论文总字数：18305字

摘 要

酱卤肉制品是我国典型的民族传统熟肉制品，其主要特点是产品酥润，风味浓郁，但有的带有卤汁，不易包装和保藏，适于就地生产，就地供应。几乎在我国各地均有生产，但由于各地的消费习惯和加工过程中所用的配料、操作技术不同，形成了具有地方特色风味的多个品种，有的已成为地方名特产，如苏州酱汁肉、北京月盛斋酱牛肉、河南道口烧鸡等。酱卤肉制品香气浓郁，食之肥而不腻，瘦不塞牙。酱卤肉制品的加工关键在于煮制和调味，煮制加工环节直接影响产品的口感和外形，必须严格控制温度和加热时间。调味是一个重要过程，应用科学配方，选用优质配料，形成产品独特风味和色泽。

因为经济的发展，酱卤肉的市场需求将会不断增大。估计在未来的三四年，酱卤肉的市场将不断整合，趋于有序的发展。所以本文主要内容是围绕年产50吨酱卤肉的食品厂设计所展开。

由于酱卤肉制品风味独特,深受消费者的喜爱。但是面对以西式肉制品为代表日益激 烈的市场竞争,现状不容乐观。在社会经济高速发展的大环境下,必须对传统酱卤肉制品进行持续改进,以更好的满足市场需求。

本文主要采用文献查阅和实地考察的形式，通过查阅大量国内外文献了解酱卤肉的发展现状、市场需求、生产加工工艺，并了解食品工厂的工艺流程和相关要求。因为食品工厂布局图相关资料研究较少，也比较片面，有一定的局限性，而且相关资料更新速度跟不上食品厂发展更新的速度，所以采用实地调研的方式更具有参考价值。

关键词：工厂设计；经济分析；工艺流程；设备选型

Factory design with an annual output of 5000 tons of soft canned squid

Abstract

Sauce and stewed meat products are typical ethnic traditional cooked meat products in China. Their main features are crispy and rich flavor, but some have marinade, which is not easy to package and preserve, suitable for local production and supply. It is produced in almost all parts of our country, but due to different consumption habits and ingredients and operation techniques used in the processing process, many varieties with local characteristics have been formed, and some have become local specialties, such as Suzhou sauce meat , Beijing Yueshengzhai sauce beef, Henan Daokou roast chicken, etc. The stewed meat products are rich in aroma, fatty but not greasy. The key to the processing of stewed meat products is cooking and seasoning. The cooking process directly affects the taste and appearance of the product, and the temperature and heating time must be strictly controlled. Seasoning is an important process. It uses scientific formulas and selects high-quality ingredients to form a unique flavor and color.

Because of economic development, the market demand for braised pork will continue to increase. It is estimated that in the next three to four years, the market of sauced pork will continue to integrate and tend to develop in an orderly manner. Therefore, the main content of this article is about the design of a food factory with an annual output of 50 tons of braised pork.

Because of the unique flavor of the stewed meat products, it is popular with consumers. However, in the face of increasingly fierce market competition represented by Western-style meat products, the current situation is not optimistic. Under the environment of rapid social and economic development, the traditional sauced meat products must be continuously improved to better meet market demand.

This article mainly adopts the form of literature review and field survey, through consulting a large number of domestic and foreign literatures to understand the development status, market demand, production and processing technology of braised pork, and understand the process and related requirements of food factories. Because there is little research on the relevant data of the food factory layout, and it is relatively one-sided, there are certain limitations, and the update speed of the relevant information cannot keep up with the speed of the development and update of the food factory. Therefore, the method of field research is more valuable.

Keyword: factory design; economic analysis; process flow; equipment selection

目 录

摘 要 I

Abstract II

第一章 文献综述 1

1.1 本课题研究目的和意义 1

1.2 酱卤肉制品的概述的概述 1

1.3 酱卤肉制品的市场需求 2

1.4 酱卤肉制品的生产工艺研究现状 2

1.5 酱卤肉制品的发展前景 3

第二章 生产酱卤牛肉的操作要点和工厂设计原则 4

2.1 技术操作要点和注意事项 4

2.1.1 肉原料的清洗 4

2.1.2 肉原料的处理 4

2.1.3 肉原料的卤制 4

2.1.5 装袋 4

2.1.6 袋装杀菌 4

2.1.7 装袋冷却 5

2.1.8 装袋成品要求 5

2.2 工厂设计内容和规则 5

2.2.1 工厂设计内容 5

2.2.2 工厂设计原则 5

第三章 袋装酱卤牛肉的生产工艺流程、物料计算及设备选型分析 6

3.1 袋装酱卤牛肉生产的工艺流程及论证 6

3.1.1 袋装酱卤牛肉生产的工艺流程 6

3.1.2 袋装酱卤牛肉生产的工艺流程论证 6

3.1.3 袋装酱卤牛肉生产工艺流程的创新之处 8

3.2 物料计算 8

3.2.1 本产品生产方案 8

3.2.2 本工厂物料计算的内容 9

3.3 设备选型 11

3.3.1 处理原料的相关设备 11

3.3.2 牛肉装袋的设备选型 13

3.3.3 袋装酱卤牛肉杀菌的相关设备 15

3.3.4 包装的相关设备 15

第四章 水、电、汽的用量估值 17

4.1 车间用水量估值 17

4.2 车间用电量估值 17

4.2 车间用蒸汽量估值 18

第五章 结论与展望 19

5.1 结论 19

5.2 展望 19

工厂布局图 20

参考文献 21

致谢 23

第一章 文献综述

1.5本课题研究的目的和意义

请支付后下载全文，论文总字数：18305字