There have always been and will be fans of delicious and delicious sausages. Recently, there has been an increasing demand for good smoked meats and sausages. At the same time, there has been an increase in the number of businessmen who want to receive good income on this trend.
Production of sausages is a rather profitable business, and such a project pays off in just three months. A novice entrepreneur should not be afraid of competitors in the face of large enterprises producing similar products, since a small workshop can very well count on the love of consumers due to the high, almost home-like quality of the finished product.
Where to begin?
First of all, it is necessary to build a model of future business on paper. The development of the concept should include the selection of production facilities and equipment for the implementation of the technological process, the study of the raw material base available in the region, the analysis of the possibilities for marketing finished products on favorable terms. And if you are really interested in the production of sausages, then it is worth attracting professionals who have the appropriate knowledge and experience in this field.
The room for the future workshop
The foundation of a successful business can rightfully be called a good manufacturing facility. Do not look for him in former residential buildings, rest homes, kindergartens, baths - they will not comply with the sanitary standards for such enterprises.
A competent specialist in the field of meat processing will help determine how to more efficiently place the apparatus for the production of sausages and other equipment. He will give recommendations on the optimal location of bulk goods, raw materials, processing departments, as well as the production workshop itself. The room must have heat dissipation and a pair of refrigeration chambers. In the first, minced meat will ripen, and in the second, product storage.
Production requirements
Veterinary services require that raw materials shelves and finished products do not overlap. It will also require a special place for inventory and auxiliary materials. Be sure to need to equip the room in which the preparation and further storage of sodium nitrate will be carried out.
Domestic rooms - bathrooms, changing rooms, showers, washing and kitchens - must be equipped in full compliance with the requirements of sanitary services. The Sanitary Rules for Meat Processing Enterprises, which were issued in 1996, are currently in force. For the entire complex of equipment, a space of 50 square meters or more is required.
Alternative option
Significantly simplifies the problem with the choice of premises, the purchase of a small mini-shop directly in the container. Such a monoblock was created in compliance with all the requirements of sanitary and epidemiological stations, it is ready for installation and subsequent supply of communications on the site, which you can rent.
Such mini-workshops are especially relevant to use in rural areas, where it is quite difficult to find an industrial premises that meets the requirements.
Equipment
Now it’s worth touching on such an important issue as the choice of equipment for the production of sausages. The minimum set of equipment in this case is quite significant.It starts with such a complex device as a boning table, where carcasses are cut using special knives, and then the meat is sorted and processed. You will also need a meat grinder for the production of sausages, a meat mixer and a cutter, which is used for the manufacture of pastes and premium products. Special syringes are used to fill the shells with prepared meat.
Additional devices
The choice of equipment for the production of sausages involves the acquisition of such a unit as a universal oven with a smoke generator. It is used to carry out all processes related to heat treatment - cooking, drying, roasting, smoking, so it is worth taking its purchase as seriously as possible.
It should be noted that not only the right choice of equipment for the production of sausages is important, but also the availability of personnel with the appropriate qualifications. One cannot do without a technologist responsible for the quality of the finished product, a pair of butchers engaged in carcassing, and a mechanic who takes care of the maintenance of the equipment. The staff should also have auxiliary workers, an accountant and a forwarder.
Equipment costs
Apparatus for the production of sausages can be domestic production, then such a processing line will cost about eight thousand dollars. Its capacity will be 200-250 kilograms of finished products.
The cost of an imported analogue will be from eighty thousand dollars or more, but such a production line is distinguished by a modern design, high quality of the materials used, service capabilities, as well as universal automation. Recently, conversion versions of Russian equipment have appeared on the market, which are almost not inferior to foreign analogues. The final selection of equipment for the production of sausages depends on many factors, including the size of your starting capital.
About raw materials for the production process
When purchasing raw materials, one golden rule must be remembered - a transaction must be documented. And here it doesn’t matter at all whether you are buying meat, shells or strapping threads - a certificate must be provided for all this, and all these documents must be authentic.
It is worth concluding an agreement with a sanitary or veterinarian, which will become insurance against unscrupulous entrepreneurs selling low-quality raw materials. Only a specialist in the appearance of the carcass will be able to tell you how much genuine medical examination is provided to you, decipher the veterinary documentation attached to it, and also determine whose brand is on it.
There is another side to the execution of the contract with the sanitary doctor: you will have a specialist in your allies, which will allow you to eliminate possible bias on the part of representatives of the veterinary and sanitary stations. This will allow you to count on their loyalty and goodwill. You can carry out the production of casings for sausages on your own, or buy a finished one.
Who will you work with?
In the domestic market, not only large companies, but also small farms act as suppliers of raw materials. When purchasing small batches of raw materials from private manufacturers, a medical examination is carried out at the factory. You can conclude an agreement with a small veterinary laboratory, which operates in the nearest market, and its specialists will carry out all the required tests for a very affordable fee.
If we are talking about buying imported raw materials, then here you may encounter some difficulties. To obtain an import permit, a whole range of bureaucratic procedures is required.For thirty days, the owner of the cargo must send a written request to local services under the control of the State Veterinary Supervision, which will list all the characteristics of the cargo, the purpose of import, the places of storage, processing, and temporary quarantine.
This cargo must be accompanied by a certificate and comply with interstate agreements adopted at the level of veterinary services. Experienced businessmen solve such issues through close cooperation with departmental regulatory authorities, for example, the State Veterinary Supervision Agency, ROSTEST and others.
Expenditure part
The first expenses that you will encounter when you want to open a production of sausages are related to the registration of a future business. In this case, we are talking about a small amount, only 700 dollars. At the initial stage, you may well be limited to renting premises from 50 square meters, for which a fee of $ 300 each month.
Refrigerators and equipment will cost about 12 thousand dollars. To purchase the first batch of raw materials you will need 1.5 thousand. It turns out that, having invested only 15 thousand dollars at the initial stage, it is quite possible to launch your own sausage production business.
Profitable part
Now it’s worth considering the profitability of this business. So, if you have mastered the technology for the production of cooked sausages, then for a shift it will be possible to produce about a quarter of a ton of products. This requires 68 kilograms of pork and 160 kilograms of beef. In this case, the purchase of raw materials will require a cost of 360 dollars, and it is possible to sell the resulting products for 680 dollars.
If you organize the work of the workshop daily in two shifts, then the mastered technology for the production of cooked sausages will allow you to make a profit of $ 17 thousand per month. If we take into account all current expenses, namely: the purchase of raw materials, employee salaries and utility bills, then the net income will be 5 thousand dollars every month. It turns out that the equipment will pay off after three months, after which your workshop will reach a stable profit.
Manufacturing process
Naturally, the receipt of products in this case is carried out after passing through a number of stages. It is clear that the production of sausages at home is much simpler, but in this case the workshop is considered, so it’s worth evaluating all the stages of work.
The first stage is the cutting of carcasses or half carcasses, which is carried out on the overhead track or a special table. In this case, electric saws or band saws are used. When is completed meat boning the separation of fat and muscle fibers from the bone, meat is fed to the cutting press. Zhilovye knives are designed to separate from the meat of small bones, cartilage, rough tissue joints that are not suitable for food.
The liverwurst sausage production line, like all other sections, involves chopping meat and its ambassador. For this, equipment is used in the form of grinders, tops and cutters. The top grinds and cuts the meat, and the cutter allows you to get a homogeneous structure. If it is necessary to introduce bacon or brisket into the forcemeat, then resort to the use of a sheare cutter.
The history of sausage production shows that vacuum cutters are the best cutters, because due to the high speed of rotation of the knives in them, it is possible to achieve a greater penetration of air into the stuffing. At the exit, it is possible to obtain products of higher quality.
Next steps in the manufacturing process
Thanks to the equipment for cooling the prepared meat, it is possible to prevent the development of pathogenic microbes in it. This is achieved by adding flake ice to the minced meat, which is produced by means of ice makers of Spanish, Italian or German production. Depending on the manufacturer, they can cost 2900-11 500 dollars.
The loaves are formed on several types of equipment, presented in the form of dosing syringes: mechanical and hydraulic, vacuum and open, with periodic and hydraulic delivery of sausage stuffing. Heat treatment is the last stage of sausage production.
It includes: sediment, cooking, roasting, smoking and drying. Cooking sausages is usually done in open boilers, pressure autoclaves and special chambers. Roasting and smoking of dry-cured and raw-smoked sausages is carried out in smoking chambers. Cooking or smoking is the last stage, after which the finished product is obtained.
As a result of drying in special drying chambers, the final "ripening" of sausages is carried out. There conditions are created with strictly defined humidity and air temperature. This process takes 1-6 days depending on the type of sausage. After this, the products are ready for sale.
Almost the same way fish sausages are made. The production technology in this case is slightly different, since other raw materials are used.
