方便即食虾仁的生产工艺及其厂房设计【毕业论文】.docVIP

本科毕业论文 （20 届） 方便即食虾仁的生产工艺及其厂房设计 专业：食品科学与工程 中文摘要 1 Abstract 2 1.前言 3 2.水产食品加工的历史、现状与重点发展方向 3 3.工艺 4 3.1 工艺流程 4 3.2 操作要点 5 4.虾仁加工厂厂房设计 7 4.1虾仁加工厂的选址审查 7 4.2总平面设计的卫生审查 7 4.3生产车间的设计卫生审查 7 4.4 虾仁加工厂设计图 8 4.5 虾仁加工厂产能计算 10 4.6 虾仁加工厂厂区建筑 10 4.7车间建筑结构与材料 11 5.结论 12 参 考 文 献 13 致谢 14  [摘要][Abstract] The annual output of 7500t designed primarily for convenience of instant shrimp production plant design, and design from local resources of the geographical environment, policy environment and other conditions, the paper projects for the 7500t shrimp processing plant needs for the workshop graphic design, product solutions and technology demonstration, equipment selection, material balance, the whole plant health and safety research and design. In order to achieve world-class quality, factory established HACCP control system that combines the best of the production process, while saving energy, concerned about environmental protection, using some of the energy-saving designs and equipment, design a high-quality shrimp processing of semi-automation, energy saving, environmentally friendly plant, currently based on market demand, production is based on season classes (maximum production capacity of 10 t / shift) design. Shrimp processing plant location was drawn map, general plan, the processing plant floor plan, equipment, process flow diagrams, product storage plan. As the prices of various energy sources in foreign countries and labor are expensive, and domestic cheap labor abroad in energy consumption, environmental protection and automation levels are better than a great national leader, this is the place to learn to improve. [Key words] Shrimp；Processing technology；Plant design 1.前言 南美白对虾具有壳薄体肥、肉质鲜嫩、生长迅速、群体增长均匀、抗病力强等优点，深受国内外市场的青睐，目前，已成为南方主要养殖虾种之一，随着养殖规模的扩大，产量不断上升，其资源比较丰富。近年来，随着人们生活水平不断提高和生活节奏的加快，方便食品的需求量不断增加，把南美白对虾加工成为口味鲜美、营养丰富、食用安全方便的即食虾仁，具有广阔的市场前景。 2.水产食品加工的历史、现状与重点发展方向[1] 水产食品加工是指对水产食品原料进行机械、物理、化学或微生物学处理并使之成为食品的过程。事实上，水产品从捕捞到餐桌经历了一个复杂的加工过程，水产品加工是连接渔业生产和市场的