We often eat potato chips, have you ever eaten corn crisps? This is a foreign family with corn production of potato chips.

First, first of all, the raw yellow corn kernels are cleaned, poured into a stainless steel cooking pot, workers then add lime. This ingredient has multiple functions, sterilizing the corn, giving it a burnt flavor, and helping to soften the outer skin of the kernels so it comes off easily afterward and allows moisture to penetrate the kernels. Each cooking pot is filled with approximately 300 kilograms of corn, 90 kilograms of water and lime. The boiled corn was soaked in a soaking tank for 12 hours to absorb more water. Once the water reaches 45 percent, the outer husk softens and falls off, and a pumping system sends the corn to a washing machine, which filters the water, leaving only the water-laden kernels.

Secondly, it is then sent inside the drum, which has holes in the wall and jets of water to wash off the loose outer husk. The kernels are sent from the drum to the grinder via a conveyor belt, and the auger sends the kernels into a stone mill, which grinds the kernels directly between two stones, and the finished product is a soft cornmeal dough. The cornmeal dough comes out through the pick of the stone mill as a thin crust, which is then conveyed to the surface, with. The triangles are then fed into a 340-degree Celsius oven, where they are left for just 16 seconds, just enough to bring the crust up to dryness standards and pull it up by hand without crumbling. The heat also allows the small holes in the crust to lock in, and the moisture creates tiny blisters that give the corn pieces their signature rough texture.

Third, using a delivery from the oven, the triangles of crust are fed into a deep fryer, where the corn oil is at 182 degrees Celsius, and it takes just 55 seconds to fry the pieces. A conveyor bag with a screen picks up the pieces and the excess oil flows back into the fryer. At the next stop an auger feeds the natural seasonings into the drum, and nozzles spray oil on the pieces to create a sticky surface for the rolled-in seasonings to adhere to. After coming out of the drum, the pieces come to the packing area, and the conveyor tube sends them to different packing machines, each machine has 14 buckets, and as soon as the center scale is filled with enough for one bag, the gate opens, and while the pieces fall, the packing machine cuts the foil to make a bag, and the pieces fall into the bag, and the hot air blower immediately seals the bag tightly and cuts it, and at the same time seals the bag for the next bag, and then the Corn Crisps It's made.