The manufacturer of the production line for exporting African fried Chito corn strips

The core process of the fried corn strip production line is divided into four stages: raw material processing, molding, frying, and seasoning. The specific steps are as follows:

1. Pretreatment of raw materials: the main ingredients such as corn flour and flour are mixed with water, oil and seasoning according to the formula, and then mixed into a uniform and tough dough through a dough mixer to ensure the stability of subsequent molding.
2. Extrusion molding: The dough is fed into a twin-screw extruder, and after high-temperature and high-pressure extrusion curing, it is extruded through a specific shape (strip) mold, and then cut into fixed length corn strips by a cutting knife.
3. Pre drying (optional): The green billet enters the dryer to remove some moisture (usually up to a moisture content of 15% -20%), preventing excessive oil absorption during frying and improving the brittleness of the finished product.

4. Continuous frying: The raw materials enter the fully automatic frying pot and are fried with high-temperature resistant oils such as crispy palm oil at a temperature of 160 ℃ -180 ℃ for 2-5 minutes until the surface turns golden and the interior is fully cooked. During this period, they are transported at a constant speed by a conveyor belt to ensure even heating.
5. De oiling and cooling: After frying, the corn strips are degreased by a de oiling machine (centrifugal or blowing type) to remove excess oil on the surface, and then enter a cooling tunnel to quickly cool to room temperature to avoid residual heat causing the taste to soften.
6. Seasoning packaging: After cooling, the corn strips are evenly coated with seasoning powders such as salt, cheese powder, chili powder, etc. through a seasoning tube, and finally sealed with nitrogen by a packaging machine to extend the shelf life.