By changing molds or adding auxiliary equipment, the fried puffed snack making machine can produce products in various shapes-such as *Guoba* (crispy rice snacks), salad sticks, bugles, tortilla, flower, fish-shaped crisps, and pizza rolls.
The fried puffed snacks making machine-from raw materials to finished products-is as follows: Raw Material Mixing → Extrusion Puffing & Forming (or Semi-Puffing) → Cutting (or Compound Forming) → Continuous Frying System → Oil Removal System → Seasoning System → Cooling System → Packaging System.
Samples
Introduction to Key Processes
1. Ingredients and Mixing:The primary ingredients consist of wheat flour, corn flour, rice flour, sugar, salt, and starch. The dry ingredients are fed into a mixer according to specific proportions, and water is added uniformly to create a loose, moist powder free of lumps (precise control of moisture content is critical).
2. Extrusion and Forming: The moist powder is fed into the extruder of the fried puffed snacks making machine; the fried puffed snacks making machine realizes the key step of starch gelatinization through its built-in screw mechanism, which exerts compression, shearing, heat and pressure to ensure the starch undergoes complete gelatinization (cooking). For fried puffed snacks, the fried puffed snacks making machine is set to achieve a semi-expanded state, so the resulting dough sheet should be pliable and elastic rather than excessively brittle or airy.
3.Shaping and Cutting: The extruded dough sheet is cut by rotating blades into predetermined shapes. It then undergoes cooling-via natural airflow or forced air circulation (reducing the temperature to 40–60°C).
4.Frying: A continuous frying system is employed, typically utilizing refined vegetable oil heated to 160°C (or 130–140°C, with doneness often judged by the sound of the frying). The frying time is kept to ≤1 minute, allowing the dough pieces to lose moisture, set their shape, and achieve a golden, crispy texture.
5.Seasoning: Immediately after frying, while still hot and coated with surface oil, the fried puffed snacks are conveyed into a rotating seasoning drum. A fine seasoning powder (typically 60–80 mesh)-such as salt and pepper or spicy chili blends-is sprayed uniformly onto the snacks to ensure optimal flavor adhesion.
6.Cooling and Packaging: After seasoning, the snacks are cooled to room temperature (to prevent condensation inside the packaging from compromising their crispness). Finally, they are weighed and sealed using automatic packaging machinery; nitrogen flushing or the use of aluminum foil bags is frequently employed to extend shelf life.
In total , The production of fried puffed snacks requires precise control over three key factors-material moisture content (which affects mixing uniformity), extrusion puffing degree (which determines the texture of the base material), and frying temperature and duration (which ensure optimal taste and color)-to guarantee a consistently crispy product.
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