Remove moldy kernels and impurities from the corn to ensure the color of the finished corn noodles. Soak the selected corn kernels in clean water. The amount of water should just enough to cover the corn. Let the outer shell of corn kernels absorb enough water to reduce the bonding ability between the cortex and endosperm, and at the same time soften the texture of the endosperm to facilitate the next operation process. [1]

2. Peel and clean the embryo

Place the cleaned corn kernels in the corn peeling and grits making machine, and go through processes such as beating, rubbing, and sifting to make corn grits. . Put the corn grits into a special soaking tank, add clean water and soak for 1 to 4 hours. During this period, the water should be changed 1 to 2 times. The soaking time is long in winter and short in summer, and is measured when the corn grits absorb enough water and fully expand. [1]

3. Grinding

Drain the soaked corn grits and crush them with a claw mill. The particle size must be uniform and can pass a 60-mesh sieve. Freshly ground corn flour may be uneven in thickness, and some may contain impurities such as corn bran, which can be removed through a 80-mesh sieve. [1]

4. Mixing materials

The screened cornmeal needs to be supplemented with an appropriate amount of water and fully stirred to meet the processing requirements of the corn pasta machine. Adjust the water content in a special mixer, add appropriate ingredients, and continue stirring for 2 to 5 minutes. Extrusion: Feed the mixed corn fabric into the hopper of the corn noodle machine and squeeze it into silk. The extruded noodles should be cooled immediately. Qualified noodle strings should be uniform in thickness, smooth on the surface, elastic, without any inclusions or bubbles. [1]

5. Arrangement and ripening

Cut the corn silk to the appropriate length with a cutter, that is, hang it on a 1.5-meter hanging rod. The corn silk that has just been put on the hanging rod The strips are quite messy and need to be sorted out before they can be cured. Dry the prepared corn silk strips so that they are not sticky to your hands, can be loosened freely, and are soft and elastic. Put the corn shreds into a special steaming cabinet for aging. The aging time is generally controlled at 2-6 minutes. Drying: Put the mature noodles into a high-efficiency low-temperature drying room to dry for 5 to 8 hours, the temperature is 28 to 36°C, the humidity is 70 to 90, and the moisture content of the finished product is controlled within 13%. [1]

6. Packaging

Put the dried corn noodles in special packaging