With a high pace of life in modern world people often do not have enough time to prepare food, studies show a constant increase in demand for ready-to-cook foods. This state of affairs indicates that the workshop for the production of semi-finished meat products as a business is a promising area that allows the owner to make a significant profit. The opening of such an enterprise is of great social importance, as it allows you to create new jobs and give additional money to the regional budget.
What are semi-finished products?
Semi-finished products are products that are converted into ready-made food through simple manipulations. Their preparation is different. high speed, which is why this type of product in Lately is gaining more and more popularity. Production can be carried out from meat or other raw materials, that is, a natural or processed product is obtained. A distinctive characteristic of the product is its division into portions in the factory.
Finished goods are classified according to the following criteria:
- according to the applied production process (natural, chopped);
- for animal meat (rabbit, pork, beef, lamb);
- according to the characteristics of the temperature state (chilled, frozen).
Semi-finished products can be sold at retail and wholesale, when concluding contracts with shops, cafes, etc. The production of dumplings is currently a fairly busy niche, but the production of pancakes with meat or other fillings, cabbage rolls, sausages for frying and other meat semi-finished products of various degrees of readiness is growing demand and such products are in great demand among the consumer. A separate area in the business of semi-finished products can be considered the production of ready-made meals, using shock freezing of raw materials and the sale of sets of products and spices with instructions for preparing dishes of various cuisines.
Today's business for the production of semi-finished products, using modern equipment, allows you to produce products High Quality with the preservation of all nutrients, quickly reconfigure their production for the production of a particular product.
Consider the business of semi-finished products based on the production of cutlets. Someone will say that cutlets are nonsense. You can supply your products to schools, institutes, canteens, cafes and various eateries. So the market for this product exists and requires cheap and high-quality raw materials for its development.
Description of the enterprise
When choosing an organizational form of doing business, it is better to open an individual entrepreneur or a company with limited liability. It is cheaper and faster to open an individual entrepreneur, therefore we choose this organizational form for our enterprise. To pay taxes, it was decided to choose a simplified system of taxation "income-expenses". Such a system will avoid a number of problems that novice entrepreneurs usually face. Before starting production, we recommend that you familiarize yourself with GOST R 52674-2006 and GOST R 51187-98, you can search for other standards on the Internet.
OKDP codes:
1511400 - semi-finished frozen meat products;
1511410 - quick-frozen ready-made products;
1511420 - portioned natural semi-finished products.
Future products are subject to conformity certification, production room should receive an epidemiological conclusion.
Workshop space.
To be able to produce food products, it is necessary that the premises comply with the standards of Rospotrebnadzor, the sanitary and epidemiological service and fire safety. The best choice would be a place where work has already been carried out in this area (cooking, a confectionery shop), otherwise a fairly high-quality repair is required. You should not consider the option of selecting premises for production in the basement, located in a residential building, with low ceilings, where it is impossible to bring the necessary communications, including supply and exhaust ventilation.
The logistics component is important, the building must have convenient access ways, so that without unnecessary problems unloading of raw materials and loading finished products. The cost of real estate in the center reaches high values, for starters entrepreneurial activity is not the best choice, so you can consider the available options on the outskirts, in close proximity to the resource base.
The premises for the production of semi-finished products should be divided into the following zones:
- acceptance and cutting of raw materials;
- direct production of semi-finished products, in the form of minced meat;
- packaging and labeling operations;
- stock.
Separately, a room for the employees of the workshop should be equipped; a convenient location for the shower and toilet will be a big plus. The administration requires a separate room for comfortable work.
For our calculation, we assume that we have rented a room of 100 sq. meters, the cost of the rent is 300 rubles / m2. This area will house the production itself, warehouses for storing products and amenity premises for employees.
The cost of the initial investment in equipment and repairs to organize a semi-finished business.
We remind you that at our enterprise we are going to produce homemade cutlets from minced meat. The functioning of the enterprise cannot be imagined without the purchase of specialized equipment, this will become the main line of expenses for starting a business. In total, the purchase of equipment in the amount of 828,500 rubles is required, such costs consist of the purchase of the following things:
SPLIT-System - 70,000 rubles. (the temperature when cooking minced meat should be no more than 14C);
- meat grinder - 40,000 rubles;
- apparatus for molding cutlets - 150,000 rubles;
- a freezer for storing raw materials and finished products (2 pieces) - 200,000 rubles;
- meat mixer - 160,000 rubles;
- packaging machine - 88,500 rubles;
- other production equipment and improvised means (cutting tables (2 pieces), hooks for carcasses, knives, bowls, buckets, etc.) - 50,000 rubles;
- organization of household premises for the manager and employees - 50,000 rubles;
- computer and printer - 20,000 rubles.
The costs are not limited to the purchase of equipment, the following costs should be taken into account:
- carrying out repair work in the premises - 200,000 rubles;
- connection of communication networks - 300,000 rubles;
- purchase of additional equipment and special clothing - 50,000 rubles;
- other associated costs, including product certification - 60,000 rubles.
The total initial investment in the business for the production of cutlets is 1,438,500 rubles. Also, at the initial stage, working capital will be needed to start production. In our case, it took 1430 thousand rubles.
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Purchase of equipment |
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Repair work |
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Organizational expenses |
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Total expenses |
Technological manufacturing process divided into separate stages:
- reception of raw materials;
- primary processing;
- cutting;
- sorting operations;
- cooking individual products (grinding the main ingredients, kneading minced meat, molding cutlets and freezing);
- packing work.
To gain credibility, it is required to use the highest quality raw materials that meet the highest standards. For certain types products have their own GOST standards. It is preferable to work with farmers or established large producers. All purchased meat must pass the maximum control by the veterinary service.
Marketing plan.
The high demand for quality semi-finished products shows that opening a workshop at the moment is profitable investment Money. There is some competition in this area, but the lack of relevant products in retail shows that there is a necessary place for development in the niche. Promotion of products is carried out by advertising in local newspapers, bulletin boards and specialized Internet resources, debugging personal relationships.To achieve maximum efficiency, the sale of manufactured products will be carried out in three directions:
- retail outlets;
- wholesale sales to large suppliers;
- Wholesales directly in the network of stores.
Staff for business organization.
The full operation of production involves the work of a staff of 4 employees, which includes:
Preparation of raw materials - 1 employee;
- accountant - outsourcing services;
- preparation of products - 2 employees;
- cleaner - 1 employee.
As production develops, indicators wages may be increased. In some cases, the use of the work of an accountant is not efficient, the services of outsourcing companies are more economically viable.
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Production |
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Cleaning woman |
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TOTAL FOT |
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Enumeration of the let out production.
The profitability of the enterprise largely depends on a successful start, it is important from the very first stages of the functioning of the business to start making tangible profits. To solve this problem, it is necessary to decide on the goods offered, as the initial product of our workshop will be the production of homemade cutlets, the cost of 200 rubles per kg. or 15 rubles apiece.For wholesale sales such prices are quite natural. As income increases, the list of products offered can be replenished with new positions.
For our calculations, every day we will produce and send 500 kilograms of products to stores, with an increase in productivity up to 1000 kilograms per day in six months. If the manufacturer can prove himself from the best side due to high quality, a worthy demand for his products is guaranteed.
Immediately after the start of activities, reaching such a volume is a problematic task; initially, as many semi-finished products will be produced as it is possible to provide buyers. Building connections, finding sales outlets will gradually increase production capacity, characterized by the amount of goods produced.
Our business costs consist of the following indicators:
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fixed costs |
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Wage |
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Rent |
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Accountant services |
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Food cost |
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Packaging cost |
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Total cost |
The cost of raw materials for the production of cutlets.
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The cost of production of cutlets. |
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price, kg/r. |
consumption/kg |
article, rub/kg |
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meat beef |
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Raw beef fat |
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wheat bread |
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drinking water |
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Total consumption per 1 kg of minced meat |
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Meat yield rate after deboning,% |
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Payback of business and its financial results.
More clearly, the profitability of a business is demonstrated by performance indicators, which, according to the calculations, acquire the following values:
- profit for two years - 13,842 thousand rubles;
- profitability of the enterprise - 17%;
- payback period - 10 months.
Determination of the net profit of the enterprise.
We will determine the profitability and payback of the business.
According to the results of the planning horizon, the profit will be slightly less than 14 million rubles, and the profitability indicator will be 17%. If these values are accurately reflected in practice, then all investments will pay off in 10 months, which is an excellent result.
To start the operation of the enterprise, an amount of about three million rubles will be required. If possible, you can take advantage of various small business support programs that will cover part of the costs for starting a business.
Conclusion. The market for the production of semi-finished products is interesting, there are many niches for development that are currently not occupied. Since this business employs quite technological equipment, it is worth paying special attention to debugging production so that goods of exceptionally high quality are produced. Such products can easily win the competition in the market and bring you to a leading position. Good luck in business!
The main aspects of the organization of the work of the workshop for the production of semi-finished meat products. Special attention paid to the selection of equipment used to obtain a different range of this type of product, and the analysis of its characteristics. Represented circuit technological process preparation of semi-finished products allows you to better imagine the sequence of its stages.
Purpose
The subject of production is natural large and small pieces (entrecotes, steaks, cutlets, frying, azu, shish kebab), as well as chopped meat semi-finished products (meatballs, meatballs, cutlets, meatballs). Natural semi-finished products are released for sale in the distribution network in a chilled form, chopped - in a frozen one.
Raw material
The main types of raw materials for the manufacture of semi-finished meat products are:
- meat of pork, beef, poultry;
- fat;
- breadcrumbs;
- salt, spices.
Required Equipment
Most of the technological operations for the production of semi-finished meat products are mechanized and carried out using specially designed types of equipment, which include:
- band-saw;
- meat grinder;
- meat mixer;
- cutlet-forming machine;
- slicer;
- meat loosener;
- packing machine;
- cooling chamber.
Each of the listed types of production equipment has its own functions, advantages and disadvantages, which should be taken into account when equipping the enterprise.
Band saws for bones and meat
Band saws are machines used for cutting animal carcasses or frozen meat briquettes into portions of a certain size, which greatly simplifies and speeds up the further processing of raw materials. Their use guarantees the complete preservation of the weight of the product and ensures the receipt of neatly cut, without bone fragments, pieces.
The design features of the belt plates allow you to adjust the height and thickness of the cut. All parts in contact with the product are made of stainless steel, and are easy to use and safe.
There are many models of band saws from various manufacturers on the market. The cost of the proposed equipment is in the range from 45 to 270 thousand rubles. and largely depends on its productivity, which in most models is 300-500 kg / h. For small enterprises, taking into account their capacities, the choice of saws of Russian companies MM PRIS, RostPishMash will be the best solution.
More expensive models from SIRMAN (Italy) or Mainca (Spain) are an excellent option for large food production.
Meat grinders are designed to grind meat
The machines are equipped with a set of interchangeable knife grids with different hole diameters. By installing the appropriate set of them, the degree of grinding of raw materials is regulated: for example, minced meat for natural chopped semi-finished products should consist of larger pieces. Equipment of this type is available in floor and desktop versions, has devices that ensure safe operation.
The minimum cost of industrial meat grinders is about 10 thousand rubles. Its upper limits are not limited - individual firms sell cars at a price of 400 thousand rubles. When choosing a model for a small business, first of all, you should be guided by the planned number of products. The best option- traditional meat grinders MIM, producing from 80 kg of minced meat per hour, produced by the Belarusian company "Torgmash".
Powerful meat grinders of the KT LM model with a capacity of up to 1150 kg / h from Koneteollisuus (Finland) are suitable for large industries.
Meat mixers
To obtain a uniform consistency, all the products that make up the minced meat are mixed with the help of minced meat mixers. During this process, the mass is saturated with oxygen from the air, becomes lush, and the products prepared from it after heat treatment become juicy and appetizing. The recommended mixing time for one portion is 60 seconds, with a longer process, the fat begins to separate from the meat and stick to the inner walls of the machine, which worsens the quality of the finished products, makes them dry.
The cost of meat mixers is in the range of 50-300 thousand rubles. Like the rest of the equipment, it is directly related to the performance of the machine. For small businesses, the widest range of models with a working chamber volume of 50 liters or more is presented by RostPishMash.
Foreign manufacturers, for example, the Italian companies La Minerva and SIRMAN, offer more powerful and expensive equipment, oriented for use in large food production.
Patty molding machines
Cutlet molding machines are necessary for shaping products. Some models have a replaceable molding table with holes of various configurations, which makes it possible to alternately cook several types of semi-finished products, such as cutlets and meatballs. This type equipment has a high productivity and allows you to get products of a given weight and size.
The cost of patty-forming machines depends on the number of attached interchangeable dies and productivity and ranges from 24-450 thousand rubles. The most expensive and high-performance (up to 2500 pcs / h) - Gaser - are designed for large-scale production.
Their Russian counterpart, RostPishMash, with a capacity of 2,000 pcs/h, is more affordable and ideal for small businesses.
Slicing machines
For the production of natural portioned and small-sized semi-finished products, slicing machines are used. They are characterized by high productivity and provide products that have a neat shape and uniform weight. Meat can be cut frozen, chilled or fresh, while the quality of its processing remains consistently high, and the percentage of waste is minimal.
Machines for portion cutting have a high cost: from 700 to 1500 thousand rubles. Russian manufacturers are not produced, and from foreign countries the German company Treif Maschinenbau GmbH is the most famous, offering models of various capacities, from 180 to 400 cuts / min, among which you can choose a machine for both small and large enterprises.
meat looseners
Meat looseners are used for loosening portioned pieces meat intended for frying, as well as for their "stitching". With the help of special knives, cuts are made on the surface of the product on both sides so that during the heat treatment the piece of meat is not deformed, and the finished dish is soft and juicy. At its core, the loosening operation is a mechanized analogue of beating. This type of equipment is equipped with safety systems to ensure safe operation.
Meat looseners on the equipment market have different productivity (from 1000 to 2500 pieces / hour) and cost (from 30 to 180 thousand rubles), which are directly dependent. For small businesses great option will be machines manufactured by OMAS (Italy), optimal in terms of price-quality ratio.
Prepared semi-finished products are packaged and packed in trays. For this, automatic or semi-automatic tray sealers are used, which ensure the tightness of the packaging, which significantly increases the shelf life of products.
Package
Tray sealers feature different levels of performance and automation and allow the simultaneous packaging of 1 to 4 trays with semi-finished products. The cost of such equipment is in the range of 150-1000 thousand rubles. for small businesses, semi-automatic machines are an excellent option Russian company CAS, which are not inferior in their characteristics to foreign counterparts.
Storage
To store semi-finished products before sale, refrigeration equipment is used - chambers or cabinets, best of all - combined or low-temperature ones. For small businesses, it is desirable to purchase 2 chambers: for storing chilled and frozen products. It can be both cameras with a combined mode or, one at a time, with low temperature and medium temperature. The recommended internal volume - from 10 m3.
Technological cycle
Technological cycle of semi-finished meat production
Premises and communications
The workshop for the production of semi-finished meat products must meet the following requirements:
Requirements for premises and communication systems of production shops are set out in various types of regulatory documentation: SNiP, SanPiN, etc. Their observance guarantees the release of products that are safe for the health of the consumer, and minimizes the risk of contamination with pathogenic bacteria that can cause food poisoning.
Normative documents
- GOST R 51232-98 “DRINKING WATER. General requirements to the organization and methods of quality control”
- "Sanitary and veterinary requirements for the design of meat industry enterprises"
- "Sanitary rules for meat industry enterprises"
- SNiP "Design of catering establishments"
Pelmeni making and selling machine
Specifications:
- Electrical voltage - 230 volts / 50 hertz (single-phase)
- Maximum voltage consumption 6.5 kilowatts
- Weight: 300 kg
- Dimensions: 1600 x 2000 x 1600 mm (height x width x depth)
- Pizza preparation time: up to 5 minutes.Peculiarities:
- The device has a bill acceptor and does not require either a seller or a cook in the process of trading, positioning the product as a dish that is served in a convenient take away package (“take it with you”), which allows you to enjoy dumplings right on the go.
- The main advantage of the device for preparing dumplings is the ability to sell products at a price that exceeds the cost by 3-7 times.
- The device has a loading of frozen products for 50 servings of ready-made dumplings.
Economy
The cost of a portion of dumplings directly depends only on the owner and ranges from 30 rubles. The sale price of the finished portion is 100-150 rubles, depending on what weight of the product "at the exit" will be set by the owner of the device. And, of course, from the location of the device.
Features and Benefits:
- The machine is always on and ready for use. Operates 24 hours a day / 7 days a week / 365 days a year.
- A serving of dumplings at the touch of a button. The buyer deposits money through a bill acceptor, then presses the button and in less than 5 minutes, the dumplings are ready!
- Easy to operate control system. No lengthy training required to operate the device. Installed on site by the operator, the machine requires no more work.
- Hygienic and safe.
- Ingredients of the owner's choice.
- An additional issuance window where the buyer receives a bonus for his purchase: salt, pepper, ketchup, mayonnaise, etc. (the bonus package is formed by the owner of the device independently, if desired).
- The device for automatic preparation and sale of dumplings can be installed in shops, gas stations, shopping and business centers, cinemas, stadiums, bars and nightclubs, airports and train stations, hospitals, universities, hotels, enterprises, etc. .d.
- Always fresh and quickly prepared healthy and popular food all over the world.
- Absence of competing vending machines of this type.Principle of operation:
The vending machine for making dumplings has a built-in freezer with a volume of 94 liters, in which there is a bunker for laying frozen dumplings with a capacity of at least 10 kg, which corresponds to 50 servings.
The device is equipped with a cassette for filling empty containers for dispensing finished products, 50 pieces of polypropylene thermal containers are placed in it. Also, the apparatus has a column for laying 50 containers for accompanying ingredients, for example: a fork, salt, pepper, mayonnaise, etc.
There are two buttons and a banknote receiver on the device. When you press the first button, the device offers to pay for the purchase, after payment and before issuing a portion of dumplings, the second button is available for the buyer - the button for issuing an additional container: with a fork, salt, pepper, mayonnaise, etc.
After making the payment, the frozen dumplings are removed from the freezer by a dispenser (the portion is set, 200 grams are fixed) and enter the hermetic pressure cooker (the power of the oven is 4 kW, the temperature in is limited to 240 degrees Celsius, which prevents the product from burning). At the same time, an empty container from a cassette pre-filled by the operator approaches the furnace unloading zone. Within 1 minute, while the oven is “accelerating”, the dumplings are thawed. In the oven, dumplings are cooked for 4 minutes, then dumplings are unloaded from the oven into a container. As soon as the unloading is over, the container is pushed out into the dispensing window, while the lid of the container is covered. After issuing a container with dumplings, the issuance of an additional container (with a fork, salt, pepper, mayonnaise ...) is blocked. The buyer picks up a disposable thermal container with ready-made hot dumplings, consumes them immediately or fixes the lid of the container and takes it with him.
We recommend, in order to avoid burns for the buyer, to stick the label “Caution hot!” on the container. The inscription "Lock the lid of the container!" will warn the buyer against spilling dumplings from the container.
Farmer's incubator IFH-500 NS
SPECIFICATIONS
- Type - stationary
- Body design - one-piece
- Overall dimensions, mm:
height - 1180
width - 562
length - 910 - Incubator weight, kg
net - 84
gross - 95 - Incubation and hatching - combined
- Capacity chicken eggs, PC. (when the egg weight is not more than 56 gr.) - 500
- Number of trays - 6
- Capacity of chicken eggs in a tray, pieces - 83
- Rated power of an incubator, W, no more - 516
- Electricity consumption, kWh - 0.5
- Rated voltage, V - 220
- Rotation of trays - automatic (at least 15 rotations per day) and semi-automatic
- Range of automatic temperature maintenance, ° С 36-40
- Accuracy of temperature maintenance in the sensor installation area, °С - ±0.5
- The difference in the actual temperature in the volume of the trays, averaged over the daily time interval, ° C, not more than - 0.8
- The upper temperature limit at which the sound alarm is activated is set from the control panel for the incubation of poultry eggs
- Humidity maintenance - free evaporation of water from pallets. The actual value of humidity is reflected on the indicator of the control panel
- Humidity sensor reading accuracy, % - ±2
- The difference in humidity in the volume of the trays, averaged over the daily time interval,% no more than - 5
- Protection class - I
- Service life (subject to the requirements of this manual), years at least - 7
Plant DPP-PF5
Designed for the production of boiled, semi-smoked and boiled-smoked sausages; sausages and wieners, as well as deli meat products
- Productivity 600kg/shift
- Installed power 75 kW
- Service staff 6 pers.
In a busy schedule of life, it is difficult to find time to cook homemade food. People buy semi-finished products to save valuable time and not forget the taste of homemade food. It is no secret that semi-finished products are also used in catering. A far-sighted entrepreneur will pay attention to the business plan for the production of semi-finished products with calculations.
Project Summary
There are several options for workshops for the production of semi-finished products, which are grouped by the main ingredient:
- Meat.
- Curd.
- Fish.
- From the test.
The most common group of semi-finished products is meat, which is why we plan to focus on it. The range of products will include the following types of products:
- Minced meat and minced products.
- Minced meat products (cutlets, lyulya, cabbage rolls).
- Breaded meat products.
- Meat products in dough (pancakes, dumplings, manti).
Meat semi-finished products are made into 5 classes, depending on the amount of muscle tissue in the product. The highest category A, which contains at least 80% natural meat. The lowest category D - with a meat content of at least 20%.
The technology of preparation also depends on the type of semi-finished product. Consider an example of the manufacture of minced meat and products with its content. The production algorithm looks like this:
- Grind whole pieces of meat into minced meat through a top.
- Add bacon and spices to the prepared mince technological map. A cutter is used, which turns various-sized meat raw materials into a homogeneous mass.
- For the manufacture of chopped products, minced meat is distributed according to forms. Use screw or rotary system. To prepare dough products containing minced meat, the filling is placed in a pre-made blank with a special device.
- Then the formed products are sent for liquid glazing or breading (if necessary) to a special apparatus.
- The final stage of preparation is shock freezing. A spiral freezer will bring products to the required temperature in 40 minutes, simpler equipment in 2 hours.
- The production process is completed by packaging the goods in polyethylene containers. Storage of products is carried out in low-temperature chambers.
Production area
To open a workshop for the production of semi-finished meat products, a production workshop of 150 square meters is suitable. The room must meet all the requirements of sanitary and epidemiological standards:
- Have showers and toilets.
- Maintain a staff lounge.
- Have a high quality internal infrastructure.
- Must be located at least 50 meters from residential buildings.
Since there is no direct flow of clients to the base, the location does not really matter. Manufacturing facility the required size can be found on the outskirts or outside settlements. The rent will be about 70 thousand rubles a month.
Business registration
As the organizational and legal form, it is better to choose an LLC. This will make it possible to sell their products to large hypermarkets and chains of grocery stores. Tax regime - STS (15% of income reduced by the amount of expenses). In the species classifier economic activity OKVED code 10.85 "Manufacture of prepared food products and dishes" is suitable for the production of semi-finished products from meat and poultry containing at least two main ingredients (in addition to spices).
The activity is not licensed, but the products are subject to mandatory certification. It is carried out as follows. First, a sanitary and epidemiological conclusion is drawn up for production at the Rospotrebnadzor at the place of registration of the enterprise. Next, you need to get a free economic zone for products. Sanitary services check products for compliance with the composition, sanitary standards, as well as the quality of the constituent products. We will step by step analyze the registration of a workshop for the production of semi-finished meat products.
| № | Stage | Price |
| 1 | LLC registration (state duty) | 4 000 |
| 2 | Registration with the tax office | – |
| 3 | Contract for maintenance of ventilation for a year | 30 000 |
| 4 | Installation of a security system (surveillance and alarm cameras) | 80 000 |
| 5 | Contract for disinfection and deratization | 30 000 |
| 6 | garbage collection agreement | 30 000 |
| 7 | Laundry contract | 50 000 |
| 8 | Obtaining a free economic zone for production | |
| 9 | Obtaining SEZ for products | |
| 10 | Obtaining a Fire Supervision Permit | – |
| 11 | Notification of Rospotrebnadzor on the launch of the project | – |
| 12 | Seal | 1 000 |
| 13 | Registration of current account | 2 000 |
| Total | 227 000 | |
Technical equipment
| № | View | Qty | Price | Sum |
| 1 | Meat grinder | 1 | 120 000 | 120 000 |
| 2 | Cutting press | 1 | 30 000 | 30 000 |
| 3 | Slicer | 1 | 20 000 | 20 000 |
| 4 | molding machine | 1 | 90 000 | 90 000 |
| 5 | Device for dumplings | 1 | 100 000 | 100 000 |
| 6 | Shock freezer cabinet | 1 | 160 000 | 160 000 |
| 7 | split system | 1 | 60 000 | 60 000 |
| 8 | Freezer cabinet | 2 | 175 000 | 350 000 |
| 9 | Vibrating flour sifter | 1 | 30 000 | 30 000 |
| 10 | dough mixer | 1 | 50 000 | 50 000 |
| 11 | cooling chamber | 2 | 50 000 | 100 000 |
| 12 | Small production inventory | 50 000 | ||
| 13 | Overalls | 15 | 3 000 | 45 000 |
| 14 | Packing machine | 1 | 60 000 | 60 000 |
| 15 | Apparatus for breading and laying | 1 | 60 000 | 60 000 |
| 16 | Meat mixers | 1 | 50000 | 50 000 |
| 17 | washing bath | 1 | 15000 | 15 000 |
| 18 | Autoclave | 1 | 100 000 | 100 000 |
| 19 | Cutting tables | 3 | 10 000 | 30 000 |
| 20 | Furniture and appliances in the administrative office | 120 000 | ||
| 21 | Furniture and appliances in the staff rest room | 50 000 | ||
| 22 | Vehicle for transporting products | 500 000 | ||
| TOTAL | 36 | 2 190 000 | ||
Staff
For more productive production, the workshop must function daily. There should be 3 people on a shift. Everyone who will have access to manufacturing must regularly undergo preventive examinations and have health books. Drivers must also pass periodic medical examinations. In addition, administrative and general workers should also participate in the work of the enterprise.
| Employee | Quantity | Payment form | Salary part | Maximum percentage depending on volumes | Total for all employees | Payroll with deductions |
| Workshop worker | 6 | salary + interest | 15 000 | 10 000 | 150 000 | 195 300 |
| Cook technologist | 1 | Salary | 30 000 | 30 000 | 39 060 | |
| Accountant | 1 | Salary | 22 000 | 22 000 | 28 644 | |
| Sales and Purchasing Manager | 1 | salary + interest | 15 000 | 20 000 | 35 000 | 45 570 |
| Driver | 2 | Salary | 20 000 | 40 000 | 52 080 | |
| movers | 2 | Salary | 22 000 | 44 000 | 57 288 | |
| cleaners | 2 | Salary | 15 000 | 30 000 | 39 060 | |
| TOTAL | 15 | 351 000 | 457 002 |
Inventory
Before determining the cost of inventory, it is necessary to prescribe a list of products and a production plan.
| Position name | Quantity (kg) per shift | Quantity per month for 30 business days | Share (%) of meat in 1 kg of the product, in % | Average purchase price of meat, rub. | Meat consumption in rubles per 1 product | Limit consumption for other products (spices, flour, bacon, crackers, etc.) per 1 kg of product | Total price | Consumption per month |
| Pork and beef cutlets | 50 | 1500 | 80 | 210 | 168 | 15 | 183 | 274 500 |
| Chicken cutlets | 40 | 1200 | 80 | 160 | 128 | 15 | 143 | 171 600 |
| Lyulya chicken | 20 | 600 | 80 | 160 | 128 | 15 | 143 | 85 800 |
| Azu from turkey | 15 | 450 | 95 | 240 | 228 | 10 | 238 | 107 100 |
| Cabbage rolls lazy pork and beef | 40 | 1200 | 75 | 210 | 158 | 30 | 188 | 225 000 |
| Stuffed cabbage classic pork and beef | 40 | 1200 | 75 | 210 | 158 | 30 | 188 | 225 000 |
| Pelmeni with ground beef | 35 | 1050 | 70 | 210 | 147 | 30 | 177 | 185 850 |
| Pelmeni with ground pork and beef | 40 | 1200 | 70 | 210 | 147 | 30 | 177 | 212 400 |
| Dumplings with minced veal | 10 | 0 | 70 | 245 | 172 | 30 | 202 | 0 |
| Khinkali with minced pork and beef | 25 | 750 | 75 | 210 | 158 | 30 | 188 | 140 625 |
| Khinkali with minced veal | 5 | 150 | 75 | 245 | 184 | 30 | 214 | 32 063 |
| Khinkali with minced chicken | 30 | 900 | 75 | 210 | 158 | 30 | 188 | 168 750 |
| TOTAL | 1 828 688 |
Thus, working not at full capacity (by 75%), monthly it will be necessary to purchase primary ingredients for almost 2 million rubles.
Advertising and marketing
The most important thing when creating a workshop for the production of semi-finished meat products is to find supply channels. In addition to working with a cold customer base, you can resort to the following ways to promote products:
- Placement of announcements on electronic boards on the Internet.
- Distribution of printed materials.
- Creation of a business card site.
For these purposes, it is worth allocating about 50 thousand rubles.
Project launch schedule
| Name of works | 1 month | 2 month | 3 month | 4 month | 5 month | 6 month | 7 month |
| Room search | + | ||||||
| Premises renovation | + | + | + | ||||
| Business registration | + | ||||||
| Personnel search | + | ||||||
| Obtaining a SEZ | + | ||||||
| Notification of Rospotrebnadzor on the start of work | + | ||||||
| Marketing events | + | ||||||
| Enterprise launch | + |
Financial plan
Volume of initial investments
Theoretically, there is no seasonality in this business segment. However, it is better to open the workshop by mid-autumn, because at this time the vacation period ends, potential consumers have less and less time to cook. It is better to start opening works in April to open in late October - early November.
Monthly expenses
- Utility bills and rent - 90,000 rubles.
- Salary with deductions - 457,002 rubles.
- Fuel and lubricants - 15,000 rubles.
- Ingredients - 1,828,688 rubles.
- Cleaning products, small consumables - 10,000 rubles.
- Force majeure costs - 10,000 rubles.
- Taxes - 20,000.
In total, the cost of producing 10,200 kilograms of semi-finished meat products will amount to 2,430,688 rubles.
Profitability is made up of a 40% mark-up on the final cost of the goods. With partial load, the enterprise will be able to receive 2,560,163. Net profit will be 129,475.2 rubles. With a 100% load, expenses will be 3,258,494 (due to an increase in the cost of ingredients and taxes), and income will be 3,940,294. Net income will be 681,800. The maximum profitability with these indicators is 17%. The initial investment will pay off in 6 years.
Eventually
The production of semi-finished meat products is a complex industry with huge amount competitors. The constant monitoring of sanitary services and Rospotrebnadzor exacerbates an already difficult situation. But it makes sense to open a workshop for the production of semi-finished products with an agricultural farm or as its branch. This will reduce the cost of meat and transportation.
Semi-finished products include products made from natural and minced meat without heat treatment. These are products that are maximally prepared for culinary processing.
Meat semi-finished products are divided into: natural (large-sized, small-sized, portioned, portioned breaded); chopped; semi-finished products in the test; chopped meat.
Natural semi-finished products. These are pieces of meat pulp of various weights, cleaned of tendons and coarse surface films. Natural small-sized semi-finished products also include meat-and-bone pieces of meat with a certain bone content. Semi-finished products are released chilled or frozen. The raw material is meat in chilled or frozen states. Meat of bulls, boars, rams, meat frozen more than once, and lean meat is not used.
Large-sized semi-finished products. Depending on the type of meat, large-piece semi-finished products are divided into four groups:
- - the first group: from beef - the longest muscle of the back (dorsal part, lumbar part), tenderloin (lumboiliac muscle, located under the bodies of the last thoracic and all lumbar vertebrae), hip part (upper, inner, lateral and outer pieces); from pork - loin, tenderloin; from lamb - the hip part;
- - the second group: from beef - the scapular part (shoulder and shoulder parts), the subscapular part, the chest part, as well as the hem (supracostal muscles removed from the 4th to the 13th rib, remaining after the separation of the subscapular part, brisket and longissimus muscle back) from beef of the 1st category of fatness: from pork - hip, scapular, cervical-subscapular parts; from lamb - scapular part, loin;
- - the third group: from beef - cutlet meat and beef trimmings of the 2nd category; from pork - brisket; from lamb - brisket, cutlet meat;
- - the fourth group: from pork - cutlet meat. Cutlet meat (for example, beef) - pieces of meat pulp from the neck, flank, intercostal meat, pulp from the tibia, radius and ulna, trimmings obtained by stripping large-sized semi-finished products and bones.
Portion semi-finished products. They are made from large-sized semi-finished products, cut by hand or into special devices across muscle fibers obliquely or perpendicularly. Assortment of portioned semi-finished products: from beef - natural steak (from tenderloin), langet (two thinner pieces from tenderloin than steak), entrecote (from the longest back muscle), rump steak (from the longest back muscle or the most tender pieces of the hip part - upper and internal), natural zrazy (from the same pieces of the hip part), beef wind (from the side and outer pieces of the hip part).
The range of portioned semi-finished products from pork includes: natural cutlet (from the loin), escalope (from the longest muscle of the back), wind pork (from the neck and shoulder part), tenderloin, schnitzel - from the hip part.
Portion breaded semi-finished products: rump steak (from beef), natural cutlet and schnitzel (from pork and lamb). For portioned breaded semi-finished products, pieces of meat are lightly beaten to loosen the tissues and rolled in finely crushed white bread crumbs to preserve the meat juice.
Small-sized semi-finished products. From beef they get: beef stroganoff (from the tenderloin, the longest muscle of the back and the upper and inner piece of the hip part), azu (from the side and outer pieces of the hip part), goulash (from the scapular and subscapular parts, as well as the hem), soup set (meat and bone pieces weighing 100-200 g with the presence of pulp at least 50% by weight of a serving), beef for stewing (pieces of ribs with pulp at least 75% by weight of a serving), brisket on kharcho (with a pulp content of at least 85% by weight of a serving) .
Small-sized semi-finished products from pork are represented by the following names: roast (from the hip part and loin with a fat content of not more than 10%), goulash (the same as beef goulash), meat for barbecue (from the hip part), stew (pulp content not less than 50% of the serving weight), home-style stew (the content of bones is not more than 10% and adipose tissue is not more than 15% of the serving weight).
Large-sized semi-finished products are sold mainly by weight, portioned - packaged, the mass of the product is 125 g (tenderloin 250 and 500 g), small-sized - portions of 250, 500 and 1000 g (meat and bone).
In the production of natural semi-finished products, salting and massaging can be used. The composition of the brine includes salt, phosphates, granulated sugar; for some items, a sprinkling of spices and decorative spices is used.
Semi-finished products in the test. IN specifications, developed by VNIIMP, presents a traditional and new assortment of dumplings, as well as other semi-finished products in dough: meat sticks, manti, khinkali. According to other specifications, several dozen types of dumplings are produced, designed for buyers with both high and low incomes. The composition of minced dumplings includes trimmed beef and pork, onions, black or white ground pepper. To prepare the dough, use flour of the highest grade (sometimes the 1st grade) with a normalized quantity and quality of gluten, egg products.
Meat sticks are cylindrical or rectangular in shape up to 10 cm long. Manty is a dish of Uzbek cuisine. They are larger than dumplings. They are not boiled in water, but steamed in a special dish - manti-kaskan. Khinkali is a dish of Transcaucasian cuisine such as dumplings in the form of a rhombus, a square. Meat for manti and khinkali is chopped larger than for dumplings and sticks, minced meat for these products contains an increased amount of onion.
Ravioli in minced meat also contain mushrooms and rennet cheese, they have the shape of a semicircle, rectangle, square.
Chopped semi-finished products. They are prepared from minced meat with the addition of other constituent parts according to the recipe. The traditional assortment of chopped semi-finished products includes: Moscow, homemade, Kyiv cutlets, rump steak, beef steak. The main raw materials in their production are beef and pork cutlet meat, trimmed beef of the 2nd grade, trimmed fatty pork. During the years of the economic crisis, the range of chopped semi-finished products expanded due to the use of cheaper raw materials - mechanically deboned poultry meat, soy protein preparations, mainly textured soy flour, vegetables, cereals.
The recipe for cutlets consists of cutlet meat: Moscow - beef, Kyiv - pork, domestic - beef cutlet and fatty pork in half. The composition of all items includes (%): wheat flour bread - 13-14, onion - 1-3, water - 20, breadcrumbs - 4, salt, pepper, in Kiev - egg melange. The rump steak uses hydrated soy protein instead of bread; in a steak - beef cutlet meat - 80%, sausage bacon - 12%, water - 7.4%, pepper, salt, no breading. It is allowed to replace 10% of raw meat in cutlets with soy concentrate or texturate and in all items 20% of raw meat with mechanically deboned poultry meat. Chopped semi-finished products are produced chilled (0-6 °С) and frozen (not higher than -10 °С).
Chopped meat. Minced meat is obtained from meat by grinding it on a top with a lattice hole diameter of 2-3 mm. The traditional range of minced meat: beef, pork, homemade, lamb, special meat and vegetable. For the production of minced meat, meat frozen more than once, boars, bulls, lean, pork with signs of yellowing is not allowed. The main raw material for minced meat: beef cutlet meat or trimmed beef of the 2nd grade (minced beef), semi-fat pork or pork cutlet meat (minced pork). The composition of homemade minced meat includes (%): beef (50) and pork (50) meat; special minced meat - beef (20), pork (50), soy concentrate (30).
Meat chopped semi-finished products after manufacturing can be raw chilled or raw frozen. As an example, the following chopped raw semi-finished products can be given: cutlets, meatballs, hamburgers, schnitzels, steaks, rump steaks, kebabs, meatballs, meatballs, quenelles and croquettes.
To prepare minced meat for chopped semi-finished products, frozen meat raw materials (blocks) are crushed in a crusher. Also, for the preparation of minced meat, mechanically deboned meat obtained on a meat and bone separator can be used.
Then the minced meat is passed through the top. Pork bacon is added to minced meat, which is pre-crushed on a top or on a bacon cutting machine. Salt, water pre-chilled with ice, additives, spices are added to the minced meat and everything is mixed well in a meat mixer. A cutter can also be used for mixing.
Minced meat ready for molding semi-finished products is loaded into the bunker of the machine for molding semi-finished products, where the product of the required shape and weight is molded, for which, depending on the volume of production, a rotary or auger product molding system is used. In the molding machine, the patties are formed and dosed onto a belt, after which the product can be sent to the ice cream machine and / or breading machine for thin and dry breading, respectively.
Then the cutlets are sent on trolleys to the shock freezing chamber or automatically by conveyor to the spiral quick freezer in case of high line capacity. The duration of freezing cutlets w75x20 mm weighing 85 g in a shock freezing chamber is 2 hours, and in a spiral quick freezer - 40-45 minutes. After freezing, cutlets are packed and moved to a cold store for storage.
Main raw material.
Beef, pork, lamb, horse meat, as well as the meat of other types of slaughter animals are used as the main raw materials.
Do not use double-frozen meat and pork with darkened bacon.
Along with meat raw materials, various protein preparations of plant and animal origin (soya, blood, milk proteins, etc.) are widely used, as well as melange, egg powder, vegetables and other components, depending on the direction of use of the meat product.
Auxiliary materials.
Auxiliary materials for all products are salt (1.2% by weight of minced meat), black pepper (0.04-0.08%) and water (6.7-20.8%) added to minced cutlets to increase its juiciness. The introduction of isolated soy protein, high-protein milk concentrate in minced meat in the amount of 10-20% allows replacing up to 10% of meat, improving their organoleptic qualities, increasing nutritional and biological value, increasing water-binding capacity, and reducing losses during frying. When preparing auxiliary raw materials, onions and vegetables are washed and chopped. Bread is soaked and also crushed. Melange is thawed in advance in baths with water, the temperature of which is not higher than 45C.
Basic technological equipment.
Crusher of frozen blocks - a machine for grinding deep-frozen meat (with a temperature of up to - 30 ° C) for further processing on a cutter or top. At the same time, preliminary defrosting of the product is not required, which allows preserving the taste of the product and preventing loss of nutrients.
The crushing of the block, depending on the subsequent destination of the raw material obtained after the crusher (pieces of the size of a fist or into slices), can be carried out on a machine with a rotating shaft with knives or rollers or on a guillotine-type machine.
The grinder for meat is designed for industrial grinding of meat, meat products, fats in order to produce sausages and other food products.
The meat grinder is the main machine in the production lines for the production of sausages and semi-finished products. The quality of the products obtained directly depends on how finely and accurately the top cuts the lumpy meat.
The principle of grinding lumpy meat used in meat grinders has not changed for many years: the meat in the receiving hopper is captured by an auger or augers and fed through a housing with internal ribs to a cutting tool, which is a set of fixed grates, usually consisting of three pieces, and movable knives, consisting of two pieces.
Different tops for meat, despite the same method of grinding and the apparent simplicity of design, have completely different quality of grinding. It is affected by even minor design features inherent in each of the designs, as well as the degree of wear of both the cutting tool and the housing with the screw.
Meat mixer. The purpose of the meat mixers is to mix the crushed products with spices and other ingredients. Usually minced meat, cereals and other products are mixed in meat mixers.
The main components of the meat mixer are the bowl, the lid and the mixing mechanism.
Dezha is a mixing bowl connected to a kneading unit. Usually the meat mixer bowl is made of stainless steel with a smooth surface, which greatly facilitates its cleaning and operation in general. The meat mixer is designed in such a way that it contributes to uniform mixing of all minced meat ingredients. Mixing takes place by means of kneading screws.
The design features of the bowl (dezha) and the blades of the meat mixer ensure an even distribution of the ingredients over the minced meat.
Meat mixers are vacuum and open (non-vacuum). Mixing minced meat in a vacuum mixer ensures a dense, pore-free structure of minced meat, increases the color fastness of products.
All meat mixers have protective mechanisms. In particular, it is a mechanism for blocking one or more kneading augers when the bowl lid is opened. The process of loading and unloading raw materials is usually fully automated.
Meat-and-bone separators, or minced meat machines, are used to separate meat from bone in the production of edible minced meat, chicken or fish.
The minced meat obtained in this way can be used for the production of high-quality products, since it retains the structure of muscle tissue.
The principle of operation of the machine is that the incoming raw material is loaded into the separator hopper without prior grinding (with some exceptions). Pork or beef bones are recommended to be pre-shredded into fist-sized pieces, without the need for an additional grinder, which optimizes the use of production space.
All designs of mechanical separators are based on the principle of separation, taking into account the physical characteristics of the processed raw materials.
Using various pressures, meat or other product is forced through the slotted or round holes of the separating head, and bones, cartilage and (or) veins are removed through the front of the machine. The product output is adjusted manually using the cones at the front of the separating auger and the restrictor.
The minimum temperature increase in the case of an incoming raw material temperature of 0-2ºC (this temperature is optimal) is usually 1-2ºC for chicken, 4-7ºC for turkey, and approximately 10ºC for beef.
Cutter - turns meat into soft airy minced meat for cooking boiled sausages, sausages, sausages. The cutter grinds products in a vacuum. Fast rotating knives (up to 4500 rpm) instantly turn meat into minced meat, which retains its natural color, vitamins and nutrients in the absence of oxygen. Thanks to the processing without access to air, the quality of the final product and its shelf life are significantly increased.
Cuttering is the process of fine grinding of meat raw materials. The duration of cuttering significantly affects the quality of minced meat. Cuttering lasts an average of 5-12 minutes, depending on the minced meat being prepared, the design features of the cutter, the shape of the knives, and the speed of their rotation. Cuttering not only ensures the proper degree of meat grinding, but also the binding of the added ice. And it is the cutting process that largely determines the quality of the final product.
Ice maker. The meat processing industry requires a large amount of water ice. Flake ice produced on flake ice machines is optimal for use. He has flat shape, due to which it has a large heat exchange surface, therefore it cools the minced meat better compared to other types of ice.
The temperature of the produced flake ice at the exit from the ice generator is up to minus 12°C, the thickness is from 0.8 to 2.8 mm. The productivity of the machines is from 380 kg to 23 tons / day.
Lard cutter - allows you to cut into cubes, strips or circles fresh, boiled and frozen (up to - 5 ° C) meat, lard, as well as ready-made sausages, ham, vegetables. Products containing bones should not be cut.
Machine for molding semi-finished products. After grinding meat raw materials, adding other ingredients, mixing and cooling, the minced meat is ready for molding. With the help of forming equipment, you can give products a variety of shapes.
Breading machine. The next stage after the molding of chopped meat products is the stage of breading (coating) of the product. The breading process consists of three operations - pre-sprinkling, liquid breading and coating with breadcrumbs. Various combinations of these operations or all three coatings may be used in the manufacturing process. However, there are standards for the amount of sprinkling used, the amount of which should not exceed 30% by weight of the finished product.
In fact, breading improves the product in many ways: it makes the product more juicy while retaining moisture and flavor. Breading makes products more attractive. In addition, breading increases the weight of products, increasing the cost.
Pre-sprinkling is often used in the manufacture of breaded products to improve the adhesion of the wet breading. This operation is very important for products with a wet or greasy surface. For this operation, flour or a dry protein mixture for breading is usually used.
There are many various kinds dry breading used in the manufacture of meat products. They come in a variety of sizes, shapes, textures, colors and flavors. Finely ground breadings are very popular and traditional. They give the product an airy look and feel like a homemade product.
Laying machine. Liquid breading plays a very important role in the coating technology for semi-finished meat products. When preparing products, two types of breading can be used: yeast and unleavened. The choice of one type or another depends on the recipe of the product. Liquid breading is a mixture of various ingredients that may include flour, starches, eggs, milk, spices and herbs, leavening agents and stabilizers.
When applying a liquid breading in order to increase adhesion, it is used in combination with dry breadings. In this case, fresh breadings with different viscosities are more often used.
Equipment for the laying of minced meat semi-finished products from minced meat raw materials (minced meat) of beef, veal, pork, lamb without filling (cutlets, hamburgers, meatballs and other similar products).
Shock freezer. Now the freezing of products occurs thanks to a special technology for removing heat from the product. At the same time, the temperature drops and at a certain point the water in the product begins to turn into ice crystals.
The product is considered frozen if its temperature is -6 degrees. In meat, 75 percent of the water freezes at minus 5°C; 80 percent - at minus 10°C; and 90 percent - at minus 20 degrees.
Freezing products is used primarily for their long-term storage.
Technologically, the freezing process can take a different amount of time. Best of all, product quality is preserved by quick (shock) freezing. As a result of this process, very small ice crystals are formed inside the product, which has a positive effect on the quality of the product, since there is minimal damage to the tissue of the product.
It was for these purposes that special devices were created - shock freezing chambers. They allow you to quickly freeze a product or dish, while maintaining its beneficial properties.
Packing machine. Filling and packaging machines, multiheads (electronic high-precision weighers), packaging systems for food or non-food small-piece, free-flowing, non-dusty products. The equipment uses the principle of weight dosing and is used for packaging.
Refrigerated warehouses and storage chambers include: a heat-insulating circuit (chambers) with doors and a refrigeration supply system.
As a heat-insulating circuit, chambers made of PPU sandwich panels with refrigerated doors produced by our own factory are used. The refrigeration system includes: a refrigeration compressor unit, a condenser, an oil cooler, a circulation receiver and pumping station(in the case of a pump-and-circulate refrigerant system), electrical control panel, refrigerant piping and electrical cable lines.
The demand for fresh meat products is constantly growing. The main competition is developing between the segments of chilled and frozen products. There is still a place in this niche for everyone, because different types of semi-finished products are clearly separated by purpose, distribution channels.
The volume of meat consumption in Russia has been constantly increasing over the past 10 years. Even according to the results of the depressive 2015, there is an increase (3%) compared to the previous period. At the same time, the production of semi-finished products is growing most actively, as well as their consumption. This is due to the employment of the population, the accelerated dynamics modern life. To understand whether this direction is promising for small businesses, we briefly characterize:
- features of the Russian market of meat products;
- types of products, preferences, distribution network;
- technologies and equipment for meat processing;
- regulation this type of business.
Supply and demand for semi-finished products
About 50% of the total volume of meat (Russian and imported) is sold raw. Approximately 30% - goes to sausage products, 5% - canned food, about 15% - the production of semi-finished meat products and supplemented with other ingredients. In recent years, their consumption has increased by 10-15% annually, while sausages - by only 5% (Fig. 1).
Almost a tenfold increase is a response to ever-increasing demand. But production is distributed unevenly across regions (Fig. 2). Traditionally, over 60% falls on the Central and North-Western districts, where large meat processing plants are concentrated. According to experts' forecasts, in the next 3 years, the consumption of these products will grow, most high rates are expected in the periphery.
Increased demand has changed the strategy of large meat holdings (Fig. 3). If earlier they focused on the production of sausages, sausages, and other delicacies, then in the last two years they have been actively re-profiled into raw semi-finished products. This, of course, will lead to increased competition. The developed capacities of giant enterprises, their own raw materials base, the possibility of acquiring imported equipment and new technologies put small businesses in obviously unfavorable conditions.
Most large meat processing plants produce frozen products. The transition from sausage production to products for cooking, the purchase of new technologies - increases its cost. Standard packages are also inconvenient: small ones are expensive for the manufacturer, large ones do not suit the buyer. Goods by weight are now in high demand.
Small businesses find a place in this niche for several reasons. Proximity to sales outlets saves transport costs. And the price in times of crisis is the main regulator of consumer demand. In addition, more and more buyers are choosing chilled meat over freezing; even if the cost is higher by 10 - 15%. Since the shelf life of such products is up to 7 days, retailers take them from local producers. However, they often complain about the poor assortment, low quality of goods.
Varieties of products, sales directions
Meat semi-finished products are produced from all types of meat: beef, pork, poultry, including offal. Currently, their range includes about 40 units. Products are usually divided into two broad categories: chilled and frozen. According to the manufacturing technology, they are:
- natural. Large, small-sized products, mainly from chilled meat: brass beef and pork, steaks, natural cutlets, shish kebab, stew, soup sets.
- Breaded. Ready-to-cook dishes from fresh and thawed meat in liquid (with egg) crumb crumbs: offal, chops, rump steaks.
- Chopped. Products from low-grade raw materials, often with the addition of bread, spices: cutlets, steaks, meatballs. This group also includes packaged and loose minced meat.
On Russian market Mixed semi-finished products with the addition of dough and, to a lesser extent, vegetables are widespread (Fig. 4). The undisputed leader is dumplings, they even came up with a special vending machine for them.
Sales channels for products:
- networks retail - their share is about 50%. Dumplings, cutlets sell well in outlets all kinds. Sliced (shish kebab, goulash), minced meat, pancakes, pasties, manti - prevail in the markets, supermarkets. Both frozen and chilled products are sold.
- Specialized Culinary occupy approximately 10%. These are ordinary stores selling goods from the counter. Own culinary workshops allow us to prepare a diverse range of ready-made dishes, quickly respond to seasonal changes, changing tastes and needs. They sell finely chopped meat in marinades, kebabs, goulash, khinkali, cabbage rolls.
- HoReCa segment- about 14% of semi-finished meat products are sold through it. It is developing faster than anyone, thanks to the spread of fast food. Buyers - restaurants, bars, canteens, cafes fast food. Frozen products are supplied to public catering establishments more often, large-scale high-tech production wins here.
Main trends for 2016 - 2019:
- Increasing demand for chilled products; increase in the proportion of poultry meat: chicken and turkey.
- Expansion of the range of dishes in sauces, marinades of the original recipe; with vegetable ingredients.
- The replacement of traditional products with new, original dishes of the national cuisine of the peoples of the world.
- Growth in the consumption of expensive semi-finished products, ready-to-eat meals.
How to open a workshop for the production of semi-finished products
If the entrepreneur decides to open meat business, to start you need:
- determine in which market segment to work, select an assortment;
- find, master, develop recipes taking into account modern technologies;
- purchase professional equipment, transport for delivery.
The technological process, for example, for natural semi-finished products includes:
- defrosting carcasses, half carcasses (defrosting) in the amount of daily processing - if necessary, if the workshop is located separately from the place of slaughter;
- washing, drying, cutting into large cuts, trimming, stripping;
- preparation of portioned, small-sized, chopped products on special machines;
- packing of goods in functional containers, sealed bags, labeling;
- cooling (freezing), storage, transportation to a warehouse.
As for the recipe, buyers prefer semi-finished meat products with a minimum degree of processing. For example, if these are chickens, then they are simply cut into half carcasses, breasts, wings, etc. However, there is a growing demand for "convenient" products, balanced in composition, with different ingredients, allowing you to prepare a dish in quick culinary ways. For this, modern packaging such as "protective atmosphere", "gaseous environment" is used. Experts believe that owning them will soon become a pass to the natural chilled food segment.
Inexpensive equipment for all types of processing is produced Russian factories. It can be picked up separately, or you can purchase a ready-made modular workshop for the production of semi-finished products. The set depends on the future assortment. As a rule, the equipment of the workshop is formed by: band saws, cutting presses, meat grinders of various capacities, machines for applying breadcrumbs, cutlet or dumpling machines. If there is no work experience, it is advisable to find a provider that provides comprehensive services, including training, information support. Often such equipment is purchased on lease. The main selection criteria: an integrated approach (multifunctional lines) and rationality - the ability to ensure the sale of the entire volume of products.
Organizational and legal issues
Production of meat, other food products with it (semi-finished products, canned food, sausages); rules for storage, transportation, packaging, labeling are regulated by the Technical Regulations of the Customs Union "On the safety of meat and meat products" (TR CU 034/2013). This document contains all the requirements, manufacturing conditions and classification of products with different meat content, for example:
- meat - (> 60%) with the addition of other ingredients;
- meat-containing - (5 - 60%), with the inclusion of flour, eggs, cereals, water;
- meat and vegetable - (30 - 60%) using herbal ingredients.
Only the main groups are listed, in fact there are many more. After the development of the relevant GOSTs, their name will be indicated when marking. In accordance with the Regulation, manufacturers are required to issue one of three documents:
- veterinary certificate- fresh unprocessed meat (veterinary organization of the Ministry of Agriculture);
- state registration certificate- meat products baby food(Rospotrebnadzor);
- declaration of conformity(DoS) - processed meat, including semi-finished products (certification body).
Declaration is carried out according to three schemes: for the period of storage, 3 and 5 years (Fig. 5). The accredited laboratory of the Customs Union has the right to conduct tests, draw up and register DoS.
Each manufacturer must have a package of documents, including technical documentation, laboratory test reports and DoS. As for the sale of meat products, it does not have any special differences, and is regulated by general rules for retail trade.
Summing up. For small enterprises, it is unprofitable to manufacture finished products, since it is difficult for them to compete in terms of quality with sausages, sausages from large meat processing plants. It is more practical to produce fresh products that do not require deep processing of meat, do not duplicate common famous brands. It is cheaper, does not require the development of complex processes, the involvement of qualified specialists.
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