Production of semi-finished products - features of the technological process and the main directions of production. Centralized production of meat semi-finished products for public catering Certification of finished products

We bring to your attention a typical example of a job description for a manufacturer of semi-finished poultry meat, a sample of 2019. A person with education and work experience can be appointed to this position. Do not forget, each instruction of the manufacturer of semi-finished poultry meat is issued on hand against receipt.

It provides typical information about the knowledge that a manufacturer of semi-finished poultry meat products should have. About duties, rights and responsibilities.

This material is included in the huge library of our site, which is updated daily.

1. General Provisions

1. The manufacturer of semi-finished products from poultry meat belongs to the category of workers.

2. A person with ________ education and ________ years of work experience is accepted for the position of a manufacturer of semi-finished poultry meat products.

3. The manufacturer of semi-finished products from poultry meat is hired and dismissed by the director of the organization on the proposal of the head of production (section, workshop)

4. The manufacturer of semi-finished products from poultry meat must know:

a) special (professional) knowledge of the position:

- device and rules for using mechanisms for sawing poultry carcasses;

- the anatomical structure of the bird carcass;

- rules for sawing poultry carcasses for packaging;

b) general knowledge of the employee of the organization:

— rules and norms of labor protection, safety measures, industrial sanitation and fire protection,

- rules for the use of personal protective equipment;

- requirements for the quality of work (services) performed, for the rational organization of labor in the workplace;

- types of marriage and ways to prevent and eliminate it;

- production signaling.

5. In its activities, the manufacturer of semi-finished products from poultry meat is guided by:

- the legislation of the Russian Federation,

- the charter of the organization,

- orders and orders of the director of the organization,

- this job description,

— Rules of internal labor regulations of the organization,

— __________________________________________________.

6. The manufacturer of semi-finished products from poultry meat reports directly to a worker with a higher qualification, the head of production (section, workshop) and the director of the organization.

7. During the absence of the manufacturer of semi-finished poultry meat (business trip, vacation, illness, etc.), his duties are performed by the person appointed by the director of the organization on the proposal of the head of production (site, workshop) in the prescribed manner, who acquires the appropriate rights, duties and is responsible for the performance of his duties.

2. Responsibilities of the manufacturer of semi-finished products from poultry meat

Job responsibilities of the manufacturer of semi-finished products from poultry meat are:

a) Special (professional) duties:

— Conducting the process of sawing poultry carcasses for packaging.

- Sawing carcasses into pieces using a circular knife or band saw.

- Stacking portions of packaged meat on a conveyor belt or on a table for transfer to weighing and packaging.

— Equipment regulation.

b) General duties of an employee of the organization:

— Compliance with the Internal Labor Regulations and other local regulations of the organization,

— internal rules and norms of labor protection, safety measures, industrial sanitation and fire protection.

– Fulfillment, within the framework of the employment contract, of the orders of the employees to whom it was repaired in accordance with this instruction.

– Performing work on the acceptance and delivery of shifts, cleaning and washing, disinfection of serviced equipment and communications, cleaning the workplace, fixtures, tools, as well as keeping them in proper condition;

- Maintenance of established technical documentation

3. Rights of the manufacturer of semi-finished poultry products

The manufacturer of semi-finished products from poultry meat has the right to:

1. Submit proposals for management consideration:

- to improve the work related to the duties provided for in this instruction,

— on bringing to material and disciplinary responsibility employees who violated production and labor discipline.

2. Request from structural divisions and employees of the organization the information necessary for him to perform his duties.

3. Get acquainted with the documents that define his rights and obligations in his position, the criteria for assessing the quality of performance of official duties.

4. Get acquainted with the draft decisions of the organization's management regarding its activities.

5. Require the management of the organization to provide assistance, including the provision of organizational and technical conditions and the execution of established documents necessary for the performance of official duties.

6. Other rights established by the current labor legislation.

4. Responsibility of the producer of semi-finished poultry products

The manufacturer of semi-finished poultry products is liable in the following cases:

1. For improper performance or non-performance of their official duties provided for by this job description - within the limits established by the labor legislation of the Russian Federation.

2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.

3. For causing material damage to the organization - within the limits established by the current labor and civil legislation of the Russian Federation.

Job description of the manufacturer of semi-finished poultry meat - a sample of 2019. Job responsibilities of the manufacturer of semi-finished poultry meat, rights of the manufacturer of semi-finished poultry meat, responsibility of the manufacturer of semi-finished poultry meat.

Meat semi-finished products are a product that is in great demand among buyers. They take very little time to prepare, so they are a good alternative to "full" dishes. 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 to prepare meat snacks and increase the throughput of the enterprise. About what nuances should be taken into account when opening your own meat production, we will tell in this article.

general information

Statistics report that the production and consumption of meat and meat products in our country is increasing year by year. This market is expected to grow over 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 ground minced meat or other raw materials with various additives. Products are classified into several types:

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

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

Natural products

This segment, in turn, consists of several subgroups. These are meat and bone, chopped, large-sized, small-sized, portioned, pickled and meat sets. For the preparation of chopped semi-finished products, scapular, cervical, and femoral muscles are used, which contain more rigid and coarse connective tissue. The meat is ground on special equipment, after which fat, eggs and spices are added.

Recycled products

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

Technology

Let us consider in more detail how the technology for the production of semi-finished meat products is carried out. Frozen raw meat is delivered to the enterprise in the form of blocks. It is crushed with a crusher. Often, mechanically deboned meat, prepared on a meat and bone separator, is used for minced meat.

After the meat is chopped, the minced meat is passed through the top. Then ground bacon, chilled water, salt, spices and other additives are added. The mass is thoroughly mixed on a meat mixer or using a cutter. This device is designed for grinding soft meat raw materials and turning it into a homogeneous mass.

Cooked minced meat is immersed in a machine for molding semi-finished products. At this stage, the product takes on a specific shape with a specific weight of each serving. Depending on the volume of production of semi-finished products, a rotary or auger product formation system is used.

The molding machine gives the cutlets a predetermined shape, then the products are laid out on a conveyor belt. After that, depending on the recipe, the products are sent to the ice creaming machine, and then to the breading equipment. The next step is the transportation of the semi-finished product to the shock freezing chamber or to the spiral quick freezer.

Freezing varies in duration. For example, a cutlet weighing 85 grams in a shock freezing chamber should spend about 2 hours, and in spiral quick 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. Storage of finished products should be carried out in low-temperature refrigerators.

Business plan for the production of semi-finished products

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

Production capacity

The purchase of the necessary equipment for the production of semi-finished meat products is one of the important points in the development of 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 making dumplings and cutlets;
• freezers;
• packaging machines;
• storage chambers (separately for finished products and raw materials);
• scales;
• equipment for laying;
• meat mixers;
• meat grinder-top;
• washing bath;
• sets of knives and cutting boards;
• bactericidal lamps.

If you intend to start making 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 capacity per ton of finished products per shift, a room with an area of ​​​​approximately 16 square meters is required. 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 rooms.

The production of semi-finished meat products is recommended to be located near farms and peasant farms engaged 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.

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

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

Staff

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

• director;
• deputy directors for financial and production issues;
• Head of the household;
• accountant;
• Chef;
• logistician;
• 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 one person can combine their work. But with the successful development of the business, you will need additional staff 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 seek to maximize profits and save on the amount of minced meat in the finished product, may be of poor quality and can undermine the reputation of the enterprise.

Documentation

Collecting documents is one of the problems that a novice entrepreneur may face. It is not easy to comply with all the requirements of the legislation provided for in this area of ​​business. If you do not have experience, it makes sense to contact equipment suppliers. They are ready to provide a complete set of documents and provide the enterprise with the necessary production facilities.

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

Do not forget also that it is necessary to make 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 this issue is not properly thought through, then in the end you can end up with a warehouse of finished products filled to capacity without the possibility of its sale. This can lead not only to damage to the goods, but also to the closure of the entire production.

When opening your 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 with their own processing shops. If you want to sell products through them, then there can be no question of promising cooperation. After all, they themselves are producers.

But in addition to the "giants" there are smaller trading enterprises that will be ready to work with you. Attention should be paid to small towns and settlements in which network companies did not have time to open 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 get government support and provide funding for the project.

In Russian cities, the main segment of the consumption of chilled meat products falls on the production of semi-finished products of various degrees of readiness. This means that with the correct organization of activities, the semi-finished meat workshop will bring a stable income.

Where to start

Work in the real sector of the economy always requires large one-time investments in premises, equipment, permits. And if trade knows examples of successful spontaneous startups, then all the nuances of production need to be thought out in advance to the smallest detail. Necessary:

• explore local markets and identify gaps in unsatisfied demand;
• to study the presented assortment of goods, the range of prices, sales volumes of competitors;
• calculate production parameters, including: productivity, assortment matrix, equipment for the production of semi-finished meat products.

Product quality is largely determined by technology and original recipes. It is necessary to develop and approve technical conditions (TU) for each type of product in Rospotrebnadzor or make a decision to work in accordance with GOST. Each TU will cost the entrepreneur about 15 thousand rubles. It is usually more difficult to achieve compliance of the final product with GOST, but this contributes to market promotion: the consumer is inclined to trust products marked “GOST”.

A key factor in the success of the manufacturing business is access to high-quality and cheap raw materials.

If cooperation with reliable suppliers is established, the cost of the final product will be consistently low. One of the most advantageous options is to open a workshop for the production of semi-finished meat products in tandem with a slaughterhouse. This will allow you to get fresh meat in the right amount.

It is important to achieve a minimum level of waste. Downhole shops, as a rule, supply raw materials in half carcasses. For the preparation of semi-finished products, muscle and connective tissue is used. Bones, cartilage, hooves and trimmings will remain unclaimed. All this should be recycled whenever possible (for example, to make animal feed) and disposed of.

Sales organization

Marketing needs to be addressed. Opening your own retail outlets is beneficial because it makes it possible to sell the final product at a high price. But for a novice entrepreneur, it is difficult and expensive to organize the production of semi-finished meat products and their trade at the same time. Looking for partnerships with:

• markets;
• supermarkets;
• catering establishments;
• wholesale bases.

You should be prepared for the fact that the products will have to be delivered by their own special vehicles (wholesalers are an exception, they can pick it up themselves). At first, goods of a brand unknown to the consumer will have to be sold on a deferred payment basis, that is, given for sale. This can create a shortage of working capital.

Range

At the initial stage, it is worth focusing on dishes traditional for your area, whether it be meatballs and meatballs or shish kebab and kebab. Experiments are appropriate. For example, the "children's" assortment is in good demand - semi-finished products of interesting shapes (bears, stars). To be able to produce something like this, you need high-quality equipment.

In conditions of limited funds, most likely, it will be necessary to abandon the idea of ​​​​starting the production of dumplings. For dough products, specific equipment is needed - a dumpling machine, a hard dough mixer and an expensive "shock" ultra-fast freezing refrigerator. Without it, it is almost impossible to provide dumplings with a marketable appearance: the filling softens, soaks the dough and the whole dumpling looks sour.

Meat semi-finished products are:

• large-sized - these are individual muscles, layers of meat or pulp with smoothed edges, stripped of tendons and connecting films;
• portioned (natural or breaded), intended for the preparation of one portion of the dish;
• small-sized;
• chopped - minced meat, chopped products.

It is necessary to strive to ensure two key parameters of the final product:

• high added value (highly prepared semi-finished products are sold with the highest markup);
• long shelf life with minimal use of preservatives (the modern consumer is sensitive to the expiration date and will definitely find out how it is provided).

Technological equipment

For a person who came into the business of semi-finished meat products from the outside, it is very difficult to correctly plan production capacities. It is better to entrust the construction of a technological chain and the selection of a complete set of a workshop to a professional.

Significant savings on equipment can be made by selecting used or domestic equipment. The purchase of new Russian equipment also has a number of organizational advantages:

• guarantee;
• effective assistance in the selection;
• often free delivery and commissioning;
• no claims to the equipment from the SES, fire inspection and Rospotrebnadzor at the stage of production start-up.

Equipment for the production of semi-finished meat products:

• washing bath;
• cutting press;
• scales;
• sets of knives and cutting boards;
• industrial meat grinder;
• minced meat;
• meat grinder-top;
• band-saw;
• slicer for cutting;
• molding machine;
• equipment for making meatballs;
• freezers;
• packaging machines;
• storage chambers (according to the requirements of the SES, finished products and raw materials must be kept in different chambers);
• bactericidal lamps.

Organizational matters

Before opening a workshop for the production of semi-finished meat products, it is necessary to register business activities. It is better to open an LLC, not an individual entrepreneur. Firstly, the owner of an LLC is not liable for business debts with personal property. Secondly, legal entities prefer to cooperate with LLC. IP will be enough if the businessman plans to organize sales on his own and sell products directly to the public.

The key OKVED is 10.13.4 "Production of meat (meat-containing) semi-finished products". When registering, it is enough to indicate a grouping of 4 digits 10.13. It, among other things, involves the production of sausages, canned food, smoked meat.

When registering, care must be taken to include information in the USRIP / USRLE and potential activities: trade, production of animal feed, etc.

Otherwise, you will have to make changes to the registration documentation later.

When choosing a room, you should be guided by SanPiN 2.3.2.1078-01. It will be easier to get the conclusion of the SES and firefighters if there was already such a production in the room. This accommodation option also guarantees that there are no problems with the power supply, water supply and sanitation, ventilation.

Rospotrebnadzor must be notified about the start of activities. The first batch of goods is used to obtain a product certificate. If the meat will be supplied in the form of unprocessed carcasses, it is necessary to involve a veterinarian or negotiate with the veterinary service. You will also have to conclude contracts for disinfection and waste disposal.

Production of semi-finished meat products: Video

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

The volume of meat consumption in Russia has been constantly increasing over the past 10 years. Even according to the results of the depressive 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 due to the employment of the population, the accelerated dynamics of modern life. To understand whether this direction is promising for small businesses, we briefly characterize:

• features of the Russian market of meat products;
• types of products, preferences, distribution network;
• technologies and equipment for meat processing;
• 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% - canned food, about 15% - 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 - by only 5% (Fig. 1).

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

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

Most large meat processing plants produce frozen products. The transition from sausage production to products for cooking, the purchase of new technologies - increases its cost. Standard packages are also inconvenient: small ones are expensive for the manufacturer, large ones do not suit the buyer. Goods by weight are now in high demand.

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

Varieties of products, sales directions

Meat semi-finished 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 broad categories: chilled and frozen. According to the manufacturing technology, they are:

1. natural. Large, small-sized products, mainly from chilled meat: brass beef and pork, steaks, natural cutlets, shish kebab, stew, soup sets.
2. Breaded. Ready-to-cook dishes from fresh and thawed meat in liquid (with egg) crumb crumbs: offal, chops, rump steaks.
3. Chopped. Products from low-grade raw materials, often with the addition of bread, 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.

Sales channels for products:

1. Retail chains- their share is about 50%. Dumplings, cutlets sell well in outlets of all kinds. Sliced ​​​​(shish kebab, goulash), minced meat, pancakes, pasties, manti - prevail in the markets, supermarkets. Both frozen and chilled products are sold.
2. Specialized Culinary occupy approximately 10%. These are ordinary stores selling goods from the counter. Own culinary workshops allow us to prepare a diverse range of ready-made dishes, quickly respond 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 faster than anyone, thanks to the spread of fast food. Buyers - restaurants, bars, canteens, fast food cafes. Frozen products are supplied to public catering establishments more often, large-scale high-tech production wins here.

Main trends for 2016 - 2019:

1. Increasing demand for chilled products; increase in the proportion of poultry meat: chicken and turkey.
2. Expansion of the range of dishes in sauces, marinades of the original recipe; with vegetable ingredients.
3. Displacing traditional products with new, original dishes of the national cuisine of the peoples of the world.
4. Growth in the consumption of expensive semi-finished products, ready-to-eat meals.

How to open a workshop for the production of semi-finished products

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

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

As for the recipe, buyers prefer semi-finished meat products with a minimum 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 in quick culinary ways. For this, modern packaging such as "protective atmosphere", "gaseous environment" is used. Experts believe that owning them will soon become a pass to the natural chilled food segment.

Inexpensive equipment for all types of processing is produced by Russian factories. It can be picked up separately, or you can purchase a ready-made modular workshop for the production of semi-finished products. The set 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 breadcrumbs, cutlet or dumpling machines. If there is no work experience, it is advisable to find a supplier providing comprehensive services, including training, 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 products.

Organizational and legal issues

Production of meat, other food products with it (semi-finished products, canned food, sausages); rules for 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%), with the inclusion of flour, eggs, cereals, water;
• meat and vegetable - (30 - 60%) using herbal ingredients.

Only the main groups are listed, in fact there are many more. After the development of the relevant GOSTs, their name will be indicated when marking. In accordance with the Regulation, 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). The accredited laboratory of the Customs Union has the right to conduct tests, draw up and register DoS.

Each manufacturer must have a package of documents, including technical documentation, laboratory test reports and DoS. As for the sale of meat products, it does not have any special differences, and is regulated by general rules for retail trade.

Summing up. For small enterprises, it is unprofitable to manufacture finished products, since it is difficult for them to compete in terms of quality with sausages, 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 the development of complex processes, the involvement of qualified specialists.

A positive aspect and an indisputable advantage of the business for the production of semi-finished products is the ability to change the range, depending on the needs of the market. There are many types of meat dishes, and even cutlets and meatballs can be produced during the shift. At the same time, equipment for the production of pancakes or semi-finished meat products does not even need to be reconfigured.

Frozen products are a product subject to certification. To obtain permission to sell products to the distribution network, you need to register the workshop as an enterprise. When choosing a form of ownership, it should be taken 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 quality of raw materials affects the taste of meat semi-finished products. It must be fresh, and usually accompanies each batch of goods with a veterinary certificate. When entering the meat products workshop, the raw materials are additionally controlled.

The technology consists of several operations:

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

If the meat is purchased in carcasses, then you need to cut it. This process is called deboning. From raw materials, all bones and veins must be isolated. 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 main raw materials. It can 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 is violated, but also its bacterial characteristics. Often in modern industries, natural raw materials are partially replaced with vegetable ones. Soy is added to minced meat, eggs are replaced with egg powder and so on. You need to be careful with them, as they affect the taste of the final product.

Products are formed on a molding machine. Then meat semi-finished 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:

Band saws for meat and bones	These installations help to butcher meat, cut it without the formation of bone fragments. The first stage of preparation of raw materials, thanks to their use, occurs quickly and efficiently. Band saws are designed in such a way that they allow you to adjust the thickness and height of the cut. All surfaces that directly touch the products are made of stainless steel. The productivity of such installations is on average 300-500 kg/h. The price of the equipment depends on this indicator. It starts from 45 thousand rubles and can reach 270 thousand rubles. You can buy domestically produced machines in the workshop, as a rule, imported machines are more expensive.
Meat grinder	Industrial meat grinders in the semi-finished meat workshop are equipped with a set of grates with different diameters. Thanks to this, it is possible to obtain minced meat of different consistency for different semi-finished products. Meat grinders can be placed on the floor or on the table, depending on the design. Professional meat grinders with sufficient production capacity cost from 10 thousand rubles. The upper threshold is not limited. There are models that cost 400 thousand rubles. Optimal for production, and therefore the most commonly used, are the models of the Belarusian production of MIM. Their productivity is 80 kg/h. This is quite enough to serve a small meat products workshop. For very large enterprises, there is equipment with a capacity of 1150 kg / h. It is mainly of European production.
Meat mixer	An installation that ensures uniform mixing of all minced ingredients. In addition, it is saturated with oxygen and its taste improves. The cost of meat mixers in the semi-finished meat workshop also directly depends on productivity. The order of prices is from 50 to 300 thousand rubles. When choosing, you need to pay attention to the volume of the working bowl. For small and medium production, a 50 liter tank will suffice. Such units are produced by domestic enterprises.
Patty molding machine	This device is needed to give products a certain shape and size. The weight of cutlets or meatballs will also always be the same. The car is completed with holes (matrices) different on a configuration. They allow the production of a wide range of products. The price of this equipment depends on the number of products produced and ranges from 24 thousand rubles to 450 thousand rubles. The productivity of such devices, on average, is 2-2.5 thousand pieces / hour. This is enough to equip a medium-sized meat products workshop.
meat cutting machine	It helps to cut semi-finished products into identical slices. Meat can be cut fresh or frozen. It does not affect the quality. Such machines are characterized by high productivity (180-400 cuts per minute). They cost from 700 to 1500 thousand rubles. There is no equipment of domestic manufacturers on the market, so it should be bought only from an imported manufacturer.
Equipment for packing	Usually, tray sealers are bought for packaging semi-finished products. They can simultaneously complete from 1 to 4 packages. The cost of such a machine ranges from 150 to 1000 thousand rubles. Small and medium-sized enterprises successfully use domestic CAS equipment in their production.
Refrigerators and freezers	Low-temperature refrigerators and freezers are used. Different chambers are used to store frozen and chilled products. To equip a small semi-finished meat workshop, you will need two of them. The internal volume of each must be at least 10 cubic meters. m.