Meat processing plant as own business

Meat and meat products are present in the diet of any person, unless he is a convinced vegetarian. Quality meat, unfortunately, is not available to everyone, and meat products and chicken meat are on the table in any family. Especially when you consider that meat is the main source of protein needed by the human body.

Types of meat processing plants

The classification of meat processing enterprises is related to production capacity, technological cycle and layout features. Process meat in slaughterhouses, poultry and meat processing plants, meat processing plants.

There are large meat processing enterprises that produce 30-55 thousand tons of meat and meat products per year. Medium enterprises are considered to be capable of processing from 12 tons of meat per year. And, at last, enterprises of two categories are considered small: those that produce 5-12 thousand tons per year, and enterprises with a productivity of less than 5 tons per year.

Since high-quality meat products are always in demand, the number of small and medium-sized enterprises is increasing, and manufacturers have started to produce equipment of meat-processing enterprises of a modular type of different capacities, on which a full cycle of meat processing and meat production can be carried out.

Structure of the meat processing enterprise

At a large meat-processing enterprise, in fact, the meat-processing plant is one of the links in the chain. It still includes numerous units for livestock and its slaughter. Their squares are designed to contain so many slaughter animals that it is enough for the smooth operation of the enterprise. Since there are sanitary norms in which the distances between the livestock farm, the slaughterhouse, the quarantine department and the main shops of the enterprise, the finished goods warehouse and living quarters are defined, such enterprises usually require large areas and are located outside the city.

The main shops of the meat-processing plant include primary processing shops, by-products, technical raw materials and many others, in which, in the end, meat is obtained, divided into carcasses, peeled by-products, kishsyr'e and skins.

But the workshop for the production of semi-finished products, sausages and canned meat can be allocated to individual plants, if, of course, the enterprise is large.

As a rule, for the convenience of technological movement of raw materials, all the shops of the main production are located in one multi-storey building, where the processing process starts on the upper floors and the processed raw materials gradually go down, passing from one stage of the technological process to another.

Meat processing plant on a turn-key basis

For small and medium-sized businesses, the process of organizing a meat-processing mini-factory or turn-key plant means not only the acquisition of all necessary equipment, it is also a land plot (if the production of a full cycle), premises, communications, licensing documentation, schemes of technological processes.

You can organize yourself, and you can buy a modular meat processing plant, selecting full or partial processing of any meat of domestic animals and poultry, as well as the type of final product.

In the modular meat workshop, the equipment is mounted in a single technological chain. Not only equipment, but also all internal and external furnish are executed from high-quality materials. Each such meat processing plant (photo above - it is hard to believe that the meat processing enterprise is depicted) is equipped with both cold and hot water supply systems, sewerage, heating, power supply, ventilation and air conditioning systems. That is, important steps in the coordination of production with sanitary-epidemiological services and the drawing-up of a technical project take place together with the acquisition of a modular workshop. It remains only to select and formalize the land, personnel and sales of finished products.

Selection of meat processing room premises

In small business, the meat-processing shop is usually associated with the production of smoked meat delicacies and sausages, although the final product may be meat on the bone (shank, ham, stew, ribs, soups), semifinished products from natural meat (azu, befstrogan, shish kebab), ground and Chopped meat (steaks, meatballs, cutlets, dumplings). Sausage products are boiled and semi-smoked sausages, sausages, sausages.

It is not permitted to organize such production in living quarters, even if the process begins with the cutting of half carcasses without the slaughter of cattle. Small business is the output of finished products up to one ton per day. The premises for such production need a small - about three hundred square meters. Practically in any city, you can find a room of such a space, where previously there was any food production.

The choice of premises depends on the type of final product, more precisely, on the market for its sale. With a large hotel or a network of grocery stores, it's quite possible to arrange a meat workshop. Meat processing mini-factory reacts flexibly to changing demand and more easily assimilates new types of products, can work on special orders.

Meat processing plant equipment

Mandatory equipment for any meat-processing shop are refrigerating chambers, which must be at least two: for raw materials and finished products.

If we talk about making sausages, then the set of equipment consists of several sequentially arranged elements. To cut carcasses, special knives are used, and a collapsible table is needed on which this process occurs.

Electric grinder (top) - the main device for making minced meat, which is then mixed and salted in a minced meat mixer. At small volumes of manufacture for packing of sausages in a cover special nozzles to a meat grinder are used. But usually a syringe is used for this procedure.

For the preparation of small minced meat with a homogeneous structure, from which cooked sausages of the highest grade and pates are made, a cutter is used. If it is intended to produce only sausages, such equipment is not needed.

For drying, roasting, cooking sausages and smoking you can buy a universal oven with a smoke generator.

Producers of equipment, both foreign and domestic, on the market today, many in a large price range, characterized by the degree of automation, design, service capabilities and material, as sanitary standards all equipment must be made of stainless steel or food aluminum.

The staff of the meat processing shop

A small workshop for processing meat requires only a few people of production personnel. First of all, as in any production, there must be a technologist. It is he who not only watches the production process and the quality of the raw materials and final products received, but also develops recipes, calculates the products.

Necessarily need equipment operators, which can combine several functions depending on the loading of equipment.

In addition, the workshop must have a cleaner (or cleaner) of production facilities, a handyman or loader and managers for the purchase of raw materials and sales of finished products.