摘要
羊肉是一种温热、鲜嫩、脂肪和胆固醇含量较低的肉类,食用羊肉既能温补身体又能抵御寒冷。随着消费观念的改变,羊肉的营养价值和加工价值正逐步被人们所认知和了解。而将其制成火腿肠的形式解决了其贮藏和携带不便的问题。羊肉火腿肠工厂设计主要划分为4个模块:产品方案、工厂平面图、主生产车间设计和生产工艺流程图。与传统工厂设计比较,该设计的突出优点是产品质量高、受众范围广。
Lamb was the warm,tender meat,low in fat and cholesterol of meat.It could resist the cold and mend the body.With the change of people's consumption concept,the nutritional value and processing value of mutton was gradually recognized and understood by people.The mutton was made into ham sausages,carry inconvenient problems.This designis divided into four parts:design specification,factory layout,workshop management layout and main production workshop layout.Compared with the traditional production line,the outstanding advantage of the design was high quality and wide audience.
作者
关正萍
刘思洋
肖春玲
张娟
崔娜
GUAN Zhengping;LIU Siyang;XIAO Chunling;ZHANG Juan;CUI Na(College of Food Science and Engineering,Shanxi Normal University,Linfen,Shanxi 041000,China)
出处
《农产品加工》
2020年第7期83-88,共6页
Farm Products Processing
基金
山西师范大学质量工程项目“优质课程‘食品工艺学’”(2017YZKC-06)。
关键词
羊肉
火腿肠
工厂设计
mutton
ham sausage
factory design
