corn snacks making machine

The primary step in the manufacture of cheese curls is the extrusion of the cornmeal mixture. Using a tapered screw, the extruder forces the mixture against the inside of the extrusion chamber, creating a shearing effect when pressure is increased. Steam jackets line the extrusion chamber to assist in cooking the meal mixture. When the cornmeal reaches the die it is hot, elastic, and viscous. The moisture is liquid under high pressure but changes to steam as it reaches lower pressure on the other side of the extrusion process. The result is that the cornmeal dough expands and puffs up as it moves through the die.

The extruded cheese curls can be seasoned using a flavor reel. In this process, the oils, flavors, spices, and color are mixed together in a tank and sprayed on the curls as they are tumbled in a barrel. Once flavored, the curls are dried and packaged.

The cheese extrusion itself is generally made from two primary ingredients: cornmeal and water. All other ingredients are sprayed or applied to the corn curl after it leaves the extruder and is dried. The coatings vary greatly according to flavor and the manufacturer. Soybean and/or cottonseed and/or coconut oil may be sprayed on the extrusions. Then, powders such as cheddar cheese powders, acid whey powder, artificial cheese flavor, salt, and other spices are often applied over the oil.

Catherine Ji
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