Meat: processing. Equipment for processing meat, poultry. Production, storage and processing of meat

State statistics show that the volume of meat, milk and poultry consumed by the population has significantly decreased in recent years. This is due not only to the price policy of producers, but also to the banal shortage 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 resolutions have been adopted calling for an intensification of the production of meat and dairy products in our country. But the production of meat itself is one thing, but its correct processing is quite another! If this process is not adjusted to the proper degree, then most of the valuable raw materials can simply go to waste!

Basic equipment for processing meat products

Everyone knows that one of the most popular varieties of meat products, which can be found on the shelves of shops, is a banal stuffing. For its production, industrial mincers are required . And to store finished products you need a refrigerator. Of course, this is not all equipment for processing poultry and animals. To date, the most widespread is the modular system, when the equipment manufacturer delivers complex solutions that allow to arrange the conveyor processing of meat raw materials.

Thus, processing of poultry (a simplified cycle) is as follows:

• Carcasses come for steaming. This is done to simplify the separation of feathers. For this purpose, special chambers are used, inside which is supplied (under certain pressure) steam.
• After that, the chickens get into the boning drum, in which the fluff and feather depart from the skin.
• Then the carcasses pass to an automated line where they will be gutted. Then the removal of the viscera (excluding the liver and heart) is performed. Such equipment is produced today not only outside of our country, but also directly from us.

Thus, the process is divided into two stages: primary meat processing and secondary production. Primary - washing, singing the remains of feathers, wool and bristles, removing feathers and down, heads, hoofs, etc. This includes the stage of evisceration, removal of entrails, cutting, cutting. 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 (pelmeni, canned goods).

After that, the treatment may vary: in some cases the carcasses enter the freezer shop, where they are completely frozen. In passing, they can be cut on an automatic line, forming soup kits. If there is a need to get meat, the carcasses are fed to the boning, during which the meat is separated from the bones. To do this, use special drums, portion processing raw materials. It can also go on freezing, but more often it is sent for the production of minced meat, smoking, similar operations. All modern equipment for processing poultry meat is available in options for large and small industries, differing in the possible volumes of processed products (from several tens of kilograms to tens of tons).

Manufacture of dairy products

The processing of milk and meat is especially difficult in terms of selecting production equipment. With the production of meat, we have sorted out more or less, but what does the production of dairy products involve? First, it is important to remember that milk is a perishable product, sensitive to the slightest contamination. All equipment that is used should be made of stainless steel and other materials that allow frequent disinfection using aggressive reagents.

The minimum that will be required in each profile production is as follows:

• Tanks for milk from producers. 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 by the principle of its operation a huge thermos, in which a strictly constant temperature is maintained with the help of a thermostat.
• Shops for molding and packaging of finished products (milk, kefir).

If you plan to engage in the production of cheeses, then everything is somewhat more complicated. First, we need a shop of sufficiently large dimensions, since this product must be maintained for a sufficiently long time. Secondly, it is important to form cheese: for this purpose different equipment is used, which makes it possible to form heads of different weight, size and shape.

So, the issue with the production cycle is solved. Who does the meat and dairy industry acquire all the necessary equipment? Who exactly to buy - there is a choice for 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).

Requirements for processing of technological raw materials

The production and processing of meat should be arranged in such a way that raw materials and finished products do not overlap on production lines. Raw materials must have all accompanying certificates and veterinary documents that confirm its safety. To the treatment it is prepared in separate, isolated rooms. The extraction of raw materials from containers is carried out only after the latter has been cleaned of all external contaminants.

Manufacturers of equipment

There are basic requirements for such devices. For example, each production can purchase equipment according to the principle of its belonging to a particular price category. Here you should decide how many products you will need to produce. For example, you plan to keep a small dumplings and discover similar ones in case of successful development, or you decide to create a full cycle of meat processing: from slaughtering animals to producing sausages and canned food. Most often meat processing involves the purchase of medium-price equipment. For example, industrial mincers, devices for deboning or evisceration cost not more than 250-300 thousand rubles. It all depends on the manufacturer's prestige and technical characteristics, among which the most quoted is the maximum performance.

More expensive samples are rarely bought, as processing meat in this case will pay off too long. If only you have very big plans for production and modernization, but there is no need to hurry. Pay attention when buying any equipment and for the duration of the warranty (and it must be compulsory!), And where the service centers that repair are located. Solid manufacturers always assume the possibility of free service and repair for a certain period. Since the reliability of the equipment will directly depend on the profitability of the enterprise, this issue should be paid particular attention. Decide on what specifically you are going to produce: semi-finished products or just meat. Processing of raw materials in each case has its own peculiarities and nuances.

If just stuffing or something like that, then almost any sane domestic manufacturer will do. If you plan to start producing a by-product, chebureks, 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 closer look at the manufacturers from Taiwan. The prices are acceptable, the quality for small businesses is high, well, the range of products is also impressive. Having dealt with the one who has to buy the equipment, consider the question of choosing the room. Detailed and thorough approach to this procedure, as storage and processing of meat missteps 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 per person involved in the process. All rooms must be completely isolated from each other. Before entering each of them, place rugs impregnated with disinfectant solution, and it must be refreshed at least once every three days.

Walls should be faced with tiles or other material that allows wet cleaning and disinfection, at a height of at least three meters. All connections of ceilings, walls and floors should not have cracks, they should be rounded off. Floors must be covered with waterproof compounds, they can not have potholes and cracks, all industrial effluents are collected in a special septic tank, reliably isolated from the external environment.

Freezing facilities for storage of finished goods and semi-finished products

They have similar requirements, but there are differences. So, the entire surface of the floor and walls should be laid out with tiles or other moisture-proof material, which allows wet cleaning and disinfection of the room. Refrigeration chambers should have backup power sources that can be switched on during main line de-energization. This avoids spoilage and / or loss of flavor and nutritional qualities. Any meat processing product should not be stored there for longer than its shelf life. Control over this is the responsibility of the storekeepers or persons performing their functions.

Requirements for cleaning, disinfection of industrial premises

In all shops where meat processing is processed, a high degree of purity must be maintained at all times. When cleaning, the possibility of passing contamination of inventory and / or finished products should be completely excluded. Cleaning of all technological equipment and premises should be carried out in strict accordance with the rules of SanPiNa. In shops whose walls and floors can be contaminated with fat, daily use of detergents and disinfectants is required, the use of which is permitted by the current legislation of the Russian Federation.

Requirements for technological equipment

All equipment, including packaging, cutting boards, knives, musates, various containers, belts of conveyor 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 similar equipment should be absolutely smooth, without cracks and burr surfaces, which are easy to clean and disinfect. Meat, the processing of which we describe - a product that is potentially dangerous, as it can serve as an excellent medium for the reproduction of pathogenic microflora. Therefore, almost all audit organizations pay special attention to this circumstance.

All tables on which meat is cut or cut must necessarily have grooves for drainage of blood and other liquids, as well as flanges that prevent the rolling of processed products on the floor. For deboning and fattening, boards must be used only from those materials, the use of which in the food industry is allowed by the current legislation of our country. After the end of each working shift, it is necessary not only to wash and disinfect them, but also to process the steam in a special chamber. If the enterprise practices modular processing of meat, then all components of the production line should provide for the possibility of their quick disassembly for cleaning and disinfection.

All disinfectants and detergents must meet the requirements that are imposed on them, based on the current legislation in the food industry. Store all these drugs only in specially designated rooms and cabinets that can be locked. Preparation of disinfecting and cleaning solutions is carried out only in conditions specially equipped for this purpose premises. Compositions are prepared in volumes that do not exceed the needs of one work shift, they must be fresh.

Other requirements

Each worker must necessarily have at least two sets of overalls, be sure that each of them has a medical book. In no event should you accept workers without a medical book with a fresh medical check-up! For such comrades, if they are found, a considerable fine is imposed on the manufacturer. The question of uniform is fundamental.

Each employee working in the production of food products must 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 of such products - Business is responsible.

And what to do next?

After you have thoroughly figured out what equipment to buy, which manufacturer to choose at the same time, contacted firefighters and doctors, learned about where to get employees, decided other administrative issues .... Only then you can go to the tax service and be registered as an individual entrepreneur or LLC. And you need to do this after the organization of production, otherwise you will have to pay taxes immediately. And only after solving all these problems can you start to produce processed products of poultry meat, animals, or to arrange the processing of milk.