(1) pressurized cooking. After the embryo size of about 1/3 of the size of corn grits into the rotating drum-type high-pressure cooking pot, while adding sugar and salt and other seasonings, and then add water to make the grits water content of 35% to 45%, with 174 dry Pa steam cooking 1 to 2 hours, to the grits completely paste. Judge the degree of paste with or without visual observation, that is, the grits were translucent when it meets the requirements.

(2) Drying and tempering. After the end of cooking, reduce the pressure of the steamer, through the centrifugal effect of the grits from the mesh outlet clear out of the grits, cooking process of the grits bonded into a ball is broken up. Then the corn grits are sent to the dryer through the conveyor belt to dry, so that the moisture is reduced to about 20%.

(3) Rolling. The corn grits are cooled to 30℃～40℃ and then sent to the rolling machine to be pressed into thin slices, the rolling machine consists of a pair of stainless steel light rollers, the speed of the rollers is 180～200 rpm, and the grits are rolled into a thickness of 0.7～1mm.

(4) Roasting. The rolled corn flakes are sent to the oven for roasting, after 302 ℃, 50 seconds or 288 ℃, 2 ~ 3 minutes roasting, so that the moisture is reduced to less than 3%, after cooling and seasoning, you can get the color of golden, crunchy baked corn flakes [2] .