A drying auxiliary equipment for producing triticale full-nutrient fermented noodles and a method thereof

Abstract

The present application relates to the field of noodle production, and particularly relates to a triticum aestivum full nutrition fermentation noodle production drying auxiliary equipment and method thereof, which comprises a drying cabin, two supporting plates rotatably connected to a hanging frame and the like; the drying cabin is rotatably connected with a rotary door; the drying cabin is slidably connected with two slide rods; the two slide rods are fixedly connected with a plurality of hanging frames; each hanging frame is provided with a hanging rod for hanging noodles; each hanging frame is fixedly connected with two driving motors, and the output shafts of the driving motors are fixedly connected with a supporting plate respectively; each supporting plate is rotatably connected with a rotating plate. The supporting plate is intermittently controlled to rotate to support the noodles, which effectively avoids the noodle stretching deformation caused by traditional long-term hanging drying, continuously buffers the stretching force suffered by the noodles during the drying process, and improves the quality of the finished products after drying.

Description

Technical Field

[0001] This invention relates to the field of noodle production, and in particular to a drying auxiliary equipment and method for producing black wheat whole-nutrient fermented noodles. Background Technology

[0002] Black wheat whole-nutrition fermented noodles are a type of noodle product made primarily from black wheat. They are rich in dietary fiber, minerals, and antioxidants, and are often positioned as a functional health food, suitable for people who are concerned about blood sugar control and gut health.

[0003] The production process mainly includes dough mixing, dough fermentation, pretreatment, shaping, drying, and packaging. Among these, drying is a key process that directly affects the final moisture content, finished product quality, and shelf life of the noodles. Currently, the commonly used drying method is to hang the noodles on horizontal bars. However, the noodles have a high moisture content and are not fully shaped during the initial shaping stage. In this state, long-term hanging drying can easily cause stretching and deformation due to their own weight, which not only affects the final shaping quality but also leads to inconsistent noodle lengths, resulting in significant waste during subsequent segmented packaging. In addition, the noodles in contact with the horizontal bars during hanging are easily stretched into an arc shape by gravity, resulting in irregular shapes, harder textures, and poor taste. To ensure the uniformity of product appearance and taste, this part often needs to be cut off during packaging after drying, which further increases raw material loss.

[0004] In summary, this application proposes a drying auxiliary equipment and method for the production of fermented black wheat noodles, which improves the aforementioned technical problems. Summary of the Invention

[0005] To overcome the drawbacks of noodles having a high moisture content and not being fully shaped during the initial forming stage, which makes them prone to stretching and deformation due to their own weight during long-term hanging drying, affecting not only the final shaping quality but also causing uneven noodle lengths and significant waste during subsequent segmentation and packaging, this invention provides a drying auxiliary equipment and method for the production of black wheat whole-nutrition fermented noodles.

[0006] The technical solution is as follows: A drying auxiliary device for the production of fermented black wheat noodles includes a drying chamber; a rotating door is rotatably connected to the drying chamber; two sliding rods are slidably connected to the drying chamber; several hanging racks are fixedly connected to the two sliding rods; each hanging rack is equipped with a hanging rod for hanging noodles; two trays are rotatably connected to the hanging racks; two drive motors are fixedly connected to each hanging rack, and their output shafts are fixedly connected to a tray respectively; a rotating plate is rotatably connected to each tray; a micro motor is fixedly connected to each tray, and the output shaft of the micro motor is fixedly connected to the rotating plate; a clamping plate is slidably connected to each rotating plate; two electric push rods are fixedly connected to each rotating plate to drive the clamping plate to move; two electric push rods are fixedly connected to each clamping plate; a mounting block is fixedly connected to the telescopic end of each electric push rod; two mounting blocks located on the same clamping plate are connected to a clamping rod; and a drying unit for drying noodles is connected to the drying chamber.

[0007] Optionally, both the clamping plate and the clamping rod have a sponge layer on their surfaces.

[0008] Optionally, the drying unit includes an air supply pipe; the drying chamber is fixedly connected to two air supply pipes; each air supply pipe is connected to a vent pipe that is connected to an external air supply mechanism; each air supply pipe is connected to several air blowing pipes.

[0009] Optionally, it also includes a hose; an air supply pipe connected to the hose; each bracket is fixedly connected to a round pipe connected to the hose; two trays on the same bracket are each fixedly connected to an elastic membrane, the elastic membrane is in contact with the hanging rod, and the elastic membrane and the two trays form a closed chamber; the round pipe passes through the elastic membrane and communicates with the chamber; each tray has several air holes.

[0010] Optionally, it also includes a second drive motor and an electric roller; each bracket is fixedly connected to a second drive motor, the output shaft of which is fixedly connected to the hanging rod, so that the hanging rod can rotate relative to the bracket; each pallet has several long slots, and each long slot is rotatably connected to an electric roller.

[0011] Optionally, it also includes a drive motor and paddles; each of the mounting blocks on the telescopic part of the electric push rod has a drive motor fixedly connected to an output part and a clamping rod; the clamping rod is rotatably connected to the mounting block on the telescopic part of the electric push rod; and the clamping rod is fixedly connected to several paddles.

[0012] Optionally, the paddle is made of rubber.

[0013] Optionally, it also includes a collection box; the drying chamber is slidably connected to a collection box for collecting fallen noodle segments.

[0014] Optionally, it also includes partitions; the collection box is fixedly connected to several partitions.

[0015] Optionally, a drying method for producing fermented black wheat noodles includes the following steps: Step 1: Manually pull the rack and rod out of the drying chamber, hang the noodles on the rod, and then push the rack and rod back into the drying chamber for further drying; Step 2: During the drying process, periodically control the two pallets to rotate in opposite directions to support the sides of the noodles, reducing the stretching deformation caused by hanging. After initially alleviating the deformation, control the two pallets to rotate in opposite directions to separate them from the noodles, allowing the noodles to return to their hanging state and ensuring full and even contact with the hot air; During the hanging drying period, by controlling the two pallets and the rotating plate to rotate back and forth, the noodles can be gently patted to promote the separation of sticky noodles and restore their natural hanging state, which helps to improve the neatness of the noodle arrangement; Step 3: After the noodles are dried, control the pallets and the rotating plate to pat the dried noodles back and forth again, and push the paddle to move to comb the end area of ​​the noodles, removing any broken or residual noodle segments, preparing for the subsequent packaging process.

[0016] The beneficial effects are: by intermittently controlling the rotation of the tray to support the noodles, the problem of noodle stretching and deformation caused by traditional long-term hanging drying is effectively avoided. During the drying process, the tensile force on the noodles is continuously buffered, thereby improving the quality of the dried product.

[0017] Hot air blown out from the air holes of the tray acts directly on the contact area between the noodles and the tray, improving the drying uniformity of this area. At the same time, during the rotation and patting process of the tray, its squeezing effect on the closed chamber can enhance the airflow blown out from the air holes, thereby promoting air flow between the noodles and further improving the overall drying efficiency.

[0018] By rotating the hanging rod and moving the clamping plate driven by the electric push rod, the noodles are repositioned, causing the contact point with the hanging rod to constantly change. This prevents the noodles at the hanging rod from hardening and deforming due to long-term localized tension, effectively reducing localized stress on the noodles at the hanging rod and improving the overall quality of the dried noodles. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the drying auxiliary equipment for the production of black wheat whole-nutrient fermented noodles disclosed in this invention; Figure 2 This is a diagram showing the state of the slide bar and hanger being removed from the drying chamber as disclosed in this invention. Figure 3 This is a cross-sectional view of the drying chamber disclosed in this invention; Figure 4 This is a schematic diagram of the structure of the combination of hanger, hanger rod, support plate, drive motor and rotating plate disclosed in this invention; Figure 5 This is a schematic diagram of the structure of the tray, round tube and elastic membrane assembly disclosed in this invention; Figure 6 This is a schematic diagram of the structure of the combination of rotating plate, clamping plate, electric push rod one, clamping rod and electric push rod two disclosed in this invention.

[0020] The markings in the attached diagram are as follows: 1-Drying chamber, 2-Slide rod, 3-Hanging rack, 4-Hanging rod, 5-Panel, 6-Drive motor one, 7-Rotating plate, 8-Clamping plate, 9-Electric push rod one, 10-Clamping rod, 11-Electric push rod two, 101-Ventilation pipe, 102-Air supply pipe, 103-Blowing pipe, 104-Hose, 105-Round pipe, 106-Elastic membrane, 111-Drive motor three, 112-Paddle, 121-Drive motor two, 122-Electric roller, 201-Collection box, 202-Partition, 1001-Rotating door, 51-Air hole, 52-Micro motor. Detailed Implementation

[0021] The following description is only a preferred embodiment of the present invention and does not limit the scope of protection of the present invention.

[0022] Example 1: A drying auxiliary device for the production of black wheat whole-nutrient fermented noodles, referring to... Figures 1-6 As shown, it includes a drying chamber 1, a sliding rod 2, a hanging rack 3, and a hanging rod 4; a rotating door 1001 is rotatably connected to the left side of the drying chamber 1; two sliding rods 2 are slidably connected to the drying chamber 1; several hanging racks 3 are fixedly connected to the two sliding rods 2; each hanging rack 3 is equipped with a hanging rod 4. It also includes a tray 5, a micro motor 52, a drive motor 6, a rotating plate 7, a clamping plate 8, an electric push rod 9, a clamping rod 10, an electric push rod 11, and a drying unit; each bracket 3 is rotatably connected to two trays 5; each bracket 3 is fixedly connected to two drive motors 6, and the output shaft of each drive motor 6 is fixedly connected to one tray 5; each tray 5 is rotatably connected to a rotating plate 7; each tray 5 is fixedly connected to a micro motor 52, and the output part of the micro motor 52 is fixedly connected to the rotating plate 7; each rotating plate 7 is slidably connected to a clamping plate 8; each rotating plate 7 is fixedly connected to two electric push rods 11, and the telescopic part of the electric push rods 11 is fixedly connected to the clamping plate 8; each clamping plate 8 is fixedly connected to an electric push rod 9 on its front and rear sides; each electric push rod 9 is fixedly connected to a mounting block at its telescopic end; two mounting blocks located on the same clamping plate 8 are connected to a clamping rod 10; the drying chamber 1 is connected to a drying unit.

[0023] Both the clamping plate 8 and the clamping rod 10 are provided with a sponge layer to reduce damage to the noodles when clamping the ends.

[0024] The drying unit includes a ventilation pipe 101, an air supply pipe 102, and an air blowing pipe 103; the drying chamber 1 is fixedly connected to two air supply pipes 102; each air supply pipe 102 is connected to a ventilation pipe 101, and the ventilation pipe 101 is connected to an external air supply mechanism; each air supply pipe 102 is connected to several air blowing pipes 103.

[0025] It also includes a hose 104, a round tube 105, and an elastic membrane 106; the air supply pipe 102 is connected to the hose 104; each bracket 3 is fixedly connected to a round tube 105, and the round tube 105 is connected to the hose 104; each of the two trays 5 on the same bracket 3 is fixedly connected to an elastic membrane 106, the elastic membrane 106 is in contact with the hanging rod 4, and the elastic membrane 106 and the two trays 5 form a closed chamber; the round tube 105 passes through the elastic membrane 106 and is connected to the chamber; each tray 5 has several air holes 51.

[0026] It also includes a second drive motor 121 and an electric roller 122; each bracket 3 is fixedly connected to a second drive motor 121; the hanging rod 4 is rotatably connected to the bracket 3, and the output part of the second drive motor 121 is fixedly connected to the hanging rod 4; each pallet 5 has several long slots, and each long slot is rotatably connected to an electric roller 122. The electric roller 122 consists of a motor and a roller, and the motor is used to drive the roller to rotate.

[0027] It also includes a drive motor 111 and a paddle 112; each of the electric push rods 9 has a drive motor 111 fixedly connected to the mounting block on the telescopic part; the clamping rod 10 is rotatably connected to the mounting block on the telescopic part of the electric push rod 9, and the output part of the drive motor 111 is fixedly connected to the clamping rod 10; a number of paddles 112 are fixedly connected to the upper side of the clamping rod 10.

[0028] The paddle 112 is made of rubber to reduce damage to the noodles when they are being tossed.

[0029] In the drying process after the noodles are formed, the rotating door 1001 of the drying chamber 1 is first opened manually, and the sliding rod 2 and the hanging rack 3 are pulled out of the drying chamber 1. Then, the noodles are hung on the hanging rod 4. The noodle preparation process includes the following steps: black wheat flour and water are mixed in proportion, and yeast is added. The mixture is fermented at 28–32℃ for 2–4 hours to allow the dough to fully expand and produce unique flavor substances. After fermentation, the dough is rolled, cut into strips, and shaped to obtain wet noodles with a moisture content of about 35–40%. The wet noodles are then evenly hung on the hanging rod 4, and the sliding rod 2 and the hanging rack 3 are pushed back into the drying chamber 1, and the rotating door 1001 is closed. Next, the external air supply mechanism is activated to introduce hot air into the ventilation pipe 101 and the air supply pipe 102, and finally blown out through the air blowing pipe 103 to dry the noodles in the drying chamber 1.

[0030] The yeast used for noodle fermentation in this invention is named *Saccharomyces aberrante* Wickham yeast, which was deposited on June 7, 2024, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC NO. 30892.

[0031] Considering the high moisture content and incomplete shaping of noodles during the initial forming stage, prolonged hanging drying can easily lead to stretching and deformation due to their own weight. This not only affects the final shaping quality but also causes uneven noodle length, increasing waste during subsequent segmented packaging. Therefore, while hanging the noodles on the hanging rod 4, both ends are placed between the clamping plates 8 and clamping rod 10 on both sides. During the drying process in the drying chamber 1, the drive motor 6 is periodically controlled to rotate the two trays 5 in opposite directions, supporting the sides of the noodles to reduce stretching and deformation during hanging. Considering that the trays 5 may... Obstructing hot air contact leads to uneven drying, causing noodles to bend or curl. Therefore, after supporting the noodles for 5 to 10 minutes to initially alleviate the stretching deformation, the drive motor 6 is controlled again to rotate the two trays 5 in opposite directions, separating them from the noodles and restoring them to a suspended state, ensuring sufficient and even contact with the hot air. After a subsequent 20 to 30 minutes of hanging drying, the trays 5 are rotated again to support the noodles, continuously alleviating the stretching stress. This intermittent support operation effectively avoids the stretching deformation problem caused by traditional long-term hanging drying, continuously buffering the stretching force on the noodles during the drying process, thereby improving the quality of the finished product.

[0032] During the drying process of the noodles supported by the tray 5, hot air is introduced from the air supply pipe 102 into the flexible hose 104, and then through the round pipe 105. It is then delivered into the closed chamber formed by the elastic membrane 106 and the two trays 5. Subsequently, the air is blown from the air holes 51 on the trays 5 towards the area where the noodles are in contact with the trays 5, thereby improving the drying uniformity of the noodles in that area. At the same time, when the two trays 5 rotate and reset in opposite directions, they will compress the closed chamber, causing the hot air inside to be blown out of the air holes 51 more quickly, effectively separating the noodles from the trays 5 and dispersing any slight smudges. In addition, during the hanging drying of noodles, by controlling the two trays 5 to reciprocate, the noodles can be gently patted, and the micro motor 52 can drive the rotating plate 7 to reciprocate, gently patting the ends of the noodles, causing the sticky noodles and the noodle ends to separate and return to their natural hanging state, which helps to improve the neatness of the noodle arrangement; in addition, when the two trays 5 rotate, they will squeeze the closed chamber, making the hot air blown out from the air hole 51 stronger during the patting process, thereby enhancing the air flow between the noodles and further improving the overall drying efficiency.

[0033] Considering that the noodles form an arc-shaped solidified section due to prolonged contact and tension with the hanging rod 4 during hanging drying, resulting in irregular shape, hard texture, and poor taste, this section often needs to be removed during packaging after drying to ensure consistent product appearance and taste. Therefore, when the two pallets 5 rotate in opposite directions to support the noodles, the electric push rod 9 is first controlled to move the clamping rod 10 towards the clamping plate 8, clamping both ends of the noodles. Then, the drive motor 121 is started to rotate the hanging rod 4, while the electric roller 122 is controlled to rotate, and the electric push rod 11 is controlled to push the clamping plate 8 and the clamping rod 10 to the left, conveying the noodles to the left a certain distance, thereby changing the contact position between the noodles and the hanging rod 4. After completion, the clamping rod 10 is released. The noodles are then reset; subsequently, the tray 5 rotates to reset, restoring the noodles to their hanging drying state. During subsequent hanging drying, the clamping rod 10 and clamping plate 8 are periodically controlled to re-clamp the noodle ends. While clamped, the noodles are moved by rotating the hanging rod 4 and moving the electric push rod 11, thus changing the contact area between the noodles and the hanging rod 4 multiple times to prevent localized tension and hardening at the hanging rod 4. When the two trays 5 are controlled to rotate in opposite directions to support the noodles again, the hanging rod 4 and electric roller 122 are reversed again, and the clamping plate 8 is moved in the opposite direction to readjust the contact area between the noodles and the hanging rod 4. Through multiple position switching, the local stress on the noodles at the hanging rod 4 is effectively reduced, improving the overall quality of the dried noodles.

[0034] The drying process is complete when the noodles have been dried for about five to six hours and the moisture content has dropped to below 12%. Considering that the noodles may crack or break during the drying process due to uneven thickness or inconsistent shrinkage, and that broken segments that do not fall off will affect subsequent cutting and packaging, after drying, the tray 5 and rotating plate 7 are controlled to reciprocate and beat the dried noodles. At the same time, the drive motor 3 111 is started to drive the clamping rod 10 to rotate 180 degrees, so that the paddle 112 on it faces the noodles. Then, the electric push rod 2 11 is controlled to push the paddle 112 to move, combing the end area of ​​the noodles and removing any broken noodle segments, preparing for the subsequent packaging process.

[0035] Example 2: Based on Example 1, referring to... Figure 3 As shown, it also includes a collection box 201; the drying chamber 1 is slidably connected to the collection box 201.

[0036] It also includes partitions 202; the collection box 201 is fixed with several partitions 202, which divide the collection box 201 into several collection areas, so that the broken pieces that fall on each rack 3 can be collected separately, so as to facilitate the recycling of noodles produced in different batches.

[0037] A drying method for producing fully nutritious fermented black wheat noodles includes the following steps: Step 1: Manually pull the rack 3 and hanging rod 4 out of the drying chamber 1, hang the noodles on the hanging rod 4, and then push the rack 3 and hanging rod 4 back into the drying chamber 1 for subsequent drying. Step 2: During the drying process, periodically control the two trays 5 to rotate in opposite directions to support the sides of the noodles and reduce the stretching deformation caused by hanging. After initially relieving the deformation, control the two trays 5 to rotate in opposite directions to separate them from the noodles, allowing the noodles to return to their hanging state and ensuring full and even contact with the hot air. During the hanging drying period, by controlling the two trays 5 and the rotating plate 7 to rotate back and forth, the noodles can be gently patted to promote the separation of sticky noodles and restore their natural hanging state, which helps to improve the neatness of the noodle arrangement. Step 3: After the noodles are dried, control the tray 5 and the rotating plate 7 to pat the dried noodles back and forth, and push the paddle 112 to move to comb the end area of ​​the noodles and remove any broken or remaining noodle segments, in preparation for the subsequent packaging process.

[0038] Based on the above embodiment 1, during the noodle drying process, the broken noodle segments that fall off will increase the need for subsequent manual cleaning. Therefore, a collection box 201 is also provided. The collection box 201 can collect the broken segments that fall off, so as to facilitate subsequent cleaning and recycling. At the same time, the collection box 201 is divided into several collection areas by the partition 202, so that the broken segments that fall off each rack 3 can be collected separately, so as to facilitate the recycling of noodles produced in different batches.

[0039] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A drying auxiliary device for producing fermented black wheat noodles, comprising a drying chamber (1); a rotating door (1001) rotatably connected to the drying chamber (1); two sliding rods (2) slidably connected to the drying chamber (1); several hanging racks (3) fixedly connected to the two sliding rods (2); and a hanging rod (4) for hanging noodles installed on each hanging rack (3); characterized in that, It also includes two trays (5) rotatably connected to the hanger (3); each hanger (3) is fixedly connected to two drive motors (6), and the output shaft of each drive motor (6) is fixedly connected to a tray (5); each tray (5) is rotatably connected to a rotating plate (7); each tray (5) is fixedly connected to a micro motor (52), and the output part of the micro motor (52) is fixedly connected to the rotating plate (7); each rotating plate (7) is slidably connected to a clamping plate (8); each rotating plate (7) is fixedly connected to two electric push rods (11) that drive the clamping plate (8) to move; each clamping plate (8) is fixedly connected to two electric push rods (9); the telescopic end of each electric push rod (9) is fixedly connected to a mounting block; the two mounting blocks located on the same clamping plate (8) are connected to a clamping rod (10); the drying chamber (1) is connected to a drying unit for drying noodles.

2. The drying auxiliary equipment for producing black wheat whole-nutrient fermented noodles according to claim 1, characterized in that, Both the clamping plate (8) and the clamping rod (10) are provided with a sponge layer.

3. A drying auxiliary device for producing fully nutritious fermented black wheat noodles according to any one of claims 1-2, characterized in that, The drying unit includes an air supply pipe (102); the drying chamber (1) is fixedly connected to two air supply pipes (102); each air supply pipe (102) is connected to a ventilation pipe (101) that is connected to an external air supply mechanism; each air supply pipe (102) is connected to several air blowing pipes (103).

4. The drying auxiliary equipment for producing black wheat whole-nutrient fermented noodles according to claim 3, characterized in that, It also includes a hose (104); an air supply pipe (102) is connected to the hose (104); each bracket (3) is fixedly connected to a round pipe (105) connected to the hose (104); two trays (5) on the same bracket (3) are each fixedly connected to an elastic membrane (106), the elastic membrane (106) is in contact with the hanging rod (4), and the elastic membrane (106) and the two trays (5) together form a closed chamber; the round pipe (105) passes through the elastic membrane (106) and is connected to the closed chamber; each tray (5) has several air holes (51).

5. The drying auxiliary equipment for producing black wheat whole-nutrient fermented noodles according to claim 1, characterized in that, It also includes a second drive motor (121) and an electric roller (122); each bracket (3) is fixedly connected to a second drive motor (121) whose output part is fixedly connected to the hanging rod (4); the hanging rod (4) is rotatably connected to the bracket (3); each pallet (5) has several long slots, and each long slot is rotatably connected to an electric roller (122).

6. The drying auxiliary equipment for producing black wheat whole-nutrient fermented noodles according to claim 1, characterized in that, It also includes a drive motor three (111) and a paddle (112); each of the electric push rods one (9) has a drive motor three (111) whose output part is fixed to the mounting block on the telescopic part; the clamping rod (10) is rotatably connected to the mounting block on the telescopic part of the electric push rod one (9); the clamping rod (10) is fixed with several paddles (112).

7. The drying auxiliary equipment for producing black wheat whole-nutrient fermented noodles according to claim 6, characterized in that, The paddle (112) is made of rubber.

8. The drying auxiliary equipment for producing black wheat whole-nutrient fermented noodles according to claim 1, characterized in that, It also includes a collection box (201); the drying chamber (1) is slidably connected to a collection box (201) for collecting fallen noodle segments.

9. A drying auxiliary device for producing fully nutritious fermented black wheat noodles according to claim 8, characterized in that, It also includes partitions (202); the collection box (201) is fixed with several partitions (202).

10. A drying method for producing fully nutritious fermented black wheat noodles, characterized in that, This method uses a drying auxiliary device for producing black wheat whole-nutrition fermented noodles as described in claim 9, and includes the following steps: Step 1: Manually pull the hanging rack (3) and hanging rod (4) out of the drying chamber (1), hang the noodles on the hanging rod (4), and then push the hanging rack (3) and hanging rod (4) back into the drying chamber (1) for subsequent drying; Step 2: During the drying process, periodically control the two trays (5) to rotate in opposite directions to support the sides of the noodles, so as to reduce the stretching deformation caused by hanging. After initially relieving the deformation, control the two trays (5) to rotate in opposite directions to support the noodles. Separate the noodles to restore them to a hanging state, ensuring full and even contact with the hot air; and during the drying of the noodles, by controlling the two trays (5) and the rotating plate (7) to rotate back and forth, the noodles can be gently patted to separate the sticky noodles and restore them to a natural hanging state, which helps to improve the neatness of the noodle arrangement; Step 3: After the noodles are dried, control the trays (5) and the rotating plate (7) to pat the dried noodles back and forth again, and push the paddle (112) to move to comb the noodle end area, remove the broken and residual noodle segments, and prepare for the subsequent packaging process.

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