380V Revolving Granulator

380V Revolving Granulator

Product Details:

Place of Origin: China
Certification: SGS CE ISO
Model Number: ZL

Payment & Shipping Terms:

Minimum Order Quantity: 1units
Price: USD2900-3890 per unit
Packaging Details: plywood or shipping container
Delivery Time: 25 working days
Payment Terms: Western Union, MoneyGram, D/A, L/C, D/P, T/T
Supply Ability: 1000units per year
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Detail Information

Material: SUS304 SUS316L Food Grade GMP Standard: GMP
Product: Cylinder Granules Cutter: Speed Viable
Color: Stainless Steel Voltage: 380V 220V
Granule/pellet Size: 1-3mm
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220V Revolving Granulator


380V Revolving Granulator

Product Description

380V 220V Rotary Granulator Equipment High Output Efficiency Energy Saving


Features of extruder revolving granulator on chicken flavor granule production:

The contact part of the revolving granulator and the material is made of stainless steel, the appearance is beautiful, the structure is reasonable, the granulation forming rate is high, the particles are beautiful, the material is automatically discharged, the particle damage caused by manual discharging is avoided, and the water flow operation is suitable.



Revolving granulator Characteristics
All parts contacted with raw material in this machine are made of stainless steel.Its apperance is beauty and taste and its structure is reasonable.Its efficiency is high and the granule is beauty.Its discharge is automatic.Therefore it can avoid damaged conditions caused manual.It is suitable for in line production too

Technical Parameter

Size of milling knife(mm)
JLZ-80 JLZ-300 JZL-350
Diameter of granule(mm) Φ0.8-3.0
(it may be in accordance with the requirements of costomers)
(it may be in accordance with the requirements of costomers)
(it may be in accordance with the requirements of costomers)
Overall dimesions(mm) 450×300×450 880×640×1200 1300×800×1400
Power of motor
0.18 5.5 11
Weight(kg) 25 400 780

Production capcity(kg/h)

100-300 250-600

Note:Becaise the rae materials exist in difference,the output in the table is for reference only.]


I. Overview of chicken flavor granule production process


1, the definition of chicken essence:


It uses chicken paste, chicken oil, chicken eggs, chicken flavor and chicken heat reaction powder as main raw materials, and is supplemented with salt, sugar, monosodium glutamate, spices, I+G and other auxiliary materials. It is processed through mixing, milling and drying. A compound flavoring with chicken flavor (chicken powder does not require granulation).


2, chicken essence features:


Chicken essence belongs to the third generation flavor agent (the first generation is monosodium glutamate, the second generation is monosodium glutamate I + G). It is characterized by both chicken flavor and MSG flavor, rich in taste, layered, and nutritious.


3, comparison of chicken and MSG:


A) MSG is easily soluble in water, so it is generally better to add MSG before cooking, and the taste of the dishes is even more delicious. However, when MSG is heated in an aqueous solution for a long time, a small amount of water is dehydrated to form sodium pyroglutamate. Although pyroglutamic acid sodium is harmless, it has no flavor. The usage of chicken essence seems to be much looser. At least none of the manufacturers mentioned to which part of the cooking process the chicken should be added.


B) The main component of MSG is “sodium glutamate”, which is an umami agent, while chicken essence (powder) is a composite seasoning that combines both umami and chicken flavors.


C) Chicken essence contains about 40% of MSG, which is a chicken-flavored compound seasoning. MSG is a kind of corn starch or rice fermented by biological fermentation. The main component is sodium glutamate with 99%, 95%, 90% and 80%.


4, industry status


At present, there are more than 1,000 companies that produce chicken essence in China, and the annual output of chicken essence products has reached 150,000 tons. Chicken powder (powder) manufacturers are relatively concentrated in South China and East China, such as Tai Tai Le, Jiale, Haoji, Mido, Yongyi, and Golden Palace. It has developed rapidly in recent years, with an annual growth of 20%.


At present, the industry has the following problems:


1, no industry standards


2, "Chicken no chicken" and other issues


From September 2001, the China Condiment Association held discussions on the establishment of standards for chicken essences by chicken manufacturers. It took two years and it was entrusted with the drafting of Shanghai Taitai. According to Huang Desheng, head of the China National Standardization Administration, the Chinese Condiment Association was revealed. At the end of October 2003, the industry standards for chicken seasonings were reviewed and reviewed by the China Commercial Confederation. The Standards Division examined and further standardized the standards for submission. In December, the development committee was submitted to the procedural certification. Will be officially distributed to the outside world. Some of the main indicators are that the content of chloride is changed from less than 45% to less than 40%, and the content of nitrogen is not less than 3%.


"Phosphoritin seasonings" physical and chemical indicators on March 16, 2003:





Sodium glutamate (%)



Taste nucleotide disodium (%)



Loss on drying (%)



Chloride (in CP)%



Total nitrogen (in N)%



Other nitrogen (in N)%




Second, production technology and technology


1, chicken powder (powder) process


Salt + chicken oil, food coloring + chicken paste Stir evenly + Chicken powder flavor Add + I+G HVP, Stir Ethyl Maltol Stir with stirring + Soybean meal, Ginger powder, White pepper, Onion powder, Stir well + Chicken powder Stir well + Sugar, MSG, dextrin


+ Stirring evenly, packaging, finished product


Remarks: Pay attention to the relative indoor temperature and prevent moisture absorption.


2, block chicken production process:


Salt + chicken oil, food coloring + chicken paste Stir evenly + Chicken powder flavor Add + I+G HVP, Stir Ethyl Maltol Stir with stirring + Soybean meal, Ginger powder, White pepper, Onion powder, Stir well + Chicken powder mix + sugar, monosodium glutamate, dextrin


Stir evenly + Anti-caking agent + Stirring uniformly Tablets Packaging Finished products


3, granular chicken production process


Salt, sugar, monosodium glutamate, 80 mesh smash


Salt + chicken oil Stir well + Chicken paste Stir well + I+G SSA TBHQ Stir well + Spices Stir well + Chicken flavor Mix well + MSG, sugar Stir well + Starch, dextrin Stir well + A little water Stir well




(1) The entire feeding, stirring, mixing process, mixing process, approximately 15-20 minutes, rotary extrusion, granulation


(2) 14 mesh or 16 mesh, the granulation mesh can also be determined according to actual requirements, boiling drying at 70 ° C (about 15-30 minutes), vibrating sifting granules + 1%-1.5% chicken flavor


Mixed evenly packaged finished product


(3) Strictly control the amount of water added


(4) Smash fineness


(5) Drying temperature


Third, the analysis of chicken ingredients


Among them, corn starch is used as filling material and carrier, and the added amount is generally between 10% and 25%, corn starch is low in price, the degree of flour is not large, and it is easy to granulation. The amount of corn can be determined according to the price of chicken essence. The ratio, but the amount of corn starch added should not be too large, because it has a big drawback, that is, dissolved in water, turbidity, precipitation, especially in the chicken used in the hot pot seasoning, will produce a paste bottom phenomenon.


Maltodextrin: a good filler and carrier, maltodextrin is completely dissolved in water, transparent, no precipitation, the price is higher than corn starch, but the production of high-grade chicken can also be accepted, maltodextrin It can also act as a binder for granular chicken essence. The mutual ratio of the two in chicken production depends mainly on the price, grade, and process requirements of the chicken. However, the amount of maltodextrin should not be too large, because it has a large viscosity and is added in the production of granulated chicken. In many cases, granulation has the problem of difficulties in granulation. Therefore, it is necessary to pay attention to reasonable matching with other ingredients that are not sticky. The


Salt: The role of salt in chicken essence is not only fillers and carriers. It has many functions such as enhancing freshness, improving mouthfeel and antisepsing. The general addition amount is between 10 and 25%. The


Sucrose, glucose: the addition amount of sucrose should be coordinated with the addition amount of salt. According to the principle of synergistic effect of flavor, this can play the role of increasing freshness and slowing the salty taste. However, due to the price, the dosage of glucose in the production of chicken essence Less, generally the amount of sucrose added is between 3 and 10%. The


MSG and I+G are the main components of the savory. The amount of MSG added is between 15 and 30%, and the amount of I+G added is proportional to the amount of MSG added. According to the principle of multiplication of umami, the economically reasonable ratio is 20:1, according to this ratio. : I + G should be added between 0.8 and 1.5%. The


White pepper, ginger powder: The amount of spice added is not large, but the effect is not small. That can provide aroma, but also cover up the odor, go to evil. The main additions to chicken spirits are white pepper and ginger powder. The reason is that other spices are too dark and easily affect the appearance of the chicken, so they are rarely used. The amount of white pepper is usually 0.2 to 0.4%, and the amount of ginger powder is 0.1 to 0.3%. However, the total proportion of spices should not be too high, otherwise the smell of spices will be too heavy and cover the flesh of the main body. The


Chicken oil, egg yolk powder: mainly to enhance the body and bottom flavor of chicken in chicken essence. Make the chicken essence full, strong, long-lasting and lifelike. In addition, the addition of chicken oil can also make the appearance of chicken essence products bright, egg yolk powder can also make the appearance of chicken essence products light yellow, so that the appearance of chicken essence products is more realistic, image, suitable for the use of egg yolk powder for powdered chicken products Convenient for production. For granulated chicken essence, the use of eggs can reduce the cost of chicken essence and also facilitate granulation. The average amount of chicken oil is between 3-5%. The amount of chicken oil added should not be too large, otherwise it will cause the problem of peroxidation. In order to prevent this, it is always necessary to add certain antioxidants. The amount of egg yolk powder in the powdered chicken essence is 2-6%. The amount of 3-8% in granular chicken essence. The


Natural pure meat powder: Chicken powder needs to add some meat powder to make it full-bodied, lifelike and long-lasting to have a real flavor of chicken soup. Which is mainly chicken powder. Other meat powders such as pork powder and pork ribs are also added. This can make chicken meat more aroma. The general added amount is 1-8%, depending on the price level of the chicken product. In order to reduce costs, some manufacturers do not add expensive meat powder, but add some of the cheaper HVP powder. Of course, the effect is worse. In addition, excessive addition of HVP powder will cause excessive chloropropanol content. The


Creamy Chicken Flavor (Chicken Paste): The addition of chicken cream plays a very important role in the quality of chicken essence. Modern chicken production is an industrialized, large-scale production of one-pot pan-stirred chicken soup, which is inefficient and difficult to scale up. The quality of the product is not stable, and the cost of the chicken will be too high in the economy. Adding chicken essence paste will become The inevitable choice. Chicken essence has many advantages such as stable quality, easy operation on production, less dosage, and low price. Has become the raw material of choice for today's chicken manufacturers. Especially the manufacturers of granulated chicken essence. Application of chicken cream as the main aroma of chicken products, can make the chicken flavor, full, strong, realistic, long-lasting. It has the aroma of chicken soup, and the quality of mass production is stable and the appearance is pleasant. The average amount of chicken paste is between 1 and 5%. The


Powdered Chicken Flavor: Powdered Chicken Flavor is added as a Chicken Head Flavor. It allows the chicken essence product to have the appetizing effect of boiling chicken or stewed chicken. The general addition amount is 0.5-2%. This depends mainly on the price and grade of chicken essence. The choice of chicken top notes is also related to the taste and understanding of aromas in different areas of the population - such as: the flavor of many spicy spices produced in the Sichuan region of Sichuan is heavier. The characteristics of chickens produced in Guangdong, Guangdong, many chickens are very strong. In short, there is less use of creamy chicken and powdered chicken flavors in chicken production. But it plays an important role in the overall flavor of chicken essence. Only by adding it, chicken products can be full-bodied, strong, long-lasting, life-like and full of chicken flavor. Moreover, the products are cheaper and the products are more fragrant and more competitive.


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