年产5000吨午餐肉罐头工厂设计.docVIP

PAGE PAGE 41 年产5000吨午餐肉罐头工厂设计 摘 要 午餐肉罐头因其携带方便、易保存、可速食同时含有丰富的营养物质等优点深受消费者的喜爱。午餐肉罐头是经过解冻、腌制、斩拌、真空搅拌、装罐、杀菌等工序加工而成的肉糜罐头食品。 在午餐肉罐头的生产过程中，关键就在于食品的原辅料配比，减少亚硝酸盐的量，从而使午餐肉罐头更加健康、美味。提高午餐肉罐头的风味优势。通过设计合理的工艺流程、车间布局，完成年产5000吨午餐肉罐头的目标。通过计算物料衡算、设备选型与成本估算，在满足生产目标产量的同时，最大限度的减少能量消耗与污染。 关键词：午餐肉罐头；亚硝酸盐；工厂设计 Annual output of 5000 tons of pork luncheon meat can plant design Abstract The pork luncheon meat can is popular among consumers because of its advantages of convenient carrying, long-stem preservation and rich nutrition. Pork luncheon meat can is processed through the process of thawing, curig, cutting and mixing, vacuum mixing, can filling, sterilization and so on. During the production of pork luncheon meat can, the key is the ratio of raw materials. And reduce the amount of nitrite, making the pork luncheon meat can more health and taste good. This will improve the taste of the can. Through the reasonable design of the process flow, workshop layout, achieve the annual output 5000 tons of canned luncheon meat target. By calculating the material, the choice of equipment and cost estimation. To minimize energy consumption and pollution while meeting production targets. Keywords: Pork luncheon meat can;Nitrite;Plant design 目录 TOC \o 1-3 \h \u 6508 1前言 1 14730 1.1午餐肉罐头的概述 1 21021 1.2午餐肉罐头的研究现状 1 17227 1.2.1罐头制品杀菌技术的研究现状 1 3582 1.2.2肉类解冻方法的研究现状 2 9828 1.2.3午餐肉罐头中脂肪含量的研究现状 2 14885 1.2.4午餐肉罐头中食品添加剂的研究现状 3 21686 1.3设计思路及方案 3 32114 1.3.1本设计的目的和意义 3 27681 1.3.2本设计应达到的生产要求 4 11994 1.3.3本设计应解决的主要问题 4 7696 2工艺流程设计 5 16190 2.1确定工艺流程 5 4215 2.2工艺流程图 5 15086 2.3工艺流程详述 5 27601 2.3.1原料预处理 5 26689 2.3.2解冻切条 6 9683 2.3.3腌制 6 29674 2.3.4斩拌 6 22256 2.3.5真空搅拌 6 24814 2.3.6装罐 6 6382 2.3.7真空密封 7 24946 2.3.8杀菌冷却擦罐 7 7951 2.3.9保温检验 7 9901 2.3.10成品 7 31905 3物料衡算 8 27082 3.1物料衡算的条件 8 29939 3.1.1产品配方设计 8 15486 3.1.2生产班次安排 8 18426 3.2物料衡算 8 26521 3.2.1主辅材料消耗 9 18742 3.2.2包装材料物料衡算 10 3808 3.2.3物料衡算总图 12 14991 4生产设计选型 13 19693 4.1设备选型原则