年产1000 t臭鳜鱼的工厂设计  

Factory Design with an Annual Output of 1000 Tons of Stinky Mandarin Fish

作　　者：吴永祥[1] 刘刚 江尧 董心雨 王茵 鲁彦 朱如璟 孙汉巨[3] WU Yong-xiang;LIU Gang;JIANG Yao;DONG Xin-yu;WANG Yin;LU Yan;ZHU Ru-jing;SUN Han-ju(College of Life and Environment Sciences,Huangshan University,Huangshan 245041,China;Huangshan Huxingtang Taohualiushui Food Co.,Ltd.,Huangshan 245031,China;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041 [2]黄山市胡兴堂桃花流水食品有限公司,安徽黄山245031 [3]合肥工业大学食品与生物工程学院,合肥230009

出　　处：《中国调味品》2022年第12期124-129,共6页China Condiment

基　　金：安徽省重点研究与开发项目(202104a06020013);黄山市科技计划项目(2020KN-04);安徽省高校自然科学研究重点项目(KJ2021A0704);国家级大学生创新创业项目(202110375045,202110375038)。

摘　　要：臭鳜鱼为安徽黄山地区的传统发酵食品,其营养丰富、风味独特,深受消费者喜爱,其生产量和销售量逐年递增。通过实地调查和查阅资料,文章以年产1000 t臭鳜鱼为生产目标,主要进行了产品方案、厂址选择、厂区平面规划、工艺流程、物料衡算、设备选型、劳动组织、水电衡算、技术经济分析等环节的工厂设计。与臭鳜鱼传统工厂设计相比,该设计的突出优点为生产工艺标准化、产品安全性高、品质稳定,能为臭鳜鱼的工业化生产提供相关实际参考。Stinky mandarin fish,a traditional fermented food in Huangshan area of Anhui province,is rich in nutrition and unique in flavor.It is loved deeply by consumers and its production and sales are increasing year by year.Through field investigation and data review,in this paper,with the annual output of 1000 tons of stinky mandarin fish as the production target,the factory design including product scheme,site selection,plane plan of factory area,process flow,material balance,equipment selection,labor organization,water and electricity balance,and technical and economic analysis is mainly carried out.Compared with the traditional factory design of stinky mandarin fish,the outstanding advantages of this design are the standardization of production process,high safety and stable quality of the products,which can provide relevant practical references for the industrial production of stinky mandarin fish.

关 键 词：臭鳜鱼 工厂设计 工艺流程 厂址选择 物料衡算 

分 类 号：TS254.8[轻工技术与工程—水产品加工及贮藏工程]