Meat: processing. Equipment for meat and poultry processing. Production, storage and processing of meat

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Information of state statistics show that the volume of meat, milk and poultry consumed by the population has significantly decreased in recent years. This is caused not only by the pricing policy of manufacturers, but also by the banal shortage of these products, the required volumes of which simply do not have time to produce. But meat, the processing of which is a very profitable business, is extremely important for human he alth!

That is why over the past two years, many government decrees have been adopted calling for the intensification of the production of meat and dairy products in our country. But the production of the meat itself is one thing, but its proper processing is quite another! If this process is not set up properly, then most of the most valuable raw materials can simply go to waste!

Main equipment for processing meat products

Everyone knows thatone of the most popular varieties of meat products that can be found on store shelves is banal minced meat. For its production, industrial meat grinders are required. And for the storage of finished products, a refrigerator is needed. Of course, this is not all equipment for the processing of poultry and animals. To date, the most widespread is the modular system, when the equipment manufacturer supplies integrated solutions that allow you to organize the conveyor processing of meat raw materials.

Thus, the processing of poultry meat (simplified cycle) is as follows:

• Carcasses are sent for steaming. This is done to make it easier to separate the feathers. For this, special chambers are used, inside of which steam is supplied (under a certain pressure).
• After that, the chickens enter the deboning drum, in which the fluff and feathers move away from the skin.
• Then the carcasses are transferred to an automated line where they are gutted. Then the entrails are removed (excluding the liver and heart). Today such equipment is produced not only outside our country, but also directly here.

Thus, the process is divided into two stages: primary meat processing and secondary production. Primary - washing, singeing the remnants of feathers, wool and bristles, removing feathers and down, heads, hooves, etc. This also includes the evisceration stage, removal of the entrails, deboning, butchering. Smoking, production of minced meat, sausages, meat loaf, jelly and other - secondary production. Easierspeaking, in the second case, the output is ready-made or almost ready-to-eat products (dumplings, canned food).

Following this, the processing may vary: in some cases, the carcasses enter the freezer shop, where they are completely frozen. Along the way, they can be cut on an automatic line, forming soup sets. If there is a need to obtain meat, carcasses are served for deboning, during which the meat is separated from the bones. For this, special drums are used that process raw materials in batches. It can also be sent for freezing, but more often it is sent for the production of minced meat, smoking, and similar operations. All modern equipment for processing poultry meat is produced in versions for large and small industries, differing in the possible volumes of processed products (from several tens of kilograms to tens of tons).

Dairy production

The processing of milk and meat is especially difficult in terms of the choice of production equipment. We have more or less figured out the production of meat, but what does the production of dairy products involve? First, it is important to remember that milk is a perishable product, sensitive to the slightest contamination. All equipment that is used must be made of stainless steel and other materials that allow frequent disinfection using aggressive reagents.

The minimum required for each profile production is as follows:

• Tanks for receiving milk frommanufacturers. They must have cooling equipment, provide for the possibility of constant mixing of products to maintain a stable low temperature.
• Equipment for pasteurization or sterilization of milk.
• Tanks for fermentation. This equipment resembles a huge thermos in its principle of operation, in which a strictly constant temperature is maintained with the help of a thermal relay.
• Workshops for molding and packaging finished products (milk, kefir).

If you plan to produce cheese, then everything is somewhat more complicated. Firstly, a sufficiently large workshop is needed, since these products must be aged for a sufficiently long period. Secondly, cheese shaping is important: for this purpose, various equipment is used to form heads of different weights, sizes and shapes.

So, the issue with the production cycle is resolved. From whom do meat and dairy enterprises purchase all the necessary equipment? From whom exactly to buy - here the choice is up to the manufacturer. There are many suppliers of equipment, and they regularly issue claims and brochures with information that will help you choose a specific production line (for example, a dumpling machine).

Requirements for the processing of technological raw materials

Production and processing of meat should be arranged in such a way that raw materials and finished products do not intersect on production lines. Raw materials must have all accompanying certificates and veterinary documents thatconfirm its safety. It is prepared for processing in separate, isolated rooms. Raw materials are removed from the container only after the latter has been cleaned of all external contaminants.

Equipment Manufacturers

There are basic requirements for such devices. For example, each production can purchase equipment according to the principle of belonging to a specific price category. Here you should decide how many products you will need to produce. For example, you plan to keep a small dumpling and open similar ones in case of successful development, or you decide to create a full cycle of meat processing: from slaughtering animals to producing sausages and canned food. Most often, meat processing involves the purchase of equipment of an average price category. For example, industrial meat grinders, deboning or gutting machines cost no more than 250-300 thousand rubles. It all depends on the prestige of the manufacturer and technical characteristics, among which the maximum performance is quoted the most.

More expensive samples are rarely bought, since meat processing in this case will pay off for too long. Unless you have very big plans for production and modernization, but you should not rush here. When buying any equipment, pay attention to the warranty period (and it must be mandatory!), And to where the service centers that make repairs are located. Reputable manufacturers always assume the possibility of free service and repair within a certain period of time. Since from reliabilityequipment will directly affect the profitability of the enterprise, this issue should be paid especially close attention. Decide what exactly you are going to produce: semi-finished products or just meat. The processing of raw materials in each case has its own characteristics and nuances.

If it's just minced meat or something like that, then almost any sane domestic manufacturer will do. If you plan to engage in the production of a by-product, pasties, for example, pay attention to the versatility of the device. In the event that a multi-profile machine is required for the production of semi-finished products, take a closer look at manufacturers from Taiwan. Their prices are reasonable, the quality for small businesses is at their best, and the range of products is also impressive. Having de alt with who to buy equipment from, consider the issue of selecting a room. Approach this procedure in detail and thoroughly, since the storage and processing of meat does not forgive mistakes.

Requirements for premises for the production of meat and dairy products

Its area is selected based on the characteristics of the production cycle, but not less than 4.5 square meters for each person involved in the process. All rooms must be completely isolated from each other. Before entering each of them place rugs soaked in a disinfectant solution, and it must be refreshed at least once every three days.

Walls must be lined with tiles or other material that allowsthe possibility of wet cleaning and disinfection, to a height of at least three meters. All connections of ceilings, walls and floors should not have gaps, it is better to round them. The floors must be covered with waterproof compounds, they cannot have potholes and cracks, all industrial wastewater is collected in a special septic tank, reliably isolated from the external environment.

Freezing rooms for storage of finished products and semi-finished products

They have similar requirements, but there are differences. So, the entire surface of the floor and walls should be tiled or other moisture-proof material that allows for wet cleaning and disinfection of the room. Refrigeration chambers must have backup power sources that can be turned on during a power outage of the main line. This avoids their deterioration and / or loss of taste and nutritional qualities. Any processed meat product should be stored there no longer than its expiration date. Control over this rests with storekeepers or persons performing their functions.

Requirements for cleaning, disinfection of industrial premises

In all workshops where raw meat is processed, a high degree of cleanliness must be constantly maintained. When cleaning, the possibility of incidental contamination of inventory and / or finished products should be completely excluded. Cleaning of all technological equipment and premises must be carried out in strict accordance with the rules of SanPiN. In workshops where walls and floors may be contaminated with grease,daily use of detergents and disinfectants is required, the use of which is permitted by the current legislation of the Russian Federation.

Requirements for process equipment

All equipment, including containers, cutting boards, knives, wire cutters, various containers, conveyor belts, etc., must be made of materials that have been approved for use in the food industry of the Russian Federation. All vats, troughs, drums and other similar equipment must have absolutely smooth surfaces, without cracks and burrs, which can be easily cleaned and disinfected. Meat, the processing of which we describe, is a potentially dangerous product, as it can serve as an excellent breeding ground for pathogenic microflora. That is why almost all inspection organizations pay especially close attention to this circumstance.

All tables on which meat is crumbled or cut must necessarily have grooves for draining blood and other liquids, as well as sides that prevent the processed products from rolling onto the floor. For deboning and greasing, it is imperative to use boards only from those materials whose use in the food industry is allowed by the current legislation of our country. After the end of each work shift, it is necessary not only to wash and disinfect them, but also to steam them in a special chamber. If the enterprise practices modular meat processing, then all components of the production line should provide for the possibility of their quick disassembly for cleaning anddisinfection.

All disinfectants and detergents must meet the requirements that apply to them, based on current food industry legislation. You can store all these drugs only in specially designated rooms and cabinets that can be locked. The preparation of disinfecting and washing solutions is carried out only in the conditions of premises specially equipped for this purpose. The compositions are prepared in volumes that do not exceed the needs of one working shift, they must be fresh.

Other requirements

Each worker must have at least two sets of overalls, each of them must have a medical book. In no case should employees be accepted without a medical book with a fresh medical examination! For such comrades, when they are detected, a considerable fine is imposed on the manufacturer. The issue of uniform is fundamental.

Each employee working in a food production facility must have at least a set of two white coats, towels, and in some cases rubber gloves (at least two pairs). Even furniture that is used directly for the production of meat products must have a sanitary certificate. Otherwise, it can poison the meat. Recycling such products is a responsible matter.

What to do next?

After you figured out in detail what equipment to buy, which manufacturer to choose, we contactedwith firefighters and doctors, learned about where to take workers, resolved other administrative issues …. Only then can you go to the tax office and register as an individual entrepreneur or LLC. Moreover, this must be done after the organization of production, since otherwise you will have to pay taxes immediately. And only after solving all these problems, it is possible to start producing poultry and animal meat processing products, or to establish milk processing.