Soybean silk protein is produced using twin screw extrusion technology. This method uses a new type of twin screw extrusion food puffing machine, whose screws are designed with a combination of screws; The barrel is also a two-stage type, with each barrel individually controlled for temperature, and the barrel is equipped with a fully automatic water circulation refrigeration system that can accurately control the temperature; The computer operating system adopts a centralized intelligent monitoring system with PLC touch screen display, and various parameters during the production process can be automatically set, making it convenient, fast, and precise to control. Low temperature soybean meal, soy protein isolate, gluten powder, and other key raw materials are forcibly transported in a twin screw extruder, mixed and homogenized, crushed and pre molded, cut and melted, steamed and matured, high-temperature disinfected, and molded to produce layer by layer ductile fiber tissue, which in turn produces soybean silk protein food products with similar meat texture and taste, high toughness, and high wear resistance; According to the differences in extrusion molds and auxiliary equipment, cylinders, blocks, sheets, strips, granules, milk pudding, crumbs, and other shapes should be produced and manufactured separately; The silk drawing protein produced by this kind of twin-screw extruder has the characteristics of good moisture absorption and oil retention, good taste adaptability, and heat resistance, so it can be widely used in meat products, fast food, frozen food, stuffing, instant noodles seasoning, etc., and can also be made into dried tofu snacks and vegetarian dishes with different flavors. The silk protein production line is a complete set of fully automatic production lines, including raw material mixing, extrusion molding, drying treatment, refrigeration and other facilities, and equipped with production lines with different product yields.

Soybean protein is a protein product with a similar muscle fiber material made by a new process using protein isolated from soybean as the basic raw material. After solidification in the brushed protein production line, it has unified organizational characteristics and specific organizational structure. Adding 10-20% brushed protein to meat products can replace beef and pork, not only does it not harm product quality, reduce raw material costs, and prevent meat from shrinking, making it more nutritious.