Accessories generally use fresh eggs or egg powder, every 50 kilograms of flour with egg powder 1.7 kilograms or 10 kilograms of fresh eggs, the production of conch shell powder, every 50 kilograms of flour with egg powder 1.3 kilograms or 7.5 kilograms of fresh eggs.
Method of production A production process is: flour in the primary mixer (double-axis) with water and mixing for 5 to 10 minutes, wet flour into the secondary mixer (single-axis) mixing about 7 to 8 minutes. Mixed wet flour by the vertical screw conveyor into the macaroni extruder, the extruder's cylinder wall is a double layer, water cooling in the sandwich cavity. At the outlet end of the cylinder sleeve, there is a molding die, and the wet flour is extruded from the die hole and cut into wet macaroni by the rotary cutter. The product automatically falls into the pre-dryer, after pre-drying by the pre-dryer automatically falls into the far-infrared dryer, after 27 minutes of drying, it automatically falls into the cooling device, and after cooling it is the finished product.