【正文】 畢業(yè)設(shè)計說明 書 日產(chǎn) 100 噸烤雞翅工廠設(shè)計 Technology design of 100 tons per day of grilled chicken wings 學(xué)院： 環(huán)境與生物工程學(xué)院 專業(yè)： 食品科學(xué)與工程 班級： 學(xué)生 ： 指導(dǎo)教師（職稱） （教授） 完成時間： 摘 要 I 摘 要 本文完成了日產(chǎn) 100 噸烤雞翅工廠的初步設(shè)計，主要包括產(chǎn)品方案、生產(chǎn)工藝、 能耗估算 、 經(jīng)濟核算分析、排水系統(tǒng)設(shè)計、生產(chǎn)工廠的衛(wèi)生安全設(shè)計 以及生產(chǎn)設(shè)備的初步選型。通過物料平衡、水電汽平衡、勞動力平衡等工作估算了生產(chǎn)成本與利潤，并驗證了日產(chǎn) 100 噸烤雞翅生產(chǎn)工廠建設(shè)項目的可行性。為了更好的說明本設(shè)計，繪制了廠區(qū)平面布置圖、 主要設(shè)備圖 和生產(chǎn)工藝流程圖等圖紙。 關(guān)鍵詞 ： 烤雞翅 工廠設(shè)計 Abstract II Abstract This paper pleted Technology design the 100 tons per day of grilled chicken wings, including product solutions, production processes, energy consumption estimates, economic accounting analysis, the initial selection of the drainage system design, production plant design and production of health and safety equipment. By material balance, water, steam and balance, the balance of labor and other work to estimate the cost of production and profit, and to verify the feasibility of the 100 tons per day of grilled chicken wings production plant construction projects. In order to better illustrate the design, factory layout plan drawn up, major equipment and production flow chart diagram and other drawings. Key words: Grilled chicken wings plant design 目 錄 III 目 錄 摘 要 ........................................................................................................................................... I Abstract ..................................................................................................................................... II 第一章 緒論 .............................................................................................................................. 1 烤雞翅簡介 ................................................................................................................. 1 我國烤雞翅市場現(xiàn)狀 ................................................................................................. 1 烤雞翅的發(fā)展趨勢 ...................................................................................................... 2 項目設(shè)計依據(jù) .............................................................................................................. 2 指導(dǎo)原則和思想 .......................................................................................................... 3 項目定位及特點 .......................................................................................................... 3 第二章 工藝設(shè)計 ...................................................................................................................... 5 工藝設(shè)計概要 ............................................................................................................. 5 產(chǎn)品方案和班產(chǎn)量的確定 .......................................................................................... 5 生產(chǎn)工藝流程設(shè)計 ..................................................................................................... 6 8g 烤雞翅尖生產(chǎn)工藝流程的確定 ............................................................... 6 32g 烤雞翅根 (雞小腿 )工藝標(biāo)準(zhǔn) ................................................................ 10 主要工藝過程 ............................................................................................................ 13 解凍 ................................................................................................................. 13 修整 ................................................................................................................. 14 滾揉 ................................................................................................................. 14 分篩 (挑選 )工序 .............................................................................................. 15 翻轉(zhuǎn)工序 ......................................................................................................... 15 烘干 ................................................................................................................. 16 烘烤 ................................................................................................................. 16 真空 ................................................................................................................. 17 裝袋工序 (潔凈車間 ) ...................................................................................... 17 工藝流程說明 ............................................................................................................ 18 生產(chǎn)工藝流程的安全設(shè)計 ....................................................................................... 18 第三章 物料衡算 .................................................................................................................... 20 原料的衡算 ............................................................................................................... 20 包裝材料的衡算 ........................................................................................................ 20 第四章 生產(chǎn)設(shè)備的選型 ........................................................................................................ 22 設(shè)備選型的基本原則 ............................................................................................... 22 目錄 IV 設(shè)備選型的分析說明 ................................................................................................ 22 第五章 能耗估算 .................................................................................................................... 27 第六章 經(jīng)濟核算分析 ............................................................................................................ 28 第七章 排水系統(tǒng)設(shè)計 ............................................................................................................ 30 設(shè)計原則 .................................................................................................................... 30 廢水水質(zhì)、水量及其性質(zhì)： ...............................