Puffed corn sticks, cheese sticks, cheese sticks production line

Puffed corn sticks, cheese sticks, cheese sticks production line

The production process of puffed corn strips mainly includes the following steps:

Raw material preparation:

Material selection: Choose corn with plump grains, no mold or insect infestation, usually using red corn, yellow corn or white corn.

Removing impurities: Use a sieve to remove impurities such as gravel and stones from corn.

Preprocessing:

Soaking: Soak corn in water for 20 to 40 minutes, with shorter soaking times in summer and longer soaking times in winter, to allow the corn skin to absorb water and expand, creating elasticity for peeling and particle formation.

Crushing: Soak the corn and filter out any floating water. Spread it on a clean mat and let it air dry before crushing it into particles with a diameter of 3 millimeters.

Puffing processing:

Puffing: Put the crushed corn kernels into a puffing machine and puffing them into long strips with a diameter of 6 millimeters and a length of 40 millimeters.

Boiling sugar and hanging syrup:

Boiling sugar: Add an appropriate amount of water to sugar and sugar syrup to make a sugar solution. Place it in a sugar boiling pot, control the heat to boil the sugar, and wait until it is silky. Pour in the washed and dried sesame seeds, stir slightly, and immediately remove from the pot. When boiling sugar, pay attention to the age and tenderness of the syrup to prevent sticking teeth.

Hanging slurry: Pour the boiled sesame syrup into puffed corn strips and mix well. Spread it flat on a wooden frame on a cutting board to ensure consistent thickness. Use a wooden hammer to strike back and forth, compact and flatten it.

Molding and packaging:

Molding: Take out the corn puffing cake from the wooden frame and cut it into small pieces of 20 × 80mm.

Packaging: Packaging the formed puffed corn strips into finished product 1

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