The Kimchi Factory Design Of6000Tons

Vegetable cultivation and production capacity of China is the first in the world, however, post-harvest storage and processing capacity is obviously insufficient. It leads to the high rate of loss and the income of farmers cannot be guaranteed. As a vegetable storage manner, Korean kimchi is a kind of unique flavor food, made in the process of a series of biochemical reaction such as the high osmotic pressure of salt, the microbial fermentation, the decomposition of proteins, which form a beneficial environment for the growth and metabolism of lactic acid bacteria and the lactic acid fermentation. Meanwhile, as a vegetable processing project, it would promote local economic development and increase farmers’ income.The Korean kimchi producing project, with the annual output of6000tons, is the key project in the development of Tianjin Jinghai pickles industry. This design is based on the situation and development trend of the kimchi industry and the development advantages of local kimchi industry. Considering the demand of the6000tons kimchi project, this design analyzes form the aspects of grapHic design of workshop and factory, production program and technology demonstration, material calculation and balance, equipment selection, auxiliary departments design, water and electricity computation, communal facilities, labor organization, and HACCP management of kimchi production. In the end, according to the technical and economic analysis of this design, the project investment in fixed assets is2.05million yuan, annual net profit is8.46million yuan, operating safe rate is67.3%and the payback period is3.44years.