State statistics indicate that the volume of meat, milk and poultry consumed by the population has declined significantly in recent years. This is caused not only by the pricing policy of manufacturers, but also by the banal lack of these products, the required volumes of which simply do not have time to produce. But meat, the processing of which is a very profitable business, is extremely important for human health!
That is why over the past two years, many government decrees have been adopted calling for the intensification of the production of meat and dairy products in our country. But the production of meat itself is one thing, but its proper processing is another! If this process is not well established, then most of the most valuable raw materials can simply go to waste!
The main equipment for processing meat products
Everyone knows that one of the most popular varieties of meat products that can be found on store shelves is banal stuffing. Its production requires industrial meat grinders. And for the storage of finished products you need a refrigerator. Of course, this is not all the equipment for processing poultry and animal meat. Today, the modular system is most widespread when the equipment manufacturer delivers complex solutions that allow for the assembly-line processing of meat raw materials.
So, the processing of poultry meat (simplified cycle) is as follows:
- Carcasses are steamed. This is done to simplify feather separation. For this, special chambers are used, into which steam is supplied (under a certain pressure).
- After that, the chickens fall into the boning drum, in which the fluff and feather leave the skin.
- Then the carcasses go to the automated line, where they are gutted. Then the guts are removed (excluding the liver and heart). Such equipment is today produced not only outside our country, but also directly with us.
Thus, the process is divided into two stages: primary meat processing and secondary production. Primary - washing, singeing off the remnants of feathers, wool and bristles, removing feathers and fluff, head, hooves, etc. This also includes the stage of evisceration, removal of entrails, deboning, butchering.
Smoking, production of minced meat, sausages, meat bread, jelly and other - secondary production. Simply put, in the second case, the output is finished or almost ready for consumption products (dumplings, canned goods).
After this, the processing may vary: in some cases, the carcasses enter the freezer, where they are completely frozen. Along the way, they can be cut on an automatic line, forming soup sets. If there is a need to obtain meat, carcasses are served for boning, during which the meat is separated from the bones. To do this, use special drums, batch processing raw materials. It can also be frozen, but more often it is sent to the production of minced meat, smoking, similar operations. All modern equipment for processing poultry meat is available in versions for large and small industries, differing in the possible volumes of processed products (from several tens of kilograms to tens of tons).
Dairy Production
Milk and meat processing is especially difficult in terms of the choice of production equipment. We have more or less sorted out the production of meat, but what does the production of dairy products imply? First, it is important to remember that milk is a perishable product that is sensitive to the slightest contamination. All equipment that is used in this case must be made of stainless steel and other materials that allow frequent disinfection using aggressive reagents.
The minimum that will be required at each core production is as follows:
- Tanks for receiving milk from manufacturers. They must have cooling equipment, provide for the possibility of constant mixing of products to maintain a stable low temperature.
- Equipment for pasteurization or sterilization of milk.
- Tanks for fermentation. This equipment resembles, according to the principle of its operation, a huge thermos in which a strictly constant temperature is maintained with the help of a thermal relay.
- Workshops for molding and packaging of finished products (milk, kefir).
If you plan to produce cheese, then everything is somewhat more complicated. First, we need a workshop of sufficiently large sizes, since these products must be kept for a sufficiently long period. Secondly, the molding of cheese is important: for this purpose, various equipment is used that allows the formation of heads of different weights, sizes and shapes.
So, the issue with the production cycle is resolved. From whom are meat and dairy enterprises acquiring all the necessary equipment? Who exactly to buy from is the choice of the manufacturer. There are many suppliers of equipment, and they regularly issue complaints and brochures with information that will help you choose a specific production line (for example, a dumpling machine).
Process Raw Material Processing Requirements
Meat production and processing should be set up so that raw materials and finished products do not intersect on production lines. Raw materials must have all accompanying certificates and veterinary documents that confirm its safety. It is prepared for processing in separate, isolated rooms. The extraction of raw materials from containers is carried out only after cleaning the latter from all external contaminants.
Equipment manufacturers
There are basic requirements for such devices. For example, each production can acquire equipment on the basis of its belonging to a specific price category. Here you should decide how many products you will need to produce. For example, you plan to keep a small dumplings and open similar ones in case of successful development, or you decided to create a complete meat processing cycle: from slaughtering animals to the production of sausages and canned food. Most often, meat processing involves the purchase of equipment of the middle price category. For example, industrial meat grinders, deboning or gutting devices cost no more than 250-300 thousand rubles. It all depends on the prestige of the manufacturer and technical specifications, among which the maximum performance is most quoted.
Rarely buy more expensive samples, as meat processing in this case will pay off too long. If only you have very big plans for production and modernization, but then you should not rush. Pay attention when buying any equipment and for the warranty period (and it must be mandatory!), And where the service centers that carry out repairs are located. Reputable manufacturers always assume the possibility of free after-sales service and repair for a certain period of time. Since the profitability of the enterprise will directly depend on the reliability of the equipment, especially close attention should be paid to this issue. Decide on what exactly you are going to produce: semi-finished products or just meat. The processing of raw materials in each case has its own characteristics and nuances.
If just minced meat or something like that, then almost any sane domestic producer will do. If you plan to engage in the production of a by-product, pasties, for example, pay attention to the multifunctionality of the device. In the event that you need a multidisciplinary apparatus for the production of semi-finished products, take a look at the manufacturers from Taiwan. They have reasonable prices, the quality for small businesses is up to par, and the range of products is also impressive. Having figured out who to purchase equipment from, consider the issue of choosing a room. A detailed and thorough approach to this procedure, as the storage and processing of meat oversights do not forgive.
Requirements for premises for the production of meat and dairy products
Its area is selected based on the characteristics of the production cycle, but not less than 4.5 square meters for each person involved in the process. All rooms must be completely isolated from each other. Before entering each of them place mats soaked in a disinfectant solution, and it must be freshened at least once every three days.
Walls should be tiled or other material, allowing the possibility of wet cleaning and disinfection, to a height of at least three meters. All joints of ceilings, walls and floors should not have gaps, it is better to round them. The floors should be covered with waterproof compounds, there can be no potholes and crevices on them, all production drains are collected in a special septic tank, reliably isolated from the external environment.
Freezing rooms for storage of finished products and semi-finished products
They have similar requirements, but there are differences. So, the entire surface of the floor and walls should be lined with tiles or other moisture-proof material, which allows wet cleaning and disinfection of the room. Cold stores should have backup power sources that can be turned on during a blackout of the main line. This avoids their spoilage and / or loss of taste and nutritional qualities. Any meat processing product should be stored there no longer than the expiration date stipulates. Control over this lies with the storekeepers or persons performing their functions.
Requirements for cleaning, disinfection of industrial premises
In all workshops where meat raw materials are processed, a high degree of purity must be constantly maintained. When cleaning should be completely excluded the possibility of incidental pollution of inventory and / or finished products. Cleaning of all technological equipment and premises should be carried out in strict accordance with the rules of SanPiN. In workshops whose walls and floors may be contaminated with fat, daily use of detergents and disinfectants is required, the use of which is allowed by the current legislation of the Russian Federation.
Requirements for Technological Equipment
All equipment, including containers, cutting boards, knives, garbage, various containers, conveyor belt belts, etc., should be made of materials that have been approved for use in the food industry of the Russian Federation. All vats, gutters, drums and other similar equipment must have absolutely smooth, crack-free and burr-free surfaces that are easy to clean and disinfect. The meat, the processing of which we describe is a product that is potentially dangerous, as it can serve as an excellent medium for the propagation of pathogenic microflora. Therefore, almost all inspection organizations pay close attention to this circumstance.
All tables on which meat is crushed or cut, must have grooves for the drainage of blood and other liquids, as well as sides that prevent the processed products from rolling onto the floor. For boning and fatting, boards must be used only from those materials whose use in the food industry is allowed by the current legislation of our country. After the end of each work shift, it is necessary not only to wash and disinfect them, but also treat them with steam in a special chamber. If the company practices modular processing of meat, then all components of the production line should provide for the possibility of quick disassembly for cleaning and disinfection.
All disinfectants and detergents must meet the requirements that apply to them, based on current legislation in the field of food industry. All these preparations can be stored only in specially designated rooms and cabinets, which can be locked. The preparation of disinfecting and washing solutions is carried out only in conditions of premises specially equipped for this purpose. The compositions are prepared in volumes that do not exceed the needs of one work shift, they must be fresh.
Other requirements
Each worker must have at least two sets of work clothes, each of them must have a medical book. In no case should you take workers without a medical book with a fresh physical examination! For such comrades, upon detection, a considerable fine is imposed on the manufacturer. The issue of uniform is a matter of principle.
Each employee working in the production related to food production should have at least a set of two white coats, towels, in some cases - rubber gloves (at least two pairs). Even furniture that is used directly for the production of meat products must have a sanitary certificate. Otherwise, it can poison the meat. Processing such products is responsible business.
What to do next?
After you thoroughly figured out what equipment to buy, which manufacturer to choose, contacted firefighters and doctors, found out where to get workers, and decided other administrative issues ... Only then can you go to the tax office and register as an individual entrepreneur or LLC. And you need to do this after the organization of production, because otherwise you will have to pay taxes immediately. And only after solving all these problems, it is possible to start producing products of poultry and animal meat processing, or to establish milk processing.