In Russian cities, the main segment of consumption of chilled meat products is at varying degrees of readiness. This means that when proper organization activity workshop semi-finished meat products will bring a stable income.
Where to start
Working in the real sector of the economy always requires large one-time investments in premises, equipment, and permits. And if the trade knows examples of successful spontaneous startups, then all the nuances of production need to be thought out in advance to the smallest detail. Necessary:
- explore local markets and identify niches of unmet demand;
- study the presented assortment of goods, price range, sales volumes of competitors;
- calculate production parameters, including: productivity, assortment matrix, equipment for the production of semi-finished meat products.
The quality of products is largely determined by technology and the original recipe. It is necessary to develop and approve technical specifications (TU) for each type of product at Rospotrebnadzor or decide to work in accordance with GOST. Each specification will cost the entrepreneur about 15 thousand rubles. It is usually more difficult to achieve compliance of the final product with GOST, but this contributes to promotion in the market: the consumer is inclined to trust products marked “GOST”.
A key factor in the success of a manufacturing business is access to high-quality and cheap raw materials.
If cooperation is established with reliable suppliers, the cost of the final product will be consistently low. One of the most advantageous options is to open a workshop for the production of semi-finished meat products in tandem with a workshop for slaughtering livestock. This will allow you to get fresh meat in the right quantity.
It is important to achieve a minimum level of waste. Slaughterhouses, as a rule, supply raw materials in half carcasses. Muscle and connective tissue are used to prepare semi-finished products. Bones, cartilage, hooves and trimmings will remain unclaimed. All this should be processed if possible (for example, to make animal feed) and disposed of.
Sales organization
It is necessary to work out the issue of sales. Opening your own retail outlets profitable because it makes it possible to sell final products at a high price. But for a novice entrepreneur, simultaneously organizing the production of semi-finished meat products and their trade is difficult and expensive. It is necessary to seek partnership with:
- markets;
- supermarkets;
- catering establishments;
- wholesale bases.
You should be prepared for the fact that the products will have to be delivered by your own special transport (wholesalers are an exception; they can pick them up themselves). At first, a product of a brand unknown to the consumer will have to be sold on deferred payment terms, that is, given for sale. This may create a shortage of working capital.
Assortment
On initial stage It is worth focusing on traditional dishes for your area, be it cutlets and meatballs or shish kebab and lula kebab. Experimentation is in order. For example, the “children’s” assortment – semi-finished products of interesting shapes (bears, stars) – is in good demand. To be able to produce something like this, you need high-quality equipment.
Given limited funds, you will most likely have to abandon the idea of starting the production of dumplings. For dough products, specific equipment is required - a dumpling machine, a hard dough mixer and an expensive “shock” ultra-fast freezing refrigerator. Without it, it is almost impossible to provide the dumplings with a marketable appearance: the filling softens, saturates the dough and the entire dumpling looks soggy.
Semi-finished meat products are:
- large pieces - these are individual muscles, layers of meat or pulp with aligned edges, stripped of tendons and connective films;
- portioned (natural or breaded), intended for preparing one serving of food;
- small pieces;
- chopped - minced meat, chopped products.
It is necessary to strive to ensure two key parameters of the final product:
- high added value (semi-finished products with a high degree of readiness are sold at the highest premium);
- long shelf life with minimal use of preservatives (the modern consumer is scrupulous about the shelf life and will definitely find out how it is ensured).
Technological equipment
For a person who came into the semi-finished meat product business from outside, it is very difficult to competently plan production capacity. It is better to entrust the construction of a technological chain and the selection of workshop equipment to a professional.
You can save significantly on equipment by selecting used or domestic equipment. has a number of organizational advantages:
- guarantee;
- effective assistance in selection;
- often free delivery and commissioning;
- no complaints about the equipment from the SES, fire inspection and Rospotrebnadzor at the production launch stage.
Equipment for the production of semi-finished meat products:
- washing bath;
- cutting press;
- scales;
- sets of knives and cutting boards;
- industrial meat grinder;
- farshemes;
- meat grinder;
- band saw;
- slicer for cutting;
- molding apparatus;
- equipment for preparing cutlets;
- freezers;
- packaging machines;
- storage chambers (according to the requirements of the SES, finished products and raw materials must be kept in different chambers);
- bactericidal lamps.
Organizational issues
Before opening a workshop for the production of semi-finished meat products, it is necessary. It is better to open an LLC rather than an individual entrepreneur. Firstly, the owner of an LLC is not liable for business debts with personal property. Secondly, legal entities prefer to cooperate with LLCs. An individual entrepreneur will be sufficient if a businessman plans to organize sales independently and sell products directly to the public.
Semi-finished products include products made from natural and minced meat without heat treatment. These are products that are maximally prepared for culinary processing.
Semi-finished meat products are divided into: natural (large pieces, small pieces, portioned, portioned breaded); chopped; semi-finished products in dough; minced meat
Natural semi-finished products. These are pieces of meat pulp of various weights, cleared of tendons and coarse surface films. Natural small-piece semi-finished products also include meat and bone pieces of meat with a certain bone content. Semi-finished products are produced chilled or frozen. The raw material is meat in chilled or frozen states. The meat of bulls, boars, sheep, meat frozen more than once, and lean meat is not used.
Lump semi-finished products. Depending on the type of meat, large-piece semi-finished products are divided into four groups:
- - first group: from beef - longissimus dorsi (dorsal part, lumbar part), tenderloin (iliopsoas muscle, located under the bodies of the last thoracic and all lumbar vertebrae), hip part (upper, inner, side and outer pieces); from pork - loin, tenderloin; from lamb - hip part;
- - second group: from beef - scapular part (shoulder and shoulder parts), subscapular part, chest part, as well as the edge (supracostal muscles, removed from the 4th to 13th rib, remaining after separating the subscapular part, brisket and longissimus muscle back) from beef of the 1st fatness category: from pork - hip, shoulder, cervical-subscapular parts; from lamb - shoulder, loin;
- - third group: from beef - cutlet meat and beef trim of the 2nd category; from pork - brisket; from lamb - brisket, cutlet meat;
- - fourth group: pork - cutlet meat. Cutlet meat (using the example of beef) - pieces of meat pulp from the neck, flank, intercostal meat, pulp from the tibia, radius and ulna bones, trimmings obtained by stripping large-sized semi-finished products and bones.
Portioned semi-finished products. They are made from large-piece semi-finished products, cut manually or using special machines across the muscle fibers obliquely or perpendicularly. An assortment of portioned semi-finished products: from beef - natural steak (from the tenderloin), languette (from the tenderloin, two thinner pieces than the steak), entrecote (from the longissimus dorsi muscle), rump steak (from the longissimus dorsi muscle or the most tender pieces of the hip part - the upper and internal), natural zrazy (from the same pieces of the hip part), braised beef (from the side and outer pieces of the hip part).
The range of portioned semi-finished pork products includes: natural cutlet (from the loin), escalope (from the longissimus dorsi muscle), brass pork (from the cervical-scapular part), tenderloin, schnitzel - from the hip part.
Portion-breaded semi-finished products: rump steak (beef), natural cutlet and schnitzel (pork and lamb). For portioned breaded semi-finished products, pieces of meat are lightly beaten to loosen the tissues and rolled in finely crushed breadcrumbs from white bread to preserve meat juice.
Small-piece semi-finished products. From beef we get: beef stroganoff (from tenderloin, longissimus dorsi and the upper and inner piece of the hip part), azu (from the side and outer pieces of the hip part), goulash (from the scapular and subscapular parts, as well as the edge), soup set (meat and bone pieces weighing 100-200 g with the presence of pulp at least 50% of the portion weight), beef for stewing (pieces of ribs with the presence of pulp at least 75% of the portion weight), brisket for kharcho (with a pulp content of at least 85% of the portion weight) .
Small-piece semi-finished pork products are represented by the following names: roast (from the hip part and loin with a fat content of no more than 10%), goulash (the same as beef goulash), barbecue meat (from the hip part), stew (pulp content not less than 50% by weight of the serving), homemade stew (bone content no more than 10% and fat tissue content not more than 15% by weight of the serving).
Large-piece semi-finished products are sold mainly by weight, portioned - packaged, product weight 125 g (tenderloin 250 and 500 g), small-piece - portion weight 250, 500 and 1000 g (meat and bone).
Salting and massaging can be used in the production of natural semi-finished products. The brine contains salt, phosphates, granulated sugar; For some items, a dusting of spices and decorative spices is used.
Semi-finished products in dough. IN technical conditions, developed by VNIIMP, presents a traditional and new assortment of dumplings, as well as other semi-finished dough products: meat sticks, manti, khinkali. According to other specifications, several dozen types of dumplings are produced, designed for buyers with both high and low income levels. The composition of minced dumplings includes beef and pork, onions, ground black or white pepper. To prepare the dough, use premium flour (sometimes 1st grade) with a standardized quantity and quality of gluten, and egg products.
Meat sticks have a cylindrical or rectangular shape and are up to 10 cm long. Manti is a dish of Uzbek cuisine. They are larger in size than dumplings. They are not boiled in water, but steamed in a special vessel - manti-kaskan. Khinkali is a dish of Transcaucasian cuisine such as dumplings in the shape of a diamond or square. The meat for manti and khinkali is chopped coarser than for dumplings and sticks; the minced meat for these products contains an increased amount of onion.
The minced ravioli also contains mushrooms and rennet cheese; they have the shape of a semicircle, rectangle, or square.
Chopped semi-finished products. They are prepared from minced meat with the addition of other components according to the recipe. The traditional range of chopped semi-finished products includes: Moscow cutlets, homemade cutlets, Kyiv cutlets, rump steak, beefsteak. The main raw materials in their production are beef and pork cutlet meat, 2nd grade trimmed beef, and fatty trimmed pork. During the years of the economic crisis, the range of chopped semi-finished products expanded due to the use of cheaper raw materials - mechanically separated poultry meat, soy protein preparations, mainly textured soy flour, vegetables, and cereals.
The cutlet recipe consists of cutlet meat: Moscow - beef, Kyiv - pork, homemade - beef cutlet and half-and-half fatty pork. The composition of all items includes (%): wheat flour bread - 13-14, onions - 1-3, water - 20, breadcrumbs - 4, salt, pepper, in Kyiv - egg melange. Rump steak uses hydrated soy protein instead of bread; in a steak - beef cutlet meat - 80%, sausage lard -12%, water - 7.4%, pepper, salt, no breading. It is allowed to replace 10% of raw meat in cutlets with soy concentrate or texturate and in all types of 20% of raw meat with mechanically separated poultry meat. Chopped semi-finished products are produced chilled (0-6 °C) and frozen (not higher than -10 °C).
Minced meat. Minced meat is obtained from meat by grinding it on a grinder with a grid hole diameter of 2-3 mm. Traditional assortment of minced meat: beef, pork, homemade, lamb, special meat and vegetable. For the production of minced meat, meat that has been frozen more than once, boars, bulls, lean meat, and pork with signs of yellowing is not allowed. The main raw materials for minced meat: beef cutlet meat or trimmed beef of the 2nd grade (minced beef), lean pork or pork cutlet meat (minced pork). The composition of homemade minced meat includes (%): beef (50) and pork (50) meat; special minced meat - beef (20), pork (50), soy concentrate (30).
Minced semi-finished meat products after production can be raw chilled or raw frozen. As an example, we can cite the following chopped raw semi-finished products: cutlets, meatballs, hamburgers, schnitzels, steaks, rump steaks, kebab, meatballs, meatballs, quenelles and croquettes.
To prepare minced meat for chopped semi-finished products, frozen raw meat (blocks) is crushed in a crusher. Mechanically separated meat obtained from a meat and bone separator can also be used to prepare minced meat.
The minced meat is then passed through a grinder. Added to minced meat pork fat, which is pre-ground on a grinder or on a lard cutting machine. Salt, pre-chilled water with ice, additives, spices are added to the minced meat and everything is mixed well in a minced meat mixer. A cutter can also be used for mixing.
The minced meat, ready for molding semi-finished products, is loaded into the hopper of a machine for molding semi-finished products, where the product of the required shape and weight is formed, for which, depending on the production volume, a rotary or screw molding system is used. The forming machine shapes and dispenses the patties onto a belt, after which the product can be sent to a sheeter and/or breading machine for liquid and dry breading, respectively.
Then the cutlets are sent on trolleys to the blast freezing chamber or automatically along a conveyor to a spiral freezer in case of high line productivity. The duration of freezing cutlets w75x20 mm weighing 85 g in a blast freezing chamber is 2 hours, and in a spiral freezer - 40-45 minutes. After freezing, the cutlets are packaged and moved to a low-temperature refrigerated chamber for storage.
Main raw materials.
The main raw materials used are beef, pork, lamb, horse meat, as well as meat from other types of slaughtered animals.
Do not use twice-frozen meat or pork with darkened lard.
Along with meat raw materials, various protein preparations of plant and animal origin (soybean products, blood, milk proteins, etc.), as well as melange, egg powder, vegetables and other components, are widely used, depending on the direction of use of the meat product.
Supporting materials.
Auxiliary materials for all products are salt (1.2% of the minced meat mass), black pepper (0.04-0.08%) and water (6.7-20.8%), added to the minced cutlet to increase its juiciness. The introduction of isolated soy protein and high-protein milk concentrate into minced minced semi-finished products in an amount of 10-20% allows you to replace up to 10% of meat, improve their organoleptic qualities, increase nutritional and biological value, increase water-binding capacity, and reduce losses during frying. When preparing auxiliary raw materials, onions and vegetables are washed and chopped. The bread is soaked and also chopped. The melange is defrosted in advance in baths with water, the temperature of which is not higher than 45C.
Main technological equipment.
Frozen block crusher - a machine for chopping deep-frozen meat (with temperatures up to - 30°C) for further processing on a cutter or grinder. In this case, preliminary defrosting of the product is not required, which allows you to preserve the taste of the product and prevent loss of nutrients.
The crushing of the block, depending on the subsequent purpose of the raw material obtained after the crusher (pieces the size of a fist or into slices), can be done on a machine with a rotating shaft with knives or rollers or on a guillotine-type machine.
The meat grinder is designed for industrial grinding of meat, meat products, fats for the purpose of producing sausage and other food products.
The grinder for grinding meat is the main machine in technological lines for the production of sausages and semi-finished products. The quality of the resulting product directly depends on how finely and accurately the grinder cuts the pieces of meat.
The principle of grinding pieces of meat used in meat grinders has remained unchanged for many years: the meat in the receiving hopper is captured by an auger or augers and fed through a body with internal ribs to a cutting tool, which is a set of fixed grids, usually consisting of three pieces, and movable knives, consisting of two pieces.
Different meat grinders, despite the same grinding method and apparent simplicity of design, have completely different grinding quality. It is affected by even minor design features inherent in each design, as well as the degree of wear of both the cutting tool and the housing with the auger.
Mince mixer. The purpose of minced meat mixers is to mix crushed products with spices and other ingredients. Usually minced meat, cereals and other products are mixed in minced meat mixers.
The main components of the minced meat mixer are the bowl, the lid and the mixing mechanism.
The bowl is a mixing bowl connected to a kneading unit. Typically, the bowl of the mince mixer is made of stainless steel with a smooth surface, which greatly facilitates its cleaning and operation in general. The minced meat mixer is designed in such a way that it promotes uniform mixing of all minced meat ingredients. Mixing occurs through kneading screws.
The design features of the bowl (bowl) and the blades of the minced meat mixer ensure uniform distribution of ingredients throughout the minced meat.
There are vacuum and open (non-vacuum) mince mixers. Kneading minced meat in a vacuum minced meat mixer ensures a dense, pore-free structure of the minced meat and increases the color fastness of the product.
All mince mixers have protective mechanisms. In particular, this is a mechanism for blocking one or more kneading augers when the bowl lid is opened. The process of loading and unloading raw materials is usually fully automated.
Meat and bone separators, or minced meat machines, are used to separate meat from bones in the production of edible minced meat, chicken or fish.
The resulting minced meat can be used to produce high-quality products, since it preserves the structure of muscle tissue.
The operating principle of the machine is that incoming raw materials are loaded into the separator hopper without preliminary grinding (with some exceptions). It is recommended to pre-grind pork or beef bones into fist-sized pieces, without the need to use an additional grinder, which allows optimizing the use of production space.
All designs of mechanical separators are based on the use of the separation principle, taking into account physical characteristics processed raw materials.
Using various pressures, meat or other product is forced through the slotted or round holes of the separating head, and bones, cartilage and (or) sinews are removed through the front of the machine. The product output is manually controlled using cones in the front of the separating screw and restrictor.
The minimum temperature increase in the case of an incoming raw material temperature of 0-2 °C (this temperature is optimal) is usually 1-2 °C for chicken, 4-7 °C for turkey, and approximately 10 °C for beef.
Cutter - turns meat into soft fluffy minced meat for preparing boiled sausages, frankfurters, sausages. The cutter grinds the product in a vacuum. Rapidly rotating knives (up to 4500 rpm) instantly transform meat into minced meat, which, in the absence of oxygen, retains its natural color, vitamins, and nutrients. Thanks to processing without air access, the quality of the final product and its shelf life are significantly increased.
Cuttering is the process of finely grinding raw meat. The duration of cutting significantly affects the quality of minced meat. Cuttering lasts on average 5-12 minutes, depending on the minced meat being prepared, the design features of the cutter, the shape of the knives, and their rotation speed. Cuttering not only ensures the proper degree of grinding of meat, but also binds the added ice. And it is the cutting process that largely determines the quality of the final product.
Ice maker. In the meat processing industry, the production of various products requires large number water ice. Flake ice produced by flake ice machines is optimal for use. It has a flat shape, thanks to which it has a large heat transfer surface, so it cools minced meat better than other types of ice.
The temperature of the produced flake ice at the outlet of the ice generator is up to minus 12°C, the thickness is from 0.8 to 2.8 mm. Machine productivity from 380 kg to 23 t/day.
Lard cutter - allows you to cut into cubes, strips or circles fresh, boiled and frozen (up to - 5°C) meat, lard, as well as ready-made sausages, ham, and vegetables. Products containing bones should not be cut.
Machine for molding semi-finished products. After grinding the raw meat, adding other ingredients, mixing and cooling, the minced meat is ready for shaping. Forming equipment can be used to shape products into a variety of shapes.
Breading machine. The next stage after shaping minced meat products is the stage of breading (coating) the product. The breading process consists of three operations - pre-sprinkling, liquid breading and coating breadcrumbs. Can be used during the production process various combinations of these operations or all three coverages. However, there are standards for the amount of sprinkles used, the amount of which should not exceed 30% of the weight of the finished product.
In fact, breading improves the product in many ways: it makes the product juicier while retaining moisture and flavor. Breading makes food more attractive. In addition, breading adds weight to the food, increasing the cost.
Pre-coating is often used in the manufacture of breaded products to improve the adhesion of the liquid breading. This operation is very important for products with a wet or greasy surface. For this operation, flour or a dry protein mixture for breading is usually used.
There are many different types of dry breading used in the manufacture of meat products. They can come in different sizes, shapes, textures, colors and flavors. Finely ground breadings are very popular and traditional. They give the product an airy appearance and resemble a homemade product.
Lizoning machine. Liquid breading plays a very important role in the technology of coating semi-finished meat products. When preparing foods, two types of breading can be used: yeast and fresh. The choice of one type or another depends on the product formulation. Liquid breadings are a mixture of various ingredients, which may include flour, starches, eggs, milk, spices, raising agents and stabilizers.
When applying liquid breading, in order to increase adhesion, it is used in combination with dry breading. In this case, fresh breadings with different viscosities are more often used.
Equipment for chopping chopped semi-finished meat products from chopped raw meat (minced meat) beef, veal, pork, lamb without filling (cutlets, hamburgers, meatballs and other similar products).
Shock freezing chamber. Nowadays, food is frozen thanks to a special technology for removing heat from the product. At the same time, the temperature drops and at a certain point the water in the product begins to turn into ice crystals.
A product is considered frozen if its temperature is -6 degrees. In meat, 75 percent of the water freezes at minus 5°C; 80 percent - at minus 10°C; and 90 percent - at minus 20 degrees.
Freezing food is used primarily for long-term storage.
Technologically, the freezing process can take a different amount of time. Fast (shock) freezing best preserves product quality. As a result of this process, very small ice crystals are formed inside the product, which has a positive effect on the quality of the product, since minimal damage to the tissue of the product occurs.
It was for these purposes that special devices were created - blast freezing chambers. They allow you to quickly freeze a product or dish, preserving its beneficial properties.
Packing machine. Filling and packaging machines, multi-heads (electronic high-precision weighing dispensers), packaging systems for food or non-food small-piece, bulk, dust-free products. The equipment uses the principle of weight dosing and is used for packaging.
Refrigerated warehouses and storage chambers include: a thermal insulation circuit (chambers) with doors and a refrigeration system.
Chambers made of polyurethane foam sandwich panels with refrigeration doors produced in our own plant are used as a thermal insulation circuit. The refrigeration system includes: a refrigeration compressor unit, a condenser, an oil cooler, a circulation receiver and a pumping station (if a pump-circulation refrigerant supply circuit is used), an electrical control panel, refrigerant pipelines and electrical cable lines.
Modern people do not always find time to prepare their own food, so semi-finished meat products are always in great demand among the population. According to experts, this trend is associated with an increase in the well-being of our country’s citizens and their income level. A workshop for the production of semi-finished meat products as a business will generate good income if you are able to competently set up production and choose a range of products.
What are semi-finished products?
These are portioned products made from minced meat or other raw materials with all kinds of additives.
Such products are divided into the following types:
- By processing method: natural and chopped.
- By type of meat: rabbit, poultry, pork, beef or lamb.
- Thermal condition: chilled and frozen.
Additionally, these products may be natural or processed.
Registration of activities
Before opening a workshop for the production of semi-finished products, it is necessary to obtain all permits and register your business with government agencies. This is the main problem that new entrepreneurs face.First of all you need to register legal entity. You can open an individual entrepreneur or LLC. Also, for the production of semi-finished products you need to obtain permission from the SES. In addition, you need to prepare a production control program and certify all types of products. Since the list of standards and requirements for the production of semi-finished products is quite large, it is advisable to involve specialists in this matter who will collect all the necessary documents.
Workshop room
In order to open the production of semi-finished meat products, you need to select a premises that will meet all the requirements of the fire inspection and Rospotrebnadzor. Otherwise, you may be denied permission to carry out this type of activity. Most best option- this is a room in which a cooking, dining or dining room was equipped. Such areas are much easier to tidy up.
For mini-production of semi-finished products, an area of 50–70 square meters is sufficient. meters. If you plan to expand your business in the future, you should foresee this in advance and rent a large room with good lighting, ventilation and fresh air. It must be supplied with hot and cold water, as well as sewerage and electricity.
The production workshop can be located directly in locality or on its outskirts. Pay attention to shipping access routes finished products and receiving raw materials for the production of semi-finished products. In addition, next to the workshop there should be a warehouse with refrigeration equipment for storing meat and finished semi-finished products.
Equipment
Most important point– this is the choice of equipment for the production of semi-finished meat products. You will need:
- Meat grinder;
- Mince mixer;
- Dough mixing machine;
- Apparatus for making dumplings;
- Molding machine;
- Refrigerator;
- Breading machine;
- Lizoning equipment;
- Blast freezing cabinet;
- Refrigerated chest;
- Packaging machines;
- Scales.
Scheme: technology for preparing semi-finished meat products
When selecting equipment for the production of semi-finished meat products, pay attention to its reliability, ease of use, as well as maintainability and availability of spare parts. Before purchasing units, you need to decide what kind of semi-finished products you plan to produce. To reduce start-up costs, you can purchase used equipment.
Process
Let us consider in more detail the technology for the production of semi-finished meat products. If raw meat enters the workshop frozen, it is crushed using a special crusher. After this, add bacon, water, spices, salt, etc. to the minced meat. Then it is kneaded in a minced meat mixer until the mass becomes homogeneous.
To form finished products, a screw or rotary machine is used to form semi-finished products. At this stage, the product is weighed and given a certain shape. Finished products are transported via a conveyor belt to a sheeting machine, and then to breading equipment.
Another important stage is shock freezing of the product. After this, it can be packed in polyethylene or cardboard boxes. Before sale, finished products are stored in freezers. In order for the production of frozen semi-finished meat products to bring good profits, you need to strictly adhere to the technology of their production. Otherwise, your product will be unclaimed, resulting in the company going bankrupt.
Staff workers
In order to establish the production of semi-finished products as a business, it is necessary to hire qualified workers. At such an enterprise it is impossible to do without an experienced technologist, since the quality of the products directly depends on this. At first, you can hire 5–7 workers to work in the workshop. In addition, do not forget about the administrative staff - directors and accountants. At first, these responsibilities can be assumed by the owner of the enterprise.
For large production you will need:
- Carvers;
- Molders;
- Dough mixers;
- Controllers;
- Packers.
Despite the fact that almost all equipment for the production of semi-finished meat products is automated, each unit must be serviced by a worker. To establish round-the-clock production, you need to install 3 shifts of 8 hours at the enterprise.
To sell finished products, you need to hire a sales representative, driver and forwarder.
Expenses
When drawing up a business plan for the production of semi-finished meat products, it is necessary to take into account the following costs:
- Rental of production space – 550 thousand rubles;
- Repair and decoration of the premises - 210 thousand rubles;
- Purchase of equipment – 680 thousand rubles;
- Salary to employees – 2.8 million rubles per year;
- Working clothes and tools – 80 thousand rubles;
- Raw materials – 600 thousand rubles;
- Additional expenses 160 thousand rubles.
In general, it will take about 5 million rubles to open a business. If you produce high-quality products, such an enterprise will pay off in the first year of operation by the end of the third quarter.
Sales markets
When developing a business plan for the production of semi-finished products, you need to pay attention special attention sales of finished products. Despite the fact that such a product is in great demand in branded and regular food stalls, do not think that you will not have any problems selling it.
This is a fairly specific product that requires special conditions storage and transportation. Therefore, it is better to cooperate with distribution companies that supply goods to large stores and supermarkets, as well as with wholesale centers selling semi-finished products. In this case, you will have to give the goods for sale or make a 10–15% discount.
If you want to fix home production semi-finished products, you can sell finished products to small shops in rural areas. Their owners go to purchase on their own, so they will be happy to receive high-quality inexpensive goods with delivery. When looking for clients, take the finished product with you so that potential buyers can see and taste it.
So, you have decided to open the production of semi-finished products as a business, what is needed for it to be successful and generate good income?
Semi-finished meat products include dumplings, manti, dumplings, cutlets and other similar products. They are in good demand in the market. If you decide to organize a small production of semi-finished products, then this can bring a stable income within about a year or a year and a half after the investment cash. If you are not familiar with the technology of manufacturing frozen semi-finished meat products, then you can hire a technologist with experience to work with you.
As an entrepreneur, you will definitely pay taxes, and tax forms will be more suitable for you OSN and USI. With a simplified taxation system, the volume of payments from profits will be smaller, and with common system taxation can be received tax deduction for entertainment and other expenses. 
Choosing premises for a workshop for the production of semi-finished products and equipment for modeling
At the beginning of production activities, you can rent a building for a workshop with a subsequent right to purchase, since you will lose part of your income on rent. The selected areas for the production of dumplings need to be divided into a workshop and a warehouse. Warehouse divide into the following zones: where raw materials for production will be stored and a place for finished products. It would be nice to have an office in the same building.
Small food production has certain sanitary requirements. The temperature in the room should not exceed 19-20 degrees, the air humidity level should be 50%, the building should have sewerage and running water. Drinking water is regulated by GOST R 51232-98. Some production processes and technologies also have SNiP and SanPiN requirements.
To start producing handmade dumplings, you need to find and buy special equipment. It is possible to choose either fully automated technological lines or individual blocks. Blocks and modules are usually selected based on the range of products produced and volumes of products.
Since semi-finished meat products are prepared using minced meat, for its production and freezing you need to purchase equipment based on the following list:
This is the minimum set of equipment required for a workshop for the production of semi-finished meat products. The list will also be supplemented with dishes, cutlery, some equipment and other consumables.
For purchase necessary equipment for a workshop you will need about 400 thousand rubles or even more, depending on the supplier and discounts.
Recruitment of employees to work in the dumpling production workshop
Another necessary point when opening a workshop for the production of semi-finished meat products and dumplings will be to recruit personnel for the work.
One of the main requirements will be qualifications. All employees are required to undergo a medical examination every year and record its results in a health book.
The number of personnel recruited depends on how large-scale the production will be.
At the initial stage, 17 people may be enough for you. To organize the production process of semi-finished meat products, you need to find a technologist, a chef, a controller, a manager who will control the supply of raw materials, and a product sales manager. This set of employees will provide control over the technological process.
You will also need to hire molders of semi-finished products, minced meat compilers, product packers, and room cleaners.
To transport and deliver products, you will need to hire a loader, driver, or forwarder.
It is better to manage the work process of your mini-production yourself, this will save money. In the future, you can hire a manager for this.
Raw materials and product sales
In your city, you need to find suppliers of raw materials, for example, meat processing plants.
If they are located nearby, this will also reduce logistics costs.
Any production is effective and profitable only when the sale of finished products is organized so that they do not take up space in the warehouse. You can enter into agreements for the supply of goods with grocery stores and butchers.
IN large networks can be placed when your trademark will be better known.
Advertising
To sell a product well, you need to come up with a bright and attractive package that will indicate the composition, release date, expiration date, name, logo.
To organize and conduct advertising campaign Hire a marketer, sales representative so that they notify potential customers about your promotions, conduct presentations of new assortments and tastings in the city’s trading floors, present your products at fairs, advertise on the Internet, magazines, and on television.
Successful sales and high demand will come from an integrated approach.
Costs of opening a workshop for the production of semi-finished products
In order to imagine how much it costs to start the production of semi-finished meat products, you need to create financial plan, where income and expense items will be listed. The exact amounts, of course, depend on what volume of production you are planning, how many hired workers you will have, the size of the assortment and other conditions.
Let's make an approximate calculation. Renting the premises will cost 130,000 rubles, purchasing the required equipment will cost approximately 1,700,000 rubles, purchasing raw materials for production will cost 490,000 rubles, purchasing tools and workwear will cost 110,000 rubles, building renovations will cost 200,000 rubles, advertising, registration and other expenses will cost 150,000 rubles. The total will be about 2.6 million rubles.
What will happen to the profit? Of course, only professionals can make accurate and detailed calculations. Approximately, net profit for a month can amount to 290,000 rubles. Such a business can pay off within a year, which is good for the product market.