年产3000吨香肠和腊肉生产车间的工艺设计

论文编号:HG229  论文字数:26481,页数:48

摘要：本文主要是进行年产3000吨香肠和腊肉生产车间的工艺设计。根据产品方案对生产工艺流程、车间布置、设备选型、能源消耗以及能源系统选型等进行设计。腊肉是指肉经腌制后再经过烘烤或日光下曝晒的过程所制成的加工品，是四川、陕西、湖南、湖北等中西部地区的特产，具有悠久的历史。香肠是一个非常古老的食物生产和肉食保存技术，此类产品系指由畜禽肉经分割加工、腌制、切碎、灌制、蒸煮、烟熏等工艺加工而成的西式灌肠制品。由于其食用方便快捷、营养丰富，可开胃助食，增进食欲 深受广大消费的欢迎。现代食品企业实施规范操作，采用现代生产设备，加强卫生控制，使香肠、腊肉营养保存更加全面，风味独特，保存期长。本设计以目前香肠生产车间的生产规模和运行模式为蓝本，结合最新生产工艺，采用以全自动运行工厂为基础模式，部分采用手工操作，生产出高品质并具有市场竞争力的产品。本车间同时生产香肠和腊肉两个产品，因此在原料、设备综合利用，车间管理，节约投资、降低生产成本等方面具有很大的优势。设备利用率和生产自动化程度高，因此操作简单，便于维护和保养，能够有效的提高劳动生产率，并对生产产生影响的环节加以控制，保证食品安全性。本设计的核心内容是采用鲜肉，利用现代化自动加工设备，充分考虑加工制品品质、食品安全性及消费者需求，结合香肠和腊肉生产过程的互补性，通过对不同工艺和设备的选择，采用经济合理的搭配方式，生产出产品质量高、运行成本低的自动化车间.
关键字：香肠；腊肉；生产车间；工艺设计；                                       

  Annual 3,000 tons sausage and bacon production workshop process design
Abstract: This paper was mainly about the design of sausage and bacon production workshop with an annual production capacity of 3000-ton. According to the product scheme, the article was made in the following several aspects of design which were in the production process, the workshop layout, equipment selection, energy consumption and energy system selection, etc
Bacon is meat, pickled and then baked or sun exposure through the process of processed products made of, Sichuan, Shaanxi, Hunan, Hubei and other specialty of the central and western regions, which has a long history. Sausage is a very old food production and meat preservation technology. These products means separate from the poultry meat after processing, pickled, chopped, irrigation system, steam, smoke and other processing by the Western-style Sausage. Because that it is convenience food, nutritious, food aid which can be an appetizer, appetite, it is welcomed by the majority of consumers. Modern food enterprises and standards, using modern production equipment, strengthening of health control, so that sausage, bacon save more comprehensive nutrition, flavor, and are long storage. The production workshop designed to present the production of sausage the size and operating mode for the blueprint, combined with the latest production technology, used to run the plant as the basis for fully automatic mode, some manual operations used to produce high quality and with market competitive products. The plant also produces two products sausage and bacon, so raw materials, equipment utilization, plant management, saving investment, reduce production cost, have great advantages. Capacity utilization and production of high degree of automation, so easy to operate and maintenance, can effectively increase labor productivity, and production control areas that affect, to ensure the safety of food. The core of this design is the use of meat, the use of modern automatic processing equipment, which give full consideration to the quality of processed products, food safety and consumer demand, combined with sausage and bacon the complementarities of the production process, through different techniques and equipment selection, use economy with a reasonable way to produce high quality, low cost automation workshop.
Keywords: Sausages; bacon; Production workshop; Process design;

目录
1绪论 4
1.1腊肉 4
1.1．1腊肉 4
1.1．2腊肉的国家标准 4
1.1．3腊肉营养成分表 5
1.2 香肠 6
1.2．1香肠 6
1.2．2香肠的国家标准 7
1.2．3肠衣 9
1.2．4世界香肠 12
1.3市场调查概况 13
1.4设计任务及内容 14
2 生产工艺流程及配方的比较与选择 15
2.1香肠生产工艺流程及配方的比较与选择 15
2.1．1原料配方 15
2.1．2生产工艺 15
2.1．3操作要点 15
2.2腊肉生产工艺流程及配方的比较与选择 15
2.2．1原料配方 15
2.2．2生产工艺 15
2.2．3操作要点 16
3 产品方案及班产量的确定 16
3.1 产品方案 16
3.2班产量计算 16
4 物料衡算和热量衡算 17
4.1 香肠物料衡算 17
4.1．1原料配方 17
4.1．2原辅料衡算 17
4.1．3肠衣计算 18
4.1．4包装材料计算 19
4.2 腊肉物料衡算 19
4.2．1原料配方 19
4.2．2原辅料衡算 19
4.2．3包装材料计算 19
4.3 热量计算 20
4.3．1干燥热量计算 20
4.3．2 冷耗量计算 21
5设备选型 22
5.1 设备选型原则 22
5.2 设备选型 23
6人力资源配置 30
7冷库、水、电计算 31
7.1 冷库计算 31
7.1．1冷库容量 32
7.1．2冷库建筑面积的估算 33
7.1．3冷库耗冷量计算 33
7.2 用水量估算 37
7.2．1清洗原料用水 37
7.2．2加工用水 37
7.2．3生活用水 39
7.2．4清洁用水 40
7.2．5消防用水 40
7.3 用电量估算 40
8生产车间设计及说明 41
8.1工艺流程布置说明 41
8.1．1工艺流程布置原则 41
8.1．2工艺流程布置说明 42
8.2设备平面和立面布置说明 43
8.2．1设备布置原则 43
8.2．2设备布置说明 43
8.3车间内部结构的说明 43
8.3．1车间结构及尺寸 43
8.3．2地面、门、窗、墙壁及墙角处理 44
8.3．3屋顶、天花板、灯等 45
9．设计总结 46
9.1设计总结 46
9.2设计优点 46
附录 47
致谢 47
参考文献 47

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