How to open a workshop for the production of semi-finished products. Mini sausage factory

Sausage has attracted the attention of buyers at all times. Meaty, hearty and incredibly tasty sausage is always on the shelves, and it doesn’t even have to wait for buyers. Production sausages is a very profitable business.

A private sausage shop is a fairly profitable production, its profitability is about 30%. All investments pay off in 2-3 months. You have the opportunity to compete with the sausage giants if the quality of the products is excellent.

Like any production, opening a sausage shop is fraught with some difficulties. The main difficulty lies in finding premises, since production workshops must be located in such a way that the finished product does not come into contact with unprocessed raw materials. In addition, it is necessary to comply with sanitary standards and rules for meat processing enterprises.

To open a “sausage” business, you will need start-up capital in the amount of 15-20 thousand dollars to purchase equipment, raw materials, premises and to pay wages to employees.

Room.

The very first and most important thing is the room. It must either be purchased or rented; its area must be at least 50 sq.m.

The veterinary inspection imposes the following requirements on the premises for a sausage shop: it is prohibited to use former baths, kindergartens, residential premises, and holiday homes. The premises must be non-residential. It's better to invite a specialist meat production, to coordinate the workshop layout, allocate space for production, deboning of meat and installation of refrigeration chambers.

Also, according to sanitary rules, the workshop must have:

• Low-temperature chambers for storing raw materials;
• Raw material defrosting departments;
• Refrigeration chambers: for maturing minced meat and for storing products;
• Production workshop;
• Warehouse for preparing and storing spices;
• Pantry for equipment and various materials;
• Washing of returnable containers;
• Sodium nitrate storage warehouse;
• Thermal department;
• Household premises (showers, locker room, kitchen, etc.);
• Raw materials workshop;
• Expedition.

You can also do without a room. There are monoblocks, which are a mini-workshop located in a container, pre-assembled in accordance with all SES requirements. To install a monoblock, you do not need a room, you only need a rented plot of land and communications to the container.

Equipment and raw materials.

To start producing sausages you need to purchase:

• Boning table;
• Special knives are used to cut carcasses, separate meat from bones, and grind bacon;
• Mince mixer;
• Refrigerators (two are enough);
• Electric meat grinder (grinder);
• A cutter used for preparing minced meat;
• A special syringe (with the help of which the sausage casing is stuffed with minced meat);
• Stove with smoke generator.

The productivity of the sausage shop depends on the quality of the oven, so you should not save when purchasing it. It is best to purchase a universal oven for drying, cooking, frying and smoking.

The quality of domestic equipment is not inferior to foreign companies. However, the cost of foreign equipment is several times higher than domestic one. There are also differences in technology in design, automation process, production materials, and service capabilities.

Raw materials can similarly be purchased from domestic suppliers, on agricultural farms, and abroad. To import raw materials from abroad, a special import permit is required. To obtain permission, contact the veterinary service with a statement indicating the characteristics of the cargo, place of storage, processing, quarantine and purpose of import. All purchased goods (meat, casings, threads for dressing) must have certificates. The assessment of the authenticity of the documentation and the quality of the raw materials is determined by a merchandising doctor or a sanitary doctor.

Documentation.

First, you need to register as an entrepreneur by contacting the State Tax Inspectorate. Secondly, registration with the pension fund and social insurance fund is required. Thirdly, obtain permission from the SES, ROSTEST, Veterinary Supervision, and the Fire Department. After passing all of the above steps, you can safely begin to work.

Work staff.

Employees are required to organize sausage production.

Need to hire:

• a technologist who controls the quality of products and the preparation of sausage recipes;
• two butchers who deboning meat and cutting up carcasses;
• forwarder;
• mechanics;
• two workers;
• accountant.

In an automated workshop, one person can perform two positions at once.

Product promotion.

In addition to the production of products, the issue of its promotion for the development of the enterprise plays an important role. Carefully consider the name of the sausage products and their packaging, and take care of advertising. Professional marketers will help you develop an excellent advertising campaign for a fee. If the quality of the product is excellent, then you will have to invest money in advertising only at the initial stage.

Sales of products.

Sales of finished products can be organized through contracts with grocery stores, supermarkets, and various catering establishments.

Price issue.

Financial investments to open your own sausage shop will be required for:

• registration and processing (approximately $600, depending on the region);
• purchase of equipment (about seven thousand dollars, depending on the manufacturer);
• purchase of raw materials (to begin with, you can purchase for $1,500);
• rent for the premises.

Monthly expenses will be for the purchase of raw materials, utility bills and salaries of employees, and for renting premises.

If you wish, you can achieve success in any field, even in the meat processing industry, which is one of the most profitable and promising types of business, in a highly competitive environment.

Important! Great attention should be paid to the quality of products. The promotion of the enterprise and, naturally, its profitability depend on it. Also, over time, it is necessary to expand the range of sausages. As they say, keep up with the times. This will help not only to develop production successfully, but also to compete with other enterprises. Keep up with the times, surprise your customers, develop production and expand your product range.

In this article:

The goal of the company is to make a profit from the production of hot smoked meat.

The intended products are poultry meat, namely: ham, wing, chicken carcass, chicken half-carcass, which are distinguished by excellent taste and calorie content. In the future, you can plan to increase the range of products by expanding the sales market and increasing demand. You can plan in advance the delivery of finished products to small wholesale centers. The office, warehouse and car are rented from private entrepreneurs.

Market analysis, competitive behavior of the enterprise

It is necessary to analyze the regional market; quite often there may be only two large companies producing hot smoked chicken products high quality. All competitors' products are distributed, as a rule, through a network of company stores. At the same time, it has a rather high price, which prevents the quick sale of the product.

A company that plans to produce products should not be inferior in quality to similar companies and at the same time have a lower price due to lower production costs and a small staff. Products must be tested in independent testing laboratories and be recognized as a high-quality and sound product.

Where to start a business

Choosing a room. Often it is more profitable to rent it, in connection with which an agreement is concluded between the tenant and the lessor, which must indicate the following points:

1. The subject of the agreement itself.

1.1. A lease agreement for non-residential premises in accordance with the purposes specified in the charter objectives of the tenant.
1.2. Lease term (indicating the day, month and year of the lease start and end).

2. Obligations of the Lessor.
2.1. Within 5 days, the premises must be provided for rent in accordance with the technical condition at the time of conclusion of the Agreement.
2.2. Eliminate the consequences of damage or accidents by the time of rental, if any.

3. Rights and obligations of the Tenant.

After that, the contract specifies the terms of payment for the rent of the building, the amount and terms of payment for utility and operating bills.

It is also necessary to indicate for what reasons the Lease Agreement for the building can be terminated at the request of the Lessor. As a rule, this is the destruction of the building by the tenant, violation of obligations under the contract (non-payment of rent, utility bills).

On the part of the tenant, premature termination of the Agreement may be justified by failure to comply with contractual obligations on the part of the lessor.

After all the listed obligations, the legal addresses of each party are indicated.

Drawing up such a document will help the entrepreneur avoid many problems in relations with the Lessor. A copy of this Lease Agreement will need to be provided to the tax office for business registration. The document also includes the Charter of the enterprise and Labor contract between employees and employers. A similar document is drawn up for renting a car and office space.

The organization of a smoking workshop must be planned in accordance with the regulations of the documents.

Formation of the company's authorized capital

Each enterprise must choose a pricing methodology that is based on reimbursement of the company's costs through trade margin, which should provide stable profits.

The founders of a smoking workshop enterprise (company) must have experience and understanding of the entire production process.

When forming an enterprise for joint business (JV), it is required to indicate the initial capital of each of the persons participating in the management of the company. In the case of a loan, indicate the loan amount, type of loan, payment percentage, monthly payment amount and repayment period.

As a rule, a business plan is drawn up for a certain period, during which the participants in the joint project will decide on the advisability of further activities.

Calculation part of the project

At this stage of creating a smoking workshop, a decision is made to attract additional labor. For a novice businessman, it will be better if for the first two years all work is performed by family members or the founders of the company themselves. This will help reduce salary costs.

In addition, in the design project it is necessary to determine the regulations for the positions and responsibilities of each employee.

The general director must take care of personnel management, the commercial director (manager) is involved in sales, supply, transportation of products and pricing policy enterprises. An accountant conducts statistical reports, taxes and financial analysis.

Since the enterprise is quite small in volume, an accountant can often be hired from outside, and the director and commercial director are involved in the production process. It is also necessary to hire two or three workers to process the products.

Production plan, equipment for the smoking workshop

• Cutting table.
• Freezer or chest.
• Hot smoked smokehouse.
• Meat injector.
• Containers for brine and meat.
• Knives.
• Wood chips for smoking.
• Stainless steel hooks for products.
• Work clothes: aprons, shoes.

Costs and expenses in the enterprise

The owner's costs are associated with the purchase of raw materials and necessary equipment, payment for rent of premises (production and office), and car rental. The cost of expenses varies depending on the condition of the rented premises; new or used equipment was purchased for use; rental of transport, as a rule, is also calculated on the degree of depreciation of the car.

The total cost of equipment (used) is from $3,000 to $12,000, premises rental (depending on the size of the site) from $10 per 1 sq.m., car rental from $200 per month. These calculations do not include utilities (water, gas) and electricity.

The company's expenses for purchasing raw materials (poultry meat), spices, gasoline, and office supplies are approximately $4,500 per month. Taking into account the growing profitability of enterprises, there should be no expense column by the end of the year.

After that, you need to create a column of expenses and costs in the Accounting 1C table, where you will enter all current payments, purchases and sales results on a daily basis.

This will help track the loss-profitability graph of the enterprise and coordinate actions in accordance with profits.

The self-sufficiency of such a mini smoking shop is approximately 5-6 years. Which is considered a very good indicator for business.

Balance sheet currency analysis

Calculate growth percentage cash company in 2 months. Conduct a liability analysis and calculate the difference between the increased capital (AC) and liability. If the result is positive, the company is considered financially stable. If the amount turns out to be negative, it is necessary to conduct a thorough analysis of the company’s activities and find out the leakage of profits. To carry out such financial analysis independent accountants are involved.

Production technology

High-quality poultry meat comes from the supplier's deboning shops in special plastic boxes, sorted by name, with accompanying documents - an invoice. It indicates the date of shipment of poultry meat, name, number of boxes, weight and price of each product. The document must have a seal and signature from the director of the supplying company. The weight of the goods must be checked.

After verification of documents and payment for products, the work process begins.

Meat is washed in washing baths.

At this time, a brine of spices is prepared and poured into the injector for injection. This is necessary to give the product taste. After that, the chicken products are attached to stainless hooks and hung on the smoking frame.

The smoking process in smoking chambers is often automatic, using juniper or beech wood chips. Chip consumption per 100 kg of product is 1-1.5 kg.

The minimum requirements for the premises are as follows: the presence of washing baths: one for poultry meat, the second for washing equipment, each of them must be signed. The fire safety shield must be located within a radius of 5 meters from the location of the camera, and a foam and powder fire extinguisher must be available (for extinguishing wires in case of fire). Work clothes should be changed daily, and knives should be kept in special sheaths.

In order for your enterprise to generate stable income, daily revenue must be at least 112% of the total amount of raw material purchased. This is achieved through proper price regulation and compliance with all product preparation technologies.

These products can be sold in large wholesale to bases and in small quantities in stores in the city and surrounding areas.

Smoked chicken is quite good as an independent dish; they can be added to salads and first courses. Such products are popular in public catering places: restaurants, cafes, and street areas.

Sausages made from poultry, liver, brawn, blood, boiled, smoked sausages are products of daily demand. Not only large meat processing plants can produce them. A mini-workshop will do an excellent job of producing such an assortment.

But the official opening of a sausage shop from scratch is associated with certain difficulties: obtaining permitting documents, high competition in the market. They are easier to deal with if you pay attention great attention quality of products and their promotion on the market. A workshop should be opened if there are sales channels.

Market analysis

Sausages occupy fourth place in consumption among Russians after dairy products, vegetables and fruits, and bakery products. This market is experiencing constant growth. The development of the market for sausages and meat delicacies is determined by the development of the raw material base and the solvency of the population.

Sausages predominate in the structure of sold products of the meat processing industry, and among them, buyers give preference to cooked types. Surveys of Russian buyers indicate that the taste of the product is most important to them, followed by freshness, composition of raw materials, price and appearance. Therefore, homemade sausages are popular among the population.

Market analysis is necessary to develop a competent strategy for developing your business and determining the optimal range of products. It should be carried out depending on the level and scale of production. If an entrepreneur operates only in his locality, the local market should be analyzed. If you plan to enter regional, national or international markets, you should first analyze them. Market analysis includes studying demand, how it is satisfied, analyzing competitors, risks and opportunities.

Based on the results of the analysis, they determine the range of sausage products and ways to sell them, develop pricing policy to ensure prompt sales of finished products.

Depending on the planned production volumes, a retail or wholesale trade or a combination of them.

Sausage production as a business should begin with drawing up a business plan. It is necessary for the entrepreneur himself to assess the feasibility of his project and the rational construction of a business model. Investors and lenders will want to familiarize themselves with it if they plan to raise borrowed funds.

A business plan is a document that describes the project idea, business processes and ways to achieve the goal. It analyzes all the weak and strengths future business, probable difficulties, problems, ways to solve them. A business plan answers the question of whether the project is worth investing in. Planning is a management tool for a manager.

The classic version of the business plan structure is as follows:

1. Introductory part.
2. Product Description.
3. Market analysis, planned marketing strategy.
4. Plan for organization and development of production.
5. Organizational plan.
6. Financial plan.
7. Conclusion. Expected result and prospects.

What permits are needed to open a sausage shop in Russia?
Before starting work, you must register as a business entity. To do this, you need to decide on the organizational and legal form of doing business.

IN Russian Federation an individual conducts business by registering as individual entrepreneur or by organizing an enterprise - a legal entity.

An individual entrepreneur has the right to conduct any business that is not prohibited by law, to engage in economic activity from the moment of registration, confirmed by a certificate issued by local government agencies. To conduct licensed activities, you must purchase a license. An individual entrepreneur does not register start-up capital and organizes a business using personal funds or loans. He independently manages the business, receives profit in the form of remuneration, bears full personal responsibility, and is liable for his obligations with all his property.

The individual entrepreneur does not keep accounting records. Tax accounting has been simplified for him; it is necessary to regularly fill out the Book of Income and Expenses. There are no restrictions on cash payments for individual entrepreneurs.

An individual can become a founder of an enterprise - a legal entity, individually or in cooperation with other individuals and legal entities.

By uniting, the founders develop the charter of the future company, form the authorized capital necessary to start operations, and register their enterprise.

They jointly make decisions on development prospects, management of the organization, acquisition of fixed assets, and distribution of profits. Profits can be distributed among the founders in proportion to their participation in the formation of start-up capital or reinvested in the business. The owners of the company are jointly liable for their obligations.

After registering as a business entity, you must:

1. Select a production facility.
2. Obtain permission from Gospozhnadzor.
3. Select and install the necessary equipment, carry out a test run.
4. Draw up technological maps for the entire range of sausage products. This should be performed by a professional technologist.
5. Find suppliers, purchase raw materials to produce a trial batch of products.
6. Obtain permission to start work from the sanitary and epidemiological station and veterinary service.
7. Receive quality certificates for the entire range of products.
8. Recruit, train, test staff.
9. Launch the workshop.

According to Russian legislation, consumer goods must be labeled and have a certificate of conformity. The label contains information about the composition of the product. There are two types of certification:

• for compliance with GOST,
• for compliance with the declared declaration.

Obtaining a Gosstandart certificate is beyond the capabilities of a mini-workshop. To do this, you need to have your own laboratory and fulfill many requirements. For a start-up sausage shop to operate, a certificate confirming that the quality of the product meets the declared requirements is sufficient.

To obtain certificates, submit the following documents:

• statement of intent to obtain certificates;
• constituent documents;
• documents confirming the rights to the production premises (lease or sale agreement);
• sanitary passport of the premises issued by the SES;
• list of certified products;
• regulatory and technological documentation for products;
• documents that confirm the quality of raw materials, certificates for raw materials and packaging;
• expert opinions;
• samples of products subject to certification;
• certification agreement.

How to properly set up sausage production

The key to business profitability is its rational organization. Compliance with sausage production technology, hiring qualified personnel, using high-quality raw materials, modern equipment allows us to produce excellent products that are popular among customers.

At the same time, along with ensuring high sales volumes, unnecessary expenses should be avoided and production costs should be reduced.

Should the premises be purchased or can it be rented?

Sanitary standards do not allow the location of a sausage shop in a residential building, premises of former kindergartens, bathhouses, or other public institutions. The minimum area of ​​such a workshop must be at least 50 square meters. m.

Sausage production must be organized so that the flow of raw materials does not intersect with the flow of finished products. This is the requirement of the SES. Therefore, the sausage shop must have the following premises:

• workshop for processing raw materials;
• premises for storing raw materials, with spices and other components stored separately from raw meat;
• dishwashing room;
• production workshop where raw materials are processed;
• thermal shop;
• finished goods warehouse;
• utility room for storing tools and equipment;
• household premises (shower room, bathroom, storage areas for work clothes, cleaning equipment).

In practice, to ensure the availability of all workshops and install equipment, you need a room with an area of ​​100 square meters. meters.

Utilities must be connected to it: water supply, heating, electricity, ventilation and air conditioning systems, waste removal must be organized.

Before starting work on the premises, they receive a sanitary passport and a conclusion from the veterinary service from the SES.

Why you can’t make sausages at home

According to Russian legislation, sausage products can be sold by:

• private households, if there is a surplus of products produced for their family;
• business entities, and each product must have a certificate.

The certificate is awarded to a production workshop that has been able to prove that its sausage is made from high-quality raw materials, according to the stated recipe, under conditions that allow the production of a safe product.

To do this, the SES requirements for the premises, equipment, and utilities must be met. Sausage production is not allowed in residential buildings.

Thus, it will not be possible to organize the production of sausage at home legally, since this contradicts the sanitary standards for the production of sausages and semi-finished meat products. Illegal production is a risky enterprise. It will not last long and threatens with serious fines and legal proceedings.

Purchase of raw materials

Raw materials for sausage products include:

• meat,
• lard,
• eggs or melange,
• cow's milk,
• table salt,
• sugar,
• starch,
• soy protein,
• nutmeg,
• various types of pepper, other spices and seasonings,
• sodium nitrite.

Auxiliary materials (milk, sugar, salt, spices and others) are added to the minced meat to improve the taste and smell of sausages; they make the consistency more tender and increase the digestibility of the product.

To form sausages, food casings and twine are used. All types of raw materials, as well as casings and twine, must be of high quality and have confirmation of this - a certificate.

To supply meat, they enter into an agreement with farms. Raw materials must be supplied with accompanying documents, one of which is a veterinarian’s report.

All carcasses must be stamped by the veterinary service of the farm, placed at slaughter.

Equipment for sausage shop

The equipment required for the production of sausages is determined by:

• assortment of sausage products,
• planned production volumes.

The workshop must have:

• freezers for purchased raw materials;
• tables for deboning carcasses and cutting meat;
• industrial electric meat grinder;
• mince mixer;
• sausage cutter for the production of boiled sausages and pates;
• industrial syringe with nozzles for filling casings;
• thermal chamber;
• freezer for finished products;
• smoking equipment if you plan to produce smoked products;
• trays for minced meat;
• frames for hanging sausage loaves.

All devices must have a certificate confirming that they can be used in food industry.

When purchasing equipment, you should consider its characteristics, not the brand. The degree of automation of technological operations significantly affects productivity. The use of universal machines for sausage production, modern automated lines, and improvement of technical processes reduces costs and improves product quality.

Imported devices are much more expensive than domestic ones, but are often not inferior in reliability. Repair and maintenance of Russian equipment is much cheaper.

When purchasing equipment and any expensive fixed assets, it is advisable to consider several options:

• buying a new one,
• buying a used one,
• use under a lease agreement,
• leasing

Leasing is a long-term lease with the right of subsequent purchase at the residual value.

If funds are limited, it is often more profitable than operating lease or purchasing equipment that is already working.

High-quality production requires qualified employees

Before launching a mini-workshop for the production of boiled-smoked sausages, it is necessary to recruit qualified personnel. In addition to the manager, the workshop requires:

1. A technologist who monitors compliance with technology, compliance with product manufacturing recipes, and the quality of finished sausage products.
2. A deboner or butcher is engaged in cutting carcasses, deboning, and preparing meat.
3. Delivery driver, delivers raw materials and finished products.
4. An accountant, he keeps records, prepares and submits financial and tax reports.
5. Support workers.
6. Purchasing and sales managers. At first, their functions can be performed by the workshop manager.

Looking for staff through recruitment agencies, acquaintances, posting recruitment advertisements on the Internet and in print.

If you search through the Employment Center, you can save on taxes charged on the payroll of an employee hired through the employment service.

Recruiting staff is a difficult process that requires patience and a responsible approach. The success of the entire enterprise depends on the competence of the workforce and its professional approach to work.

The relationship between the administration and employees is regulated Labor Code RF. The order for the enterprise is approved staffing table. The number of employees depends on the planned production volumes and the shift schedule of the workshop. It should be taken into account that labor legislation working time standards have been established. The employee has the right to annual leave. A daily time sheet is kept for each worker.

The hiring of an employee is approved by order of the manager. It indicates the following data: from what date the employee starts work workplace, for what position, full-time or part-time, salary.

The order is issued after receiving an application from a future employee with a request to hire. The following must be attached to the application: a certificate from the tax service confirming the assignment of a taxpayer identification number, a copy of the passport, and educational documents.

Employees of food industry and trade enterprises must present a personal health book, which is permission to work. Before starting work, the employee must read the job description and undergo training on labor protection and fire safety.

Technology and process of sausage production in a mini-workshop

Like any production process, the production of sausages must be described, approved and strictly followed. Technological maps are prepared for each product. Regulatory technological documents indicate the types of raw materials, their quantities, describe in detail each operation, their sequence, duration, temperature conditions, humidity.

Raw material cutting

Cutting up carcasses consists of the following processes:

• division into parts
• deboning of meat,
• vein.

For this stage, tables for cutting carcasses are used. The deboning process separates the meat from the bones. It is carried out manually by deboners using special knives, which quickly and conveniently cut meat from the bone.

Trimming is an operation in which cartilage, small bones, and tendons are removed from meat. At this stage, the meat is sorted:

1. High-grade raw materials include muscle tissue without streaks, fat or films.
2. First grade meat contains muscle tissue with no more than 6% of veins, films, and fat.
3. Various inclusions up to 20% are allowed in the composition of second grade meat.

The process of making sausage in a mini-workshop

The general scheme for preparing sausage is as follows:

• grinding of prepared raw materials;
• adding salt, spices;
• maturation;
• re-grinding, mixing with bacon, water, ice;
• stuffing the casings with minced meat (injection);
• mating;
• draft;
• heat treatment: cooking, smoking, roasting;
• cooling, storage.

Premium boiled veal sausage ingredients:

• beef meat (possibly veal) of the highest grade, trimmed 0.25 kg;
• lean, trimmed pork meat 0.3 kg;
• fatty trimmed pork meat 0.15 kg;
• backfat 0.18 kg;
• boiled beef and pork tongues 0.1 kg;
• chicken eggs (possibly melange) 25 g;
• table salt 22 g;
• sodium nitrite 0.06 g;
• sugar, glucose 1.1 g;
• mixture of crushed peppers (black, white) 0.85 g;
• cardamom or nutmeg 0.55 g;
• pistachios, peeled 2 g.

Loaves are formed using shells:

• beef blues (dead ends),
• artificial film pipes with a diameter of 65-120 mm.

Boiled sausages are made from fresh meat, cooled, frozen or chilled. They contain pork, beef, meat of other farm animals, offal, blood, plasma, protein preparations from soy. Spices, wheat flour, starch, melange, and eggs are added to the sausages. The cooking recipe depends on the specific product. Schemes for the production of the popular doctor's sausage are similar to the production of other boiled sausages.

Their production is carried out in the following sequence:

1. The trimmed meat is cut into pieces up to 1 kg, then sent for salting. It is salted in pieces or crushed, kept at a temperature from 0 to +4 ⁰С. Salting time is from 6 to 28 hours depending on the size of the minced meat particles. Lump meat is salted for the longest time, from 48 to 72 hours.
2. Mix lean meat, minced using a 2-6 mm grid, beef, lamb, lean pork, cold water, ice, phosphates, protein stabilizer, soy proteins in gel form. The mass is stirred for 3–5 minutes, then lean pork meat, spices, ascorbic acid, and butter are added if these ingredients are required by the recipe. Then stir the minced meat for another 3-5 minutes. Starch or flour is mixed in 2.5 minutes before the end of processing.
3. Water is added to the minced meat according to the recipe. Ice is used instead of water, partially or completely, to reduce the temperature of the minced meat. Milk is used in doctor's sausage and some premium products.
4. The prepared minced meat is filled into the shells, ensuring a dense filling. From loaves in a natural shell, air is removed by piercing it.
5. After knitting, the loaves are hung on sticks so that they do not touch each other. The sticks are fixed to the frame. To compact the minced meat and dry the shell, the loaves are left for 2 hours at a temperature from 0 to +4 ⁰С.
6. The loaves are fried, then boiled in water or steam in steam chambers. The temperature regime and duration of processing depend on the thickness of the shell and the size of the loaf.
7. After heat treatment, the loaves are kept for 10 minutes under a cold shower, then at a temperature of +8 ⁰C and a humidity of 95%. The temperature inside the loaf should be no more than +15 ⁰С.

Sausages with damaged or contaminated casings are discarded. Control of finished products is carried out according to organoleptic and physico-chemical indicators.

High-grade sausages are stored hanging on a frame for no more than 72 hours at a temperature from 0 to +8 ⁰С, of which no more than 12 hours - at the manufacturer. Air humidity should be maintained at 75 - 85%. Sausages of lower quality (grade 1, 2, 3) are stored in the same conditions for no more than 48 hours.

For transportation, cooked sausages are packaged in 20 kg cartons or in plastic return boxes with a capacity of 40 kg of sausage. Each unit of container is marked with the following:

• the enterprise and its trademark;
• name, type of sausage;
• date and time of manufacture;
• net and gross weight;
• type of container.

Cooked-smoked products

Ingredients of cervelat, premium boiled-smoked sausage:

• premium trimmed beef meat 0.25 kg;
• Premium quality lean pork meat, trimmed 0.25 kg;
• fatty trimmed pork meat or pork belly 0.5 kg;
• table salt 3.5 g;
• sodium nitrite 0.1 g;
• sugar 2 g;
• ground black or white pepper 1.5 g;
• cardamom (nutmeg) ground 0.3 g.

Sausage loaves are formed using artificial casings with a diameter of 45 mm to 65 mm, lamb sinyuga (dead ends), beef rounds No. 3, 4, 5.

For boiled-smoked sausages, cooled, chilled or frozen meat is used. Pork belly should contain no more than 25% muscle tissue, be of dense consistency, and the bacon should be lightly salted or fresh.

The simplified hardware and technological scheme for the production of boiled-smoked sausages is as follows:

1. After trimming, beef and pork (each type of meat separately) are cut into pieces of 400-600 g and ground in a meat grinder with a 16-25 mm grid.
2. The meat is kept at a temperature from +3 to +4 ⁰С for 48–72 hours. If the meat is salted in pieces, then it is kept for up to 5 days.
3. The semi-finished product is ground again to a particle size in accordance with the specific type of sausage. Lean pork and beef are ground to 2 mm. For lean pork, install a 9 mm grill. Fatty pork, beef lard for Minsk, Ukrainian, Salami, and Cervelat sausages are ground to a piece size of 5–6 mm.
4. Mix chopped lamb, beef, horse meat, lean pork in a minced meat mixer for 3-6 minutes, add the necessary spices according to the recipe, garlic, nitrite (if not added during salting), add chopped lean and fatty pork in small portions, mix for another 2 minutes , add brisket, bacon, raw lamb fat. Mix in a minced meat mixer for another 3 minutes until there is a homogeneous viscous mass with even distribution of pieces of bacon, fatty pork and brisket.
5. Stuff the mass into the shell. Air trapped in the shell is removed by puncturing.
6. Leaning of loaves for 2 days at a temperature from +5 to +10 ⁰С. Minsk sausage undergoes sedimentation within 4 hours.
7. The loaves undergo primary smoking with smoke from burning sawdust from deciduous trees (beech, alder, oak) for 1–2 hours at a temperature of +75 ⁰C.
8. The smoked sausage is steamed at a temperature of +74 ± 1 ⁰С for 45–90 minutes. Using a higher temperature results in a loose consistency. The operation is stopped when the temperature in the center of the loaf reaches +60 ⁰С.
9. The sausage is cooled for 5–6 hours at temperatures up to +20 ⁰С.
10. Secondary smoking occurs within 24 hours at a temperature of +42 ± 3 ⁰С or within 48 hours at a temperature of +33 ± 2 ⁰С.
11. The sausage is dried in a well-ventilated area with a humidity of 76 ± 2% at a temperature of +11 ± 1 ⁰С for 3–7 days. As a result of drying, it should acquire a dense consistency and moisture content that meets the requirements of the specifications.

Semi-smoked sausage

Ingredients for second grade semi-smoked Polish sausage:

• second grade beef 0.6 kg;
• lean pork 0.25 kg;
• pork belly or fat tail fat 0.15 kg;
• table salt 3 g;
• saltpeter 0.75 g;
• sugar 1 g;
• black pepper 0.5 g;
• fresh garlic, peeled, chopped 0.8 g.

Cooking semi-smoked sausages is carried out in the following sequence:

1. After trimming, the beef and pork are ground in a meat grinder with a 16–25 mm grid.
2. For every 100 kg of minced meat, add 3 kg of salt and 10 g of nitrite.
3. The meat is kept at a temperature from +3 to +4 ⁰С for 48–72 hours.
4. The semi-finished product is ground again to a particle size in accordance with the specific type of sausage.
5. Add the necessary spices according to the recipe, chopped bacon and mix in a mince mixer until a homogeneous mass is formed.
6. Stuff the mass into the shell. Trapped air is removed by puncturing.
7. According to the recipe, the loaves are tied, if necessary.
8. Leaning of loaves for 4 hours at a temperature from +10 to +12 ⁰С.
9. Hang the sausage on the frames at intervals of at least 10 cm for frying. The operation is carried out from 30 to 60 minutes at a temperature from +60 to +90 ⁰С. The sausage turns red and the casing becomes dry. The temperature in the center of the loaf should not exceed +40 ⁰С.
10. The sausage is cooked in water or steam for 40 to 80 minutes at a temperature of +70 to +85 ⁰C. The duration and temperature depend on the shell. The sausage is ready when the temperature inside the loaf reaches +68 ⁰C.
11. Cooling occurs within 3–4 hours in a room at a temperature less than +12 ⁰С or under a cold shower.
12. The sausage is sent to smoking and roasting cabinets, where smoking occurs with hot smoke at a temperature of +35 to +50 ⁰C for 12–14 hours.

Sausage intended for transportation to other populated areas is dried in a well-ventilated area at a temperature of +70 to +85 ⁰C for 2–4 days. Its duration is longer, the longer the product is on the road. Sausage for local sale should not be dried if its moisture content and consistency meet the requirements of the specifications.

Quality control is carried out using organoleptic freshness analysis. It consists of assessing the conformity of appearance, taste, smell, color, consistency with those stated in the regulatory documentation. If the need arises, a chemical and bacteriological analysis is performed.

The shelf life of semi-smoked sausages depends on the temperature and humidity in the warehouse. At temperatures up to +16 ⁰С and humidity 75%, they are stored for up to 10 days in a suspended state. With more long-term storage the sausage dries out.

Raw smoked products

The difference between the technology for producing raw smoked meat products and other types of preparation is that they are not fried or boiled, but only smoked at a temperature of +25 ⁰C. According to GOST, the production time for raw smoked sausages is up to 40 days. According to the specifications, it is allowed to add starter cultures and food additives that accelerate the ripening of meat. The product is ready in 20 days.

For raw smoked sausages, produced using classical technology in accordance with GOST, premium meat, table salt, bacon, spices and herbs, sodium nitrite, and sugar are used. Sausages are prepared from the meat of any farm animals. According to the technical specifications, the use of low-grade meat, starch, flour, soy preparations, stabilizers, flavors and other additives is allowed.

1. During deboning and trimming, raw meat is cut into pieces of 0.3–0.6 kg and sent for salting.
2. After adding salt according to the recipe, the meat is kept for 5–7 days at a temperature from 0 to +4 ⁰С.
3. The salted meat is ground in a meat grinder or grinder with a hole diameter of 2–4 mm.
4. The chopped raw meat is mixed in a minced meat mixing machine, gradually adding additives, spices, and all ingredients according to the recipe, for 5–10 minutes.
5. Minced meat in a layer of up to 25 cm is left in containers to mature for 2 days at a temperature of +2 ± 2 ⁰С.
6. The shells are tightly filled with minced meat, the loaves are tied, clipped, and hung on frames.
7. The sausage is placed for precipitation in a climate chamber with controlled temperature, humidity, and air speed for a period of 5–7 days. The temperature is maintained from +2 to +4 ⁰С, humidity 87 ± 3%, air speed 0.1 m/s.
8. Smoking takes place on hardwood sawdust for 2-3 days at a temperature of +20 ± 2 ⁰С, humidity 74–80%.
9. Subsequent drying lasts 20–25 days, depending on the diameter of the loaf. The use of starter cultures allows you to reduce the duration of ripening and drying of the product.

Sausage quality control is carried out using the organoleptic method. The shelf life depends on the storage temperature. Raw smoked sausages are stored without loss of quality from 4 months at temperatures from +12 to +15 ⁰С to 9 months at temperatures from -7 to -9 ⁰С.

Dry-cured sausages are classified as deli meats. They are different exquisite taste, attractive appearance, structure, color. They are made without heat treatment from fresh meat of any farm animals, including horse and poultry. The duration of the technological cycle is the longest. Freezing raw materials for such sausages is allowed only once.

In addition to meat, minced meat for dried sausages contains table salt, sodium nitrite, starter cultures, spices, seasonings, food additives, flavor and aroma enhancers; for some sausages, wheat flour and starch are added.

During production, very high demands are placed on compliance with sanitary standards, temperature conditions, and humidity. Their violation threatens the development of pathogenic flora and microbial spoilage of sausages.

The simplified scheme of technological operations is as follows:

1. Chilled meat is salted for 4–7 days.
2. Raw meat is ground to a particle size of 2–6 mm, all ingredients are added according to the recipe, and mixed for 2–7 minutes in a mince mixer or cutter.
3. To ripen, the minced meat is laid out in a layer of 10–15 cm in containers made of food materials and kept for 12–24 hours at a temperature of +2 to +4 ⁰С.
4. Natural or artificial casings are used for stuffing. The filled shells are bandaged or clipped.
5. For precipitation, leave in a chamber at a temperature of +2 to +3⁰С for 3–5 days.
6. Drying is carried out for 30–120 days in chambers with air blowing at temperatures from +10 to +14 ⁰С. The process is stopped when the standard humidity and quality of the sausage are reached.

Finished sausages are checked for quality, packaged and sent for sale. Sausages can be stored for 6–9 months if the temperature is maintained.

Liver sausages

To make liver sausages use:

• pork liver 0.36 kg;
• meat trimmings 0.20 kg;
• pork lung 0.10 kg;
• side bacon 0.10 kg;
• broth, milk 0.20 kg;
• premium wheat flour 40 g;
• table salt 16 g;
• mixture of ground spices (black pepper, allspice, coriander, nutmeg) 5 g.

Liver sausages are made from pork and beef liver, offal, jowls, meat trimmings, and fat. Prepared, cut into pieces of 0.5–0.8 kg, the raw material is boiled. Remove the tendons and bones, chop them, add spices, broth, onions, and salt. The onion is added in chopped form and is sometimes sautéed according to the recipe. Eggs and milk are added to the minced meat for premium sausages. It is mixed until smooth gray spreadable consistency. To form loaves, pork or beef casings, circles, artificial casings, twine or clips are used. The loaves placed on frames are sent to thermal chambers for cooking. Liver sausages are not fried. The cooked product is cooled to a temperature from 0 to +6 ⁰C in a shower or in ice water and sent for storage.

Store liver sausage at temperatures from 0 to +6 ⁰С and humidity 80% for 24–48 hours from the end technological process. The shelf life increases if the recipe provides for the addition of preservatives.

Sausages and sardels

Ingredients for premium quality pork sausages:

• lean pork, trimmed 0.930 kg;
• fatty trimmed pork, cheek, bacon trimmings 0.070 kg;
• table salt 25 g;
• sodium nitrite 0.075 g;
• sugar or glucose 2 g;
• ground black and white pepper 1.3 g;
• ground coriander 1.3 g;
• chopped garlic 0.6 g.

To fill with minced meat, use casings:

• pork or beef casings,
• artificial shells with a diameter of 32–44 mm.

The technology for making sausages and sausages is the same as for boiled sausages.

Pros and cons of the sausage business

In general, sausage production is a profitable business with a high capital turnover. Considering that food products are in demand even in economically unstable times, this is a good investment.

The following advantages are obvious:

1. With proper organization, the profitability of the sausage business is about 30%.
2. Low barrier to entry. The business is of interest to both entrepreneurs with minimal capital and large businessmen. Everyone can organize a business according to their scale. Small entrepreneurs have the opportunity to gradually expand.
3. Constant demand for products even in times of crisis.
4. It is possible to organize a business in such a way as to close the entire production cycle from raising animals for meat to selling sausages. This scheme increases profits many times over and allows you to control the quality of raw materials and finished sausages.

This direction has its own difficulties.

The main risks of this business are dependence on high-quality raw materials and a short sales period.

Disadvantages include:

1. High competition, it is difficult to find your niche and place in the market.
2. Opening a sausage shop or retail outlet requires permits. Receiving them is often delayed.
3. Constant control by the SES, veterinary service, Rospotrebnadzor.
4. It is difficult to find a supplier of quality raw materials.
5. The short shelf life necessitates the creation of a system for rapid implementation. Errors in sales organization result in serious losses. Expired products cannot be sold.

Sausage sales opportunities

Competent sales organization is a decisive factor for success in any business. It is sales that revitalize finances commercial enterprise, are a source of purchase of raw materials, equipment, further development. Sales channels are thought out in advance, preparatory measures are carried out, preliminary negotiations are carried out. Sausages have a short shelf life, after which the business suffers serious losses.

Sales routes depend on production volumes and product range. A variety of products and a large number of product positions make it profitable retail trade. The advantage of this type of trading is the ability to sell goods at a high price. In order to sell a larger volume, it is advisable to organize a network of retail outlets.

If a workshop produces one type of sausage, it is more profitable to sell in bulk. This increases profits due to turnover and allows you to avoid the costs of organizing and maintaining retail stores.

Your own trading stall

To organize the sale of finished products from a sausage shop, it is advisable to build a network of retail outlets. The sale of cheese, sauces, ketchups and other similar products will increase trade turnover and profitability.

Organizing a retail outlet for selling sausages consists of several stages:

1. Selecting the organizational and legal status of a retail outlet. It can operate as a division of an existing business or as an independent business entity.
2. Searching for suitable premises, drawing up a lease or sale agreement. The stall can be rented or purchased as property. Permission to place it is obtained from the administration of the locality in which trade is planned. It must be located in a busy place at the intersection of pedestrian and car flows, and comply with sanitary standards for the sale of sausages. The retail outlet must have water supply, sewerage, and electrical power sufficient to connect refrigeration equipment. To start trading, you will have to obtain permission from the SES, veterinary and fire services.
3. Installation of commercial equipment. Depending on the volume of trade, financial feasibility and strategic plans, it can be rented, purchased or leased.

To sell sausages you need the following equipment:

1. Refrigerated display cases in which the temperature is maintained no higher than +6 ⁰С. It is optimal to install two display cases, but it must be taken into account that each consumes electricity, for which you will have to pay at prices higher than for the population. For the same reason, it is worth calculating whether it is necessary to sell frozen food. It requires a freezer, which means it will increase monthly expenses to pay for electricity.
2. Refrigerator for storing sausages.
3. Table or cabinet for scales.
4. Scales, you should purchase two of them so as not to interrupt trade in case of breakdown.
5. Different knives are used for sausages and cheese.
6. Cutting boards, at least two. They should also be different for cheese and sausages.
7. Cabinets, shelves for piece goods.

If plans include selling other goods, they make a list of them and look for suppliers. In this case, several candidates should be considered and, in addition to prices, delivery conditions should be analyzed. By selling goods purchased for sale under commission agreements or with deferred payment, they avoid the diversion of financial resources from the circulation for the purchase of goods.

Sales should be analyzed for each product item, items that sell poorly should be removed from the assortment, replacing them with popular items. The sausage loses moisture and its weight decreases. Sausages should be sold quickly, taking into account shelf life.

The revenue of a retail outlet largely depends on the seller. The buyer will definitely come shopping again and will recommend it to friends and neighbors if he was offered a quality product and received attentive service. Proper display of goods in the window is important. An experienced seller can handle this better. Price tags should be positioned so that they are easy to read. In addition to the price, the price tags indicate the name and variety. In a display case with sausages, it is better to install lamps with a warm spectrum of light. This makes the product look more advantageous.

Wholesale sales

Wholesale sales allow you to make a profit through turnover. Products are sold in large quantities, but the price is lower than retail. Clients are retail stores, trade stalls, supermarkets. They organize such a sales network through direct negotiations with the owners or heads of purchasing departments. First, you need to have product samples and documents, certificates confirming quality.

Profitability - calculation of profitability

Profitability is the level of profitability of a business, expressed as a percentage. It is defined as the ratio of profit, expressed in monetary units, to cost.

This complex indicator expresses the ratio of the profit received to the amount of resources used and characterizes the efficiency of the business.

It is influenced by sales volume, production costs, and, consequently, the range of products sold, labor productivity, and the effectiveness of promoting the product on the market.

The profitability of the sausage business in Russia is on average about 30%.

Advertising - without it it will be difficult to sell sausages

If an entrepreneur is forced to promote a product independently, then a certain strategy should be followed. This will allow the allocated funds to be spent more efficiently.

First of all, you should analyze your potential client. Promotional activities depend on who the consumer is: a supermarket, the sausage department of a grocery store, or a resident of a neighboring house. Specific actions should:

• inform about the product, brand, emphasize distinctive features, positive properties;
• create a positive image;
• convince potential buyers to purchase the product;
• encourage you to make a purchase now;
• remind you to purchase a product;
• reinforce positive past shopping experiences.

The advertising emphasizes the naturalness, freshness of the product, uniqueness (manufactured according to original recipes), and accessibility. The product is accessible to the end consumer when the retail outlet is located near the house, to intermediaries if delivery of the goods to a supermarket or store is organized. Advertising can emphasize adequate pricing policy.

• advertising in media mass media(television, radio, printed publications, Internet);
• outdoor (city lights, billboards, in public transport);
• internal (leaflets, business cards, booklets in shopping and business centers, elevators, etc.).

The channel is selected based on financial opportunities and accessibility to potential buyers. Promotions and sales are informational reasons for organizing promotional events.

It is important to participate in specialized trade shows. Such participation allows you to increase sales, express yourself and your products, evaluate competitors, expand business connections, and conclude new contracts. You should prepare for exhibitions in advance, stock up on promotional materials, and analyze what range of products is appropriate to bring.

Conclusion

In general, the sausage business is a profitable investment. This is a business with high profitability and turnover. Sausages are products that are always in demand. With proper analysis and good organization, the business successfully expands, generates income for the owner, and provides customers with tasty, safe products.

* The calculations use average data for Russia

They call it sausage food product, which refers to sausage products and is minced meat from one or more types of meat, fat and offal with the addition of salt and spices, heat-treated until ready to eat and packaged in an oblong casing. Sausage is one of the most common types of meat delicacies in our country.

Types of sausages

There are several main types of sausages, which are produced by most modern domestic producers - both small and large. The most common and inexpensive types of sausages include boiled sausages, made from salted minced meat. The most popular variety of this type of sausage in our country is “doctor’s sausage.” As the name implies, cooked sausages are cooked at a temperature of about 80 degrees Celsius. Cheap types of sausages contain, in addition to the meat itself, a large amount of soy. Because of high content In boiled water, sausage has a short shelf life.

Cooked-smoked sausages They are first boiled and then smoked. If boiled sausages have a uniform consistency and do not contain a large amount of spices, then boiled-smoked sausages have a more spicy taste and may consist of small pieces of meat. Milk, cream, lard, flour and starch are often used as additives in the preparation of these types of sausages.

Semi-smoked sausages, according to the recipe, they are first fried, then boiled and finally smoked. Semi-smoked sausages are not inferior in taste to boiled-smoked ones. The only difference is that when they are heat treated, the weight loss will be significantly less.

Raw smoked sausages, unlike other sausages, are not subjected to high-temperature heat treatment and contain greatest number spices During the process of cold smoking at a temperature of 20-25 degrees Celsius, the meat is fermented and dehydrated. It takes about a month (up to 40 days) for raw smoked sausages to mature. This period can be reduced by adding an acid that affects the pH level and starting cultures (usually yeast microorganisms).

Dry-cured sausages(for example, salami) are made from minced marinated meat, which is smoked in cold smoke for 3-4 days and then dried at a temperature of 15-18 degrees Celsius.

Finally, there are also liver sausages, which are made from meat by-products and are the cheapest types of sausages on the Russian market.

Prospects for the sausage business in Russia

The Russian sausage market, according to research data, has been actively developing over the past ten years. The annual growth rate is about 7.5-8.0%. First of all, thanks to the stable and constantly increasing demand for meat products. In general, this segment, which has one of the highest turnover rates in the Russian food industry, is assessed by entrepreneurs and investors as promising, which explains the high level of competition in it. The domestic market is dominated by domestically produced products (its share is estimated at 99%). However, after Russia joined the WTO, the share of imports of sausage products increases every year.

The largest domestic sausage production enterprises are mostly located in the following regions: Central Federal District - 38%, Volga Federal District - 19%, Northwestern Federal District - 12%. In terms of production volumes, enterprises in Moscow, the Moscow and Saratov regions are leaders. At the same time, most of them use the capacities at their disposal by an average of 62%.

Despite the high level of competition in the sausage market, it does not lose its attractiveness for new manufacturing companies operating at the regional level. However, in order for a mini-workshop to become successful, several basic rules must be followed. First, you first need to select the segment (product and price) in which you will work. Today, the market for smoked sausages is the most promising, with a share of almost 30%. Secondly, experts advise investing in the development of your own recipes and strict quality control of manufactured products. Thirdly, you should start by searching for distribution channels and establishing relationships with grocery stores and retail chains (including super- and hypermarkets).

Opening of a sausage shop

The production of sausages is a highly profitable and quick-payback business, which, however, has certain nuances and difficulties (like any other food production). Most of the difficulties in organizing it are associated with finding a suitable premises for a workshop that would comply with all sanitary rules, and obtaining the necessary permits. So, for example, the building of a former kindergarten, residential premises and public institutions (rest homes, bathhouses, etc.). Its minimum area should be 50 square meters. meters. However, even for a small production of sausages, producing less than one ton of finished products per day, you will need a premises with an area of ​​at least twice as large - from 100 to 250 square meters. meters. If your production volumes amount to one ton of sausage per day, then the workshop area will be no less than 300 square meters. meters.

The workshop should have a low-temperature chamber for storing raw materials, one refrigeration chamber for ripening minced meat, and a second for finished products. The total area of ​​the workshop is divided into several separate zones: a department for the preparation and processing of raw materials, a raw materials workshop, a workshop for grinding, salting and preparing minced meat, a thermal department, a warehouse for dry bulk products, a room for storing equipment and other materials, a washing room for returnable containers, storage room for sodium nitrate solution, expedition. In addition, it is necessary to provide space for a locker room, shower, kitchen and bathroom, storage space for sanitary clothing and equipment. The main requirement is that during the production of sausages, the finished product should not come into contact with raw materials that have not yet been processed.

If you have not had experience in this area, it is better when choosing a premises for a workshop to seek help from an experienced specialist who can assess it for compliance with all requirements and prepare a plan for production, warehouse and office premises.

With an extremely limited budget, you can purchase a monoblock, which is a turnkey mini-workshop. To install a monoblock, you will need a plot of land with all communications connected. This option is more suitable for rural areas and small production on a functioning farm (for processing your own raw materials). However, as an independent option for a sausage production workshop, it is unprofitable.

At the next stage, when the premises have been found, you need to choose a legal form for your enterprise. This can be either an individual entrepreneur (individual entrepreneur) or an LLC (limited liability company). In addition, you will need to register with the funds (Social Insurance Fund and Pension fund) and obtain permission to carry out their activities in various services - SES, ROSTEST, Veterinary and Fire Inspectorate. According to the Law on the Protection of Consumer Rights, products that go on sale must have a certificate of conformity and consumer labeling, by which the manufacturer can be identified. Mandatory certification of food products is carried out in one of two forms: according to the documents of the GOST R Certification System and according to the rules for product certification using a declaration statement.

Nowadays, as a rule, they undergo GOST R certification: large productions, which have a fully established production and quality control system and whose workers have the necessary qualifications. The difficulty lies in the fact that GOST R requires that the enterprise have a production certificate or a quality certificate issued by ROSTEST. Obviously, it is almost impossible or very difficult for a small workshop to fulfill all these requirements.

For the GOST R certification system, it is necessary to submit a number of documents: a production or quality system certificate, a product test report in an accredited laboratory, a hygiene certificate, a veterinary certificate.

Most small businesses prefer to certify their products through a declaration application. To do this, you need to contact the same ROSTEST with a statement guaranteeing that the workshop will produce safe products that comply with regulatory and technical documentation. The following list of documents is attached to the application: copies of constituent documents, lease of production space, a copy of a certificate from the SES on production permission, a list of produced food products indicating regulatory and technical documents, copies of regulatory and technical documentation (NTD) for new types of products agreed with Trade, SES and registered at the All-Russian Scientific Research Institute Standard, a hygienic certificate as a form of approval of technical documentation with the SES, a document on the enterprise’s ability to monitor physical and chemical quality indicators or an agreement with an existing laboratory, certificate documents confirming the safety of raw materials and packaging materials, samples of test products, an agreement on product certification, veterinary certificate.

After checking all the submitted documents, Gosnadzor carries out an inspection of the production with the execution of an act and, if the inspection is successful, issues a certificate of conformity. The latter can be issued for a period of one or three years. For a new small production it is more profitable to obtain a certificate of conformity valid for a year. This time will be enough to finally formulate your assortment and fine-tune all processes. The received certificate, by the way, does not at all exempt you from quarterly inspection control by ROSTEST, SES and Veterinary Inspectorate, which involves a thorough inspection of the premises and analysis of samples of manufactured products, checking their packaging and labeling. If the condition of the selected samples does not correspond to the established regulatory documents, the products are subject to confiscation, and for the workshop itself this is fraught with serious losses and troubles, including closure.

To make sausages you will need special equipment. The main equipment and inventory include boning tables, knives for cutting carcasses, deboning (separating meat from bones), grinding ingredients, a minced meat mixer, an electric meat grinder (grinder), refrigeration chambers, a cutter for preparing minced meat for boiled sausages and pates, a syringe for stuffing sausages. shells with minced meat, an oven with a smoke generator (it is better to give preference to a universal model, which can be used for drying, cooking, frying and smoking). You should not skimp on equipment, since it is this that determines the productivity of your enterprise. The domestic market offers equipment from both Russian and foreign manufacturers.

Experts recommend that when choosing, you should focus, first of all, on technological indicators, and not on production. Imported cars are much cheaper than domestic ones with similar characteristics, but the latter are practically not inferior to them in reliability. Additional benefit domestic equipment - lower cost of spare parts and repairs, if necessary. When choosing equipment, pay attention to the material from which it is made. It should be either stainless steel or food grade aluminum.

For comparison, we give approximate prices for basic equipment. Thus, the minimum cost of a refrigeration chamber (a total of 2-3 units will be needed) is from 100 thousand rubles, a grinder - from 60 thousand rubles, a minced meat mixer for 150 liters - from 35 thousand rubles, a cutter - from 100 thousand rubles, a vacuum syringe - from 35 thousand rubles, pneumatic clipper - from 20 thousand rubles, hair cutter - from 68 thousand rubles, band saw - from 20 thousand rubles, heat chamber - from 87 thousand rubles.

It is best to purchase raw materials from domestic suppliers - wholesale companies and farms. Please note: all products you purchase and components of the finished product (even sausage casings and sausage dressing threads) must have certificates confirming their origin and quality. To check the authenticity of the documentation and the quality of the raw materials, you can contact the services of a commodity doctor or a sanitary doctor who understands all the nuances. When purchasing small quantities of meat from farms, medical examination can be carried out during production by concluding an agreement with the veterinary and sanitary laboratory of the regional food market. Specialists from the local laboratory will carry out all the necessary tests and stamp it.

Many manufacturers prefer to purchase raw materials abroad, which entails additional costs for obtaining a special permit to import them into Russia. To obtain such permission, you must submit a written application to the veterinary service of your region (region or republic) at least thirty days before importation, indicating the characteristics of the imported products, the place of their storage, quarantine, processing, purpose of import, and country. It goes without saying that this raw material should have everything necessary documents: a general form certificate or a certificate agreed upon with the veterinary service of the exporting country, agreements (treaties, protocols, conventions) between the veterinary services of our country and the exporting state.

To work in production you will need employees. First of all, you cannot do without the help of a technologist who will control the quality of products and prepare recipes for sausages, butchers for deboning meat and cutting carcasses, if you do not plan to purchase already prepared meat, a freight forwarder, a mechanic, general workers, and an accountant. The functions of managers for the purchase of raw materials and sales of finished products can be taken over for the first time. Modern automated equipment allows significant savings on labor costs. No more than five people will be required to operate one production line. But you shouldn’t skimp on the specialists themselves. Give preference to qualified and experienced workers. Then you will not have to worry about the quality of the products you produce.

However, producing a high-quality and tasty product is only half the battle. It is also necessary to establish its sales. The main sales channels for sausage products are grocery stores, kiosks and stalls, super- and hypermarkets, as well as catering establishments. The most difficult thing is to get on the shelves of super- and hyper-markets, although, for obvious reasons, every manufacturer dreams of this. To do this, you will need to ensure large volumes of supplies, pay for placing your goods on the network, and also agree with an authorized person who is responsible for the assortment of the retail network.

Renting shelf space, for which an agreement is concluded with the network, will cost a decent amount - from 3 to 10 thousand rubles per square meter displays, depending on the type of product. In the case of a new product that is still unknown to the consumer, paying monthly or annually for a shelf may not be profitable. Ideally, it is better to display your product in networks where there is a single fee for joining the network. However, keep in mind that with the latter option, a change in management is possible (which happens quite often in large chains), and it may be problematic to prove to the new person in charge that you have already made your single contribution and you will have to pay again.

A high entry threshold, the requirement for large volumes and stable supplies, deferred payment (minimum 60 days) - all this makes it much more difficult for small industries to enter the network. In addition, most hyper- and supermarkets, as well as regular retail chains In the “shop at home” format, they produce goods under their own brand for the most popular food items. If there is no other option, you can try to offer them to sell your products under their own brand. Keep in mind that if your product does end up on the supermarket shelves, but turns out to be unmarketable, the chain will simply terminate the contract with you.

So, let's calculate our expenses and possible profits. Let's take as an example a mini-workshop with an area of ​​50 square meters. meters (minimum area) with a capacity of 200 kg of sausages per eight-hour shift. Renting such a premises will cost from 120-130 thousand rubles per year, depending on the location. To open such a small workshop for the production of sausages, you will need from 550 thousand rubles. This amount includes registration and registration of the enterprise, rental of premises (conditionally ready for operation as a workshop), purchase of equipment, raw materials and wages to employees for the first time. Ideally, the reserve for the first months should, of course, be larger. Experts advise having enough funds for at least six months of uninterrupted operation of the workshop when reaching zero.

Monthly costs include the cost of purchasing raw materials, utilities, rent and wages. However, most likely, you will not need this supply. A sausage shop has a very high profitability, which can reach 30% (however, in fact this figure is rather closer to 25%). The payback period is, under favorable conditions, three months.

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Legal aspects, equipment selection, assortment formation, premises requirements, production processes, sales. Full financial calculations.

Industry meat business represented by different types of products. Sausage in any form does not lose its popularity among consumers with different material incomes. But quality and prices do not always satisfy the population, which arouses interest in new manufacturers who may satisfy their expectations. Therefore, the meat products segment opens the door to young entrepreneurs who are interested in how to open a sausage shop from scratch. The business is profitable, but requires serious financial and physical investments. Where to start a sausage business? Is the meat business profitable for a novice entrepreneur in the face of serious competition? The step-by-step instructions in the article will give answers to your questions.

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Opening a sausage enterprise involves two investment options, which depend on the financial situation of the entrepreneur:

1. A small workshop equipped with automated equipment, with a productivity of up to 200 kg per shift. Does not require large areas for placement (up to 50-70 sq. m). To launch a sausage shop, investments from 500 thousand to 1 million rubles are required. The assortment is minimal; there is no need to spend money on developing a recipe until the workshop begins to make a profit. Relevant for farmers who decide to expand the scope of livestock farming and independently process poultry, pork, and beef.
2. Automated sausage line, designed for a capacity of 500 kg of product per shift. Requires powerful equipment, which requires a room of 100 square meters. m. A small business can grow into a large supplier of sausages if it organizes its activities correctly. Investments of 5 to 10 million rubles or more will be required.

Regardless of what business idea a novice entrepreneur has, he needs to go through stages that are the same for both a small sausage shop and a production complex:

• Writing a business plan with detailed calculations and analysis of the selected segment.
• Selecting a form of activity, registration with the Federal Tax Service.
• Collection of documents for opening a sausage production.
• Search for premises that meet the requirements of inspection services and project conditions. Repair and equipment of the sausage production workshop.
• Selection of raw material suppliers (if necessary).
• Promotion of products on the market.
• Making a profit, analyzing the work performed.

Let's look at each stage in more detail.

Preparation for the project

A business begins with a project that reflects an idea and methods of implementation. A competition analysis is carried out. IN sausage production this is an important indicator. Depends on the region in which the opening of the workshop and further sale of products are planned. If there are only a few local producers and they do not interfere with attracting the required number of target audiences, then it makes sense to enter the local market. In another situation, you will have to look for customers in other regions or make products more attractive to buyers than those of competitors.

Starting a business without analyzing the market and consumer demand is risky. You can invest money and not get the desired income. The conclusions are included in the business plan to understand whether the idea is profitable or whether it is better to choose a different direction.

The second point at this stage is the choice of the legal form of entrepreneurship. Two forms are suitable for a sausage shop:

• An individual entrepreneur, if there is only one owner and plans only to wholesale his products, without opening personal outlets for the sale of sausages, frankfurters, and meat. Registration requires a smaller package of documents and finances.
• Limited liability company, if the sausage shop is opened by two or more founders. Relevant for large-scale production, where large investments in equipment, premises, and promotion are needed, but this is beyond the capabilities of one person.
• A peasant (farm) enterprise, if an entrepreneur living in a rural area and having a plot or premises for placing sausage equipment has decided to open a sausage shop. Beneficial for individuals who are engaged in breeding animals or poultry and who decide to independently process meat into sausage and sell it to the consumer.

Which form of activity registration to choose depends on the specific case, but you always need to weigh the pros and cons and find the most favorable conditions. At this stage, it is worth studying the requirements for preferential taxation so that taxes are feasible at the promotion stage.

Paperwork

The meat business involves visiting regulatory agencies. They issue documents for premises and communications. Confirm the possibility of placing specific equipment. They check whether the meat meets the requirements of the veterinary service and the quality of the products.

The list of documents for opening a sausage shop and further delivery of goods to store shelves contains the following items:

• Documents for the premises (rent or ownership, technical conditions, sanitary condition). We receive them from the BTI, SES, and fire department. The room must be spacious to accommodate a workshop, a warehouse for storing raw materials and the final product.
• Sanitary book for each workshop employee.
• A veterinarian's opinion on the quality of the meat and the suitability of the conditions for cutting the meat.
• License for sausage products, recipes for each type, laboratory tests.
• Trademark registration.

If the documents are not fully collected, no retailer will be willing to enter into a contract for the supply of sausage. The opportunity to earn money is postponed indefinitely.

Advantages and Disadvantages

The cost of starting a business depends on the condition of the building chosen for production, the distance from the electricity line, water supply, and sewerage. Sausage production has both positive and negative sides for a novice businessman. The profitability of a sausage shop depends on many conditions, but with the right approach it is 25-30%.

The pros and cons must be taken into account at the stage of preparing a business plan. The advantages include the following points:

• Constant demand for products.
• Large chains are interested in purchasing products from local producers.
• You can start a sausage shop as an extension of your own livestock farm.

There are also disadvantages:

• There is a lot of competition, it is difficult to reach consumers and gain their trust.
• Paperwork can drag on and delay the launch of the sausage shop.
• Constant control by the veterinary service, SES, Rospotrebnadzor, the need for laboratory confirmation of product quality. Without this, there is no way to sell products to retail chains.
• Reputation depends on the quality of raw materials; finding good suppliers if you don’t have your own livestock farm is not so easy.

In the end

There is always a demand for sausages, but competition in the industry is quite fierce. If possible (special recipe, meat according to favorable price or personal subsidiary plot) to produce sausage that will attract the target audience by price, taste, quality, then there are no obstacles to the implementation of the plan. We recommend that you read the business plan for a sausage shop with calculations on our portal to get more information for thought.