本科生毕业设计年产10,000吨面包虾生产车间工艺设计Designof10,000ton/aBreadedShrimpPlant学生姓名陶刚所在专业食品科学与工程所在班级食科1061申请学位学士学位指导教师夏杏洲职称副教授答辩时间2010年6月12日目录设计总说明............................................................................................................................IINTRODUCTION...............................................................................................................II1前言...............................................................................................................................12可行性研究...................................................................................................................22.1项目研究总论...................................................................................................22.1.1项目研究工作概况...........................................................................................22.1.2原料分析[2]（南美白对虾）............................................................................22.1.3产品分析（见4.1冻面包虾产品描述及质量标准）...................................32.1.4总环境分析.......................................................................................................32.2建厂条件和厂址选择.......................................................................................92.2.1厂址位置...........................................................................................................92.2.2建设的必要性.................................................................................................102.2.3建设的经济意义.............................................................................................102.3车间平面图设计（见附图2与附图3）.......................................................113工艺设计.....................................................................................................................113.1产量的确定.....................................................................................................113.2物料衡算以及加工量的确定.........................................................................123.2.1原料虾衡算（以日产量定）.........................................................................123.2.2解冻虾横算（以日产量定）.........................................................................123.2.3加工量的确定.................................................................................................123.2.4辅料以及包材横算.........................................................................................133.3面包虾工艺流程的选择.................................................................................133.4面包虾工艺叙述.............................................................................................144HACCP计划...............................................................................................................214.1冻面包虾产品描述及质量标准.....................................................................214.1.1产品说明.........................................................................................................214.1.2质量说明.........................................................................................................214.2原料接收标准（见表3-6）..................................
