可行性研究是一个科学的方法，它旨在项目投资之前运用各种科学手段对项目进 行综合性技术和经济统计调查。可行性研究是一种重要的方式，企业可以通过这种方 式提高投资成功率，降低可能出现的损失，防范风险。特别是在当前国家宏观调控日 趋严厉和市场形势变化莫测的情况下，在项目投资建设前全面、仔细地对项目进行可 行性分析，可以避免每一个可能出现的不确定性情况 [1~3] 。因此，企业要高度重视项 目建设前的可行性研究。 舟山是个海洋大市，水产品销售对舟山市的国民经济收入（GDP）占有举足轻重 的地位。因此，水产品加工业的落后，直接影响到我市经济的发展，对此市领导十分 重视，指示要重点开发水产品深加工的名牌产品，中国毛虾加工厂生产的“OK 海鲜酱” 得到了市长的重视，批示要推动该项目的实施。该项目的建立，将创出舟山的系列名 优海洋食品，为舟山市海洋水产品生产化、商品化、市场化和国际化做出典范，也为 舟山市海洋经济的建设与发展做出积极的贡献。通过建立中国毛虾综合加工厂对毛虾 进行开发生产，除了生产“OK 海鲜酱”以外，还可配套生产“香辣银虾”、“麻辣银 虾”、“香辣中虾”、“珍珠贝肉罐头”等产品，更好的提高了毛虾资源的实际利用价值， 从而获得更高的经济效益和社会效益。 本文通过详细分析中国毛虾加工的共性关键技术，确定了以中国毛虾、斑节对虾 的虾头和虾壳为原料的海鲜酱加工工艺。经油炸、配料、粉碎、磨浆、罐装、包装等 工序得到海鲜酱，其配方为虾原料（毛虾）28.25%，食盐 15.92%，辣椒粉 2.10%，砂 糖 16.63%，大蒜 11.15%，生姜 1.12%，味精 1.41%，花生油 23.42%。对中国毛虾的 产业开发研究项目基本情况、项目建设方案、投资估算、社会经济和生态效益以及项 目建设的必要性和市场营销方案进行综合评价，从而论证了舟山市越洋食品有限公司 建设中国毛虾综合加工厂生产“OK 海鲜酱”开发项目的可行性。 关键词，中国毛虾；产业开发；可行性II ABSTRACT Feasibility study is a scientific method, it is for the purpose of using various scientific means and economic statistical investigation before the decision and investment of the project. Feasibility study is a kind of important means by this way, the enterprise can improve investment success rate, reduce the potential loss and prevent risks. Especially in the situations of current national macro-control increasingly harsh and market situation unpredictable day by day, carrying on the feasibility study comprehensively and carefully before construction of the project, can avoid every possible uncertainty situation. Therefore, the enterprise should attach great importance to the feasibility analysis before construction of the project. Zhoushan is a Marine area, aquatic products sales of zhoushan of national economy income (GDP) pivotal status. Therefore, aquatic products processing industry is backward, directly affects the economic development of zhoushan, this project which processing acetes chinensis into seafood sauce got the mayor's attention, instruction to promote the project implementation. The project will be established, creating a series of famous ocean food, for Marine aquatic products melt, the commercialization, marketization and internationalization, also make positive contribution for make model for zhoushan city construction and development of Marine economy. In order to study of the feasibility for zhoushan Yueyang Food Co., LTD for the construction of acetes chinensis comprehensive processing factory to produce seafood sauce, this article through detailed analysis of key common acetes chinensis processing technology，determined using acetes chinensis, head of sugpo prawn and shrimp shells as the raw of seafood sauce, throughing fried, ingredients, crushing, milling, canning and packaging process, the formola are: shrimp raw materials 28.25%, chili powder 2.10%, salt 15.92%, sugar 16.63%,ginger 1.12%, garlic 11.15%,peanut oil 23.42% ,MSG monosodium glutamate 1.41%.Research for the basic situation of acetes chinensis project, project construction scheme, investment estimation, social economic and ecological benefits and project construction necessity and marketing schemes for the comprehensive evaluation. KEYWORDS: Acetes chinensis, Industrial development, feasibilityI 目 录 摘要 ABSTRACT 第一章 前言........................................................................................................................1 1.1 选题依据和意义 ..................................................................................................... 1 1.2 国内外研究现状 ..................................................................................................... 1 1.2.1 毛虾营养分析 .............................................................................................. 1 1.2.2 中国毛虾研究开发现状 .............................................................................. 2 1.3 研究内容及创新点 .................................................................................................. 5 1.3.1 主要研究内容 .............................................................................................. 5 1.3.2 创新点 .......................................................................................................... 5 第二章 OK 海鲜酱研究.......................................................................................................6 2.1 引言 ......................................................................................................................... 6 2.2 材料与设备 ............................................................................................................. 6 2.2.1 原辅料 .......................................................................................................... 6 2.2.2 主要仪器设备 .............................................................................................. 6 2.3 实验方法 ................................................................................................................. 6 2.3.1 常规成分测定方法 ...................................................................................... 6 2.3.2 矿物质的测定方法 ...................................................................................... 7 2.3.3 水分活度的测定方法 .................................................................................. 7 2.3.4 氨基酸的测定方法 ...................................................................................... 7 2.3.5 卫生检验 ...................................................................................................... 7 2.3.6 工艺流程 ...................................................................................................... 8 2.4 结果 ......................................................................................................................... 8 2.4.1 原料成分分析 .............................................................................................. 8 2.4.2 配方的确定 .................................................................................................. 8 2.4.3 产品成分分析 .............................................................................................. 9 2.4.4 产品卫生检验 ............................................................................................ 10 2.4.5 产品贮藏试验 ............................................................................................ 10 2.5 本章小结 ............................................................................................................... 11 第三章 项目建设分析......................................................................................................12 3.1 建设项目概况 ....................................................................................................... 12 3.2 项目建设单位的基本情况 ................................................................................... 12 3.3 项目建设方案 ........................................................................................................ 13Ⅱ 3.3.1 建设任务和规模， .................................................................................... 13 3.3.2 项目规划和布局， .................................................................................... 14 3.3.3 生产流程， ...........................................................................................