Semi-finished meat products are a product that is in great demand among customers. They take very little time to prepare, so they are a good alternative to “full” meals. Semi-finished products have a number of specific advantages in production: they can simplify and facilitate the work of procurement shops, reduce the time required for preparing meat snacks and increase the throughput of the enterprise. We will tell you in this article what nuances should be taken into account when opening your own meat production.

general information

Statistics report that the production and consumption of meat and meat products in our country is increasing from year to year. According to forecasts, this market will only grow in the next few years. Experts note the highest growth rates in the segment of chilled semi-finished meat products.

What is a semi-finished product? This is a portioned product made from chopped minced meat or other raw materials with various additives. Products are classified into several types:

• According to processing methods, chopped, natural semi-finished products, dumplings are distinguished;
• by type of meat used: beef, lamb, pork products, as well as rabbit and poultry products;
• according to thermal state - frozen and chilled.

In addition, the production of semi-finished products is divided into two separate segments - processed products and natural products.

Natural products

This segment, in turn, consists of several subgroups. These are meat and bone, chopped, large-piece, small-piece, portioned, marinated and meat sets. To prepare chopped semi-finished products, the scapular, cervical, and thigh muscles, which contain tougher and coarser connective tissue, are used. The meat is ground using special equipment, after which fat, eggs and spices are added.

Processed Products

This segment mainly includes cutlet products. These include cutlets, meatballs, meatballs, and other processed minced meat and meat products.

Technology

Let us consider in more detail how the technology for the production of semi-finished meat products is carried out. Frozen meat raw materials are supplied to the enterprise in the form of blocks. It is crushed using a crusher. Mechanically separated meat prepared in a meat and bone separator is often used for minced meat.

After the meat has been minced, the minced meat is passed through a grinder. Then add ground bacon, chilled water, salt, spices and other additives. The mass is thoroughly kneaded on a mince mixer or using a cutter. This device is designed for grinding soft meat raw materials and turning it into a homogeneous mass.

The prepared minced meat is immersed in a machine to form semi-finished products. At this stage, the product takes on a specific shape with a specific weight for each portion. Depending on the volume of production of semi-finished products, a rotary or screw system for forming the product is used.

The forming machine gives the cutlets the desired shape, then the products are laid out on a conveyor belt. After this, depending on the recipe, the products are sent to a icing machine, and then to breading equipment. The next step is transportation of the semi-finished product to a blast freezing chamber or to a spiral freezer.

Freezing varies in duration. For example, a cutlet weighing 85 grams should spend about 2 hours in a blast freezing chamber, but in spiral freezing equipment this time is reduced to 40 minutes. The production of semi-finished products is completed at the packaging stage. To do this, use plastic bags, cardboard boxes or other containers. Finished products should be stored in low-temperature refrigerators.

Business plan for a workshop for the production of semi-finished products

Your own production of semi-finished meat products must begin with the development of a detailed business plan. Calculations and forecasts should be based on marketing research data. It is necessary to carefully study the sales market, raw materials, and offers from equipment suppliers.

Production capacity

Purchasing the necessary equipment for the production of semi-finished meat products is one of the important points when developing a business plan. You will need:

• meat grinder;
• cutting press;
• slicer for cutting semi-finished products;
• band saw for cutting meat;
• molding machine;
• equipment for preparing dumplings and cutlets;
• freezers;
• packaging machines;
• storage chambers (separately for finished products and raw materials);
• scales;
• equipment for leasing;
• mince mixers;
• meat grinder;
• washing bath;
• sets of knives and cutting boards;
• bactericidal lamps.

If you intend to start preparing dumplings, then you should purchase additional equipment for the production of semi-finished products:

Room and location

To open a workshop for the production of semi-finished products with a productivity of one ton of finished products per shift, you need a room with an area of ​​approximately 16 square meters. m. In addition to the production area where the equipment will be located, it is necessary to have a room for staff, a room for storing raw materials, as well as toilet and shower facilities.

It is recommended to locate the production of semi-finished meat products close to farms and peasant farms involved in animal breeding. They will be able to become suppliers of environmentally friendly raw materials and reduce transportation costs. Rental costs can be about 50 thousand rubles per month.

A meat processing workshop cannot be located in basements where there is no natural light, in residential buildings and near them, in rooms with limited installation capacity. Also not suitable for the production of semi-finished products are premises where there is no gas supply and limited ceiling height (recommended - more than 3 meters).

Buildings with complex architectural and planning solutions, places where it is not possible to create flow-exhaust ventilation, where there is no connection between any production premises and waste disposal, should also not be considered as a workshop.

Staff

To service the equipment, 2-3 workers per shift are enough. In addition to this you will need:

• director;
• deputy directors for financial and production issues;
• Head of the household;
• accountant;
• Chef;
• logistics;
• chief technologist;
• HR Specialist;
• quality inspector;
• IT specialist;
• cleaner;
• sales and purchasing managers.

Of course, at the initial stage of the business, many of these employees will not be needed or their work can be combined by one person. But with the successful development of the business, you will need additional personnel to work effectively.

Profitability

The production of semi-finished meat products has a profitability of about 30%. Some entrepreneurs increase this figure to 80%. This is achieved due to a good original recipe developed at the enterprise, as well as high-performance equipment and cheap raw materials. Semi-finished meat products, whose producers strive to maximize profits and save on the amount of minced meat in the finished product, may be of low quality and can undermine the reputation of the enterprise.

Documentation

Collecting documents is one of the problems that a new entrepreneur may encounter. It is not easy to comply with all legal requirements in this area of ​​business. If you do not have experience, it makes sense to contact equipment suppliers. They are ready to provide a full set of documents and provide the enterprise with the necessary production capacity.

You should start a business by registering a legal entity. You can register as an individual entrepreneur (individual entrepreneur) or LLC. When considering the main points, it should be remembered that the production of semi-finished products requires a mandatory conclusion of a sanitary inspection. In addition, it is necessary to develop a production control program in accordance with which production will be carried out.

Do not forget also that it is necessary to obtain certificates of conformity for all types of products. The list of standards for starting a business is not small. It makes sense to involve specialists who will help you collect and prepare all the necessary documentation.

Finally

When planning this type of business, the main task is to find distribution channels. If you don’t think through this issue properly, you can end up with a warehouse filled to capacity with finished products without the possibility of selling them. This can lead not only to damage to the goods, but also to the closure of the entire production.

When opening your own business, be prepared for the fact that there is a lot of competition in the production of semi-finished products. One of the main ones are retail chains that have their own processing plants. If you want to sell products through them, then long-term cooperation is out of the question. After all, they themselves are producers.

But besides the “giants”, there are also smaller trading enterprises that will be ready to work with you. You should pay attention to small cities and towns in which network companies have not yet opened their branches. There are also specialized butcher shops where people purposefully purchase meat products.

The production of semi-finished products is one of the priority areas in the state program for the development of small and medium-sized businesses. To open a workshop, you can receive government support and provide financing for the project.

The ultra-fast pace of life leaves us no chance to enjoy the comfort of home, and even more so, home-cooked food. This is where a variety of products come to our aid, which have already gone through all stages of the technological process, except for the last one - preparation. as a business, based on this need, the direction is quite profitable, although it requires certain investments of funds and effort.

Types of semi-finished products

In general, these products can be divided into food and industrial. We, as consumers, are, of course, more interested in the former, since they are the ones that come to our stoves from store shelves.

From the name we can conclude that this product has already gone through half the production process and requires only final processing - frying, boiling, stewing.

Semi-finished products can be vegetable, meat, fish, dairy, cereal, or combined.

The classification in more detail looks like this:

• natural meat;
• breaded meat in pieces - chops, rump steak, schnitzel, beefsteak, cutlets;
• pieces of meat, cut into pieces and packaged in bags - splints, entrecotes, escalopes, cutlets, schnitzels;
• shashlik;
• meat sets from small pieces - azu, goulash, beef stroganoff, stew;
• meat by-products;
• chopped semi-finished products - minced meat, minced meat cutlets;
• semi-finished fish products;
• dumplings;
• peeled potatoes;
• frozen vegetables;
• vegetable cutlets;
• semolina, rice, millet cutlets;
• vegetable mixtures;
• syrniki;
• vareniki.

This list, of course, cannot be complete. It can be continued indefinitely, since the conditions of modern life force technologists to come up with more and more new recipes.

The production of semi-finished products implies another classification, which is based on the principle of heat treatment. Frozen and chilled products are distinguished here. If we talk specifically about semi-finished meat products, they are also divided into different types according to the type of meat used - pork, beef, chicken and others.

Registration and documents

At the initial stage, you need to decide what form your enterprise will take. There are two options - . In the first case, you will have to go through a simple registration procedure, but the second will open the doors to many supermarkets and large stores, since such enterprises are much more willing to work with legal entities.

As equipment you will need:

• rolling pin;
• meat grinder;
• home scales;
• bowls;
• packaging materials;
• freezer.

The only condition is that there must be enough space in your kitchen, especially when production begins to grow and additional hands are needed to keep up with all the orders. In a home business, you can succeed if you are strict about the quality of your products. It will cost an order of magnitude higher than store-bought semi-finished products, but the client will also expect more from it. Minced meat should be tasty, most importantly – meaty, and in normal quantities.

The demand for fresh meat products is constantly growing. The main competition is developing between the chilled and frozen segments. There is still a place in this niche for everyone, because different types of semi-finished products are clearly differentiated by purpose and distribution channels.

The volume of meat consumption in Russia has been constantly increasing over the past 10 years. Even based on the results of the depressed year 2015, there is an increase (3%) compared to the previous period. At the same time, the production of semi-finished products is growing most actively, as well as their consumption. This is explained by the employment of the population and the accelerated dynamics of modern life. To understand whether this area is promising for small businesses, let us briefly describe:

• features of the Russian meat products market;
• types of products, preferences, sales network;
• technologies and equipment for meat processing;
• regulatory regulation of this type of business.

Supply and demand for semi-finished products

About 50% of the total volume of meat (Russian and imported) is sold raw. Approximately 30% goes to sausage products, 5% to canned food, about 15% to the production of semi-finished meat products and supplemented with other ingredients. In recent years, their consumption has increased by 10-15% annually, while sausages have increased by only 5% (Fig. 1).

Figure 1. Dynamics of growth in the production of semi-finished meat products according to Rosstat.

Almost tenfold growth is a response to constantly growing demand. But production is distributed unevenly across regions (Fig. 2). Traditionally, over 60% falls on the Central and Northwestern districts, where large meat processing plants are concentrated. According to experts, consumption of these products will grow in the next 3 years, with the highest rates expected in the periphery.

Figure 2. Structure of distribution of meat processing enterprises by district in 2013.

Increased demand has changed the strategy of large meat holdings (Fig. 3). If earlier they focused on the production of sausages, frankfurters, and other delicacies, then in the last two years they have been actively repurposing them into raw semi-finished products. This will certainly lead to increased competition. The developed capacities of giant enterprises, their own raw material base, and the possibility of purchasing imported equipment and new technologies put small businesses in obviously unfavorable conditions.

Figure 3. Zones of influence of Russian agricultural holdings for the production and processing of meat in the European part of Russia. According to Kommersant.

Most large meat processing plants produce frozen products. The transition from sausage production to products for culinary processing, the purchase of new technologies increases its cost. Standard packaging is also inconvenient: small ones are costly for the manufacturer, large ones are not suitable for the buyer. Bulk goods are now in high demand.

Small businesses find a place in this niche for several reasons. Proximity to sales points saves transportation costs. And price in times of crisis is the main regulator of consumer demand. In addition, consumers are increasingly choosing chilled meat rather than frozen meat; even if its cost is 10 - 15% higher. Since the shelf life of such products is up to 7 days, retailers buy them from local producers. However, they often complain about the poor assortment and low quality of goods.

Types of products, sales directions

Semi-finished meat products are produced from all types of meat: beef, pork, poultry, including offal. Currently, their range includes about 40 units. Products are usually divided into two large categories: chilled and frozen. According to manufacturing technology, they are:

1. Natural. Large, small-piece products, mainly from chilled meat: oven-baked beef and pork, steaks, natural cutlets, shish kebab, stew, soup sets.
2. Breaded. Ready-to-cook dishes from fresh and defrosted meat in liquid (with egg) breadcrumbs: offal, chops, rump steaks.
3. Chopped. Products made from low-grade raw materials, often with the addition of bread and spices: cutlets, steaks, meatballs. This group also includes packaged and loose minced meat.

Mixed semi-finished products with the addition of dough and, to a lesser extent, vegetables are widespread on the Russian market (Fig. 4). The undisputed leader is dumplings; they even came up with a special vending machine for them.

Figure 4. Indicators of consumption of fast food products by type (2014).

Product sales channels:

1. Retail chains- their share is about 50%. Dumplings and cutlets sell well in retail outlets of all types. Sliced ​​meats (kebabs, goulash), minced meat, pancakes, pasties, manti - prevail in markets and supermarkets. Both frozen and chilled products are sold.
2. Specialty cookeries- occupy approximately 10%. These are ordinary stores that sell goods from the counter. Our own culinary workshops allow us to prepare a diverse range of ready-made dishes, quickly responding to seasonal changes, changing tastes and needs. They sell finely chopped meat in marinades, kebabs, goulash, khinkali, cabbage rolls.
3. HoReCa segment- About 14% of semi-finished meat products are sold through it. It is developing the fastest thanks to the spread of fast food. Buyers - restaurants, bars, canteens, fast food cafes. Frozen products are often supplied to catering establishments; large high-tech production benefits here.

Main trends for 2016 – 2019:

1. Increased demand for chilled products; increasing the share of poultry meat: chicken and turkey.
2. Expanding the range of dishes in sauces, marinades of original recipes; with the addition of vegetable ingredients.
3. Displacement of traditional products by new, original dishes of the national cuisine of the peoples of the world.
4. Increased consumption of semi-finished products in the expensive segment, ready-to-eat meals.

If an entrepreneur decides to open a meat business, first you need:

• determine which market segment to work in, select an assortment;
• find, master, develop recipes taking into account modern technologies;
• purchase professional equipment, transport for delivery.

The technological process, for example, for natural semi-finished products includes:

• defrosting of carcasses, half-carcasses (defrosting) in the amount of daily processing - if necessary, if the workshop is located separately from the slaughter place;
• washing, drying, cutting into large cuts, trimming, trimming;
• preparation of portioned, small-piece, chopped products using special machines;
• packing goods into functional containers, sealed bags, labeling;
• cooling (freezing), storage, transportation to a warehouse.

As for the recipe, buyers prefer semi-finished meat products with a minimal degree of processing. For example, if these are chickens, then they are simply cut into half carcasses, breasts, wings, etc. However, there is a growing demand for “convenient” products, balanced in composition, with different ingredients, allowing you to prepare a dish using quick culinary methods. For this purpose, modern packaging such as “protective atmosphere” or “gas environment” is used. Experts believe that owning them will soon become a ticket to the natural chilled food segment.

Inexpensive equipment for all types of processing is produced by Russian factories. It can be selected individually, or you can purchase a ready-made modular workshop for the production of semi-finished products. The selection depends on the future assortment. As a rule, the equipment of the workshop is formed by: band saws, cutting presses, meat grinders of various capacities, machines for applying breading mixture, cutlet or dumpling machines. If you have no work experience, it is advisable to find a supplier who provides comprehensive services, including training and information support. Often such equipment is purchased on lease. The main selection criteria: an integrated approach (multifunctional lines) and rationality - the ability to ensure the sale of the entire volume of manufactured products.

Organizational and legal issues

Production of meat and other food products containing it (semi-finished products, canned food, sausages); rules of storage, transportation, packaging, labeling are regulated by the Technical Regulations of the Customs Union “On the safety of meat and meat products” (TR CU 034/2013). This document contains all the requirements, manufacturing conditions and classification of products with different meat content, for example:

• meat - (> 60%) with the addition of other ingredients;
• meat-containing - (5 – 60%), including flour, eggs, cereals, water;
• meat and vegetable - (30 – 60%) using plant components.

Only the main groups are listed, in fact there are many more. After the development of the relevant GOSTs, their names will be indicated during labeling. In accordance with the Regulations, manufacturers are required to issue one of three documents:

• veterinary certificate- fresh unprocessed meat (veterinary organization of the Ministry of Agriculture);
• state registration certificate- meat products for baby food (Rospotrebnadzor);
• declaration of conformity(DoS) - processed meat, including semi-finished products (certification body).

Declaration is carried out according to three schemes: for the period of storage, 3 and 5 years (Fig. 5). An accredited laboratory of the Customs Union has the right to conduct tests, draw up and register DoS.

Figure 5. List of actions to obtain a declaration of conformity for 3 years.

Each manufacturer must have a package of documents, including technical documentation, laboratory test reports and DoS. As for the sale of meat products, there are no special differences and is regulated by general rules for retail trade.

To sum it up. For small enterprises, the production of finished products is unprofitable, since it is difficult for them to compete in terms of quality with sausages and sausages from large meat processing plants. It is more practical to produce fresh products that do not require deep processing of meat and do not duplicate common well-known brands. It is cheaper, does not require mastering complex processes or attracting qualified specialists.

A positive aspect and an undeniable advantage of the business for the production of semi-finished products is the ability to change the assortment, depending on the needs of the market. There are many types of meat dishes, and even during a shift you can produce cutlets and meatballs. Moreover, the equipment for the production of pancakes or semi-finished meat products does not even need to be reconfigured.

Frozen food is a product that is subject to certification. To obtain permission to sell products to a retail chain, you need to register the workshop as an enterprise. When choosing a form of ownership, you need to take into account that large retail chains prefer to work with LLCs. Permits for activities must also be obtained from the sanitary and epidemiological station. A declaration of conformity is issued for the products.

Production technology

The taste of semi-finished meat products is influenced by the quality of raw materials. It must be fresh, and a veterinary certificate usually accompanies each batch of goods. When entering the meat products workshop, raw materials are additionally controlled.

The technology consists of several operations:

• preparation of raw materials;
• cooking minced meat;
• product formation;
• packaging, warehousing and sales.

If meat is purchased in carcasses, then you need to cut it. This process is called boning. All bones and veins must be separated from the raw material. Next it is ground into minced meat. If the product is prepared from a pork-beef mixture, then the raw materials are taken in a 50/50 ratio. Spices and other ingredients are added to the already crushed basic raw materials. It could be onions, bread, water, salt. The temperature of the mixture ready for shaping should not exceed 14 degrees, otherwise not only the taste of the product will be affected, but also its bacterial characteristics. Often in modern production, natural raw materials are partially replaced with vegetable ones. Soy is added to the minced meat, eggs are replaced with egg powder, etc. You need to be careful with them as they affect the taste of the final product.

Products are formed on a molding machine. Then the semi-finished meat products are subjected to shock freezing.

What equipment is needed?

The workshop for the production of frozen semi-finished meat products is equipped with the following equipment:

Semi-finished meat products, also called minced meat, are very popular among consumers. Semi-finished products, which take just a few minutes to prepare, are an excellent alternative to “full” meals. Semi-finished meat products also have certain advantages in production: they help facilitate and simplify the work of procurement workshops, reduce the time required to prepare a meat dish or snack, and increase the throughput of the enterprise.

According to statistics, the production and consumption of meat and meat-based products in our country is increasing every year. This market is projected to grow by 10% annually over the next few years. Moreover, experts note the highest growth rates in the segment of chilled semi-finished meat products. Approximately 45% of the total volume of meat produced in our country or brought from abroad is sold raw. About 30% is used for the preparation of sausages, about 20% is used for the preparation of semi-finished products and the remaining 5% is used for the production of canned food. The sausage market has hardly been growing over the past few years, but the segment of semi-finished meat products has been steadily increasing its share by 10-15% every year. This is due to the fact that consumers are switching from frozen meat products to chilled ones (primarily, this applies to the segment of chilled meat, poultry and semi-finished products).

So, what exactly products are classified as semi-finished meat products? Minced semi-finished meat products are a portioned product that is made from chopped raw meat (minced meat) with various additives. As a rule, such products are classified according to the processing method. There are natural, chopped semi-finished products, dumplings. There is also a common classification according to the type of meat used - beef, pork, lamb, poultry, rabbit; according to thermal state - chilled and frozen. Experts also divide the market for refrigerated semi-finished products into two separate segments – natural and processed products. In turn, the first segment is divided into several subgroups: large-piece, meat-and-bone, chopped, small-piece, portioned, marinated, meat sets (for example, soup, for barbecue), etc. Processed semi-finished products include cutlet products (this group includes different types of cutlets , meatballs, meatballs and other processed meat and minced meat products). The main raw materials for the preparation of chopped semi-finished products are the cervical, scapular and femoral muscles, which contain coarser and tougher connective tissue. The meat is thoroughly minced using special equipment, and then fat, spices and eggs are added to the finished minced meat. Let's look at the cooking technology in more detail. First, frozen raw meat in the form of blocks is crushed in a crusher. Sometimes mechanically separated meat is used to prepare minced meat, which is prepared in a meat and bone separator. After grinding, the minced meat is passed through a grinder. Then, pre-ground pork fat, salt, pre-chilled water, spices and other additives are added to it. The whole mass is thoroughly mixed using a mince mixer or using a cutter. The cutter is designed for grinding thin soft meat raw materials and turning it into a homogeneous mass.

The finished minced meat is loaded into the hopper of the machine for molding semi-finished products. It is here that the product is given the required shape with a certain weight for each portion. For this, depending on production volumes, a screw or rotary product molding system is used. In the forming machine, the cutlets are given a given shape, after which the semi-finished products are laid out on a conveyor belt. Then, depending on the recipe, the product is sent either to a frosting machine and then (or immediately) to a breading machine for liquid and dry breading. Finally, the finished semi-finished products are placed in trolleys and transported to a blast freezing chamber or fed automatically via a conveyor to a spiral freezer.

The duration of freezing may vary. For example, the duration of freezing a cutlet weighing 85 grams in a blast freezing chamber is two hours, and in a spiral freezer this time is reduced to 45 minutes. At the last stage, semi-finished products are packaged in plastic bags and cardboard boxes, and then moved to a low-temperature refrigeration chamber.

Recipes for preparing various semi-finished products vary depending on the type of product. For example, Moscow cutlets are made from beef meat with the addition of raw lard and wheat bread, onions, pepper, salt and water. The prepared minced meat is given an oval-flattened shape. Pozharsky pork cutlets are prepared from lean pork with the addition of pork melange, wheat bread, salt, pepper and water. Sometimes onions are also added there. Amateur cutlets are made from beef carcass meat with fatty, above medium and medium fat content.

The pre-prepared pulp is crushed, mixed with spices, wheat bread and other ingredients, and then a large cutlet is formed from it, which is then breaded in ground breadcrumbs. To prepare Kyiv cutlets, pork with a fat content of no more than 30% is used. Beef schnitzel is made from minced beef meat, which is shaped like a flat oval cake. Meatballs, which are prepared using the same technology as Moscow cutlets, are shaped into balls. To make zraz, minced beef is used, stuffed with hard-boiled chopped eggs, mixed with fried onions and ground breadcrumbs. A rump steak is a lightly pounded piece of meat weighing about 115 grams, which is cut from the thick end or sirloin, moistened with a beaten mixture of fresh eggs, water and salt. Beefsteak is a type of steak made from the head of the tenderloin. Chopped steak is similar in cooking technology to a cutlet. Quenelles are balls of minced meat, chicken or fish with the addition of cream and eggs. Bits are small round cutlets made of minced meat, and meatballs are balls of minced meat or fish with the addition of finely chopped onions, herbs and spices. Kufta is a national dish similar to meatballs, but made from lamb. Frozen semi-finished meat products also include dumplings, which are made from dough filled with minced meat from a mixture of beef and pork in an amount of 55-57% of the weight of the dumplings with the addition of eggs, onions, pepper, salt, and sugar.

The main raw materials for the production of semi-finished products are beef, pork, poultry and fish, and less often lamb and horse meat. Twice frozen meat and pork with darkened lard are not allowed to be used. Protein preparations of plant and animal origin (soy products, milk proteins, etc.), melange, egg powder, vegetables and other components are also used.

To organize your own production of semi-finished meat products, first of all, you need to draw up a detailed business plan. When making calculations and making forecasts, you cannot do without marketing research data. You will also have to carefully study the market for raw materials, the sales market, and the offers of equipment suppliers. After analyzing and comparing the prices and characteristics of various equipment, you can choose one or more suppliers. In addition, you will need to carry out large-scale work on the selection of regulatory and technical documentation that exists for food products made from meat, or develop your own technical specifications for semi-finished meat products if you plan to produce products according to unique recipes. Don’t forget to coordinate all the details with the SES and go through the certification procedure. However, some equipment suppliers are ready, for an additional fee, not only to equip your meat processing plant, but also to advise on the main issues that you will have during the work process.

However, before contacting companies that sell equipment, consult with specialists. This way you can protect yourself from unnecessary expenses. A meat processing or culinary shop, depending on the planned range of products, must be equipped with the following equipment: cutting presses and band saws for preparing meat, meat grinders for grinding, slicers for cutting semi-finished products, dumpling and cutlet units for molding semi-finished meat products, and packaging machines. In addition, if you are also going to produce, for example, dumplings, you will need flour sifters, dough mixers for hard dough, and a dumpling machine. You can’t do without a freezing chamber, storage chambers for raw materials and finished products (they must be separate), a lezoning machine, scales, production tables, a minced meat mixer, a meat grinder, a cutlet machine, a universal kitchen machine, a washing bath, cutting boards and knives, bactericidal lamps for disinfecting work surfaces. The meat processing shop, with a capacity of about 1000 kg of products per shift, occupies an area of ​​about 16 square meters. meters. Power consumption is 12.47 kW. Experienced manufacturers advise locating workshops close to farms and peasant farms, which will significantly reduce transportation and other costs.

However, if you are not going to also organize a workshop for slaughtering cattle, which, on the one hand, helps solve the problem of supplying raw materials and increases profitability, and on the other hand, will require large investments, you can open an independent enterprise for the production of semi-finished meat products. But in the latter case, you will have to make a lot of effort to find suppliers of inexpensive and at the same time high-quality raw materials. After all, the quality of your products and the reputation of your company will directly depend on the quality of the latter.

Basements where there is no or limited natural light, premises in residential buildings or next to residential premises, premises with limited installation capacity, premises where the introduction of gas networks is excluded, with limited ceiling height (recommended ceiling height - more than three meters). Also, you should not consider premises with complex architectural and planning solutions, premises where it is impossible to join existing flow-exhaust ventilation networks, where the relationship of individual groups of production premises with the disposal of food waste is excluded (waste collection containers should be located from the building where production is carried out, at a distance of no more than 25 meters).

To service equipment in a small enterprise, two or three people per shift are enough. In addition to production workers, the staffing of your enterprise will include the director of the management company, director of production, financial manager, logistics, accountant, chef, chief technologist, quality inspector, HR specialist, IT engineer, cleaners, raw material purchasing managers , finished product sales managers.

As is known, the technology for preparing semi-finished meat products consists of a number of operations (cutting carcasses, boning and trimming meat, mechanical and refrigeration processes). At each of these stages, quality control must be carried out. For example, for the production of semi-finished products, you cannot use raw materials of questionable freshness, with the presence of contamination, injuries, bruises, or darkening of certain areas of muscle tissue. The quality of carcass cutting is checked by a foreman, a technologist and an inspector. The separation of muscle and fat tissue from bones (boning) is carried out in a room with an air temperature of no more than 12°C. When separating tendons, fat, and blood vessels from meat, all waste is immediately removed from the workshop, and the trimmed meat itself is immediately sent for further processing and cooling.

The temperature of finished semi-finished products must be maintained at less than 8°C. To increase the duration of their storage and maintain quality, special packaging is used - vacuum, hermetic, packaging and placing in a bag with subsequent sealing, wrapping in polymer film. The packaging of such products must be sealed, durable, transparent and colorless. At the same time, the necessary information about the product must be applied to its surface.

The profitability of a workshop for the production of semi-finished meat products is about 30%. However, many manufacturers manage to increase the profitability of their enterprise by up to 80% by changing the recipe (introducing various ingredients that reduce the amount of minced meat in the product) and/or by saving on raw materials. Both options are unlikely to be suitable if you are planning long-term work and care about the reputation of your company.

Lily Sysoeva
- portal of business plans and manuals