Automatic ring-pressing and re-pressing device for fresh wet noodles and production method of fresh wet noodles

Abstract

The invention relates to an automatic ring-pressing and re-pressing device for fresh wet noodles and a production method of the fresh wet noodles, and the automatic ring-pressing and re-pressing device comprises a vacuum dough kneading machine arranged on a dough kneading rack and used for mixing flour with water to form dough flocculate; the dough curing machine is used for performing primary curing on the dough batting; the slicer is used for pressing the cured dough into initial dough sheets; the annular press is used for carrying out annular pressing treatment on the initial dough sheet; the re-pressing machine is used for re-pressing the dough sheets to form compact dough sheets; the rolling and curing machine is used for rolling the dough sheets into dough rolls and carrying out secondary curing; and the continuous calender is used for receiving the dough sheets subjected to secondary curing through a fourth conveying unit and calendering and cutting the dough sheets into noodles. The method has the advantages that the dough sheets are deeply extruded in multiple directions for a long time in the annular pressing and re-pressing procedures, so that the expansion and uniform distribution of gluten networks are greatly promoted, and the internal structures of the dough sheets are more compact and uniform.

Description

Technical Field

[0001] This invention relates to an automatic ring-pressing and re-pressing device for fresh wet noodles and its production method, belonging to the field of food processing. Background Technology

[0002] Fresh wet noodles are favored by consumers for their smooth texture, rich wheat aroma, and shorter shelf life compared to dried noodles, holding an important position in the noodle-based food market. Currently, large-scale production of fresh wet noodles in the industry mainly relies on continuous rolling technology. This process typically includes steps such as dough mixing, maturation, compound rolling, and cutting. Its core lies in using multiple rollers to gradually roll the dough sheet from thick to thin, ultimately forming noodles of the desired thickness and width.

[0003] However, this traditional continuous rolling method has inherent technical limitations. Because its focus is on thinning rather than compacting the dough sheet, the gluten network within the sheet is not fully and evenly stretched and densely arranged. The pressure applied to the dough sheet as it passes through the rollers is short-lived and mostly unidirectional, resulting in a relatively loose internal structure and insufficient density. Ultimately, noodles produced using this process exhibit insufficient firmness and poor elasticity after cooking, lacking the proper chewiness and elasticity, and failing to meet the market's increasingly demanding requirements for high-quality fresh noodles.

[0004] Therefore, existing fresh noodle production technology lacks a key process that can effectively improve the density of the noodle sheet's internal structure and the strength of the gluten network, which has become a bottleneck restricting further breakthroughs in its quality. The industry urgently needs an innovative production structure and method to compensate for the shortcomings of continuous rolling and fundamentally improve the firmness and overall taste of fresh noodles. Summary of the Invention

[0005] To overcome the shortcomings of existing technologies, this invention provides an automatic ring-pressing and re-pressing device for fresh wet noodles. The technical solution of this invention is as follows: An automatic circumferential pressing and repressing device for fresh wet noodles includes the following components arranged sequentially along the material flow direction: A vacuum dough mixer (A), mounted on a dough mixer frame (B), is used to mix flour and water to form dough flakes; A dough maturation machine (C) is installed at the discharge port of the vacuum dough mixer (A) for the initial maturation of the dough flakes; A sheeter (D) is installed at the outlet of the dough maturation machine (C) and is used to press the maturated dough flakes into initial dough sheets; The ring press (F) receives the initial sheet from the slitting machine (D) via the first conveying unit (E) for ring pressing the initial sheet; The repressing machine (H) receives the sheet from the ring press (F) through the second conveying unit (G) and performs repressing on the sheet to form a dense sheet; The rolling and ripening machine (J) receives the dense dough sheet from the re-pressing machine (H) through the third conveying unit (I), and rolls the dough sheet into a roll and performs secondary ripening; The continuous rolling mill (L) receives the dough sheets after secondary ripening through the fourth conveying unit (K), and uses it to roll and cut the dough sheets into noodles; The dough collection device (O) transports the dough to the manual dough collection table (O) via the fifth conveying unit (M) and the sixth conveying unit (N) for collection and packaging.

[0006] Both the ring press (F) and the repress (H) include a frame (13), a drive roller (3), a driven roller (4), and a drive mechanism. A first transmission wall plate (1) and a second transmission wall plate (2) are mounted opposite to each other on the frame (13). The drive roller (3) is rotatably mounted between the first transmission wall plate (1) and the second transmission wall plate (2) via a drive roller bearing assembly. The driven roller (4) is rotatably mounted between the first transmission wall plate (1) and the second transmission wall plate (2) via a driven roller bearing assembly. The drive roller (3) and the driven roller (4) are driven by the drive mechanism.

[0007] The active bearing assembly includes an active roller bearing housing (5), a bearing (6), and an active roller bearing cover (7). The active roller (3) is rotatably mounted on the active roller bearing housing (5) via the bearing (6), and the active roller bearing cover (7) is installed on one side of the active roller bearing housing (5). The driven bearing assembly includes a driven roller bearing housing (5), a bearing (6), and a driven roller bearing cover (12). The driven roller (4) is rotatably mounted on the driven roller bearing housing (11) via the bearing (6), and the driven roller bearing cover (14) is installed on one side of the driven roller bearing housing (11).

[0008] The drive mechanism includes a reducer (17), a large sprocket (10), a small sprocket (15), a drive gear (8), and a driven gear (9). The reducer (17) is mounted on the frame (13). The small sprocket (15) is mounted on the output shaft of the reducer (17). The large sprocket (10) is mounted on one end of the drive roller (3). The small sprocket (15) and the large sprocket (10) are connected by a chain drive. The drive gear (8) is also mounted on the drive roller (3). The driven gear (9) corresponding to the drive gear (8) is mounted on the driven roller (4). The drive gear (8) and the driven gear (9) mesh with each other.

[0009] The drive mechanism also includes a tensioning sprocket (16) for tensioning the chain, the tensioning sprocket (16) being mounted on the frame (13) via a tensioning support (20).

[0010] It also includes a scraper assembly for cleaning the roller surface, the scraper assembly including a scraper support rod (18) fixedly mounted on the frame (13), on which a scraper (19) is mounted, the cutting edge of the scraper (19) contacting the roller surface of the driving roller (3) or the driven roller (4).

[0011] The surface texture of the driving roller (3) and driven roller (4) of the ring press (F) is different from that of the driving roller and driven roller of the compound press (H).

[0012] The first conveying unit (E), the second conveying unit (G), and the third conveying unit (I) are described. The fourth conveyor unit (K), the fifth conveyor unit (M), and the sixth conveyor unit (N) are all belt conveyors.

[0013] A production method using the aforementioned automatic ring pressing and re-pressing device for fresh wet noodles includes the following steps: S1: The dough is kneaded in a vacuum dough mixer (A) to form dough flakes; S2: After the dough flakes are matured by the dough maturation machine (C), they are pressed into initial dough sheets by the sheet-opening machine (D); S3: The initial sheet is sent to the ring press (F) via the first conveying unit (E) and ring pressing is performed between the driving roller (3) and the driven roller (4); S4: The sheet after ring pressing is sent to the repress machine (H) via the second conveying unit (G) for repressing; S5: The re-pressed dough sheet is sent to the rolling and ripening machine (J) via the third conveying unit (I) to be rolled into a dough roll and then ripened a second time; S6: The dough sheet after secondary maturation is sent to the continuous rolling mill (L) via the fourth conveying unit (K) for rolling and cutting into noodles; S7: The noodles are conveyed to the noodle collecting device (O) via the fifth conveying unit (M) and the sixth conveying unit (N) for collection.

[0014] In step S3, the ring pressing process includes: manually guiding the sheet output after being extruded by the ring press (F) to be fed back into the feed end of the same ring press (F) so that the sheet forms an annular strip around the active roller (3) and the driven roller (4); in step S4, the re-pressing process includes: manually folding the sheet into multiple layers on the second conveying unit (G) and then introducing it into the re-press (H) for extrusion.

[0015] The advantages of this invention are: 1. The ring pressing and re-pressing processes involve multi-directional and prolonged deep extrusion of the dough sheet, which greatly promotes the expansion and uniform distribution of the gluten network, making the internal structure of the dough sheet denser and more uniform. This directly translates into a significant increase in the hardness of the finished noodles and a stronger, more resilient texture, effectively solving the shortcomings of existing technologies that result in noodles that are too soft and lack sufficient toughness.

[0016] 2. In the ring pressing process, the dough sheet is guided to form a ring-shaped strip around the pressure roller, simulating the core actions of hand-stretching, folding, and kneading. This achieves a combined process of resting and kneading the dough sheet on a continuous production line. This is something that traditional continuous rolling processes cannot achieve, giving the noodles a unique texture that is closer to handmade noodles.

[0017] 3. By organically integrating processes such as ring pressing, re-pressing, and rolling curing into the existing production line, a smooth closed-loop processing flow is formed. This achieves added value in each process without significantly increasing the equipment footprint, thereby improving overall production efficiency and automation.

[0018] 4. By adjusting the number of turns of the ring press, the number of layers of the repress, and the texture and gap of the pressure rollers, the rolling strength and method of the sheet can be flexibly adjusted, thereby producing fresh wet noodle products with different hardness, thickness and texture, which greatly enhances the flexibility of the production line and market adaptability.

[0019] 5. This has enabled the popular fresh noodle product to achieve a high-end breakthrough in quality, enhancing its market competitiveness and added value. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the main structure of the present invention.

[0021] Figure 2 yes Figure 1 A schematic diagram of the main structure of the Zhonghuan Press.

[0022] Figure 3 yes Figure 2 Top view. Detailed Implementation

[0023] The present invention will be further described below with reference to specific embodiments, and the advantages and features of the present invention will become clearer as a result. However, these embodiments are merely exemplary and do not constitute any limitation on the scope of the present invention. Those skilled in the art should understand that modifications or substitutions can be made to the details and form of the technical solutions of the present invention without departing from the spirit and scope of the present invention, but all such modifications and substitutions fall within the protection scope of the present invention.

[0024] See Figures 1 to 3This invention relates to an automatic circumferential pressing and repressing device for fresh wet noodles. The device comprises the following components arranged sequentially along the material transport direction: Vacuum dough mixer A, mounted on dough mixer frame B, is used to mix flour and water to form dough flakes; Dough maturation machine C is installed at the discharge port of the vacuum dough mixer A and is used to perform initial maturation of the dough flakes; The sheet-opening machine D is installed at the discharge port of the dough maturation machine C and is used to press the maturated dough flakes into initial dough sheets; The ring press F receives the initial sheet from the slitting machine D through the first conveying unit E, and performs ring pressing on the initial sheet; The repressing machine H receives the sheet from the ring press F through the second conveying unit G, and performs repressing on the sheet to form a dense sheet; The rolling and ripening machine J receives the dense dough sheet from the re-pressing machine H through the third conveying unit I, and rolls the dough sheet into a roll and performs secondary ripening. The continuous rolling mill L receives the dough sheets after secondary ripening through the fourth conveying unit K, and uses it to roll the dough sheets and cut them into noodles; The dough collection device O transports the dough to the manual dough collection table O via the fifth conveying unit M and the sixth conveying unit N for collection and packaging.

[0025] Through the synergistic action of the ring press F and the double press H, the dough sheet is subjected to deep and multi-directional extrusion, which greatly promotes the expansion and orderly arrangement of the gluten network, making the internal structure of the dough sheet denser and more uniform, thereby directly giving the finished noodles higher hardness, stronger toughness and better taste.

[0026] The ring pressing process forms a ring-shaped dough strip, cleverly mimicking the "stretching, pulling, kneading, and folding" actions in handmade production. This mechanism realizes key steps of traditional handcrafting in continuous production lines, enabling products to achieve industrial efficiency while retaining the superior texture of handmade noodles.

[0027] The ring pressing, re-pressing, and rolling curing processes are seamlessly integrated into the existing production line. The layout is compact and the connection is smooth. Without significantly increasing the equipment footprint, the process has been value-added, and production efficiency and automation have been improved.

[0028] Both the ring press F and the repress H include a frame 13, a drive roller 3, a driven roller 4, and a drive mechanism. A first transmission wall plate 1 and a second transmission wall plate 2 are mounted opposite each other on the frame 13. The drive roller 3 is rotatably mounted between the first transmission wall plate 1 and the second transmission wall plate 2 via a drive roller bearing assembly. The driven roller 4 is rotatably mounted between the first transmission wall plate 1 and the second transmission wall plate 2 via a driven roller bearing assembly. The drive roller 3 and the driven roller 4 are driven by the drive mechanism.

[0029] The ring press and repress adopt a stable frame structure consisting of a first transmission wall plate 1 and a second transmission wall plate 2. The driving roller 3 and the driven roller 4 are installed in parallel between the two wall plates through bearing assemblies. This ensures that the driving roller and the driven roller maintain the stability of installation accuracy and relative position at all times when running at high speed and bearing the extrusion reaction force. This ensures that the dough sheet is pressed evenly and has clear and consistent texture throughout the entire width range. It fundamentally eliminates problems such as uneven thickness and tearing of the dough sheet caused by roller vibration or offset, and provides a reliable equipment foundation for producing high-quality noodles with dense texture and uniform structure.

[0030] The active bearing assembly includes an active roller bearing housing 5, a bearing 6, and an active roller bearing cover 7. The active roller 3 is rotatably mounted on the active roller bearing housing 5 via the bearing 6, and the active roller bearing cover 7 is installed on one side of the active roller bearing housing 5. The driven bearing assembly includes a driven roller bearing housing 5, a bearing 6, and a driven roller bearing cover 12. The driven roller 4 is rotatably mounted on the driven roller bearing housing 11 via the bearing 6, and the driven roller bearing cover 14 is installed on one side of the driven roller bearing housing 11.

[0031] Both the driving and driven rollers are mounted using modular bearing assemblies consisting of bearing housings, bearings, and bearing covers. This structure not only provides stable and reliable rotational support for the rollers, ensuring smooth operation, but also effectively withstands the radial loads generated during dough extrusion, preventing roller slippage. Simultaneously, the bearing covers play a crucial role in sealing and dust prevention, preventing impurities such as flour particles from entering the bearing interior, extending the service life of transmission components, reducing equipment maintenance frequency and costs, and ensuring long-term, stable, and efficient operation of the ring pressing and re-pressing processes.

[0032] The drive mechanism includes a reducer 17, a large sprocket 10, a small sprocket 15, a drive gear 8, and a driven gear 9. The reducer 17 is mounted on the frame 13, and the small sprocket 15 is mounted on the output shaft of the reducer 17. The large sprocket 10 is mounted on one end of the drive roller 3, and the small sprocket 15 and the large sprocket 10 are connected by a chain drive. The drive gear 8 is also mounted on the drive roller 3, and the driven gear 9, corresponding to the drive gear 8, is mounted on the driven roller 4. The drive gear 8 and the driven gear 9 mesh with each other. This achieves efficient and reliable power transmission from the motor to the drive roller 3 and provides the necessary speed reduction and torque increase effect. At the same time, the direct meshing of the drive gear 8 fixed to the drive roller 3 and the driven gear 9 fixed to the driven roller 4 ensures that the drive and driven rollers rotate in opposite directions at the same speed with absolute synchronization. It eliminates the problem of asynchronous roller speed caused by transmission slippage, ensuring that the dough sheet is subjected to uniform and stable force during the calendering process, without pulling or piling up.

[0033] The drive mechanism also includes a tensioning sprocket 16 for tensioning the chain, the tensioning sprocket 16 being mounted on the frame 13 via a tensioning support 20.

[0034] It also includes a scraper assembly for cleaning the roll surface. The scraper assembly includes a scraper support rod 18 fixedly mounted on the frame 13, on which a scraper 19 is mounted. The cutting edge of the scraper 19 contacts the roll surface of the driving roll 3 or the driven roll 4. This enables real-time online cleaning of the driving roll 3 and the driven roll 4. This design can automatically and efficiently remove the dough debris adhering to the roll surface during the calendering process, effectively preventing problems such as surface defects, blurred calendering patterns, and even breakage of the roll sheet caused by the accumulation of dough debris, ensuring continuous and stable operation of the calendering process and consistency of product surface quality.

[0035] The surface textures of the driving roller 3 and driven roller 4 of the ring press F are different from those of the driving roller and driven roller of the re-press H. By creating a difference in the surface textures of the ring press F and the re-press H, staged and functional calendering targets are set for the dough sheet. The texture of the ring press focuses more on initial tearing and gluten reorganization, providing the necessary gripping force and extensibility for forming annular dough strips; while the texture of the re-press focuses more on final precision pressing and shaping, ensuring that the dough sheet achieves the desired density and surface finish.

[0036] The first conveying unit E, the second conveying unit G, the third conveying unit I, the fourth conveying unit K, the fifth conveying unit M, and the sixth conveying unit N are all belt conveyors.

[0037] This invention also relates to a production method using the aforementioned automatic ring-pressing and re-pressing device for fresh wet noodles, comprising the following steps: S1: The dough is kneaded in vacuum dough mixer A to form dough flakes; S2: After the dough flakes are matured by the dough maturation machine C, they are pressed into initial dough sheets by the sheet-opening machine D; S3: The initial sheet is sent to the ring press F via the first conveying unit E, where it is ring pressed between the driving roller 3 and the driven roller 4. S4: The sheet after ring pressing is sent to the repress machine H via the second conveying unit G for repressing; S5: The re-pressed dough sheet is fed into the rolling and ripening machine J by the third conveying unit I, rolled into a dough roll and subjected to secondary ripening; S6: The dough sheet after secondary maturation is sent to the continuous rolling mill L via the fourth conveying unit K, where it is rolled and cut into noodles; S7: The noodles are conveyed to the noodle collecting device O via the fifth conveying unit M and the sixth conveying unit N.

[0038] In step S3, the ring pressing process includes: manually guiding the sheet output after being extruded by the ring press F to be fed back into the feed end of the same ring press F, so that the sheet forms an annular strip around the driving roller 3 and the driven roller 4; in step S4, the re-pressing process includes: manually folding the sheet into multiple layers on the second conveying unit G, and then introducing it into the re-press H for extrusion.

[0039] This invention aims to solve the problems of insufficient firmness and poor taste in traditional fresh noodles by establishing an automated production line that integrates ring pressing and re-pressing processes. Its core working principle lies in performing deep processing on the dough sheet before conventional continuous rolling to optimize the gluten network structure. The specific working principle is as follows: 1. Kneading and initial maturation of the dough: Flour and water are mixed in a vacuum dough mixer A to form dough flakes. The vacuum environment effectively removes air between flour particles, promoting even water penetration and creating dough flakes with a more uniform microstructure. Subsequently, the dough flakes enter a dough maturation machine C, where, under static or low-speed mixing, the water is further evenly distributed, and the protein network is initially relaxed and expanded, preparing for subsequent rolling.

[0040] 2. Fractionation and ring compression: The pre-ripened dough flakes are pressed into initial sheets of approximately 12mm thickness by the sheeter D. These sheets are then fed into the ring press F via the first conveying unit E. The ring press, through its drive mechanism, drives the driving roller 3 and the driven roller 4 to rotate synchronously at the same speed. The dough sheet is then compressed for the first time as it passes between the two rollers.

[0041] Forming a circular dough strip: Afterward, the operator manually guides the pressed dough sheet back to the feed end of the same ring press, connecting the ends to form one or more circular dough strips around the two rollers. This process simulates the "stretching, pulling, and kneading" actions in manual production. The dough sheet is subjected to continuous, multi-directional compression and stretching during the circular motion, fully extending and reorganizing the gluten network.

[0042] Stable support: The entire ring pressing process relies on a sturdy frame consisting of the first transmission wall plate, the second transmission wall plate, and the bearing assembly to ensure that the rollers remain precisely parallel and stable when subjected to extrusion reaction force, and to ensure uniform force across the entire width of the sheet.

[0043] Cleaning Guarantee: The scraper 19 scrapes away the flour debris adhering to the roller surface in real time, ensuring clear calendering lines and a smooth sheet surface. After achieving the predetermined treatment effect, the annular strip is manually cut to form annular pressed sheets.

[0044] 3. Lamination and Re-pressing: The ring-pressed sheets are conveyed via the second conveying unit G. Here, the operator manually folds them into double or multiple layers. The re-pressing machine works in conjunction: the laminated sheets are introduced into the re-pressing machine H. The mechanical structure of the re-pressing machine is the same as that of the ring press, but the surface textures of its driving and driven rollers are different, and its function focuses on the final precision pressing and shaping of the sheets. Through the strong extrusion of the re-pressing machine, the laminated sheets are firmly bonded together, and the internal structure becomes extremely dense and uniform.

[0045] 4. Rolling, Curing, and Final Shaping: The dense dough sheet after double-pressing is fed into the rolling and curing machine J via the third conveyor unit I. Here, the dough sheet is rolled into a roll and undergoes a second curing. This step allows the gluten network, which has been subjected to stress during ring pressing and double pressing, to fully relax and further equalize the moisture content, thereby significantly improving the extensibility and plasticity of the dough sheet. The cured roll is then sent to the continuous calender L via the fourth conveyor unit K, where it is rolled to the required thickness and finally cut into noodles.

[0046] 5. Collection and Packaging: The finished noodles are conveyed to the noodle collecting device O via the fifth and sixth conveying units for final collection and packaging.

[0047] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A fresh wet noodle automatic ring compression and compression device, characterized in that, It comprises, in sequence along the material running direction: A vacuum dough mixer (A) installed on a dough mixer frame (B) for mixing flour and water to form dough; A dough maturation machine (C) installed at the discharge port of the vacuum dough mixer (A) for primary maturation of the dough; A sheeting machine (D) installed at the discharge port of the dough maturation machine (C) for pressing the matured dough into initial dough sheets; A ring press (F) receiving the initial dough sheets from the sheeting machine (D) through a first conveying unit (E) for ring pressing the initial dough sheets; A double press (H) receiving the dough sheets from the ring press (F) through a second conveying unit (G) for double pressing the dough sheets to form dense dough sheets; A roll maturation machine (J) receiving the dense dough sheets from the double press (H) through a third conveying unit (I) for rolling the dough sheets into dough rolls and secondary maturation; A continuous rolling machine (L) receiving the secondary matured dough sheets through a fourth conveying unit (K) for rolling and cutting the dough sheets into noodles; A noodle collecting device (O) conveyed to the manual noodle collecting station (O) through a fifth conveying unit (M) and a sixth conveying unit (N) for collection and packaging.

2. The automatic loop presser device for fresh wet noodles according to claim 1, wherein The ring press (F) and the double press (H) each comprise a frame (13), a driving roller (3), a driven roller (4) and a driving mechanism, a first transmission wall plate (1) and a second transmission wall plate (2) are oppositely arranged on the frame (13), the driving roller (3) is rotatably installed between the first transmission wall plate (1) and the second transmission wall plate (2) through a driving roller bearing assembly, the driven roller (4) is rotatably installed between the first transmission wall plate (1) and the second transmission wall plate (2) through a driven roller bearing assembly, and the driving roller (3) and the driven roller (4) are driven by the driving mechanism.

3. The automatic loop presser device for fresh wet noodles according to claim 2, characterized by The driving bearing assembly comprises a driving roller bearing seat (5), a bearing (6) and a driving roller bearing cover (7), the driving roller (3) is rotatably installed on the driving roller bearing seat (5) through the bearing (6), and the driving roller bearing cover (7) is installed on one side of the driving roller bearing seat (5); the driven bearing assembly comprises a driven roller bearing seat (5), a bearing (6) and a driven roller bearing cover (12), the driven roller (4) is rotatably installed on the driven roller bearing seat (11) through the bearing (6), and the driven roller bearing cover (14) is installed on one side of the driven roller bearing seat (11).

4. The automatic loop presser for fresh wet noodles according to claim 2 or 3, characterized in that, The driving mechanism comprises a speed reducer (17), a large sprocket (10), a small sprocket (15), a driving gear (8) and a driven gear (9), the speed reducer (17) is installed on the frame (13), the small sprocket (15) is installed on the output shaft of the speed reducer (17), the large sprocket (10) is installed on one end of the driving roller (3), the small sprocket (15) and the large sprocket (10) are connected by a chain transmission, the driving gear (8) is installed on the driving roller (3), the driven gear (9) corresponding to the driving gear (8) is installed on the driven roller (4), and the driving gear (8) and the driven gear (9) are in meshing engagement.

5. The automatic loop press device for fresh wet noodles according to claim 3, characterized in that, The driving mechanism further comprises a tensioning sprocket (16) for tensioning the chain, and the tensioning sprocket (16) is installed on the frame (13) through a tensioning support (20).

6. The automatic loop presser for fresh wet noodles according to any one of claims 2 to 5, characterized in that, Further comprising a scraper assembly for cleaning the roller surface, the scraper assembly comprises a scraper support rod (18) fixedly installed on the frame (13), and a scraper (19) is installed on the scraper support rod (18), and the cutting edge of the scraper (19) is in contact with the roller surface of the driving roller (3) or the driven roller (4).

7. The automatic loop presser device for fresh wet noodles according to claim 6, wherein The roller surface patterns of the driving roller (3) and the driven roller (4) of the ring press (F) are different from the roller surface patterns of the driving roller and the driven roller of the double press (H).

8. The automatic loop presser device for fresh wet noodles according to claim 6, wherein The first conveying unit (E), the second conveying unit (G), the third conveying unit (I), the fourth conveying unit (K), the fifth conveying unit (M) and the sixth conveying unit (N) are all belt conveyors.

9. A production method using the fresh-wet noodle automatic loop press device according to any one of claims 1 to 8, characterized by, The method comprises the following steps: S1: completing and mixing the flour in the vacuum mixer (A) to form flour flocculation; S2: after the flour flocculation is matured by the dough maturation machine (C), the initial dough sheet is pressed by the sheeting machine (D); S3: the initial dough sheet is sent to the ring press (F) by the first conveying unit (E) and is subjected to ring pressing between the driving roller (3) and the driven roller (4); S4: the dough sheet after ring pressing is sent to the double press (H) by the second conveying unit (G) and is subjected to double pressing; S5: the dough sheet after double pressing is sent to the rolling maturation machine (J) by the third conveying unit (I), is rolled into a dough roll and is subjected to secondary maturation; S6: the dough sheet after secondary maturation is sent to the continuous calender (L) by the fourth conveying unit (K), is calendered and is cut into noodles; S7: the noodles are sent to the noodle collecting device (O) by the fifth conveying unit (M) and the sixth conveying unit (N) and are collected.

10. The production method according to claim 7, characterized by, In the step S3, the ring pressing process comprises manually guiding the dough sheet output from the ring press (F) to be input again into the feeding end of the same ring press (F) so that the dough sheet forms a ring-shaped dough belt around the driving roller (3) and the driven roller (4); in the step S4, the double pressing process comprises manually folding the dough sheet into multiple layers on the second conveying unit (G) and then introducing the dough sheet into the double press (H) for pressing.

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