目录
摘 要 II
引言
11.1 投资估算 9
11.2年经营费用估算 10
11.3 生产成本估算 10
十二、结论和讨论 12
致谢 12
参考文献 13
附录一 总平面设计图 15
附录二 车间设计图 16
附录三 设备流程图 17
附录四 水电气设计图 18
附录五 主要设备图（A、B） 19
年产200万只白切鸡工厂设计
摘 要
白切鸡作为中华传统酱卤制品的一员，由于其“爽滑弹嫩”的食用品质而深受消费者喜爱。白切鸡加工工艺简单，原料常见易得，口味满足大多数人的喜好，所以在中国消费市场占有不可或缺的地位。但是为了保证鸡肉的新鲜口感和风味，白切鸡在加工过程不可避免地温度低，时间短，所以白切鸡在贮藏保存时很容易腐败变质。目前国内鸡肉熟食的消费大部分掌握在小型个体户手中，生产方式比较落后，无法实现大规模的工业化生产销售。
本设计为年产200万只白切鸡工厂设计，旨在将白切鸡生产工业化、规模化、标准化，通过优化产品方案，改进工艺流程，来有效防止生产加工过程中出现的安全隐患问题，提高生产的安全性和卫生性，提高生产效率和经济效益。同时本设计预计采用传送带、输送线等自动设备运输来实现生产的自动化、连续化，极大节省了人力资源，显著提高了生产效益，同时能明显降低工人与产品接触几率，保证食品的安全卫生，保证食品的食用品质。
Design of a factory with an annual output of 2 million boiled chickens
ABSTRACT
As a member of Chinese traditional sauce and brine products, boiled chicken is popular among consumers because of its "smooth, elastic and tender" eating quality. The processing technology of boiled chicken  *51今日免费论文网|www.51jrft.com +Q: @351916072@ 
is simple, the raw materials are common and easy to get, and the taste meets the preferences of most people, so it plays an indispensable role in the Chinese consumer market. However, in order to ensure the fresh taste and flavor of chicken, it is inevitable that the processing temperature of boiled chicken is low and the time is short. At present, most of the consumption of chicken cooked food in China is in the hands of smallscale selfemployed people, and the production mode is relatively backward, so largescale industrial production and sales cannot be realized.
The purpose of this design is to industrialize, scale and standardize the production of boiled chicken. By optimizing the product scheme and improving the technological process, we can effectively prevent potential safety problems in the process of production and processing, improve the safety and hygiene of production, and improve the production efficiency and economic benefits. At the same time, the design is expected to use conveyor belt, conveyor line and other automatic equipment transportation to achieve the automation and continuity of production, greatly saving human resources, significantly improving production efficiency, while significantly reducing the probability of contact between workers and products, ensuring the safety and health of food, and ensuring the food quality.
KEY WORDS： boiled chicken；factory design；automation
引言
我国是肉品消费以及肉品生产的大国。中国的熟肉制品主要分为两种：一种为传统风味熟肉制品，比如南京盐水鸭等；另外是西式肉制品，但具有中式口味，比如香肠、火腿、培根类等。传统肉制品在迎合国民饮食习惯的前提上，以传统烹调技术为基础发展成为一种新兴食品。国内肉制品的生产应当机械化，这是中国肉类工业近期发展的主要重点。中国肉类工业总体发展水平落后，机械化肉类生产水平与发达国家还有一定差距。中国对肉制品的需求量很大，但机械化生产水平比较低，无法满足市场大规模加工生产的需求。因此，发展国内的中式肉制品工厂设计非常重要[1]。

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