山西师范大学食品科学学院食品工厂设计项目名称：年产10万吨牛肉干厂工艺设计姓名：***学号：专业：食品科学与工程设计时间：2014年6月8日成绩：目录0 前言 --------------------------------------------------------------------------------------------------------------- 30.1设计的背景 --------------------------------------------------------------------------------------------- 30.2牛肉的主要功效 --------------------------------------------------------------------------------------- 30.3牛肉的禁忌与副作用--------------------------------------------------------------------------------- 41 厂址选择 --------------------------------------------------------------------------------------------------------- 51.1自然环境 ----------------------------------------------------------------------------------------------- 51.2社会经济因素 ------------------------------------------------------------------------------------------- 6 3 总平面设计 ------------------------------------------------------------------------------------------------------ 83.1总平面设计的内容------------------------------------------------------------------------------------- 83.2总平面设计的基本原则------------------------------------------------------------------------------- 84 产品方案 -------------------------------------------------------------------------------------------------------- 104.1产品方案的确定 --------------------------------------------------------------------------------------- 104.3确定生产工艺流程------------------------------------------------------------------------------------ 10 5生产车间工艺布置 -------------------------------------------------------------------------------------------- 135.1生产车间设计规模------------------------------------------------------------------------------------ 135.2车间工艺布置的原则--------------------------------------------------------------------------------- 135.3加工车间的平面布置--------------------------------------------------------------------------------- 13 6设备选型--------------------------------------------------------------------------------------------------------- 156.1设备选择的依据 --------------------------------------------------------------------------------------- 156.2设备车间的设计 --------------------------------------------------------------------------------------- 156.2.1原料贮存及选料区 --------------------------------------------------------------------------- 156.2.2注射嫩化区------------------------------------------------------------------------------------- 166.2.3滚揉区------------------------------------------------------------------------------------------- 176.2.4蒸煮区------------------------------------------------------------------------------------------- 176.2.5熏蒸区------------------------------------------------------------------------------------------- 186.2.6半成品冷却区 --------------------------------------------------------------------------------- 186.2.7真空包装区------------------------------------------------------------------------------------- 186.2.8高温杀菌区------------------------------------------------------------------------------------- 196.2.9包装、检斤、贴标区 ------------------------------------------------------------------------ 206.2.10产品仓库、集中发货区 ------------------------------------------------------------------- 20 7辅助车间的设计------------------------------------------------------------------------------------------------ 217.1生产车间进口缓冲区--------------------------------------------------------------------------------- 217.1.1更衣室------------------------------------------------------------------------------------------- 217.1.2卫生间------------------------------------------------------------------------------------------- 217.1.3洗手消毒间------------------------------------------------------------------------------------- 217.1.4风淋室------------------------------------------------------------------------------------------- 217.2车间运输 ------------------------------------------------------------------------------------------------ 217.3包装材料库 --------------------------------------------------------------------------------------------- 227.4化验室 --------------------------------------------------------------------------------------------------- 227.5机电车间 ------------------------------------------------------------------------------------------------ 22 8建筑设计--------------------------------------------------------------------------------------------------------- 22 9投资预算--------------------------------------------------------------------------------------------------------- 230 前言0.1设计的背景牛肉是中国人的第二大肉类食品，仅次于猪肉，牛肉蛋白质含量高，而脂肪含量低，所以味道鲜美，受人喜爱，享有“肉中骄子”的美称。