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Technologist for the production of semi-finished meat products. Equipment for semi-finished meat products workshop

The demand for fresh meat products is constantly growing. The main competition is between the chilled and frozen segments. There is a place in this niche for now for everyone, because different types semi-finished products are clearly differentiated by purpose and distribution channels.

The volume of meat consumption in Russia has been constantly increasing over the past 10 years. Even based on the results of the depressed year 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 explained by the employment of the population, accelerated dynamics modern life. To understand whether this area is promising for small businesses, let us briefly describe:

  • features of the Russian meat products market;
  • types of products, preferences, sales network;
  • technologies and equipment for meat processing;
  • regulatory regulation of 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% to canned food, about 15% to the production of semi-finished meat products and supplemented with other ingredients. IN recent years their consumption increases by 10-15% annually, while sausages - by only 5% (Fig. 1).

Figure 1. Dynamics of production growth semi-finished meat products according to Rosstat.

Almost tenfold growth is a response to constantly growing demand. But production is distributed unevenly across regions (Fig. 2). Traditionally, over 60% falls on the Central and Northwestern districts, where large meat processing plants are concentrated. According to experts, consumption of these products will grow in the next 3 years, with the highest rates expected in the periphery.

Figure 2. Structure of distribution of meat processing enterprises by district in 2013.

Increased demand has changed the strategy of large meat holdings (Fig. 3). If earlier they focused on the production of sausages, frankfurters, and other delicacies, then in the last two years they have been actively repurposing them into raw semi-finished products. This will certainly lead to increased competition. The developed capacities of giant enterprises, their own raw material base, and the possibility of purchasing imported equipment and new technologies put small businesses in obviously unfavorable conditions.

Figure 3. Zones of influence of Russian agricultural holdings for the production and processing of meat in the European part of Russia. According to Kommersant.

Most large meat processing plants produce frozen products. Transition from sausage production to products for culinary processing, the purchase of new technologies increases its cost. Standard packaging is also inconvenient: small ones are expensive for the manufacturer, large ones are not suitable for the buyer. Bulk goods are now in high demand.

Small businesses find a place in this niche for several reasons. Proximity to sales points saves transportation costs. And price in times of crisis is the main regulator of consumer demand. In addition, consumers are increasingly choosing chilled meat rather than frozen meat; even if its cost is 10 - 15% higher. Since the shelf life of such products is up to 7 days, retailers buy them from local producers. However, they often complain about the poor assortment and low quality of the goods.

Types of products, sales directions

Semi-finished meat 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 large categories: chilled and frozen. According to manufacturing technology, they are:

  1. Natural. Large, small-piece products, mainly from chilled meat: oven-baked beef and pork, steaks, natural cutlets, shish kebab, stew, soup sets.
  2. Breaded. Ready-to-cook dishes from fresh and defrosted meat in liquid (with egg) breadcrumbs: offal, chops, rump steaks.
  3. Chopped. Products made from low-grade raw materials, often with the addition of bread and spices: cutlets, steaks, meatballs. This group also includes packaged and loose minced meat.

Mixed semi-finished products with the addition of dough and, to a lesser extent, vegetables are widespread on the Russian market (Fig. 4). The undisputed leader is dumplings; they even came up with a special vending machine for them.

Figure 4. Product consumption indicators instant cooking by species (2014).

Product sales channels:

  1. Networks retail - their share is about 50%. Dumplings and cutlets sell well in retail outlets of all types. Sliced ​​meats (kebabs, goulash), minced meat, pancakes, pasties, manti - prevail in markets and supermarkets. Both frozen and chilled products are sold.
  2. Specialty cookeries- occupy approximately 10%. These are ordinary stores that sell goods from the counter. Our own culinary workshops allow us to prepare a varied range of products ready meals, quickly respond to seasonal changes, changing tastes and needs. They sell finely chopped meat in marinades, kebabs, goulash, khinkali, cabbage rolls.
  3. HoReCa segment- About 14% of semi-finished meat products are sold through it. It is developing the fastest, thanks to the spread of fast food. Buyers - restaurants, bars, canteens, cafes fast food. Frozen products are often supplied to catering establishments; large high-tech production benefits here.

Main trends for 2016 – 2019:

  1. Increased demand for chilled products; increasing the share of poultry meat: chicken and turkey.
  2. Expanding the range of dishes in sauces, marinades of original recipes; with the addition of vegetable ingredients.
  3. Replacement of traditional products with new ones, original dishes national cuisine peoples of the world.
  4. Increased consumption of semi-finished products in the expensive segment, ready-to-eat meals.

If an entrepreneur decides to open meat business, first you need:

  • determine which market segment to work in, 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 of carcasses, half-carcasses (defrosting) in the amount of daily processing - if necessary, if the workshop is located separately from the slaughter place;
  • washing, drying, cutting into large cuts, trimming, trimming;
  • preparation of portioned, small-piece, chopped products using special machines;
  • packing goods into functional containers, sealed bags, labeling;
  • cooling (freezing), storage, transportation to a warehouse.

As for the recipe, buyers prefer semi-finished meat products with a minimal 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 using quick culinary methods. For this purpose, modern packaging such as “protective atmosphere” or “gas environment” is used. Experts believe that owning them will soon become a ticket to the natural chilled food segment.

Inexpensive equipment for all types of processing is produced by Russian factories. It can be selected individually, or you can purchase a ready-made modular workshop for the production of semi-finished products. The selection 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 breading mixture, cutlet or dumpling machines. If you have no work experience, it is advisable to find a supplier who provides comprehensive services, including training and 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 manufactured products.

Organizational and legal issues

Production of meat, others food products with it (semi-finished products, canned food, sausages); rules of 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 contents, for example:

  • meat - (> 60%) with the addition of other ingredients;
  • meat-containing - (5 – 60%), including flour, eggs, cereals, water;
  • meat and vegetable - (30 – 60%) using plant components.

Only the main groups are listed, in fact there are many more. After the development of the relevant GOSTs, their names will be indicated during labeling. In accordance with the Regulations, 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 for 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). An accredited laboratory of the Customs Union has the right to conduct tests, draw up and register DoS.

Figure 5. List of actions to obtain a declaration of conformity for 3 years.

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 general rules for retail trade.

To sum it up. For small enterprises, the production of finished products is unprofitable, since it is difficult for them to compete in terms of quality with sausages and sausages from large meat processing plants. It is more practical to produce fresh products that do not require deep processing of meat and do not duplicate common well-known brands. It is cheaper, does not require mastering complex processes or attracting qualified specialists.

Food products occupy a market segment that guarantees income even during a crisis. And the production of semi-finished products as a business is gaining momentum every year. However, many niches still remain vacant. When starting out, we recommend that you do not forget about high-quality business plans, which you can find if you wish.

Where to look for sales

Semi-finished products are in demand in supermarkets and branded outlets. But this does not mean that the entry of a little-known entrepreneur into the market will be successful.

Selling semi-finished products of our own production is a very specific activity. An attempt to organize direct deliveries of goods to stores is complicated by the following factors:

  • For its transportation, a truck with a cooled body is required;
  • store refrigerated display cases are often provided by suppliers and contracts do not provide for the placement of more than just their branded products;
  • the willingness of a novice entrepreneur to install equipment for his own goods does not always solve the problem due to the lack of free retail space.

A businessman setting up the production of frozen semi-finished products should negotiate with the following categories of clients.

  1. Village mini-markets. They are outside the attention of large suppliers of semi-finished products. We will be happy to cooperate on delivery terms.
  2. Distribution companies. They provide pickup. They require a discount of up to 15% of the cost. They pay with a delay.
  3. Bases selling semi-finished products. They work on delivery terms by the manufacturer. Like distributors, they pay for goods on a deferred basis.

Organization of production of dumplings and dumplings

These are the most popular types semi-finished products among Russians. Their main advantages are affordability and tradition. Organize the sale of any other semi-finished products, be it khinkali, pancakes, ravioli, cabbage rolls or stuffed peppers much more difficult.

The production of semi-finished flour products requires expensive equipment. To prevent the dough from becoming saturated with moisture from the filling, becoming sour and darkening, ultra-fast freezing is necessary. Prices for equipment for this purpose start from 20 thousand euros.

In small handmade workshops producing up to 300 kg of semi-finished products per day, initial stage You can make do with freezers. It is enough to leave the finished products in them overnight. But freezers will not be a complete replacement for equipment for blast freezing. In addition, refrigerated chests take up a lot of space, and when used in the work area, the temperature rises significantly.

The production of frozen meals and semi-finished meat products requires the purchase (also do not forget about a competent business plan, for example, the production of such products that you can):

  • dumpling machine;
  • flour sifter (used to clean it from lumps and impurities, as well as saturate it with oxygen, which ultimately improves taste properties test);
  • meat grinders;
  • minced meat;
  • dough mixer;
  • small things: containers, scales, knives, cutting boards, trays;
  • computer technology for accounting of semi-finished products of own production.

Equipment

Production of semi-finished products: Video

Modern people do not always find time to prepare their own food, so semi-finished meat products are always in great demand among the population. According to experts, this trend is associated with an increase in the well-being of our country’s citizens and their income level. A workshop for the production of semi-finished meat products as a business will generate good income if you are able to competently set up production and choose a range of products.

What are semi-finished products?

These are portioned products made from minced meat or other raw materials with all kinds of additives.

Such products are divided into the following types:

  • By processing method: natural and chopped.
  • By type of meat: rabbit, poultry, pork, beef or lamb.
  • Thermal condition: chilled and frozen.

Additionally, these products may be natural or processed.

Registration of activities

Before opening a workshop for the production of semi-finished products, it is necessary to formalize all permits and register in government agencies your business. This main problem challenges that new entrepreneurs face.

First of all, you need to register a legal entity. Can be opened individual entrepreneur or LLC. Also, for the production of semi-finished products you need to obtain permission from the SES. In addition, you need to prepare a production control program and certify all types of products. Since the list of standards and requirements for the production of semi-finished products is quite large, it is advisable to involve specialists in this matter who will collect all the necessary documents.

Workshop room

In order to open the production of semi-finished meat products, you need to select a premises that will meet all the requirements of the fire inspection and Rospotrebnadzor. Otherwise, you may be denied permission to carry out this type of activity. Most best option- this is a room in which a cooking, dining or dining room was equipped. Such areas are much easier to tidy up.

For mini-production of semi-finished products, an area of ​​50–70 square meters is sufficient. meters. If you plan to expand your business in the future, you should foresee this in advance and rent large room with good lighting, ventilation and air flow fresh air. It must be supplied with hot and cold water, as well as sewerage and electricity.

The production workshop can be located directly in a populated area or on its outskirts. Pay attention to shipping access routes finished products and receipt of raw materials for the production of semi-finished products. In addition, next to the workshop there should be a warehouse with refrigeration equipment for storing meat and finished semi-finished products.

Equipment

Most important point– this is the choice of equipment for the production of semi-finished meat products. You will need:

  • Meat grinder;
  • Mince mixer;
  • Dough mixing machine;
  • Apparatus for making dumplings;
  • Molding machine;
  • Refrigerator;
  • Breading machine;
  • Lizoning equipment;
  • Blast freezing cabinet;
  • Refrigerated chest;
  • Packaging machines;
  • Scales.

Scheme: technology for preparing semi-finished meat products

When selecting equipment for the production of semi-finished meat products, pay attention to its reliability, ease of use, as well as maintainability and availability of spare parts. Before purchasing units, you need to decide what kind of semi-finished products you plan to produce. To reduce start-up costs, you can purchase used equipment.

Process

Let us consider in more detail the technology for the production of semi-finished meat products. If raw meat enters the workshop frozen, it is crushed using a special crusher. After this, add bacon, water, spices, salt, etc. to the minced meat. Then it is kneaded on a mince mixer until the mass becomes homogeneous.

To form finished products, a screw or rotary machine is used to form semi-finished products. At this stage, the product is weighed and given a certain shape. Finished products are transported via a conveyor belt to a sheeting machine, and then to breading equipment.

Another important stage- This is shock freezing of the product. After this, it can be packed in polyethylene or cardboard boxes. Before sale, finished products are stored in freezers. So that the production of frozen semi-finished meat products brings good profit, you must strictly adhere to the technology of their manufacture. Otherwise, your product will be unclaimed, resulting in the company going bankrupt.

Staff workers

In order to establish the production of semi-finished products as a business, you need to hire skilled workers. At such an enterprise it is impossible to do without an experienced technologist, since the quality of the products directly depends on this. At first, you can hire 5–7 workers to work in the workshop. In addition, do not forget about the administrative staff - directors and accountants. At first, these responsibilities can be assumed by the owner of the enterprise.

For large production you will need:

  • Carvers;
  • Molders;
  • Dough mixers;
  • Controllers;
  • Packers.

Despite the fact that almost all equipment for the production of semi-finished meat products is automated, each unit must be serviced by a worker. To establish round-the-clock production, you need to install 3 shifts of 8 hours at the enterprise.

To sell finished products, you need to hire a sales representative, driver and forwarder.

Expenses

When drawing up a business plan for the production of semi-finished meat products, it is necessary to take into account the following costs:

  • Rental of production space – 550 thousand rubles;
  • Repair and decoration of the premises - 210 thousand rubles;
  • Purchase of equipment – ​​680 thousand rubles;
  • Salary to employees – 2.8 million rubles per year;
  • Working clothes and tools – 80 thousand rubles;
  • Raw materials – 600 thousand rubles;
  • Additional expenses 160 thousand rubles.

In general, it will take about 5 million rubles to open a business. If you produce high-quality products, such an enterprise will pay off in the first year of operation by the end of the third quarter.

Sales markets

When developing a business plan for the production of semi-finished products, you need to pay attention special attention sales of finished products. Despite the fact that such a product is in great demand in branded and regular food stalls, do not think that you will not have any problems selling it.

These are quite specific products that require special storage and transportation conditions. Therefore, it is better to cooperate with distribution companies that supply goods to large stores and supermarkets, as well as with wholesale centers selling semi-finished products. In this case, you will have to give the goods for sale or make a 10–15% discount.

If you want to fix home production semi-finished products, you can sell finished products to small shops in rural areas. Their owners go to purchases on their own, so they will be happy to receive high-quality inexpensive product with delivery. When looking for clients, take the finished product with you so that potential buyers can see and taste it.

So, you have decided to open the production of semi-finished products as a business, what is needed for it to be successful and generate good income?

Semi-finished products come in large pieces and portions. Portions include: steaks, cutlets, entrecotes, rump steaks (with or without breading), zrazy, meatballs, meatballs, and other minced meat and meat products.

Equipment for the production of cutlets

General technology for the production of semi-finished meat products (in in this case- cutlets) occurs as follows:

  1. Raw meat arrives frozen to the workshop in the form of blocks, which are crushed by a special crushing plant. Sometimes meat for minced meat is prepared using mechanical deboning created on a meat and bone separator.
  2. Then the minced meat passes through a grinder, ground bacon, spices and salt, and other additives are added to it. The minced meat mixer thoroughly mixes the contents with the help of a cutter, which not only mixes, but also further crushes the raw materials to a homogeneous pulp.
  3. Next, the minced meat is put into the machine for shaping. Thanks to this, the product is formed in portions - each specific semi-finished product has the same weight.
  4. After shaping the cutlets, the products enter the conveyor to, depending on the recipe, go to the icing machine. For this stage, CFS icing machines are used, which ensure gluing of the cutlets. These machines are capable of working with various icing compositions, which allows you to work with many recipes and thus expand the range of cutlet production. Lesion is never stored and the remaining mixture must be used within 30 minutes.
  5. Then comes the breading. There are machines for dry breading, and there are machines for liquid breading, and there are also machines with a combination of both types of breading.
  6. Next, the semi-finished products are transported to a blast freezing chamber or to a spiral freezer. The duration of freezing depends on the weight of the semi-finished product and the freezing unit itself. The quick freezer reduces the freezing time by 2 times.
  7. The final stage is packaging. Typically, manufacturers use cardboard boxes or foam pads for this. Finished products are stored in refrigerators at low temperatures.

Equipment for the production of semi-finished meat products

Technologies for the production of semi-finished meat products include many different operations, the implementation of which is helped by special devices.
Thus, the standard set for the production of semi-finished meat products or cutlets includes:

  • Cutting and pressing machine. Frozen blocks of meat are ground and crushed.
  • Band saws. Frozen animal carcasses are cut into pieces of certain sizes, which facilitates subsequent processing of the meat.
  • Meat grinders. With their help, the meat is completely chopped and minced meat is obtained.
  • Tops. The devices allow you to mix the ingredients added to the minced meat.
  • Slicers. Devices that allow high-quality cutting of semi-finished products into slices of the same size.
  • Dumpling and cutlet forming machines. The equipment is equipped with mechanisms that give shape to semi-finished meat products.
  • Packaging devices. Equipment designed for sealing finished products into trays and molds.
  • Freezing chambers. Semi-finished meat products must be subjected to shock freezing at a certain stage of production. To do this, they are placed in freezers.
  • . The purpose of the equipment is to maintain the required temperature of raw meat.
  • Lizoning devices. Using this equipment, finished semi-finished products are coated with breading.
  • . Machines used to bring minced meat to a uniform consistency and give it fluffiness.

All this equipment is used at different stages of meat production.

How semi-finished meat products are made

  1. Initially, frozen pieces of meat are crushed using crushing equipment or using band saws. Then the resulting mass is passed through a grinder and the necessary ingredients are added: water, salt, seasonings, eggs, etc.
  2. After this, a mince mixer or cutter is used, where the entire mass is mixed.
  3. The resulting raw material is loaded into the hopper of a cutlet-forming or dumpling machine, where the minced meat is distributed into pieces of a certain mass and given the required shape. Ready samples are transported onto a conveyor belt, and then breaded using icing machines.
  4. Finished products are subjected to shock freezing in special freezers.
  5. After this, the products are placed in special trays or boxes and packaged.

In this article:

Frozen semi-finished products are an integral part of the diet of our compatriots. Experts attribute this trend to rising incomes of citizens and rising living standards.

The main advantages of the business include the ability to quickly respond to market needs, which allows you to produce in one shift various types cutlets At the same time, there is no need to reconfigure the equipment, as well as to make other global changes in the work of the mini-workshop.

Organizational aspects for creating a mini-factory

Registration actions

When choosing organizational form business, it is recommended to choose in favor of individual entrepreneurship or limited liability company.

Registering an individual entrepreneur will cost much less, but the vast majority of large suppliers and retail chains prefer to cooperate exclusively with legal entities. In addition, the magnitude of the risks of an LLC is an order of magnitude lower than that of an individual.

When preparing organizational and legal documentation, the following classifications of the OKVED code should be indicated:

  • 1511400 — Frozen semi-finished meat products.
  • 1511410 — Ready-made quick-frozen products.
  • 1511420 — Natural portioned semi-finished products.

Before starting production of the first batch of finished products, it is necessary to study the regulatory documentation:

  • GOST R 52674-2006: Semi-finished meat and meat-containing products.
  • GOST R 51187-98: Labeling of consumer packaging of meat, minced semi-finished products, dumplings, minced meat.

2. Certification of finished products

Frozen semi-finished products are subject to mandatory certification.

It is also necessary to obtain a declaration of conformity, as well as a sanitary and epidemiological certificate for the production workshop.

Technologies for the production of semi-finished products

Cutlet production technology

In order for the cutlets to be tasty, the meat must not only be of high quality, but also fresh. Therefore, multi-stage control is a mandatory daily event. For each batch of meat, the supplier must present veterinary documents.

The technological process for the production of frozen semi-finished products consists of the following stages:

  • preparation of raw materials;
  • preparation of minced meat (Fig. 4);
  • formation of semi-finished products (Fig. 5);
  • storage and sale.

The first stage of the production process is boning, when the meat is cut into pieces, i.e. brought into marketable condition.

The specialist separates the sinews and bones from the meat. Boning is manual labor, so a man can handle the functions performed.

It is also necessary to carefully ensure that small bones and cartilage do not get into the meat. This in turn will complicate subsequent vein.

Next we proceed to creating minced pork and beef, the optimal ratio of components in which is 50/50. Preparation is carried out in batch mixers, where all components are added according to the recipe of the semi-finished product.

It is often customary to use ground meat raw materials, wheat bread, water, onion, spices and table salt. When stirring, all components begin to be evenly distributed throughout the entire volume of the mass.

It is noteworthy that the temperature of the finished minced meat should not exceed 14ºС. Otherwise, its bacterial characteristics are violated and taste qualities. It is strictly not recommended to use twice-frozen meat or darkened lard. Some manufacturers are actively use protein preparations plant and animal origin ( soy, milk proteins, etc.), egg powder and other ingredients.

The prepared minced meat is immediately sent for the production of semi-finished products. The resulting mass is subject to dosage, molding and breading in bread crumbs automatically or manually.

Most specialized equipment is versatile and allows you to produce a large number of different shapes of finished products by simply changing attachments. It is noteworthy that fish and rather exotic horse meat cutlets can be made in a similar way.

Regarding additional ingredients ( lard, onions, etc.), then it all depends on the recipe.

After shaping the finished product, the cutlets are blast frozen. Next, they are packaged and sent to a storage chamber.

Pancake production technology

On an industrial scale, the traditional pancake production scheme is used, which of course is automated. Purchasing specialized equipment will allow you to knead dough, bake workpieces, add a variety of fillings, package, freeze and store finished products.

According to the recipe, for the production of pancakes, a liquid dough is used, which is obtained by sequentially adding flour, milk, sugar and eggs.

The production process consists of the following stages:

1. The starting ingredients are placed in a mixer.

3. The blanks are served on the work table, where they are filled with filling and also packaged in polyethylene packaging.

4. Then the formed pancakes are placed in the refrigerator for “shock” freezing. Such an event will help preserve the nutritional and organoleptic characteristics of the products.

5. The product is packaged, and for the purpose long-term storage The pancakes are moved to a refrigeration unit.

Business plan for the production of frozen semi-finished products

We purchase equipment for the production of semi-finished products

To organize the production process, the following equipment is required:

  • flour sifter – 45,000 rubles (Fig. 22);
  • mince mixer 65,000 rubles;
  • industrial meat grinder – 30,000 rubles (Fig. 23);
  • cutlet production line – 568,000 rubles (Fig. 24);
  • pancake line, for example, model IPKS-0209(beater, pancake machine, blast freezer, hot and work tables) – 600,000 rubles (Fig. 25);
  • refrigeration chamber (for storing raw materials and finished products) – 150,000 rubles (Fig. 26).

The total capital costs are 1,458,000 rubles.

Thanks to sifting, the flour is saturated with oxygen, and debris and all kinds of impurities are removed from it. Ultimately, this will lead to improved properties of the resulting dough.

It is shock freezing that gives pancakes their marketable appearance. Otherwise, the dough will become saturated with the filling juice and begin to darken.

Many domestic enterprises specialize in the production of equipment for the production of semi-finished products. Therefore, a novice entrepreneur has a wide choice regarding the purchase of a technological line from various factories in accordance with the most preferable price. It is noteworthy that the equipment used is characterized by ease of operation, as well as the product production technology itself.

Therefore, the production process can be established in a fairly short period of time, which is about 2 months. It is noteworthy that in the case of purchasing new equipment, most often the supplier or manufacturer undertakes to perform installation and debugging services. Proper adjustment will reduce energy consumption in the future.

In the context of the functioning of a mini-plant, it will be inappropriate to create a workshop for slaughtering cattle. Therefore, it is necessary to organize the supply of raw materials, and special attention should be paid to its quality, because the taste properties of the finished product and the reputation of the newly created enterprise will depend on it.

The mini-plant's products will be in the middle price segment. Its range will be presented as:

  • pancakes with various fillings ( meat, cottage cheese and fish);
  • chopped semi-finished meat products ( cutlets).

Selection of production areas

It is recommended to rent, purchase or start construction of an industrial building close to farms– main suppliers of raw materials. This is how you can save money on the delivery of original components.

The area of ​​the premises in which they will be placed production capacity, should not be less than 200 square meters . It is also necessary to take care of the arrangement of warehouses for storing raw materials and finished products, and living rooms for employees.

After choosing a room, it is necessary to redesign it so that it complied with the requirements of fire supervision and SES(installation of hand washing sinks, certain ceiling heights, etc.).

The production workshop must be located at a distance of at least 50 meters from residential buildings. Connecting engineering and technical communications ( electricity, water, gas, sewerage) is a prerequisite.

Before starting production activities, it is necessary to notify the territorial office of Rospotrebnadzor about this.

We form a staff

To operate a small mini-factory, 10 people will be enough to service the production process: 2 workers monitor the pancake line, 2 – the cutlet line, 1 – prepare the raw materials, 1 – make the filling.

To load and unload finished semi-finished products into freezers and pack them, you can hire 1 specialist.

The technologist will monitor compliance with the recipe, and the laboratory assistant will monitor the quality and compliance with the regulations and state standards established at the enterprise.

The monthly payroll will consist of the following costs:

  • Director – 15,000 rubles;
  • Technologist – 11,000 rubles;
  • Laboratory assistant – 10,000 rubles;
  • 7 employees – 9,000 rubles each;
  • Total payroll – 42,300 rubles.

Costs and other financial indicators

Raw material costs:

  • half-carcass pork – 180 rubles/kg.
  • half-carcass beef – 175 rub./kg.
  • additives (bread, onions, spices, breadcrumbs) – 43 rubles/kg.

Let's determine the cost of manufacturing the first batch (based on 100 kg of finished product).

We will also calculate the cost of production of 1 kg. cutlets:

  • Pork and beef cutlet meat - 54% of the total share (178 rubles / kg) - 9,612 rubles;
  • Raw fat – 5% (20 rubles/kg) – 100 rubles;
  • Wheat bread – 13% (20 rubles/kg) – 260 rubles;
  • Breadcrumbs - 2% (30 rub./kg) - 60 rubles;
  • Onion - 3% (22 rubles/kg) - 44 rubles;
  • Pepper – 0.1% (90 rubles/kg) – 60 rubles;
  • Salt – 1% (4 rubles/kg) – 4 rubles;
  • Water – 22% – 0 rubles.

Total: 10,140 rubles.

The cost of 1 kilogram of cutlets will be 101 rubles. If a different recipe is used, the cost of the finished product may differ by approximately 10%. It is noteworthy that the presented recipe is prescribed in GOST.

Thus, even at the legislative level the share of meat part is set at 55% and the content is sufficient large quantity water (22%).

The estimated production volume of finished cutlets is 50 kg. per one work shift, respectively, monthly output (22 working days) will be equal to 1,100,000 kg.

Monthly fixed costs will consist of the following sections:

  • Payroll – 42,300 rubles.
  • utilities – 15,000 rubles;
  • rent – ​​15,000 rubles;
  • transportation costs – 10,000 rubles;
  • packaging and packaging bags – 8,000 rubles;
  • other expenses (advertising, etc.) – 10,000 rubles.

Total: 100,300 rubles.

Full cost= Output per shift x Cost per 1 kg. products x Number of working days = 50 rub. x 101 rub. x 22 days = 111,100 rubles.

Gross revenue= Output per shift x Retail cost 1 kg. x Number of working days = 50 rub. x 400 rub. x 22 days = 440,000 rubles.

A business plan for the production of semi-finished meat products (using cutlets as an example) will look like this:

  • revenue – 440,000 rubles;
  • cost price - 111,100 rubles;
  • gross profit (revenue-cost) – 328,900 rubles;
  • monthly fixed costs - 100,300 rubles;
  • profit before tax – 228,600 rubles;
  • simplified tax system – 34,290 rubles;
  • net profit – 194,310 rubles;
  • return on sales (net profit/revenue) - 44.16%.

A profitability indicator of 44% is quite promising for this production area. It is important to note that we only considered this type of production of semi-finished products. If the company is still engaged making frozen pancakes, then due to the growth in sales volumes, the profitability level.

At this rate, recoup the investment capital costs possible in 1.5-2 years.

Sales of finished products

One of the most important areas in the activity of the enterprise is the organization of product sales. If there is a wide range of products ( varieties of cutlets and pancakes with fillings), it would be quite appropriate opening of branded outlets or pavilions on the market. You can also arrange supplies of refrigeration equipment with your company logo to grocery stores.

With a small assortment manufactured products will preferably work directly through intermediary wholesalers.

Most promising direction The activity of the mini-plant is long-term cooperation with enterprises catering . In this case, the strategic partner will need to provide the most optimal price/quality ratio of the supplied products, as well as guarantee regular deliveries.

As for cafes and restaurants, they prefer semi-finished meat products rather than pancakes. This trend needs to be taken into account and work continued in in this direction, gradually expanding its range.

These can be pieces of chicken fillet with various fillings ( ketchup, cheese, ham, herbs, etc..)

It will also be beneficial production of single-component and homogeneous products, which do not require virtually any investment (meatballs, meatballs, zrazy, pasties, schnitzels, etc.).

It is noteworthy that it will be more economically feasible to expand the assortment if the mini-plant reaches the level of self-sufficiency, when it begins to consistently generate profits.

If necessary, you can start selling frozen minced meat. However, it should be understood that competition from meat plants will be fierce. You can also establish cooperation with distribution companies that specialize in self-delivery of products.