年产50000吨的卤制鱿鱼的工厂设计.docx

PAGE 8 PAGE 8 年产50000吨的卤制鱿鱼的工厂设计 　　Factory design of marinated squid with an annual output of 50,000 tons 摘 要 　　鱿鱼制品是现在家家户户广泛食用的产品，怎么保证鱿鱼在制作的过程的新鲜度以及在在生产过程中生产车间工艺设计、设备、平面布置、劳动定员、工厂卫生及消防安全等是本文所研究的。鱿鱼在生产过程中为了保证新鲜度，可以使用抑制剂来保证鱿鱼原材料的新鲜度。抑制剂有很多的种类，本文重点研究二氢杨梅素这种抑制剂对于鱿鱼原材料的保鲜程度，通过抑制剂对于鱿鱼体内甲醛（Formaldehyde, FA）含量的影响以及其品质的影响，来了解抑制剂对于鱿鱼原材料的新鲜程度的影响。 　　经过卤制的办法可以提高卤制鱿鱼的出品率，减少了原材料的损耗，并且还可以改善产品质量、降低鱿鱼制品生产成本的目标。卤制经过改良，最佳工艺条件是卤制温度100℃，卤制时间为20min，复合调味料与水的比例是5： 1。香辛料来制作卤水，配方为：食盐10%、白砂糖25%、味精5%、酱油10%、料酒5%、米醋5%、八角1%、茴香1%，辣椒0.5%、生姜0.5%。香辛料放入煮开的清水中，中火煮炖40min。 　　厂地选址为辽宁省沈阳市，厂房的总面积是3630㎡，其中生产车间的面积是1500㎡，其他辅助部门的面积是 2130㎡。通过各个部门的合作，让工厂经营的的更加完善。 关键词：抑制剂；卤制鱿鱼；工厂设计；设备选型 　　 Factory design of marinated squid with an annual output of 50,000 tons Abstract 　　Squid products are now widely consumed by every household. How to ensure the freshness of the squid during the production process and the process design, equipment, layout, labor force, factory hygiene and fire safety of the production workshop during the production process are studied in this article. . In order to ensure the freshness of squid during the production process, inhibitors can be used to ensure the freshness of squid raw materials. There are many kinds of inhibitors. This article focuses on the preservation of squid raw materials by the inhibitor of dihydromyricetin. Through the influence of the inhibitor on the content of formaldehyde (FA) in squid and its quality, we can understand the inhibitor The impact on the freshness of squid raw materials. 　　The method of marinating can increase the production rate of marinated squid, reduce the loss of raw materials, and can also improve product quality and reduce the goal of squid production cost. The marinating has been improved, and the best process conditions are the marinating temperature is 100°C, the marinating time is 20min, and the ratio of compound seasoning to water is 5:1. Spices to make brine, the formula is: salt 10%, white sugar 25%, monosodium glutamate 5%, soy sauce