The main equipment includes a fan machine, a 10 kW motor, and a 0 kW blower. These tools are essential for the processing of corn starch, ensuring smooth operation throughout the production cycle.
Excessive sputum is a common issue during the process. To handle this, the corn starch is first licked to remove impurities, then sieved in batches of approximately 100 kg each. However, if too much starch is processed at once, it becomes difficult to mix evenly. This step requires careful control to maintain consistency.
Next, salt water is added. The ratio is 15 kg of salt per 15 kg of water, and after mixing, 50 kg of sieved starch is combined with the solution. It's important to spray the salt water while continuously agitating the starch to achieve a uniform, semi-humid, and semi-dry texture. Once prepared, the mixture is placed into a cement pond measuring 150 cm long, 70 cm wide, and 70 cm deep, with 40 cm above ground level. This setup is ideal for salting the starch before further processing.
A fan machine is then used to squeeze out the initial material. The extruded head material comes out in lengths of about 1 to 2 cm, which is suitable for the next stage.
Steaming is carried out using a steamer made of galvanized iron plate. The bottom and top diameters are both 30 cm, and the height is 90 cm. The cylindrical drum has a wire mesh cone (25 cm in diameter) at the lower end to prevent wet starch from escaping. When adding the starch to the steamer, it should be filled up to 20 cm from the top of the drum.
Once the water boils, the steamer is placed on the pot or bucket, and steam is applied for about 5 minutes until the starch is fully cooked. After steaming, the starch is transferred into the operating fan for squeezing and rolling. One person feeds the material while another manually controls the fan, gently pulling it along as it moves. The straightness of the cut depends on the operator’s positioning and speed.
For drying, the starch is first air-dried on the ground for an hour. Then it is beaten into a bowl and left for 6 to 7 hours. After that, it is washed in cold water, drained, and hung on wooden poles to dry completely. Finally, it is packaged and stored for future use.
This entire process ensures that the corn starch is properly processed, seasoned, and dried, resulting in a high-quality product ready for consumption or further application.
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