Semi-finished meat products - a product that is in great demand among buyers. It takes quite a bit of time to cook them, so they are a good alternative to "full" dishes. Semi-finished products have a number of specific advantages in production: they are able to simplify and facilitate the work of procurement workshops, reduce the time required to prepare a meat snack 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 from year to year. According to forecasts, this market will only grow in the next few years. Specialists note the highest growth rates in the segment of chilled semi-finished meat products.
What is prefabricated? This is a portioned product made from ground meat or other raw materials with various additives. Products are classified according to several types:
- by processing methods distinguish chopped, natural semi-finished products, dumplings;
- by type of meat used: beef, lamb, pork products, as well as products from rabbit and poultry;
- thermal condition - 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, minced, large-sized, small-sized, portioned, pickled and meat sets. For the preparation of chopped semi-finished products using scapular, cervical, femoral muscles containing more rigid and coarse connective tissue. The meat is ground using special equipment, after which fat, eggs and spices are added.
Recycled Products
This segment includes mainly cutlet products. These include cutlets, meatballs, meatballs, and other processed products of minced meat and meat.
Technology
Let us consider in more detail how the technology for the production of semi-finished meat products is implemented. Frozen raw meat is supplied to the enterprise in the form of blocks. Using a crusher, it is crushed. Often, minced meat prepared using a meat and bone separator is used for minced meat.
After the meat is ground, minced meat is passed through a spinning top. Then add ground bacon, chilled water, salt, spices and other additives. The mass is thoroughly kneaded on a meat mixer or using a cutter. This device is intended for grinding soft meat raw materials and its transformation into a homogeneous mass.
Cooked minced meat is immersed in a machine for forming semi-finished products. At this point, the product takes on a specific shape with the specific weight of each serving. Depending on the volume of the production of semi-finished products, use a rotor or screw system for forming the product.
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 machine for icing, and then to the breading equipment.The next step is the transportation of the semi-finished product to the shock freezing chamber or to a spiral freezer.
Freezing varies in duration. For example, a cutlet weighing 85 grams in a chamber shock freezing should spend about 2 hours, and 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. Storage of finished products should be carried out in low-temperature refrigerators.
The business plan of the workshop for the production of semi-finished products
Own production of semi-finished meat products must begin with the development of a detailed business plan. Calculation and forecasting should be based on marketing research. You need 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 the preparation of ravioli and cutlets;
- freezers;
- packing machines;
- storage chambers (separately for finished products and raw materials);
- Libra;
- equipment for seasoning;
- minced meat mixers;
- grinder-top;
- washing bath;
- sets of knives and cutting boards;
- bactericidal lamps.
If you intend to engage in the preparation of ravioli, then you should buy additional equipment for the production of semi-finished products:
- dumplings devices;
- flour sifter;
- dough mixer.
Room and location
To open a workshop for the production of semi-finished products with a capacity of a ton of finished products per shift, a room with an area of about 16 square meters is needed. m. In addition to the production areas where the equipment will be located, it is necessary to have a room for personnel, 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 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.
The meat processing workshop should not be placed in basements where there is no natural light, in residential buildings and near them, in rooms with limited installed capacity. They are also not suitable for the production of semi-finished products of a room 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 decisions, places where it is not possible to create flow-exhaust ventilation, where there is no relationship between any production premises and waste disposal, should also not be considered as a workshop.
Staff
For maintenance of the equipment, 2-3 workers per shift are sufficient. In addition, you will need:
- Director
- deputy directors for financial and production issues;
- Head of the household;
- accountant;
- Chef;
- Logistics
- chief technologist;
- Human Resources 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 for effective work, you will need additional personnel.
Profitability
The production of semi-finished meat products has a profitability of about 30%. Some entrepreneurs increase this figure to 80%.This is achieved through good original recipes developed at the enterprise, as well as high-performance equipment and cheap raw materials. Meat semi-finished products, the producers of which 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
The collection of documents is one of the problems that a novice entrepreneur may encounter. It is not easy to comply with all the requirements of the legislation provided for in this field 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 capacities.
Start a business with the registration of a legal entity. You can register as an individual entrepreneur or LLC. Considering the main points, it should be remembered that the production of semi-finished products requires the mandatory conclusion of SES. In addition, it is necessary to develop a production control program, in accordance with which the production 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 attract 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 question is not properly thought out, then in the end you can get a finished product warehouse filled to capacity without the possibility of its implementation. This can lead not only to damage to the goods, but also to the closure of all production.
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 having their own processing workshops. If you want to sell products through them, then there can be no talk of promising cooperation. 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 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 state support and provide financing for the project.
