Finishing raw materials, removing moldy particles and impurities in corn, and ensuring the color of finished corn noodles. Soak and wash the selected corn kernels with clear water, and the appropriate amount of water is just submerged corn. Let the husk of corn seeds absorb enough water, reduce the adhesion between husk and endosperm, and soften the texture of endosperm at the same time, which is convenient for the next operation.
Peel and wash the embryo. Put the cleaned corn kernels into a special embryo cleaner, and make them into corn grits after beating, kneading and sieving. Put the corn grits into a special soaking pool, and soak them in clean water for 1-4 hours, during which the water should be changed for 1-2 times. The soaking time is long in winter and short in summer, and the degree is subject to the corn cob absorbing enough water and fully expanding.
Grinding: drain the soaked corn grits and crush them with a pulverizer. The particle size after crushing is required to be uniform and can pass through a 60-mesh screen. The freshly ground corn flour may be uneven in thickness, and some may also contain impurities such as corn husk, which can be removed with an 80-mesh sieve.
The mixed and sieved corn flour needs to be supplemented with appropriate amount of water and fully stirred to meet the processing requirements of wire extruder. Adjust the moisture in a special mixer, add appropriate ingredients, and continue stirring for 2-5 minutes.
Pressing will feed the blended corn fabric into the hopper of the press and squeeze it into silk. The extruded noodles should be cooled immediately. Qualified noodles should be uniform in thickness, smooth in surface, elastic and free from pinch points and bubbles.
Finishing and ripening: cut the cut corn shreds according to the appropriate length, that is, the corn shreds just hung on the hanging rod with 1.5m are messy and need to be sorted before ripening. Dry the sorted corn whiskers, which should be free and loose, soft and elastic, and non-sticky. Put the cut shredded corn into a special steamer for pickling, and the pickling time is generally controlled within 2-6 minutes.
Drying The cooked noodles are dried in a high-efficiency low-temperature drying room for 5-8 hours at a temperature of 28-36℃ and a humidity of 70%-90%, and the water content of the finished product is controlled within 65,438 03%.
Packaging: cut the dried corn noodles into small pieces with a length of 20 cm with a special slitter, and seal and package them with a special plastic bag for food to get the finished product.