950 grams of coarse corn flour was mixed with 50 grams of water, fully stirred, and extruded by an extruder under the pressure of 35 MPa to obtain puffed corn. The puffed corn was dried to a moisture content of 2%, and vegetable oil was sprayed to make puffed raw materials. In addition, a syrup was prepared. The formula of the syrup was: soy sauce 20 parts, sugar 60 parts, pigment 1 part, seasoning 0. 1 part, vegetable oil 0.2 part, emulsifier 0. 1 part, and appropriate amount of water.
Boil the ingredients in these proportions to Brix 65, keep the temperature at 50~70℃, soak the puffed corn in syrup for 5~7s, desize it with a centrifuge for 5s, and remove the excess syrup. Put the processed puffed corn on the shelf and dry it with hot air at 80℃.