Extruded soybeans, soybean is processed by hot extrusion machine, expanding treatment from. Expanding treatment is to enable the cell walls break down, increasing its nutritional value in use. Since soybean meal into the chamber to the extrusion machine finished less than 5s, in the process of expanding the last Celsius temperature can reach 130 ~ 145 ℃. The temperature sufficient to destroy anti-nutritional factors, such as trypsin inhibitors, urease, lectins, which are not conducive to the composition of animal digestion. At the same time because of the high temperature lasts only 3 ~ 5s, it will not reduce the amino acid value in use. Soybean nutrition characteristics: high energy, high protein, high digestibility, rich in vitamin E and lecithin, the oil stable, less prone to rancidity, palatability, and nutrient concentration high. >>>>>>>> Daxing Soybean features: Quality: the national level GB 10384-89 (Department of Agriculture, the only test the product to achieve "level" of extruded soybean product) 100% cell disruption Absorption rate of> 99.5% Protein :38.0-43.0% Urease activity: 0.01 4% fat