The corn noodle not only retains the original flavor and nutrients of corn, but also the golden color, smooth and delicate taste, resistant to cooking, favored by the majority of consumers. Now its production technology is briefly introduced as follows:

Raw materials sorting out corn in the moldy grains and impurities, to ensure that the color of the finished corn noodles. Selected corn kernels will be cleaned and washed with water, the amount of water to just submerge the corn is appropriate. Let the corn kernel outer skin to absorb enough water, reduce the skin and endosperm adhesion ability, at the same time make the endosperm texture soft, in order to facilitate the next operation process.

Peeling net embryo will be cleaned corn kernels placed in a special net embryo machine, after playing, rubbing, sieving and other processes, made of corn grits. The grits will be put into a special soaking pool, add water to soak 1-4 hours, during which time the water should be changed 1-2 times. The soaking time is long in winter and short in summer, to the extent that the grits absorb enough water and swell fully.

Grinding will be soaked corn grits drained, crushed with a grinder, the requirements of the crushed particle size uniformity, can pass 60 mesh sieve. Just grinded corn flour may be uneven, some also have corn gluten and other impurities, can be removed by 80 mesh sieve sieve.

Mixing sifted cornmeal also need to add the right amount of water and fully mixed to meet the processing requirements of the extruder. In the special mixer to adjust the moisture, add the appropriate ingredients, and then continue to mix for 2-5 minutes.

Squeeze the cornmeal into the hopper of the extruder and extrude it into silk. The extruded noodles should be cooled immediately. Qualified noodles should be uniform thickness, smooth surface, elasticity, no entrapment, no air bubbles.

Finish cooking the corn silk according to the appropriate length with a cutter to cut off, that is, the use of 1.5m hanging rod hanging good, just hanging on the rod of the corn silk strip is more chaotic, need to be organized before cooking. Will organize the corn silk strips dry, to not sticky hands, can be free to loose, soft and elastic for the best. Put the corn silk strips into the special steam cabinet ripening, ripening time is generally controlled in 2-6 minutes.

DryingThe cooked noodles are put into the high efficient low temperature drying room for 5-8 hours, the temperature is 28-36℃, the humidity is 70%-90%, the moisture of the finished product is controlled within 13%.

Package: Cut the dried corn noodles into 20cm long sections with special cutting machine, and seal and package them in special plastic bags for foodstuffs, i.e. the finished products.