Meat processing shop as own business

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

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

Classification of meat processing enterprises is associated with production capacity, technological cycle and location features. They process meat at slaughterhouses, poultry farms and meat processing plants, meat processing plants.

There are large meat processing enterprises that produce 30-55 or more thousand tons of meat and meat products per year. Enterprises are considered medium-sized, at the capacities of which it is possible to process from 12 tons of meat per year. And, finally, enterprises of two categories are considered small: those that produce 5-12 thousand tons per year, and enterprises with a capacity of less than 5 tons per year.

Because quality meatproducts are always in demand, the number of small and medium-sized enterprises is increasing, and manufacturers have begun to produce equipment for meat processing enterprises of a modular type of different capacities, which can carry out a full cycle of meat processing and the production of meat products.

Structure of a meat processing plant

At a large meat processing enterprise, in fact, the meat processing workshop is one of the links in the chain. It also includes numerous divisions for livestock and its slaughter. Their areas are designed to contain such a number of slaughter animals that it is enough for the uninterrupted operation of the enterprise. Since there are sanitary standards that define the distances between the cattle depot, slaughterhouse, quarantine department and the main workshops of the enterprise, the warehouse for finished products and residential premises, such enterprises, as a rule, require large areas and are located outside the city.

The main workshops of the meat processing enterprise include workshops for primary processing, by-products, technical raw materials and many others, in which meat is ultimately obtained, divided into half carcasses, peeled offal, guts and skins.

But workshops for the production of semi-finished products, sausages and canned meat can be separated into separate plants, unless, of course, the enterprise is large.

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

Turnkey meat processing plant

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

You can do the organization yourself, or you can purchase a modular meat processing plant, choosing the full or partial processing of any meat of domestic animals and poultry, as well as the type of end product.

In the modular meat shop, the equipment is mounted in a single technological chain. Not only equipment, but also all interior and exterior finishes are made of high quality materials. Each such meat processing workshop (photo above - I can’t believe that a meat processing plant is shown) is equipped with both cold and hot water supply systems, sewerage, heating, power supply, ventilation and air conditioning systems. That is, important stages of coordinating production with the sanitary and epidemiological services and drawing up a technical project take place together with the acquisition of a modular workshop. All that remains is to select and arrange a land plot, personnel and arrange the sale of finished products.

Selecting a meat processing plant

In a small business, a meat processing shop is usually associated with the manufacture of smoked meat delicacies and sausages, although the final product can also be meat on the bone (shank, ham, stew, ribs, soup sets), semi-finished products from natural meat (azu, beef stroganoff, shish kebab), ground and minced meat (steaks, meatballs, meatballs, dumplings). Sausage products are boiled and semi-smoked sausages, sausages, sausages.

It is not allowed to organize such production in residential premises, even if the process begins with cutting half-carcasses without slaughtering livestock. Small business is the production of finished products up to one ton per day. The premises for such production need a small one - about three hundred square meters. In almost any city, you can find a room of this size, which previously housed some kind of food production.

The choice of premises also depends on the type of final product, more precisely, on the market for its sale. With a large hotel or with a chain of grocery stores, it is quite possible to arrange a butcher shop. Meat-processing mini-factory responds flexibly to changes in demand and more easily masters new types of products, can work on special orders.

Meat processing shop equipment

Mandatory equipment for any meat processing shop are refrigerators, of which there must be at least two: for raw materials and finished products.

If we talk about the production of sausages, then the set of equipment consists of several consecutivelocated elements. To butcher carcasses, special knives are used, and a boning table is needed on which this process takes place.

Electric meat grinder (top) is the main device for preparing minced meat, which is then mixed and s alted in a meat mixer. With small volumes of production, special nozzles for a meat grinder are used to stuff sausages into casings. But usually a syringe is used for this procedure.

A cutter is used to prepare fine minced meat with a homogeneous structure, from which top-class boiled sausages and pates are made. If only sausages are supposed to be produced, such equipment is not needed.

For drying, frying, boiling sausages and smoking, you can purchase a universal oven with a smoke generator.

There are many manufacturers of equipment, both foreign and domestic, on the market today in a wide range of prices, differing in the degree of automation, design, service capabilities and material, since according to sanitary standards, all equipment must be made of stainless steel or food aluminum.

Meat processing plant staff

A small meat processing plant requires only a few production staff. First of all, as in any production, there must be a technologist. It is he who not only monitors the production process and the quality of incoming raw materials and final products, but also develops recipes, calculates products.

Requiredequipment operators are needed who can combine several functions depending on the equipment load.

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