1. Processing of fine corn flour

First of all, the corn kernels as raw materials are subjected to a de-impurity process. Choose high-quality yellow corn with no mildew, no insects, and no peculiar smell as raw materials, pour it into a clean shallow pot, spread it out, and manually select it. Screen out the peeled corn kernels, corn cobs, hard corn stalks, sand, stones, mud and other impurities, leaving only clean corn kernels for use. The impurity content of the selected corn raw materials shall not exceed 3%.

Clean the corn kernels with clean water for 3~5 times, and wash them repeatedly, but don't rub them too much, so as not to lose a lot of starch in the corn kernels. If impurities appear during cleaning, remove them in time. Wash until the basin water is translucent. Place the washed corn kernels in a shallow container, lay it flat and dry until the surface is basically dry.

The dried corn kernels are sent to the dryer for further drying. Turn on the switch, adjust the temperature to 110°C, and bake for 7 to 8 minutes. The dried corn kernels should be loose, not clumped, and not browned.

Then, the processed corn kernels are sent to the pulverizer for crushing and grinding. The fineness of the ground corn flour ranges from 60 to 200 mesh, and the moisture content of the flour is about 20%. The fineness of corn flour should be adjusted according to the different corn foods made, the ones below 100 mesh are suitable for polenta, corn paste for adults, etc.; the ultra-fine flour with 200 meshes and above has a delicate taste, suitable for infants and young children Nutritional paste; the most commonly used corn flour has a fineness of about 120-150 mesh, which can be used to make vermicelli, noodles, rice crackers, instant noodles, etc.

2. Maize paste processing

Maize corn paste mainly uses fine corn flour with a fineness of 150 mesh, cooked soybean protein powder, rice flour, and carrot powder as raw materials. The corn paste made from these raw materials has a delicate taste and rich aroma. Add 5 kg of soy protein powder, 3 kg of rice flour and 2 kg of carrot powder to 20 kg of fine corn flour. After mixing them in proportions, pour them into the mixer, turn on the switch, and stir thoroughly to make it evenly formed in the mixer. Mixed raw powder. Stir for about 10 minutes. The mixed raw powder has fine and uniform texture without obvious clumps. Pour the raw material powder into the raw material basket and send it to the microwave sterilization and curing production line for standby.

Put the raw powder into a flat plate, about 500 grams per plate. Spread the powder smoothly by hand, and crush it fully when encountering large particles. After loading, it is fed from the feed port of the microwave sterilizer for sterilization and further maturation of the raw material powder. During this process, the temperature inside the machine must be kept at 90°C. The microwave sterilization and maturation of each plate of raw powder takes about 2 minutes. After this link is over, take out the plate from the discharge port, pour out the raw material powder, and then proceed to small packaging.