A few months ago, I started the topic of ecological clean food - the so-called healthy food and. The topic is very relevant today and not only because of the real environmental situation and the high cost of treatment, but also for a more banal reason, its ultra fashionableness. Regarding its fashionability, one case from my practice can be recalled, when acquaintances told about the existence of a company in Moscow for the delivery of organic products and casually mentioned that one jar of yogurt costs more than 80 dollars there (around 2,500 rubles), laughed for a long time. But oddly enough, a couple of years ago I heard that they even tried to start a franchise business in Kyiv, how successful I don’t know, but the fact remains. At the same time, the market for environmentally friendly products in Russia is growing at a rapid pace, increasing by tens (and in some segments, hundreds) percent annually, from my point of view, the combination of two factors, namely market growth and the presence of specific features of the raw material base, opens up excellent opportunities for creating a small business .

Today we will talk about one of the simplest ideas for processing in the segment of environmental goods, or rather, the production of meatballs as the manufacture of semi-finished products.

Why would a novice entrepreneur be interested in the production of cutlets?

It's all about several factors inherent in this particular direction of manufacturing semi-finished products:

• - simplicity of recipes for the production of cutlets and meatballs in combination. The actual production of homemade cutlets and the scheme for the production of cutlets in business are exactly the same.
• – minimum set equipment for the production of cutlets, in fact, everything comes down to a meat grinder, a meat mixer and, of course, refrigerators (we will talk about this separately as well as about technological map meatball production)
• – minimum requirements for start-up capital, of course, if we are talking not about big production, although when we talk about large volume, then we are not talking about the cutlet business, in such cases a broader approach is needed.

As you can see, many positive factors make the idea of ​​a business attractive for those who open their own business for the first time, but more experienced ones can also point out a number of negative aspects.

Cons in the manufacture of meat semi-finished products in a bidet cutlets and meatballs.

• - the need for a specialized room in compliance with a number of regulations;
• - the presence of TU or Gostov in the full production of cutlets for sale.

I agree that such problems exist, but it can be noted that any production or processing has such shortcomings. However, some of the problems can be easily circumvented by initial stage. As we remember, when we started the conversation, we were talking about cutlets as environmentally friendly products and, of course, from the point of view of novice businessmen. As a conclusion at this stage, as a rule, there is little money and experience, and the desire is very large, and a rather original way out of the situation was found.

As we understand, opening a full-fledged mini-shop is not only troublesome, but also expensive, but opening a small diner with a full-fledged kitchen will cost an order of magnitude cheaper, and plus a businessman will be able to absolutely calmly produce (or, more precisely, cook) cutlets of various recipes.

Conclusion instead of illegal production in semi-handicraft conditions or corny at home, you can organize the same by opening a small cafe, well, or by “agreeing” with a really working one. In such cases, the finished product will have a legal basis, no one forbids selling semi-finished products to cafes and restaurants, and you, in turn, do not need at the initial stage big investments on the organization of a full-fledged and most importantly legal workshop for the production of cutlets.

Of course, it is possible to engage in the manufacture of semi-finished products at home and without any documents at all, since the same scheme for the production of cutlets allows you to establish very decent volumes in an ordinary kitchen. But such an option today is a road to nowhere, because one of the most promising directions production is to position itself as a manufacturer of environmentally friendly products, and buyers of this segment will be concerned not only with price and taste, but also with the origin of products.

Having considered the initial aspects of the cutlet business, we turn to the very idea of ​​\u200b\u200ba business built on several basic principles:

• The first principle is that we position ourselves as producers of environmentally friendly products. From this it follows that you will have to independently look for producers of pork and beef among local farmers. Regarding suppliers, a number of nuances can be noted:

Firstly, most farmers sell their products in live weight to resellers, while the price of such a purchase is two to three times lower than the market price, so it will not be difficult to find raw materials by slightly raising the price of meat.

Secondly, it is imperative to monitor the quality of purchased raw materials and, most importantly, to prevent the use of raw materials of a low category. We are talking about the residual products of carcass cutting (it is rather difficult to call it meat), it is such products that form the basis of almost all cutlets presented on store shelves. Your patties must contain meat.

• The second principle is that the products are positioned as home-made cutlets, which implies not only a high-quality minced meat base, but also the presence of a number of original home-made cooking recipes.

• The third principle is home delivery. Of course, it is very attractive to pass the sale finished products to retail stores, but based on the fact that the business is small and most likely opens from scratch, there is no need to talk about the production of cutlets in large volumes. As a result, the most profitable sales channel will be self-delivery to customers, just remember that the average markup in any store ranges from 50 - 100%, in best cases agree on 30%. An exception may be specialized stores selling organic food products, where your client actually “lives”. The probability is that in regular store the buyer will pay attention to the uniqueness of your product is quite low, so you need to promote it yourself.

Now a little about the numbers in the manufacture of cutlets as a business

In standard and most importantly in normal minced meat, the ratio of meat and related products is approximately 3 to 1, that is, in one kilogram of minced meat, there are approximately 750 grams of meat and 250 grams of onions, bread, and spices.

True, this is not an axiom, there are recipes for homemade cutlets, in which only the onion content reaches 13, plus bread and spices.

The actual cost of minced meat prepared from meat, taking into account the costs of labor and other things, is 80-85% of the average real cost of selling meat on the market.

The average profitability of the production of cutlets is 30-50%, depending on the purchase price and the depth of processing of the carcass, it is interesting that the real cost of ordinary store-bought minced meat is far beyond 100%, given that the raw materials for it are products de facto written off after the expiration date.

If you are interested in the cutlet business, do not forget to subscribe to the blog update, in the near future we will consider the practical aspects of organizing the production of semi-finished products, in particular the manufacture of cutlets. As part of the new publication, we will consider the numbers (like here and here) and of course we will try to understand the equipment for such a business.

Technology for the production of cutlets "Moscow"

The technological process for the production of semi-finished products includes the following steps:

Incoming control and acceptance of raw materials and materials

onion preparation;

Salt preparation and breadcrumbs;

Bread preparation;

Minced meat preparation;

molding;

Refrigeration or freezing;

Packaging, labeling, transportation and storage;

Production control.

Cutlets "Moscow" are produced according to technological instructions in compliance with sanitary regulations for enterprises of the meat industry and veterinary and sanitary rules for the shops of enterprises for the processing of cattle and pigs, approved in the prescribed manner.

AT industrial premises butchering, deboning and trimming of meat air is not higher than 75%.

Meat raw materials entering the production of semi-finished products, if necessary, are cleaned from contamination, blood clots and imprints of brands. After stripping, the raw materials are sent for cutting, deboning and trimming, which are carried out in accordance with the current technological instructions.

When using frozen raw materials, it is thawed in accordance with the technological instructions for refrigeration and storage of meat and meat products at meat industry enterprises, approved in the prescribed manner.

Frozen blocks are released from packaging, their sanitary condition and correct trimming are checked by control defrosting. Frozen blocks of beef, pork, can be used without prior defrosting.

They are crushed on block cutters, crushers, top-crushers and other similar equipment designed for crushing frozen blocks, preventing the temperature from rising above ОєС, and sent to the preparation of minced meat. To prevent freezing of crushed frozen blocks, it is recommended to mix them with chilled or thawed meat in a ratio of 1:1. It is allowed to use meat blocks with a temperature in the thickness not higher than minus 6ºС without preliminary mixing it with chilled or thawed raw materials.

According to organoleptic indicators, thawed meat must correspond to the characteristics fresh meat. Deboning - consists in separating muscle, fat and connective tissue from bone. This operation is carried out manually using knives. During deboning, each worker processes only certain parts of the carcass. When deboning, it is necessary to ensure that small bones, pieces of periosteum and cartilage do not get into the meat, which complicates the subsequent trimming.

Deboning and trimming of meat is carried out on tables made of stainless steel or marble chips with removable wooden or plastic boards. Chilled meat on the bones with a temperature in the thickness of the muscles of 2ºС or thawed meat with a temperature of at least 1ºС is sent to the boning. Deboning meat by hand is associated with the risk of cuts to large index finger left arm, abdomen and groin. To protect yourself from them, you should wear chain mail nets such as an apron and gloves on two fingers of your left hand. The deboned meat can be used for making sausages, chopped semi-finished products, and the chopped part for making broths and feed.

Thinning is the process of separating connective tissue, cartilage, fat, blood vessels and small bones, impurities from muscle tissue. The lining is made by hand special knives. In the process of trimming, the meat is sorted into varieties, depending on the amount of remaining adipose and connective tissue. The less connective tissue in the meat, the higher the grade of meat. When trimming, from the beginning, individual pieces of meat are cut into several parts, along the line of connection of the muscles, then the muscle tissue is separated from the connective tissue. Pieces of meat after trimming should have a mass of 400 - 500 g. In pork, the fat content is brought to 30 - 50%. Average output of trimmed beef premium 15 - 20%. The trimming of meat is produced according to grades or in one grade.

There are three varieties of beef:

The highest grade - without fat, connective tissue and veins. The meat of the higher port is obtained mainly from the hind legs and shoulder blades, from the dorsal muscle;

The first grade - with a content of connective tissue and fat of not more than 6%. Meat of the first grade is obtained from all parts of carcasses;

The second grade - with a content of 20% connective tissue.

The second grade includes less valuable parts of carcasses: intercostal, shanks, meat of the chest, neck, arable land. In the meat of the second grade, the presence of small tendons and film is allowed. With single-grade trimming, trimming of meat is produced in one grade, while removing films, tendons, cartilage, lymph nodes, bruises, and so on, without sorting it into varieties.

Trimmed single-grade beef should contain no more than 12% connective adipose tissue. When trimming beef, fat or fatty beef is also separated in the amount of 22% with a fat content of not more than 35%. Single-grade veal contains 6% connective tissue.

Pork is trimmed into lean, semi-fat, fatty and single-grade pork. Lean pork consists of muscle tissue without inclusions of connective tissue and fat. The content of 10% intermuscular or soft fat is allowed. Get bold pork from hams and fillets.

Fat pork consists of muscle tissue with a content of more than 50% intermuscular and soft fat. Fatty pork is obtained from the flank of the rib and other parts. In the process of trimming, the meat is cut into pieces weighing from 100 to 500 g. Quality control of deboning and trimming is carried out 3 times per shift by an external examination with an assessment of the quality of cleaning bones from soft tissues, the degree of removal of cartilage, tendons, and fat during fattening.

Trimmed meat is sent quickly for processing, the accumulation of processed raw materials is not allowed. When deboning the trimming, the temperature in the room should not be higher than 12ºС, the relative humidity of the air should not be higher than 75%. Meat raw materials (beef, pork) are crushed on a top with a lattice hole diameter of 2-3 mm or on a cutter.

In order to improve the quality of semi-finished products, it is recommended to use pork cutlet meat with a fat content of up to 30%, beef cutlet meat with a fat content and connective tissue not higher than 15%, for Moskovskie cutlets - from 15% to 20%. The specified selection of meat raw materials ensures a reduction in losses during heat treatment (frying) of cutlets, rump steak and steak, which should not exceed 19% for cutlets, 30% for rump steak and steak.

Compilation of stuffing. Quantity constituent parts minced meat for the production of cutlets is established by the recipe, it indicates what raw materials and how much of it should be taken to make cutlets. It is necessary to know how much spices, table salt should be added, and what should be the yield of finished products and the maximum allowable weight of the product. Usually the quality of raw materials, their nutritional value, i.e. the quality of meat, fat, offal, vegetable and dairy products, determines the grade of finished products.

Natural semi-finished products from minced meat are produced relatively rarely for technological reasons, in particular, because of the poor cohesion of minced meat and the possible disintegration of the product during cooking, as well as for economic reasons. Other components used in the manufacture of chopped semi-finished products are usually cheaper than meat, and due to this, the cost is reduced. final product and its wholesale price.

Minced meat is a mixture of components, in pre-prepared quantities, corresponding to the recipe. Uniform distribution of ingredients, its structural and mechanical properties, water-retaining emulsified ability depend on the conditions of mixing and grinding from the sequence of loading containers. Proper preparation of minced meat not only results in a homogeneous minced meat, but also leads to the fact that it binds a large number of water.

Minced meat is prepared in mixers periodical action or meat preparation units of continuous action. When working on meat preparation units of continuous action, weight and volumetric batchers are used. When minced meat is prepared, all components are loaded into the mixer, according to the recipe of the semi-finished product.

The sequence of laying the components into the mixer is as follows: chopped raw meat, wheat bread, water, onions, spices, table salt. The temperature of the finished meat should be no more than 14ºC.

The prepared minced meat is immediately sent to the molding of the semi-finished product. Even a short exposure of minced meat is undesirable due to a possible increase in bacterial contamination.

Cutlets "Moscow" must comply with the requirements of the technical specifications, be produced according to the technological instructions in compliance with the sanitary rules for meat industry enterprises and veterinary and sanitary rules for enterprises (workshops) of the meat processing plant, approved in the prescribed manner.

Spices are introduced into the recipe to give them additional taste, spiciness and aroma. Flavoring and aromatic substances excite appetite, promote the release of digestive juices, and, consequently, the better digestion of food.

Fresh onion, peeled and washed cold water. Dried onions are inspected and soaked in cold water within 3-4 hours. The rate of water during soaking is 775 g per 225 g of dried onions. The amount of water not absorbed by dry onions during soaking is added during the preparation of minced meat. It is allowed to use fresh onion together with dried hydrated onion in the ratio of 50:50. Frozen onions without prior defrosting are sent for chopping. It is recommended to grind it together with raw meat. Canned chopped onions are introduced into the meat mixer without pre-treatment.

The mass fraction of salt in canned onions is 19% and is taken into account when preparing minced meat.

The shelf life of canned onions at a temperature of 0 to 4ºC and a relative air humidity of not more than 75% is no more than 3 months from the date of manufacture. Onion preparation is carried out in separate rooms not used for other production operations.

Salt is used in dry form with preliminary screening or in solution with water after filtration.

Breadcrumbs are sieved and passed through magnetic traps, if necessary. Sliced ​​bread is soaked in cold water and then crushed in a top through a wire rack.

Table 3

Recipe for cutlets "Moscow"

Semi-finished products with manufacturing defects (deformed, with deviations in weight, etc.), not frozen or thawed, are used in the preparation of chilled semi-finished products of the appropriate assortment in an amount of not more than 3% by weight of the prepared minced meat. In this case, when making minced meat, one should take into account the amount of bread and breading that is contained in cutlets sent for processing. From the cooked minced meat, cutlets are formed in the form of an oval-shaped cake with a thickness of 2-2.5 cm.

Cooked minced meat for cutlets is molded on cutlet machines or flow-mechanized cutlet lines, or manually. The surface of the cutlets should be sprinkled thin layer breadcrumbs, no torn or broken edges.

The consumption of breadcrumbs for sprinkling 100 kg of cutlets is 2-3 kg, not including the consumption of breading according to the recipe. After molding, semi-finished products are sent for cooling. Molded semi-finished products no later than 1 hour after production should be sent to the refrigerator, with a hole diameter of 2-3 mm.

Semi-finished minced meat products intended for sale in a chilled form, after molding and laying in one row in boxes without liners or on trays with liners and packed in boxes or containers, the equipment is sent to the cooling chamber.

Cooling is carried out at a temperature of 0 to 4ºC until the temperature inside the semi-finished product is not higher than 8ºC. Semi-finished chopped meat products intended for sale in a frozen form, after molding, are placed in one row on frames, whatnots - racks or mesh containers and sent to a freezer or a quick freezer.

Freezing of semi-finished products is carried out to a temperature in the thickness of the product not higher than minus 10º C. The duration of freezing of semi-finished products in freezer with air temperature not higher than minus 12º With natural air movement for at least 3 hours; in a quick freezer, with an air temperature of minus 25 - 35 ° C with intensive air movement - no more than 1 hour.

Semi-finished minced meat products are produced in chilled or frozen form - by weight or packaged in portions from 200 to 1000 g. Semi-finished minced meat products in the form of single products or several products are packed in trays made of polymer materials TU 102416, TU 491166 followed by their shrink wrap plastic wrap according to GOST 25951 or stretch - polymeric film for food packaging.

Chopped meat packed in consumer packaging and weight semi-finished products are placed in transport containers: aluminum boxes - according to TU 10.10.541, polymer reusable according to GOST 11354, in corrugated cardboard boxes according to GOST 13513, as well as in containers and containers equipment according to TU 10-02 -07-0049.

The container must be clean, without mold and foreign smell. Reusable containers must have a lid. In the absence of a lid, it is allowed for local sale to cover the container with wrapping paper in accordance with GOST 8273, parchment in accordance with GOST 1341, subparchment in accordance with GOST 1760.

Corrugated cardboard boxes are sealed with adhesive tape according to GOST 18251 or tape according to OST 6-19-416. Each unit of transport container packs products of one name, one production date and one type of packaging.

It is allowed, in agreement with the consumer, to package products of different names in a container unit. Gross weight of products in reusable containers should not exceed 30 kg. Net weight in corrugated cardboard boxes should be no more than 20 kg, in containers and packaging equipment - no more than 250 kg.

The labeling that provides the necessary information for the consumer must meet the requirements established by GOST R 51074. The labeling of consumer packaging (information for the consumer) must be presented in the form of text, symbols, drawings on consumer packaging, labels, counter-labels, labels, leaflets or other way.

Information must be printed in the form of text on a glued label (back label), an attached label, or a leaflet. The method of marking (printing, stamping, etc.) is chosen by the manufacturer of the product.

The marking applied to each packaging unit of the packaged product must contain:

Name, location (legal address, including the country, if it does not match the legal address, the address of the enterprise) of the manufacturer, packer (if necessary, exporter);

Trademark of the manufacturer (if any);

Type, product name;

Composition of the product (including components derived from GMI when used);

Nutritional supplements;

Net weight;

The nutritional value;

Thermal state (chilled, frozen);

Manufacturer's date;

Shelf life;

Storage conditions;

TU designation;

Information on conformity assessment of products;

Methods and conditions for the preparation of ready meals.

There must be a transport marking - in accordance with GOST 14192 with the application of handling signs "Perishable cargo" and "Temperature limitation".

The marking that characterizes the products is applied to one of the end sides of the shipping container by sticking a label. A similar label is placed in the container with additional information on the nutritional value of 100 g of the product, the number of servings. For local sales, when shipping products, it is allowed not to mark containers, but it is obligatory to put a label with the above designations into each box or container of equipment. In addition, a summary check is included in each container unit with packaged products, indicating: the number of servings (packages); net weight of the package.

The rules for acceptance and the volume of samples of semi-finished minced meat products are carried out in accordance with GOST 4288. Delivery and acceptance of semi-finished minced meat products is carried out in batches.

A batch is understood as any number of semi-finished products of the same name, in the same packaging, of the same date of manufacture, worked out during one shift, intended for simultaneous delivery and acceptance and executed in one form. Each batch of semi-finished minced meat must be accompanied by documents of the established form (certificate of quality and safety, veterinary certificate or veterinary certificate).

The certificate of quality and safety must contain the following information:

Name, location (legal address) and trademark of the manufacturer (if any);

Thermal state;

Type of packaging;

Manufacturer's date and date of packaging;

Shelf life and storage conditions;

The number of transport packaging units and the net weight of the lot;

The number of consumer packaging units in a transport unit

Test results (analysis);

TU designation;

Information about certification;

Number and date of issue of the certificate of quality and safety.

Organoleptic indicators are determined in each batch of products, as well as at the request of the controlling organization or the consumer. Indicators of the mass fraction of table salt, bread, microbiological indicators are determined by the manufacturer periodically, but less than once every 30 days, as well as at the request of the controlling organization or the consumer.

Content control toxic elements, antibiotics, pesticides and radionuclides is carried out in accredited laboratories in accordance with the procedure established by the product manufacturer in agreement with the territorial bodies and institutions of Rospotrebnadzor, but less than once a quarter.

Upon receipt of unsatisfactory test results for at least one indicator, repeated tests are carried out on a double number of samples taken from the same batch. The retest results are final and apply to the entire lot.

Before sending semi-finished products from the manufacturer's enterprise, the temperature in the thickness of the product must be:

Chilled - not higher than 8 ° С;

Frozen - not higher than minus 10 ° С.

Chilled meat is meat after cutting carcasses, the temperature of which is brought to 0 - 4 ° C. It is characterized by muscle elasticity, unmoistened surface and covered with a drying crust. The cooling of meat is a complex process, including the removal of heat from the inner layers and the evaporation of moisture from the surface of the products, and leads to a compaction of the surface layer and an increase in the concentration of dissolved substances in it.

Frozen meat has a temperature in the thickness of the muscles not higher than 8°C. In thawed meat, the temperature in the thickness of the muscles rises to 1°C or more, depending on the thawing conditions and intended use.

Production control is carried out for each batch of the main raw material, and the technologist monitors the correct implementation of all technological operations.

There are well-established technological schemes for organizing production workshops for working with semi-finished meat products, while the scheme of work itself is absolutely the same as for small workshop, and a huge plant. The main difference is in the capacities of the installed equipment and, as a result, in the nominal value of the output. In addition, most areas of work with semi-finished meat products are closely related to each other and, in fact, with fairly insignificant investments and modernization in one workshop, it is possible to produce both cutlets, with all derivative products, and the same dumplings, but more on that in a separate article here. Why is it so?

The answer suggests itself if we compare necessary set equipment for two different workshops - cutlet mini-workshop and. What equipment is needed, and now we will analyze cutlet business.

At the first stage of making cutlets we are engaged in cutting and processing half-carcasses, as a result, for a mini-workshop it is necessary:

• - cutting tables;
• - hooks, sets of knives, bowls or buckets for transferring meat;

The minimum set for this stage of production will cost 10-12 thousand rubles. In addition, it is worth considering the purchase of a variety of plastic containers for the storage of non-meat ingredients, it is in the production of cutlets that a lot of various additives are used, which, in fact, can be in small quantities, but should be all.

The second stage is the grinding of the main ingredients. according to the recipe and for this we need, of course, a meat grinder.

Industrial meat grinders differ from ordinary household ones, not only in rated power, but also have a complete unger. To make it clearer, in a conventional meat grinder it is used:

• Screw;
• Lattice.

But in the list of equipment for the production of cutlets in a small workshop there should be a meat grinder with a full unger, that is:

• Screw;
• Pruning knife;
• Double-sided knife;
• Large lattice;
• Double-sided knife;
• fine grate

I think the difference between conventional meat grinders and those that need to be used in the manufacture of cutlets on an industrial scale is visible to the naked eye.

Regarding the cost of such equipment, it is worth noting that, as in other positions, the cheapest samples are presented by Chinese manufacturers, but they all have a number of “weak” points, which boil down to the use of, to put it mildly, not high-quality metal and a rather “hacky” electrical part. Although recently there has been an increase in the quality of Chinese equipment, the price is also growing along with it.

In the middle price group are Belarusian and domestic producers, they are more or less fine with metal, but there are design flaws, in particular, meat grinder knives are produced in one piece, which is not very convenient when servicing such equipment. Although in general they are fully consistent with their cost and will last a long time.

In the higher league, of course, European manufacturers, their equipment for the production of cutlets has one very big drawback, this is its cost.

	GASTRORAG HM-22A	Torgmash MIM-350	Fama FTI 136UTE
Power, W
Voltage, V
Productivity, kg/h
Type	full UNGER	full UNGER	full UNGER
Reverse
Number of knives, pcs.	2 double knives, 2 grids	scoring knife, cross knife-2pcs. grate 5mm, grate 9mm, bathtub	2 knives, 2 grids, 1 scoring grid
Dimensions, LxWxH mm
Producing country		Belarus
Type of meat grinder	Professional	Professional	Professional
Price

Stage three in the manufacture of cutlets this is the final preparation of minced meat, if in the previous one we chopped all the ingredients, now we need to mix them and add spices and salt.

Of course, the most "cheap" option would be manual mixing, but on an industrial scale this is not possible, and the regulatory authorities will not look very well at such handicraft. Plus, of course, the organoleptic properties of minced meat will be much worse. Once again, I remind you of this because recently one of my acquaintances, when organizing such a workshop, decided to refuse to buy a meat mixing machine because of its cost. I can say that nothing good came of it and I had to buy a meat mixer in the course of work.

A meat mixing machine is a very significant expense item when buying equipment for a cutlet shop, because its cost starts from 30 thousand rubles for Chinese devices and from 50 thousand rubles for domestic counterparts. Comparison table pointed below.

	BWL-50	SIRMAN IP30 3Ф	IPKS-019
Bowl volume (l.)
Maximum Loading Volume (kg)
Mixing time (min)
Agitator rotation speed (rpm)
Power, kWt)
Dimensions
Weight (kg.)
Manufacturer
Price

The fourth stage is the molding of cutlets, for the manufacture of the products themselves, specialized molding machines are used, as a rule, one apparatus can produce a fairly wide range of products. Varying, both in size, from 20 to 100 mm, and in weight, in most cases from 50 to 100 grams.

It should be noted that the change in configuration and weight occurs through the use of different molds, and if most manufacturers have them fairly unified, then some “manage” to produce a lot of different configurations up to “square” shapes, we are talking about cutlet machines of the IPTS series. True and pleasure is not cheap, for an additional set of forms you will have to pay about 45 thousand rubles.

Approximate prices for molding equipment.

	Cutlet machine AK2M-40U	Cutlet machine IPKS-123	AMB MV patty and hamburger forming machine	AFK-1
Productivity technical ( pcs/hour)
The capacity of the loading cylinder for minced meat ( l)
Shape of cutlets		round/stick/meatball
The mass of formed cutlets ( G)		depending on nozzle
Consumed electricity kWh
Motor power kW
Mains voltage AT
Dimensions ( mm)
Weight ( kg)
The country
Price
Optional equipment	separately	separately
Price

When choosing equipment, first of all, it is necessary to evaluate your financial solvency; the power of any of the listed devices will be enough for a small production.

The fifth stage of freezing, here we “jump over” a little and immediately talk about the two components of the entire technological cycle:

• Shock freezing is essential for correct formation finished products, or rather, so that later the cutlets do not spread.
• Storage - refrigerated cabinets for storing finished products.

There are many different offers on the market, but practice shows that refrigeration equipment itself is quite expensive, and therefore it is here that flexibility and resourcefulness are needed. Today, many acquaintances are switching to stationary refrigeration units made using sandwich panels and refrigeration equipment. The second option is to buy used equipment. But at the most optimal conditions all "cold" processes will take at least 200,000 rubles.

Stage six - packaging. Unlike the same dumpling business, cutlets and meatballs require individual packaging, of course they can be shipped in ordinary carton boxes, but this approach does not justify itself, especially for cutlets and meatballs, you can use simple and economical packaging using a "hot" table. Moreover, such a device for packaging will cost 5-8 thousand rubles, which, against the general background, does not look like a global expense.

In addition, for a small cutlet shop you will need:

• trays;
• Carts;
• Buckets, bowls;
• Bathrobes.

The total cost of such "little things" can be about 10-15 thousand rubles.

In total, all the necessary equipment for the cutlet business will not cost:

Stainless steel table
trolleys
Knives (hooks, etc.)
Cutlet machine
Meat grinder
Meat mixer
"Hot" table - packaging
Freezers bu
Chairs
Buckets (other household chalk)
Total

In total, the total cost of organizing a small workshop will cost 423,000 thousand rubles, based on the estimated profit, ours, the payback of the project will be 4 months (120 thousand profits per month), which is not even bad for a small business. Read more about business ideas here.

Interesting on this topic

BUSINESS PLAN FOR THE PRODUCTION OF CUTLETS

When developing a business plan for a small mini-workshop for making cutlets, it is necessary to take into account a number of specific factors inherent only in small businesses, and so we will first talk about them, and then the real numbers.

1. The real cost of meat for the production of cutlets

2. The structure of the cost of finished products in the business plan for the production of cutlets

3. general characteristics meatball business

Carrying out calculations for the production of any semi-finished products is faced in many respects with one significant problem, namely, difficulties in determining the real cost of manufactured products. The reason for the difficulties is the same factor that determines the prospects for small businesses in this segment, namely the "flexibility" of the business. Under the definition of "flexibility" we are talking primarily about the ability to very quickly change the formulation of manufactured products and literally adapt to the current market conditions. As an example, do you need fish cakes today? Yes, no problem, for dinner the first batch of freshly prepared fish cakes already on store shelves. Do you want homemade meatballs for tomorrow? Also not a question.

At the same time, such competitive advantages allow not only to successfully conduct business, but also openly oust big players in a particular region, of course, provided that the sales system is properly built and friendly relations with retail. But the same approach quite strongly affects the overall profitability of production, because whatever one may say, it forces the use of a certain business model. This business model is based on a flexible cost system, built primarily on systematic purchases of small batches of raw materials, possibly with the exception of meat. But taking into account the factor that meat occupies approximately 50-60% of the total mass of finished products, a significant fluctuation in prices for non-meat components can significantly reduce or vice versa increase the profitability of a mini-workshop for the production of cutlets.

Alternatively, I would suggest that when forming own business plan a small mini-workshop for cutlets or even subsequently, to form and systematically maintain tables of the real cost of finished cutlets, depending on the recipe and the actual purchase prices for raw materials. In my business plan, I will give an example of two recipes - “school cutlets” and “village cutlets”, examples of which will show the difference, both in the cost structure of cutlets, and possible changes.

We start any business plan, including forecasting business processes in the production of cutlets, with the main raw materials. To calculate a specific business plan, we take pork and beef as the main raw materials, although in practice it is necessary to include chicken, fish and vegetable cutlets in the calculations.

For any more or less solid production, even in a small workshop, meat is purchased in half carcasses, which makes it possible to ensure an acceptable cost of raw materials. At the same time, it is important to remember that after the primary processing process (boning and trimming, what it is can be read here), the actual amount of raw materials decreases, which leads to an increase in its cost and so on.

REAL COST OF MEAT FOR THE PRODUCTION OF CUTLETS

As can be seen from the calculations, after the primary processing of half carcasses, the meat "prices" by 40%, in relation to the initial purchase price, while minimizing losses can be achieved by selling waste. By waste, in this case, we mean bones, lived, and so on, their sale, even at the lowest prices, will allow you to significantly increase the profit of your mini-shop for the production of cutlets.

Product yield during primary cutting of half carcasses

As you can see, for every 100 kg of total weight, we will get up to 25 kg of various waste, even when selling such meat waste at a price of 20 rubles per kg, you can make good money. For example, with a total workshop capacity of 100 kg of finished products per day, such a small production will generate about 18 kg of meat waste, with their sale, the net profit will be 360 ​​rubles per day or 7200 rubles per month. Of course, such profit is only 6% of the total profit workshops for the production of cutlets, but as they say a trifle, but nice. Moreover, this figure is not taken into account in the calculations of the rest of the business plan, that is, it can be a pleasant bonus for the owner.

We turn to the calculation of the current cost per unit of output, since we are talking about a small workshop for the production of cutlets, then we will calculate the cost of one kilogram of finished cutlets. To give an illustrative example, we make calculations according to two different recipes, “school cutlets” and “village cutlets”. The recipe is taken from ready-made specifications used in production cycles and, of course, taking into account the current GOST for semi-finished meat products(GOST R 52675-2006)

COST STRUCTURE OF FINISHED PRODUCTS IN THE BUSINESS PLAN FOR THE PRODUCTION OF CUTLETS

The cost of production of cutlets "School"
Ingredient		price, rub.	Cost of	Cost, rub.)
per kg	100 kg
Beef	27.60%		27.6	4 940.40
Pork	34.10%		34.1	6 342.60
Salt	1.00%	4.3		4.30
ground pepper	0.06%	91.2	0.06	5.47
wheat bread	12.40%		12.4	248.00
Onion	2.60%		2.6	57.20
Breadcrumbs	4.00%			120.00
Egg powder	2.50%		2.5	150.00
Water	15.74%		15.74	0.00
Total	11 867.97
Cost price 1 kg
The cost of production of cutlets "village cutlets"
Ingredient	Share (%) of the weight of finished dumplings	price, rub.	Cost of	Cost, rub.)
per kg	100 kg
Cutlet beef meat	54.00%			9 666.00
Raw beef fat	5.00%			100.00
wheat bread	13.00%			260.00
Breadcrumbs	2.00%			60.00
fresh onion	3.00%			66.00
Ground black pepper	0.10%	91.2	0.1	9.12
Salt	1.20%	4.3	1.2	5.16
Drinking water	21.70%		21.7	0.00
Total	10 166.28
Cost price 1 kg

As can be seen from the calculations using different recipes the cost of a kilogram of ready-made cutlets can differ by 20%, while only “meat” recipes were taken. In this case, the main ingredient in the form of meat is about 60%.

It is interesting that the recipe for village cutlets is taken from the example prescribed in the GOST itself and a fairly large amount of water (almost 22%) is provided by the state itself.

Based on the estimated cost and realistic performance indicators for the manufacture of cutlets in a mini-shop in volumes of 100 kg per day, you can calculate the gross revenue and gross production costs of your production. By the way, most of the equipment for the production of cutlets and other semi-finished meat products have a much higher rated power, the manufacturers themselves talk about a productivity of 100-200 kg per hour. But it should be borne in mind that real business processes and rated power are completely different things. After all, to ensure a full load, it is necessary to increase the staff, as an example for the continuous operation of the apparatus for forming cutlets and meatballs, it is necessary to ensure the same continuous preparation of meat, onions and other ingredients. This pace of work is ensured by expanding the staff, but the second question arises, how much do the pace of sales of products. After all, it is no secret that organizing the production itself is only half the battle, the manufactured products must also be sold. Practice shows that in the early stages the pace is 100 kg. per shift is the minimum level required for normal operation, but if necessary, you can always saddle more.

General indicators of a small workshop in a business plan for the production of cutlets

The set pace of work with capacities of 100kg. ready-made cutlets may well be supported by 4 people, each of whom will be engaged in his own segment of work.

· - one on boning and trimming.

· - one preparation of minced meat and work with other ingredients from the selected recipe for cutlets.

· - one works with a molding (patty) machine.

- and another handyman (usually with the functions of helping the main workers of the shop).

In addition to the main costs associated directly with the production of cutlets, there are so-called indirect costs (although in this business plan we included some of the direct ones in the indirect ones, which is acceptable in a small business). In our small production, they look like this:

Business plan for the production of cutlets - indirect costs of a mini workshop

Of course, the costs are taken on the basis of average calculations and must be adjusted depending on the selected region and, most importantly, taking into account its specifics, such an adjustment should be carried out not only with a business plan for semi-finished meat products.

Based on the calculations made, it is possible to form the final figures for the profit and profitability of the mini-shop:

GENERAL CHARACTERISTICS BUSINESS ON CUTLETS (BUSINESS PLAN FOR THE PRODUCTION OF CUTLETS)

In general, profitability indicators of 20% very good for production areas, plus it is worth noting that with an increase in sales volumes, the level of profitability will increase. The growth of profitability with an increase in the volume of production of finished cutlets is primarily associated with a fairly significant share of indirect costs in the cost structure. So, in the estimated business plan of the mini-workshop, indirect costs amount to 270 thousand rubles, which is more than 55% of all the costs of the workshop, but if you increase revenue by 2 times (as an example), respectively, indirect costs will remain at the same level, but direct ones will increase also 2 times (from 220 thousand to 440 thousand). At the same time, the profitability of the entire production will increase to 44%.

Based on the general indicators, one can draw a rather banal conclusion that the idea for a business, the production of cutlets, looks attractive and very promising, although it has its own pitfalls.

Carrying out calculations for the production of any semi-finished products is faced in many respects with one significant problem, namely, difficulties in determining the real cost of manufactured products. The reason for the difficulties is the same factor that determines the prospects for small businesses in this segment, namely the "flexibility" of the business. Under the definition of "flexibility" we are talking primarily about the ability to very quickly change the formulation of manufactured products and literally adapt to the current market conditions. As an example, do you need fish cakes today? Yes, no problem, by lunchtime the first batch of freshly cooked fish cakes is already on store shelves. Do you want homemade meatballs for tomorrow? Also not a question.

At the same time, such competitive advantages make it possible not only to successfully conduct business, but also to openly displace large players in a particular region, of course, provided that the sales system is properly built and friendly relations with retail trade. But the same approach quite strongly affects the overall profitability of production, because whatever one may say, it forces the use of a certain business model. Such a business model is based on a flexible one, built primarily on systematic purchases of small batches of raw materials, possibly with the exception of meat. But taking into account the fact that meat occupies approximately 50-60% of the total mass of finished products, a significant fluctuation in prices for non-meat components can significantly reduce or vice versa in the production of cutlets.

As an option, I would suggest that when creating your own business plan for a small mini-workshop for cutlets, or even later, to create and systematically maintain tables of the real cost of finished cutlets, depending on the recipe and the actual purchase prices for raw materials. In my business plan, I will give an example of two recipes - “school cutlets” and “village cutlets”, examples of which will show the difference, both in the cost structure of the cutlets, and possible changes.

We start any business plan, including forecasting business processes in the production of cutlets, with the main raw materials. To calculate a specific business plan, we take pork and beef as the main raw materials, although in practice it is necessary to include chicken, fish and vegetable cutlets in the calculations.

For any more or less solid production, even in a small workshop, meat is purchased in half carcasses, which makes it possible to ensure an acceptable cost of raw materials. At the same time, it is important to remember that after the primary processing process (boning and trimming, what it is can be read here), the actual amount of raw materials decreases, which leads to an increase in its cost and so on.

The real cost of meat for the production of cutlets

As can be seen from the calculations, after the primary processing of half carcasses, the meat "prices" by 40%, in relation to the initial purchase price, while minimizing losses can be achieved by selling waste. By waste, in this case, we mean bones, lived, and so on, their sale, even at the lowest prices, will allow you to significantly increase the profit of your mini-shop for the production of cutlets.

Product yield during primary cutting of half carcasses

As you can see, for every 100 kg of total weight, we will get up to 25 kg of various waste, even when selling such meat waste at a price of 20 rubles per kg, you can make good money. For example, with a total workshop capacity of 100 kg of finished products per day, such a small production will generate about 18 kg of meat waste, with their sale, the net profit will be 360 ​​rubles per day or 7200 rubles per month. Of course, such profit is only 6% of workshops for the production of cutlets, but as they say a trifle, but nice. Moreover, this figure is not taken into account in the calculations of the rest of the business plan, that is, it can be a pleasant bonus for the owner.

We turn to the calculation of the current cost of a unit of output, since we are talking about a small workshop for the production of cutlets, then we will calculate the cost of one kilogram of finished cutlets. To give an illustrative example, we make calculations according to two different recipes, “school cutlets” and “village cutlets”. The recipe is taken from ready-made specifications used in production cycles and, of course, taking into account the current GOST for semi-finished meat products (GOST R 52675-2006)

The cost structure of finished products in the business plan for the production of cutlets

The cost of production of cutlets "School"
Ingredient		price, rub.	Cost of	Cost, rub.)
		per kg	100 kg
Beef
Pork
Salt
ground pepper
wheat bread
Breadcrumbs
Egg powder
Water
Total
Cost price 1 kg
The cost of production of cutlets "village cutlets"
Ingredient	Share (%) of the weight of finished dumplings	price, rub.	Cost of	Cost, rub.)
		per kg	100 kg
Cutlet beef meat
Raw beef fat
wheat bread
Breadcrumbs
fresh onion
Ground black pepper
Salt
Drinking water
Total
Cost price 1 kg

As can be seen from the calculations, when using different recipes, the cost of a kilogram of finished cutlets can differ by 20%, while only “meat” recipes were taken. In this case, the main ingredient in the form of meat is about 60%.

It is interesting that the recipe for village cutlets is taken from the example prescribed in the GOST itself and a fairly large amount of water (almost 22%) is provided by the state itself.

Based on the estimated cost and realistic performance indicators for the manufacture of cutlets in a mini-shop in volumes of 100 kg per day, you can calculate the gross revenue and gross production costs of your production. By the way, most of the equipment for the production of cutlets and other semi-finished meat products have a much higher rated power, the manufacturers themselves talk about a productivity of 100-200 kg per hour. But it should be borne in mind that real business processes and rated power are completely different things. After all, to ensure a full load, it is necessary to increase the staff, as an example for the continuous operation of the apparatus for forming cutlets and meatballs, it is necessary to ensure the same continuous preparation of meat, onions and other ingredients. This pace of work is ensured by expanding the staff, but the second question arises, how much do the pace of sales of products. After all, it is no secret that organizing the production itself is only half the battle, the manufactured products must also be sold. Practice shows that in the early stages the pace is 100 kg. per shift is the minimum level required for normal operation, but if necessary, you can always saddle more.

General indicators of a small workshop in a business plan for the production of cutlets

The set pace of work with capacities of 100kg. ready-made cutlets may well be supported by 4 people, each of whom will be engaged in his own segment of work.

• - one on the boning and trimming.
• - one preparation of minced meat and work with other ingredients from the selected recipe for cutlets.
• - one works with a molding (cutlet) machine.
• - and another handyman (usually with the functions of helping the main workers of the shop).

In addition to the main costs associated directly with the production of cutlets, there are so-called indirect costs (although in this business plan we included some of the direct costs in the indirect ones, which is acceptable in a small business). In our small production, they look like this:

Business plan for the production of cutlets - indirect costs of a mini workshop

	Expenses (rub.)
Salary (4 people)
Public utilities
Premises for rent
Fare
Other (advertising, etc.)
Total

Of course, the costs are taken on the basis of average calculations and must be adjusted depending on the selected region and, most importantly, taking into account its specifics, such an adjustment should be carried out not only with a business plan for semi-finished meat products.

Based on the calculations made, it is possible to form the final figures for the profit and profitability of the mini-shop:

General characteristics of the business on cutlets (business plan for the production of cutlets)

In general, profitability indicators of 20% very good for production areas, plus it is worth noting that with an increase in sales volumes, the level of profitability will increase. with an increase in the output of finished cutlets, it is associated primarily with a fairly significant share of indirect costs in the cost structure. So, in the estimated business plan of the mini-workshop, indirect costs amount to 270 thousand rubles, which is more than 55% of all the costs of the workshop, but if you increase revenue by 2 times (as an example), respectively, indirect costs will remain at the same level, but direct ones will increase also 2 times (from 220 thousand to 440 thousand). At the same time, the profitability of the entire production will increase to 44%.

Based on the general indicators, one can draw a rather banal conclusion that the idea for a business, the production of cutlets, looks attractive and very promising, although it has its own pitfalls. In the next article, we will consider.

Production of cutlets, stages of a mini workshop

How does a mini-workshop for the production of cutlets http: // site /, equipment description and business plan

Upload date: 2013-11-13