About The Production Process Of Extruded Snack Foods

1. Raw material preparation
First, you need to choose high-quality raw materials. Generally speaking, common raw materials include corn starch, potato starch, cassava starch, etc. In addition, you can add appropriate amount of seasonings and pigments according to your needs, add water and stir and mix according to a certain proportion.

2. Primary extrusion
Add the raw materials after stirring and mixing into the extruder and extrude them under high temperature and high pressure. At this time, the raw materials will be extruded into regular shapes, such as round, square, etc. At the same time, due to the effect of high temperature and high pressure, the starch particles will break, which is conducive to subsequent puffing.

3. Secondary extrusion
Add the processed materials to the secondary extruder for re-extrusion. At this time, the materials will be squeezed into fine particles and rapidly expand under high temperature and high pressure.

4. Molding and curling
According to the requirements of the product, the puffed food can be further molded or curled.

5. Drying system
After shaping, the product is sent to the drying system through the conveying equipment to stabilize the product. Low-temperature drying is used to dry excess moisture to ensure the shape and quality of the product.

6. Screening
Screen according to the product, retain the finished product and screen out excess scraps.

7. Frying
After screening, the product enters the frying system

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

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