Meat and meat products are present in the diet of any person, unless he is a convinced vegetarian. Quality meat, unfortunately, is not accessible to everyone, and meat products and chicken come to the table in any family. Especially when you consider that meat is the main source of protein needed by the human body.
Types of meat processing enterprises
Classification of meat processing enterprises is associated with production capacities, the technological cycle and the features of accommodation. They process meat in slaughterhouses, poultry farms and meat processing plants, meat processing enterprises.
There are large meat processing enterprises that produce 30-55 or more thousand tons of meat and meat products per year. Enterprises are considered average, at the capacities of which it is possible to process from 12 tons of meat per year. And, finally, two categories of enterprises are considered small: those that produce 5-12 thousand tons per year, and enterprises with a capacity of less than 5 tons per year.
Since high-quality meat products are always in demand, the number of small and medium-sized enterprises is increasing, and manufacturers began to produce equipment for meat processing enterprises of a modular type of different capacities, which can carry out a full cycle of meat processing and production of meat products.
The structure of the meat processing enterprise
At a large meat processing enterprise, in fact, a meat processing workshop is one of the links in the chain. It also includes numerous units for livestock and slaughter. Their areas are designed for the maintenance of such a number of slaughtered animals, so that it is enough for the smooth operation of the enterprise. Since there are sanitary standards that define the distances between the cattle depot, slaughterhouse, quarantine department and the main workshops of the enterprise, the finished product warehouse and living quarters, such enterprises usually require large areas and are located outside the city.
The main workshops of a meat processing enterprise include workshops for primary processing, offal, technical raw materials and many others, which ultimately produce half-carcassed meat, peeled offal, chicken and skins.
But the workshops for the production of semi-finished products, sausages and canned meat can be separated into separate plants, if, of course, the enterprise is large.
As a rule, for the convenience of the technological movement of raw materials, all the workshops of the main production are located in one multi-storey building, where the processing begins on the upper floors and the processed raw materials gradually descend, moving from one stage of the technological process to another.
Turnkey meat processing workshop
For small and medium-sized businesses, the process of organizing a meat-processing mini-factory or a turnkey workshop does not only mean the acquisition of all necessary equipment, it also means a land plot (if full-cycle production), premises, communications, permits, and flow diagrams of technological processes.
You can start organizing yourself, or you can purchase a modular meat processing workshop by choosing the full or partial processing of any meat of domestic animals and poultry, as well as the type of final product.
In a modular meat workshop, equipment is mounted in a single technological chain. Not only the equipment, but also the entire interior and exterior are made of high quality materials. Each such meat processing workshop (photo above - I can’t believe that the meat processing enterprise is depicted) is equipped with both cold and hot water supply systems, sewage, heating, power supply, ventilation and air conditioning systems. That is, the important stages of coordinating production with the sanitary-epidemiological services and drawing up a technical project go through the acquisition of a modular workshop. It remains only to select and arrange a land plot, personnel and to establish sales of finished products.
The choice of premises for a meat processing workshop
In a small business, a meat processing workshop is usually associated with the manufacture of smoked meat delicacies and sausages, although the final product can also be meat on the bone (drumstick, ham, stew, ribs, soup sets), semi-finished products from natural meat (azou, beef stroganoff, kebab), ground and minced meat (steaks, meatballs, meatballs, dumplings). Sausage products are boiled and half-smoked sausages, sausages, sausages.
It is not allowed to organize such production in residential premises, even if the process begins with cutting half carcasses without slaughtering livestock. Small business is the release of finished products up to one ton per day. The premises for such production need a small one - about three hundred square meters. In almost any city, you can find a room of such an area, which previously housed some kind of food production.
The choice of premises depends on the type of final product, more precisely, on its market. With a large hotel or with a chain of grocery stores, it is quite possible to arrange a meat workshop. The meat processing mini-factory reacts flexibly to changing demand and easier to master new types of products, it can work on special orders.
Meat Processing Equipment
Obligatory equipment for any meat processing workshop is a cold store, of which there must be at least two: for raw materials and finished products.
If we talk about the manufacture of sausages, the set of equipment consists of several elements located in series. For cutting carcasses, special knives are used, and you need a boning table, on which this process takes place.
An electric meat grinder (spinning top) is the main device for cooking minced meat, which is then mixed and salted in a meat mixer. For small volumes of production, special nozzles for a meat grinder are used for stuffing sausages into the shell. But usually a syringe is used for this procedure.
For the preparation of minced meat with a homogeneous structure, from which cooked premium sausages and pastes are made, a cutter is used. If you plan to produce only sausages, such equipment is not necessary.
For drying, roasting, cooking sausages and smoking, you can purchase a universal oven with a smoke generator.
There are many manufacturers of equipment, both foreign and domestic, in the market today in a wide range of prices, which differs in the degree of automation, design, service capabilities and material, since, according to sanitary standards, all equipment must be made of stainless steel or food-grade aluminum.
Meat processing staff
A small meat processing workshop requires only a few production personnel. First of all, as in any production, there must be a technologist. It is he who not only monitors the production process and the quality of incoming raw materials and final products, but also develops recipes, calculates products.
Be sure to need equipment operators who can combine several functions depending on the load of the equipment.
In addition, the workshop should include a cleaner (or cleaner) of production facilities, a general worker or a loader, and managers for the purchase of raw materials and the sale of finished products.