process flow

1. Raw material preparation

First of all, high-quality raw materials need to be selected. Generally speaking, the common raw materials are corn starch, potato starch, tapioca starch and so on. In addition, an appropriate amount of seasoning and coloring can be added as required, and water can be added in a certain proportion and stirred and mixed.

2. First extrusion

The stirred and mixed raw materials are fed into the extruder and extruded under high temperature and high pressure. At this point, the raw material is extruded to form regular shapes, such as circles, squares, etc. At the same time, due to the effect of high temperature and high pressure, the starch granules will be broken, which is beneficial to the subsequent expansion.

3. secondary extrusion

The processed material is fed into the secondary extruder for re-extrusion. At this time, the material will be extruded into fine particles again, and will expand rapidly under high temperature and high pressure.

4. Forming and curling

According to the requirements of the product, the puffed food can be further shaped or curled.

5. Drying system

After shaping, the product is sent to the drying system through the conveying equipment to stabilize the product, and the low-temperature drying method is used to dry excess water to ensure the shape and quality of the product.

6. Screening

Sieve according to the product, keep the finished product and sieve out the excess scrap.

7. Fried

After sieving, the product enters the frying system

8. Seasoning and packaging. Finally, the puffed food can be seasoned and packaged to make finished products.

In short, secondary extrusion technology is an important food production process, and its products have the characteristics of crisp taste, bright color and rich nutrition. In actual operation, it is necessary to pay attention to controlling the extrusion temperature and pressure to ensure product quality and high yield.