白羽肉鸡加工工厂设计要点分析  

Design Points Analysis of White Feather Broiler Processing Factory

作　　者：周伟伟 孔凡春 柳金圆 Zhou Weiwei;Kong Fanchun;Liu Jinyuan(Huashang International Engineering Co.Ltd.,Beijing,100069,China)

机构地区：[1]华商国际工程有限公司,北京100069

出　　处：《冷藏技术》2023年第3期49-52,共4页Journal of Refrigeration Technology

摘　　要：本文介绍白羽肉鸡从进入屠宰场到分割完成的整个工艺过程,按照屠宰工艺,从毛鸡进场、接收、击晕与宰杀、浸烫与打毛、掏膛、冷却、分割等工序环节分析了每个工序的工程设计要点和设施配套需求,为白羽肉鸡加工厂的设计与建设提供参考。This paper mainly describes the whole process of white feather broilers from entering the slaughterhouse to the completion of cut-up.According to the process of processing,the process after the arrival of the broiler car,the reception of the broiler,the stunning and slaughtering,the scalding and picking,the eviscerating,the cooling and the cut-up are introduced in detail.The key points of process engineering design and facilities supporting requirements of each process are analyzed,hoping to provide some reference for the new and reformed broiler slaughtering and processing enterprises.

关 键 词：肉鸡屠宰 工厂设计 屠宰工艺 

分 类 号：TS251.8[轻工技术与工程—农产品加工及贮藏工程]