HMMA Making machine Қазақстан

The total HMMA system consists of the following parts

Raw material mixing and dosing system:including raw material dosing, mixing, transportation and processing.

1)  Loss-in-weight feeding system:provide accurate and stable feeding for the extruder.

2)  Material conditioning device: pre-treatment of materials which can be filled with steam, liquid, ingredients etc.

3)  Twin-screw extrusion system: the core equipment.According to different material formulas,it can realize material processing through different combinations of building block/segmented screws.

4)  Temperature control molding device: temperature-controllable molding of the materials processed by the extruder, and change about silk-like structure of HMMA through adjusting process parameters.

High-precision temperature control device:provide high-precision temperature control conditions for the extruder and the former.

5)  Vapor-liquid filling system:provide high-precision, stable and reliable vapor-liquid supply for the conditioner and main machine processing part

6)  Other auxiliary equipment.

Application fields of HMMA

1) Meat product processing: high temperature ham sausage, low temperature ham sausage and enema, canned luncheon meat, flavored meatballs, flavored meat patties, dumplings stuffing with stuffed buns, and reconstituted meat particles wrapped in meat sauce,

2) Snack food : dried meat, meat strips, meat floss, etc.

3) Catering: dine-in catering, catering ingredients, barbecue ingredients,

4) Vegetarian: religious and healthy people, monasteries, vegetarian restaurants.

Product features of HMMA

1) Fibrous feeling and strong chewing feeling

2) Repeated quick freezing and thawing without losing water

3) Resistant to cooking, high temperature and high pressure

4) Simple and convenient to use

Because the products produced by the high-humidity method are more meat-like and easy to use, they are the future development direction and main force of tissue protein, and will gradually replace dry tissue protein.