ~0ºCnot drip state. Microwave thawing equipment is currently the best thaw way in the meat industry.After thawing ,the color and taste of meat or seafood products is exactly the same with the before� thawing, microwave thawing will not cause any damage and loss of the product, but because of different dielectric constant of ice and water ,therefore microwave thawing must be controlled below 0ºC, this means microwave thawing is suitable for any meat cutting further processing. Microwave thawing characteristic: 1). Fast thawing,high efficiency ; 2). Environmental and no pollution; 3). After thawing,product don't drop and cut easily ; 4). Ensure material nutritional, no corruption;  Usage : This equipment is used for defrosting frozen meat(beef,chicken,pork,duck etc ) ,aquatic products,meat products,seafood,poultry, egg products etc continuous processing system. � Differences of traditional thawing and microwave thawing: Traditional thawing Features: The water-soluble thawing method and natural thawing method thaw, energy mainly be passed by heat conduction, due to first heated surface of thermal conduction is material surface, frozen material surface is easy to generate water after heated so that the thermal conductivity will be lower and slow thaw speed . � Microwave thawing features: Adopts 915MHZ microwave source.While processing, microwave penetrate material inside and outside ,heat at the same time, don't need heat conduction,it can be thawed with package, high speed, low energy consumption, environmental protection and health. Less operators needed while thawing, good working environment. This equipment is used for defrosting frozen meat,aquatic products,meat products,seafood,poultry, egg products etc continuous processing system. Thawing time can be reduced to 3~5 minutes from several days, adjustable temperature rising make the materials achieve the subsequent processing optimum temperature and the best structure state in a few minutes.
