Annual 3,000 tons sausage and bacon production workshop process design
Abstract: This paper was mainly about the design of sausage and bacon production workshop with an annual production capacity of 3000-ton. According to the product scheme, the article was made in the following several aspects of design which were in the production process, the workshop layout, equipment selection, energy consumption and energy system selection, etc
Bacon is meat, pickled and then baked or sun exposure through the process of processed products made of, Sichuan, Shaanxi, Hunan, Hubei and other specialty of the central and western regions, which has a long history. Sausage is a very old food production and meat preservation technology. These products means separate from the poultry meat after processing, pickled, chopped, irrigation system, steam, smoke and other processing by the Western-style Sausage. Because that it is convenience food, nutritious, food aid which can be an appetizer, appetite, it is welcomed by the majority of consumers. Modern food enterprises and standards, using modern production equipment, strengthening of health control, so that sausage, bacon save more comprehensive nutrition, flavor, and are long storage. The production workshop designed to present the production of sausage the size and operating mode for the blueprint, combined with the latest production technology, used to run the plant as the basis for fully automatic mode, some manual operations used to produce high quality and with market competitive products. The plant also produces two products sausage and bacon, so raw materials, equipment utilization, plant management, saving investment, reduce production cost, have great advantages. Capacity utilization and production of high degree of automation, so easy to operate and maintenance, can effectively increase labor productivity, and production control areas that affect, to ensure the safety of food. The core of this design is the use of meat, the use of modern automatic processing equipment, which give full consideration to the quality of processed products, food safety and consumer demand, combined with sausage and bacon the complementarities of the production process, through different techniques and equipment selection, use economy with a reasonable way to produce high quality, low cost automation workshop.
Keywords: Sausages; bacon; Production workshop; Process design;
