The corn noodle produced by this machine is a natural green food without any raw materials and additives. It not only retains the unique nutrients and trace elements of corn, but also has good color, strong cooking resistance, smooth and tender taste, no paste, and can be steamed, boiled, fried and rinsed. Corn noodle machine caters to modern people's food fashion of pursuing scientific diet, coarse grains, coarse grains and coarse grains, and has become the first choice for entrepreneurs and government to become rich machines in poverty-stricken areas. The multifunctional corn noodle machine generates heat through self-extrusion friction of the screw propeller and matures itself. By mixing one or more of corn, flour, sorghum flour and soybean flour, rice flour, corn flour, corn golden flour, sorghum oolong flour, millet royal flour, wheat Longxu Noodles, rice crystal flour, mung bean flour, buckwheat flour, naked oats flour and vegetable flour can be produced. The corn noodles produced by the multifunctional corn noodle machine are golden and bright in color, unique in flavor, high in toughness, good in elasticity, smooth in gluten, and suitable for all ages. Now it is sold locally, or breakfast, fast food, factories, residential areas, hotels, etc. , suitable for processing industry production or wholesale market sales. The prospect of market analysis is broad: corn noodles are popular food in Jiangsu, Zhejiang, Shanghai, Jiangxi and Anhui, and everyone loves them. Simple operation: When the traditional corn noodle machine is used for processing, the corn needs to be crushed, cooked and shaped for three times, which is easy to cause secondary and tertiary pollution, and the produced corn noodles are easy to blacken, which requires a lot of manpower and financial resources.