How to open a semi-finished production workshop. Centralized production of meat semi-finished food catering Production of semi-finished products from meat

Meat semi-finished products are raw meat products prepared for heat treatment (cooking, frying). Centralized production of semi-finished products in modern enterprises in the form of portions in hygienic packaging leads to a decrease in the cost of portioning dishes, and also improves productivity and service culture at commercial and catering enterprises, contributes to the development of progressive methods for the sale of meat products and facilitates the cooking technology at home

The technological scheme of the centralized production of large-scale, portion, small-sided, chopped semi-finished products is almost the same as in public catering enterprises operating on raw materials, but additionally includes cooling of semi-finished products, their packaging and transportation.

Portion (natural and panned) and chopped semi-finished products are laid on the liners of boardy, plywood, aluminum, polymer multi-turnboxes without cleaners in cellophane, in one row, half arably, so that one semi-finished product is partially over the other. In each box should be no more than three liners.

Rubber and small-sided semi-finished products are placed in the same boxes, but without liners.

The label is inserted into the container, and the label is placed on the box, which indicates the name of the manufacturer, the name of semi-finished products (the type of meat), the number of semi-finished products (pcs., Kg), date and hour of their manufacture, and the date of storage and implementation.

Before the sale, semi-finished products are cooled to a temperature of 6-8 ° C. The term of storage and implementation at a temperature not higher than 8 ° C (in h): large-scale semi-finished products - 48, portion of natural - 36, portioned panted - 24, small -comber - 24, chopped (natural and from the boilers) - 14.

Each batch of semi-finished products should have an identity of quality (certificate). Preparations of enterprises produce the same range of large-scale, portion and small-scale semi-finished products, which are companies operating on raw materials. However, with centralized production on cutting, thick and thin edges, the tendon from the outside is not deleted.

Such portion semi-finished products like Romshtex, Schnitzel, chop cutlets are allowed to produce without chopping, loosening and panning to avoid losses of juice and winding bread during transportation and storage. Natural zrazy can be neubriced. In these cases, beating, loosening, stuffing is produced at catching enterprises. Portion semi-finished products produced: sliced \u200b\u200b- mass 80 or 125 g, Romsttecses, Schnitzel, Chopped cutlets without panic - 70 and 110 g.

With centralized production of chopped semi-finished products, cooking technology is somewhat different from the prescribed recipes. So, for the bifhtexes of chopped, the spiches are crushed on the saloruska and sent to the stash.

With a centralized production of products from the pittal mass, pressing the clumsy bread before connecting it to meat should not be, as it decreases the acidity of the semi-finished product, its pH increases, the favorable conditions are created for the development of microorganisms. In this case, in the neck of the meat grinder simultaneously with chickens of bread continuously feed water.

For the mechanization of the main stages of production of chopped meat products at enterprises-preparations, a meat grinder or a cutter, a stainshop, a cutlet semiautomatic bath, a bath for soaking a bread, a glowing mechanism for preparing breading.

With centralized production of products from the cutlet mass, the semolina bread and molding of the mass in the form of sausage batons in the shell is possible.

Assortment of chopped products produced centrally, the following: Moscow, homemade, Kiev, Baifesh, Bifstex, chinite chinite, Natural chopped cutlets, Lulle-kebab.

All semi-finished products must meet the requirements of the regulatory and technological documentation for their mass, form, sizes, organoleptic indicators. For some semi-finished products, humidity, fat content, bones, connective tissue are also granted.

Gulshi from beef should contain fat no more than 10%, from pork - no more than 20%, in the lamb of lamb must be bones no more than 20%, fat - 15%. In meat for kebabs from lamb fat must be no more than 16%, from pork - no more than 20%, in a frosting of pork - 20%, etc.

In the cutlets, the moisture content should be no more (in%): in Moscow - 68, home - 66, lamb - 65; Bread - no more than 18% in domestic and no more than 20% in Moscow cutlets (taking into account breading cracker flour).

The surface of large pieces is smooth, without tendons. It is not allowed to have any signs of damage, tanning, extrusion, etc. Natural portion semi-finished products should have a slightly wet, but not a sticky surface. The edges of panted semi-finished products are smooth; Panning layer thickness no more than 2 mm. The smell is characteristic of this type of meat.

The consistency of the muscle tissue on the cut of chilled meat is dense, elastic; The flawed is softer. The shape of pieces of small -coming semi-finished products is correct, the selection of juice is not allowed. The color and smell of natural, peculiar to this type of meat. The surface of semi-finished rugged meat is uniformly panted, without cracks or broken edges.

To control the observance of the mass follows by the vulgar weighing of at least 10 products. A mass deviation is allowed for individual semi-finished products within ± 3%.

Rubber semi-finished products. Roast beef Made of cutting, thick and thin edges.

They are cleaned from superficial films, and cutting - from tendons. For uniform warm-up, the semi-finished product formulates from two cuts, folding the head with a tail and tieting to the twine. Sometimes the semi-finished product is wrapped with a thin layer of the scuff to give a dish juiciness. Used for frying.

Canned stewed meat Prepared from the upper, internal, side, outdoor pieces of the hip part weighing 1.5-2 kg.

Spiped meat Prepare from the same parts as stew. Before the heat treatment, meat is pinned with a spying needle or knife along the fibers with long carrot lumps, white root, spicker.

Boiled meat Prepared from bladder, sublock parts, sterns, crudges (meat I category). Beef, intended for cooking, cut into pieces weighing 1.5-2kg.

Portion semi-finished products. Steak Cut at a right angle from the thickened piece of clippings (heads) with a thickness of 2-3 cm, slightly beton.

Filletcut from the middle part of the tenderloin, 4-5 cm thick, sometimes tied with twine to avoid deformation during thermal processing.

Langet.cut under an acute angle from a thin part of the clipping (tail), two pieces for a portion, a thickness of 1-1.2 cm. Semi-finished is blocked slightly.

Entrecote Cut from thick and thin edges at right angles, 1.5-2 cm thick. Slices have an oval-oblong shape.

Rump steak Cut from thick and thin edges, upper and inner slices of a hip part, 0.8-1 cm thick, be chopped, wetted in the splas, are breadned in breadcrumbs.

Chip zrazy Cut from lateral and outdoor pieces of the hip part, 1-1.5 cm thick, chopped, puffed in the middle, roll in the form of sausages and tied up with thread or twine. For minced meat, the fastened onions are combined with boiled crushed eggs or mushrooms, parsley greenery, ground breadcrumbs; Add salt, pepper and stirred.

Beef oven Cut from lateral and outdoor pieces of the hip part, 2-2.5 cm thick. The portion is one or two approximately equal to the mass of the pieces of the pulp of an irregular quadrangular or oval shape.

Small-focused semi-finished products. Beefstoganov Cut from cutting, thick and thin edges, upper and inner slices of the hip part. Farmets are cut off from a large piece of fibers, they beat them off and cut the camp with a length of 3-4 cm, weighing from 5 to 7 g.

Roasted Cut from thick and thin edges, from the upper and inner pieces of hip pieces by pieces weighing 10-15 g.

Meat for kebab - Cuts cut pieces with a mass of 30-40 g, sprinkled with salt, pepper and hesitated to a spacing ahead with a slice of a scram twice as long as thickness.

Azu. Cut from lateral and outdoor pieces of hip parts with a length of 3-4 cm long, weighing 10-15 g.

Goulash - From the pulp of the bladder and sublock parts, sterns, crumpled pieces of 20-30 g. The fat content should not exceed 10%. Before cutting a semi-finished product, large pieces of surface film are not cleaned.

From meat lamb and pork prepare

Rubber semi-finished products.Buzhenin is prepared from pork ham, from which sometimes, do not remove the skin. The ham is completely calculated.

For dishes lamb (pork) fried Using the pulp of the blade, which is twisted with the roll, converting inside the upper and lower edges of the blade. The formed semi-finished product is tied with twine. Also prepare a shovel for cooking and extinguishing.

For cooking lamb or pork stewed swiven The flesh of the blades is pre-pinned with carrots and parsley, chopped by storces, and then fold the roll.

Portion semi-finished products. Natural cutlets The lamb and pork are cut from Koreans with the rib bone. The portion piece is cut off the formation (at an angle of 45 ") along the rib bone, trimming the pulp at 2-3 cm from its bottom end. The bone is cleaned with films and pulp residues. The cutlet is chopped and stood, giving an oval shape.

Chop cutlets Prepare the same way as natural, but semi-finished products are wetted in spine and panic in breadcrumbs.

Skewer forks Cut from the kidney part of the Korean one sliced \u200b\u200bon the portion. Semi-finished product has a rectangular shape. His marinate. For marination, the chopped meat is put in the non-oxidizing

the dishes are sprayed with lemon juice, citric acid or vinegar, sprinkled finely chopped onions, salt, ground pepper, parsley or dill. You can add vegetable oil. They put in the refrigerator for 4-5 hours. The kidneys marinate together with meat. In front of the hot rod, half the kidneys, then meat and a small tomato.

Escalope Cut from a rigorous (renal) part of the Korean in two pieces for a portion, a thickness of 1-1.5 cm. Semi-finished product give an oval-flat form.

Schnitzelchop cut from ham with chasses with a thickness of 2-2.5 cm, ovally-oblong shape. Slices are disconnected with films and tendons, wetted in spine and panic in breadcrumbs.

Lambporkbrass Cut from the bladder part of one or two pieces on a portion, a thickness of 2-2.5 cm, without taking the surface film.

Small-focused semi-finished products. Meat for kebab Cut from a ham or a Korean without ribs, pieces weighing 30-40 g. Before heat treatment, the meat is marinated then put on a skeleton of 5-6 pieces.

Roasted Cut from Korean and pork ham in the form of brooms weighing 10-15 g.

Goulash Cut from the pulp of the bladder and cervical pork pieces with pieces of weight of 20-30 g, with a fat tissue content of no more than 2% of the mass of the semi-finished product.

Pilafcut from the pulp of the scapular part of the lamb with pieces weighing 10-15 g.

Ragu.many lamb or pork sterns with bone pieces, weighing 30-40 g. It is allowed to use meat-bearing pieces of lamb from Korean from the 1st to 4th edge.

Chopped meat semi-finished products

The main raw material for the production of chopped semi-finished products is cutlet meat. It is crushed on a meat grinder or kutter. Natural semi-finished products and semi-finished products with the addition of bread and other components are prepared from chopped meat. Slices of cutlets must be cleaned of tendons and coarse connective tissue. To improve taste and juits of finished products into the composition of low-fat boilet meat include raw fat (5-10% of the mass of meat). In the pigty meat, the content of adipose tissue is allowed not more than z0% and connective tissue - no more than 5%. In cutlet meat from beef, lamb, veal, the content of both fat and connective tissue should not exceed 10%.

Chopped natural semi-finished products. The meat is cut into pieces, combine with raw salome and crushed on a meat grinder or a cutter. In the prepared mass, water (8-12% of the mass of meat), salt, pepper, are thoroughly stirred and formulate semi-finished products. Semi-finished products can be

Not panned (Bifstex, Natural Cutlets, Lulle-Kebab, Meatballs) and Panned (Schnitzel Natural chopped, Cutlets Poltava).

Steak choppedprepare from beef. In the chopped mass, spiches are added, sliced \u200b\u200bby cubes (5 × 5 mm), are portion, they give the products to the frustrate-rounded form. Thickness of products 2 cm.

Natural chopped cutlets Prepare from lamb or pork, giving products the shape of a cutlet - oval-flattened with one pointed end.

Lulle-Kebab Prepare from pittal meat lamb. The pulp with a lamb somer (Kurdyutnyh), the raw replete onions passes 2-3 times through the meat grinder. Onions not only flavors meat, but also softens it, as it contains proteolytic enzymes. Pepper, salt, citric acid are added to the cut, mix well and put in the fridge for 2-3 hours for marination. After that, we punish, give the shape of small sausages.

Meatballsin the chopped meat, finely chopped onions, raw eggs, ground pepper, salt, water, well smeared and separated on the balls for 7-10 g. They are put in soups upon vacation.

Natizel Natural chinned Prepare from pork, lamb, beef. The semi-finished product is given by the plane-oval shape, wetted in the Lingerie zone and panted in breadcrumbs, the thickness of the products 1 cm.

Poltava cutlets Prepare from beef. In a chopped mass, spiches are introduced, chopped with small cubes, crushed garlic and stirred. Then portion, give the shape of the kitlet and panic in breadcrumbs.

Chopped semi-finished products with bread (Cutlet products). For the preparation of products with the addition of bread crushed on the meat grinder, the cutlet meat is combined with a stiveb wheat bread (20-25% of the mass of meat) of the 1st or higher grade, pre-closed in water or milk (total amount of liquid 30-35% by meat mass) and pressed, salt, pepper is introduced, and they are transmitted again through the meat grinder, water is added and carefully smeared (whipped). From the cutlet mass with a bread content of 25% of the mass of meat forming cutlets, bokings, schnitzels. From the cutlet with a slightly smaller amount of bread (about 20% of the mass of meat) prepare meatballs, zrazy chopped, roll, meatballs, Moscow, Kiev, bay, domestic cutlets.

Cutlets- Products of oval-flattened shape with one pointed end, born in breadcrumbs (thickness of them 1-2 cm, width - 5, length - 10-12 cm).

COUNTS- Products of a surplus-rounded form, 2-2.5 cm thick, 6 cm diameter, born in breadcrumbs.

Schnitzeli.- products of oval-flattened shape, 1 cm thick, born in breadcrumbs

Meathetians- Products in the form of balls with a diameter of 3 cm, branched in flour. In the cutlet mass add chopped passable onions. Instead of bread in chopped meat Zraznaya Zraznaya - On the middle of the cakes from the cutlet mass, a thickness of 1 cm put mince, the edges are connected, breaded in breadcrumbs, forming in the form of a brick with oval edges. For minced meat take passioned onions, chopped eggs, parsley, salt, pepper and mix all. You can also stuff with omeletted chopped fine slices.

Roll- On a moistened napkin, gauze or polyethylene film, a cutlet mass is laid in the form of a rectangle with a thickness of 1.5-2 cm, mince is placed on its middle. The mass is connected with a napkin so that one edge of her slightly find on the other, after which they roll the roll from the napkin on the greased baking sheet, seam down. The surface of the roll is lubricated with eggs, sprinkled with breadcrumbs, spray with fat, pierce in several places.

Meatballs- The cutlet mass with the addition of raw onions is separated in the form of balls with a mass of 10-12 g and panic in flour.

Moskovsky cutlets are prepared from beef pitt meat with the addition of raw fat and a bunk.

Kyiv cardi - from pork using raw fat and bouquet. Line in breadcrumbs.

The manufacture of meat semi-finished products centrally helps in the mechanization of labor-intensive work, which increases the efficiency of the use of equipment and improves the organization of labor.

The technology of centralized production of meat semi-finished products is different from the technologies used in catering establishments in the fact that includes cooling, packaging and transportation of semi-finished products.

1. The portion and chopped semi-finished products are folded into one on the liners of multi-turnboxes, without wrapping in cellophane.

2. Coarse and small-sided semi-finished products are stacked without liners.

The drawer necessarily glue the label in which it is indicated:

1. The name of the manufacturer;

2. Name of semi-finished products;

3. Number of semi-finished products;

4. Information about the time and date of their manufacture;

5. Terms of implementation and storage.

Inside the boxes fold the label. In order to mechanize the stages of production at the workpieces, a meat grinder is installed, a stuffling, a cutlet semiautomatic and other equipment. Semi-finished products must comply with the conditions of technological and regulatory documentation. Conditions are presented to mass, form, humidity, fat content, sizes. Each batch of semi-finished products must have a quality certificate.

3.2.3 Centralized production of meat semi-finished products

The centralized production of meat semi-finished products allows me to mechanize many labor-intensive work, which are performed manually in small enterprises, improve the efficiency of the equipment, carry out the production of production, to apply progressive technology to significantly improve the organization of labor. The technological scheme of the centralized production of large-scale semi-finished products is almost the same as in catering enterprises operating on raw materials, but also additionally includes cooling of semi-finished products, their packaging and transportation.

The large-scale semi-finished products are stacked in the boardy, plywood, aluminum, polymer multi-turn boxes without cleaners in cellophane, in one row, half arably, so that one semi-finished product is partially over the other. The label is inserted into the container, and the label is placed on the box, which indicates the name of the manufacturer, the name of semi-finished products (pcs, kg), date and hour of their manufacture, the shelf life and implementation. Before the sale, semi-finished products are cooled to a temperature of 6-8 OS.

Storage and implementation period at a temperature not higher than 8 OS (in h): large-scale semi-finished products - 48.

Each batch of semi-finished products must have an identity for quality (certificate). Procurement enterprises produce the same range of large-scale semi-finished products as enterprises operating on raw materials. All semi-finished products must meet the requirements of the regulatory and technological documentation for their mass, form, sizes, organoleptic indicators. The surface of large pieces is smooth, without tendons. It is not allowed to have any signs of damage, tanning, illegibility, etc.

4. Classification and assortment of boiled fish and meat dishes

4.1 Classification and assortment of boiled fish dishes

All kinds of fish are suitable for fishing fish. However, such fish as Heck Silver, herring, crucian, Omul, Navaga, Bream, Vobla, in boiled form less tasty than in fried.

Fish is booed with whole carcasses, links (fish of the sturgeon family), in the form of large pieces (Beluga) and portion pieces.

The prepared fish (small specimens) is cut into portion pieces, not plastering, along with the spine, the fish weighing 1.0-1.5 kg should be pre-plastic along the spine.

Fish is boiled in fish boilers equipped with lattices. Broth obtained during cooking fish is used to prepare soups and sauces.

When cooking trout and salmon to preserve their coloring in the water, a table vinegar is added (10 g per 1 liter of water).

Oceanic and marine fish, having a specific smell and a taste, boil with the addition of cucumber brine, dill or fresh sweet pod.

When you leave, fish are put on a portion dish or a plate, garnish, sauce serve separately or water them fish.

4.1.1 Fish (fillet) boiled

Fish (captain-fish, perch, pike, cod, merlang) from semi-finished products (captain-fish Cod, pike or mackerel of the Indian Ocean) to be separated on fillet with skin and rib bones. Then cut into portions and make two or three cuts on the surface of each piece. To lay pieces in one row in the dishes of the skin up, pour hot water with water. Onion onion and carrots Clear skin, rinse parsley root and add to fish. After bipping the liquid, remove the foam and cook until the low heat is ready for 5-7 minutes. 10 minutes before the end of the cooking, add a bay leaf, black peas and salt pepper. As a garnish to boiled fish, you can give potatoes boiled, mashed potatoes, stew vegetable stew. Souces - tomato, sour cream, polish.

4.1.2 Fish (unplanned slices) boiled

Processed non-changed fish (pink salmon, Ketu, Castle, Sudak, Tubatka Spotted, Skumbrian Azov-Black Sea, Haltus of Cherkalo, Study Oceanic, Oceanic, Oceanic Belfred) from semi-finished products (marcurus, Far Eastern Skumbrid) Cut into pieces one by one for a portion. To lay pieces in one row in the dishes of the skin up, pour hot water with water. Onion onion and carrots Clear skin, rinse parsley root and add to fish. After bipping the liquid, remove the foam and cook until the low heat is ready for 5-7 minutes. 10 minutes before the end of the cooking, add a bay leaf, black peas and salt pepper. As a garnish to boiled fish, you can give potatoes boiled, mashed potatoes, stew vegetable stew. Souces - tomato, sour cream, polish.

4.1.3 Fish (entire head) boiled

Fish (trifle of the 1st group or sardines Mexican and Moroccan) Clear, then rolling and remove the gills. Lay fish in dishes and pour hot boiled water. Onion onion and carrots Clear skin, rinse parsley root and add to fish. Change for 15 minutes. 5 minutes before the end of the cooking, add a bay leaf, black peas and salt pepper. As a garnish to boiled fish, you can give potatoes boiled, mashed potatoes, stew vegetable stew.

4.1.4 Fish (sturgeon families) boiled

Fish (sturgeon, seven or blessing) to be blocked on the links, scream, remove bugs and clean it. Rinse the links, to bandage and lay the skin down on the ingredient grille of the fish boiler and pour cold water. Onion onion and carrots Clear skin, rinse parsley root and add to fish. Change for 30-45 minutes at a temperature of 85-90 OS. 10 minutes before the end of the cooking, add black peas pepper, salt and bay leaf. The finished fish is taken out of the broth, they remove the cartilage, bunches of the protein, cut into portion pieces and stored before vacation in a small amount of broth at a temperature of 50-60 OS not more than 30-40 minutes. As a garnish to boiled fish, you can give potatoes boiled, potato mashed potatoes.

4.1.5 Salted Boiled Fish

Salted fish (Spotted tobatchka, perch or cod) from semi-finished products (Spotted Tubat) Place in cold water for 30-50 minutes for swelling of muscle tissue. Then remove the scales, fins, head and inside. Rinse rinsed, cut into portion pieces and pour cold water (with a temperature of 12 ° C). Continue to soak for 12 hours to change water every 1, 2, 3 and 6 h after the start of soaking. At the end of the soaking, lay fish in the dishes and pour hot boiled water. Onion onion and carrots Clear skin, rinse parsley root and add to fish. After bipping the liquid, remove the foam and cook until the low heat is ready for 5-7 minutes. 10 minutes before the end of the cooking, add a bay leaf, black peas and salt pepper. As a garnish to boiled fish, you can give potatoes boiled, potato mashed potatoes.

4.2 Classification and assortment of boiled meat dishes

For the preparation of boiled meat dishes are used beef (bladder and sublock parts, painting on carcass 1 category, sternum flesh, as well as side and outer pieces of hip parts), lamb, kozdyatin, pork, veal (sneaker and shovel part of each type of meat), As well as by-products (languages, brains, udder, etc.), sausages (sausages, sausages, sausage) and salty-smoked (ham, roll, core, breast) products. The meat is cut by slice weighing 1.5-2 kg. The bladder part and the crudge are folded with a roll. Pork, lamb and calf breasts from the inside of the ribs are trimmed to facilitate the removal of bones after cooking. The prepared meat is laid in hot water (per 1 kg of meat 1 - 1.5 liters of water) and boil without boiling (97 - 98 ° C) until readiness, which is determined using the cook needle. It should be easily included in the welded meat, and the juice released should be colorless. In order to improve the taste and aroma of meat into the water during cooking, the roots and onions are put. Salt and spices are added to the broth for 15-20 minutes until the meat is ready, the bay sheet is 5 minutes. At the average, cooking time is: beef - 2-2.5 hours, lamb - 1-1.5, pork - 2-2.5, veal - 1.5 h. The boiled meat is cut across the fibers of 1-2 pieces for a portion, poured with a small amount of broth, bring to a boil and stored in broth to vacation (but not more than 3 hours) at a temperature of 50-60 OS. If the meat needs to be stored for a longer time, then it is cooled after cooking, without removing from the broth, otherwise the surface will darken the surface and will dry. Chilled meat is cut into pieces and warmed in the broth before feed. The header to boiled meat products is recommended to serve boiled or sweened vegetables, mashed potatoes, stewed cabbage, as well as swept rice, crumbly porridge. Boiled meat products are released with different sauces: white main, tomato, steam, sour cream with horseradish, red main, onion.

Meat semi-finished products are raw meat products prepared for heat treatment (cooking, frying). Centralized production of semi-finished products in modern enterprises in the form of portions in hygienic packaging leads to a decrease in the cost of portioning dishes, and also improves productivity and service culture at commercial and catering enterprises, contributes to the development of progressive methods for implementing meat products and facilitates the technology of cooking technology at home

Requirements for raw materials

Meat is one of the most valuable food products. It is necessary for a person as a material for building tissues of the body, synthesis and metabolism, as a source of energy.

The need to meet the growing needs of the population in high-quality products (with good commodity, taste, culinary and technological properties, as well as high nutritional value) require deep studies of the properties of meat as raw materials for the production of meat products using modern laboratory (physicochemical, microbiological, Toxicological et al.) Methods.

To assess the quality of meat and meat products, various indicators are offered and used:

characterizing food value - the content of proteins, fat, vitamins (especially group B), carbohydrates, macro- and microelements;

organoleptic - appearance, color, marrium, structure, taste, smell, consistency, juiciness;

sanitary hygienic, determining the harm of the product - the absence of pathogenic microflora, salts of heavy metals, nitrite, pesticides and other harmful substances;

technological - water binding ability, consistency, pH, connecting tissue and fat content.

The consumer is the primary judgment of the quality according to the following signs: appearance, color, smell, sample mass, packaging.

The quality and consumer merits of meat and meat products are due primarily to the properties of the source raw materials. Currently, the science of meat and meat products has experimental and analytical data, allowing to explain the essence and significance of many of the most important and complex technological processes, as well as foresee the direction of their further improvement in order to obtain high quality products.

To generate meat semi-finished products, the use of meat raw materials, recognized by suitable in accordance with the requirements of the rules of the veterinary veterinary liberty, M'yaasa Tom M'yasnika, M'yasa Tom M'yasnika, is allowed to use M'yasa Tom M'yasnya, Medicine №28 VID 7.06.2002 p.) and other regulatory and technical documentation.

Upon admission to raw meat processing plants (beefs, porks, lambs, offal, poultry meat, etc.) from other enterprises, the doctor of veterinary medicine carefully checks the accompanying documents (veterinary certificate and quality certificate), in which the sanitary welfare and quality of delivered raw materials should be indicated .

After familiarization with the documentation, the branch inspects the entire batch of received raw materials, determines its freshness, color, consistency, the smell of muscle tissue on the context, the presence of contamination and pathological changes in tissues. Measures the temperature of the raw material in the thicker muscles of the femoral part at a depth of at least 6 cm from the surface. Chilled meat products must have a temperature in thickness from 0 to 4 ° C. To measure the temperature, an electric thermometer (SP-17) is used, mounted in a metal frame or other similar devices.

The results of control of the received documentation and primary inspection of raw materials are registered in a special journal.

When the meat is unloading from cargo cars (refrigerators) or autorsatrier, the branch of the enterprise conducts a more detailed inspection of individual carcasses, half-total, parts of the car. Special attention is paid to the condition of the surface of the meat (color of the peel, smell, sectional view, consistency). In cattle carcas, inspect the occipient depression, the lower surface of the neck and the area of \u200b\u200bthe blades, the abdominal muscles, the rear edge of the hip, pleura and peritoneum.

In the lamb and pork carcasses inspect the serous shells of the chest and abdominal cavities, the place of the ground and the surface of the carcass between the limbs, the area of \u200b\u200bthe neck and the cutting line of pork semidudes.

In the carcasses of birds inspect the plots in the groin and near the ruin, as well as areas of contamination or skin break, the removal of the pen.

The sub-products must be carefully processed, washed and cleaned from cutting. The freshness of the sub-products is determined by appearance: the type and color of the product on the surface and inside, the consistency, the smell and color, the condition of fat, tendons and other fabrics.

In addition, the branch determines on the carcasses, the presence of signs of vestsparspertization (brand), as well as the correspondence of their species and inventory.

After inspection and final reception of meat products on the refrigerator, the doctor indicates the receiving documents the direction of products, deadlines and regime of its storage before processing, compliance with the necessary sanitary and hygienic measures. During the storage process, the products are subjected daily to a sanitary inspection, temperature measurement (0-4 ° C) is selected in deep layers of chilled raw materials. Exceeding the indicated temperatures contributes to the development of microflora and the appearance of primary signs of damage to meat.

In addition to the meat raw materials, various types of auxiliary raw materials are used for meat semi-finished products. This raw material includes the embonimilateral ingredients, protein stabilizers, dairy products, spices, egg products and a number of other species. These types of raw materials can be the source of the separation of finished products by microorganisms, cause the occurrence of a specific unpleasant taste and smell. Therefore, each batch of auxiliary food types of raw materials and materials are controlled. At the same time, test documents, quality and compliance of products and materials by the requirements of guests and TU, and in cases of doubt in their benign, samples are taken and sent to the laboratory for analyzes.

Requirements for premises and equipment

The production of semi-finished products and culinary products requires a systematic observance in high sanitary crop workshops. Violation of sanitary and hygienic requirements affects the quality of the food. The term of storage is reduced, and in some cases they lead to a disease of people who eat such products.

Therefore, along with the everyday control of the overall sanitary regime, it is necessary to pay attention to the implementation of sanitary and hygienic standards relating to the design, construction, installation and technical equipment of industrial premises and equipment of semi-finished shops and offices.

The premises must be provided with sufficient lighting, mechanical or mixed ventilation with a good air exchange and an influx of pure outer air. In the shops bordering the fridge, the walls, floors and ceilings should have thermal insulation.

In the production premises, in the manufacture of semi-finished products, it is necessary to observe the corresponding temperature modes: in the separation of the raw material - 0-4 ° C, in the processing unit - 12 ° C, in the expedition - not higher than 6 ° C, relative humidity is maintained within 75%.

Due to the high hygienic requirements at all stages of production of workplaces where the contact of the hands of staff, tools with unpacked products, should be equipped with mixers with sinks and hot and cold water, as well as devices for sanitary processing of tools. For the purity of the workplace and its equipment, the staff running on it. Each change is obliged to contain equipment clean and transfer workplaces in good sanitary condition under the control of the wizard.

In addition to daily flushing and processing of floors, equipment and inventory with hot water and alkaline solutions, preventive disinfection is played in workshops and departments, which should be made at least once a week.

After cleaning and disinfection (before the start of work), it takes a selection of washes from equipment, inventory, tools, overalls and working hands for bacteriological analysis with a prophylactic goal. These studies practice at least twice a month or more often at the requirement of sanitary supervision.

When a significant microbial sector is detected and especially intestinal sticks and a protest, the work of the department (plots), threatening good-quality products, before eliminating the unsanitary state, as well as bringing the temperature, humidity of the premises and the entire process process.

A special place in monitoring the quality of finished products is prevention of foreign objects (metal, nuts, glass, paper, tiles, plaster, etc.) in the product. So, at the time of repairing the premises stop production production or block places

about repair shirms.

Unpack materials, spices, melange and other products outside the industrial premises and immediately remove the container, bags, paper and other packaging materials.

At least once a week, the procedure for conducting events on disinfection and deratization in the workshops is tested: the pedestrigeration of windows, the grinding of the holes, the destruction of the foci of flourishing flies, the existence, moths and other pests.

All glass beating items: electrolympics, plafoons, lampshairs, thermometers, glassware, window and door glasses, tanks, mugs, etc. In the premises should be registered with the head of the workshop.

In case of discovery of foreign objects, a suspicious batch of raw materials, semi-finished products or finished products is delayed, the issue of implementing this product is permitted by the Commission with the participation of sanitary supervision.

Requirements for technological processes

The technology of manufacturing meat semi-finished products consists of a number of operations: cutting carcasses, cutting and leaving meat, mechanical and refrigerating processes.

The raw materials for the production of semi-finished products are presented high demands. Upon admission from the refrigerator, the cooled meat (carcass) is mandatory subjected to veterinary inspection, sanitary processing, with a stamp with a stamp. When developing semi-finished products, it is not allowed to use raw materials of dubious freshness, with a darkening of muscle tissue, the presence of contamination, bruises and injuries.

After inspection and sanitary treatment of the carcass, they are divided into parts or bran, depending on the production of the meat batch. The quality of the cutting carcasses checks the master, technologist and controller of the service of veterans.

The lumber (separation of muscular and adipose tissues from bones) is carried out manually indoors with air temperature up to 12 ° C. When the collapse, the accumulation of treated meat is not allowed, since the surface of the absorber tissue is a good nutrient medium for microflora development. In the case of detection of pathological changes (hemorrhages, abscesses, tumors, etc.), the affected areas are removed, the meat is stripped and after inspection, the branch is directed to further recycling.

Turning, tendon, fat and blood vessels are separated from the muscular tissue. At the same time, the accumulation of residential raw materials in the workshops is not allowed. Since during the hilovka and after its end there is a large contact of meat with equipment, inventory and other objects. Favorable conditions for the development of microorganisms are created in the workshops. Usually, muscle tissue with impudent integrity is a significant obstacle to the introduction of microbes from the surface of a meat carcass in the thickness. When performing various operations, muscle tissue is exposed and crushed, as a result of which the area of \u200b\u200bcontact with an external environment increases and inevitably enter the meat of various saprophytic and conditionally pathogenic (intestinal wand, protea, yeast, staphylococci, etc.), and sometimes pathogenic (salmonella) Microbes. Microorganisms fall into meat through the hands of workers, overalls, tools, so the residential meat must be quickly directed to further processing and immediate cooling.

In the manufacture of semi-finished products, the proper branch of the cuts, cutting on portions, compliance with the mass of portion, the ratio in the portions of meat, bones and connective tissue, the quality of packaging and containers. With such treatment techniques, such as sawmilling and cutting carcasses, cutting slices and grinding, the surface ratio to volume increases. In this case, the surface of the raw material is additionally seized, it proceeds physical and chemical processes that contribute to a decrease in the resistance of the finished product. When comparing the storage time of meat, sliced \u200b\u200bsliced, chopped and crushed, it is established that the minimum storage time is withstanding ground meat.

In terms of meat, semi-finished products are classified on beef, lamb, pork, calf and poultry meat. According to the pre-treatment method and culinary purposes, semi-finished products are divided into natural, panted, chopped, meatballs, dumplings and meat minced meatballs. For catering enterprises, large-scale semi-finished products are produced, which are part of the carcass, of which bones, tendons and coarse connecting tissue are removed.

Natural semi-finished products are made from meat of the best quality and cooled to the necessary temperature, they are divided into portion and small -com.

Portion consists of one or two pieces of meat of the same size and mass. They are cut across the fibers or at an angle of 45 °. With such a cutting, culinary processing is accelerated and cutting and chewing of finished products is facilitated. For the manufacture of portion semi-finished products, the most tender parts of the carcass are used: the fillet clipping, the longest muscle of the back and some muscles of the replacement part. Small-focused semi-finished products are prepared from meat left after cutting portion or other products. They are facing weighing 250, 500 and 1000 g and pack into transparent film materials.

Panished semi-finished products are made of chilled or frosthed meat. Sliced \u200b\u200bacross the fibers of the portion are somewhat disappeared with a fold for giving them a big tenderness. To prevent the flow of meat juice during the frying, the product is wetted by a whipped egg mass, and then chopped in sugar flour (panted). With frying on meat, a crust of eggs and superstars is formed, which preserves meat juice from leakage, evaporation and contributes to greater juiced product. Chopped semi-finished products are products made of meat minced meat with or without bread. Frozen meat semi-finished products include dumplings and meatballs. The dumplings are produced from a dough stuffed with meat minced beef and pork in an amount of 55-57% by weight of dumplings. Eggs, onions, peppers, salt and sugar are added to the minced flavor properties.

The temperature of finished semi-finished products (especially chopped after molding) must be maintained not higher than 8 ° C. Packaging is an additional technical means to increase the duration of storage and save the quality of meat products, as well as chilled and ice cream meat. Several packaging methods are used: vacuum, hermetic, meat packaging placed in a package, packaging and laying of meat in a package with subsequent sealing, wrapping meat into a polymer film.

Packaging of semi-finished products should be durable and sealed to isolate the product from the unwanted effects of external factors, as well as transparent and colorless, which allows the buyer to control the quality of the product. At the same time, the packaging should be fascinatingly decorated with applying all the necessary information about the product.

In recent years, the range of packaging materials has significantly expanded. Along with traditional cellophane and polyethylene, new materials are used: polyvinyl chloride, polystyrene, crekhanol and combined multilayer materials.

The use of packaging allows you to reduce the semi-finished semi-finished products in the storage process. To lengthen the storage time, the production of natural rapid-frozen semi-finished products, packed in polymer films, is of particular importance to the long distances. Progressive packing methods are used on mechanized packaging equipment.

Veterinary-sanitary control of finished semi-finished products is based mainly on the evaluation of organoleptic indicators. When assessing the quality inspects at least 10% of the boxes in the party. Products must be fresh, and their surface is unreasonable. The thickness and form of portion semi-finished products must match the remains and that. It is forbidden to produce products with a moisturized or sticky surface, unusual color and smell. All demoforms worked for shifts are tasting. Upon receipt of unsatisfactory assessment on organoleptic indicators, products are re-examined. Physico-chemical and microbiological laboratory studies are carried out periodically or when identifying comments under organoleptic evaluation.

For semi-finished products that meet the requirements of the regulatory and technical documentation, the enterprise vehicles issues a quality certificate or puts a stamp on the invoice with confirmation of benignness, dates and hours of release, storage and implementation.

The timing of the storage and implementation for meat semi-finished products (in hours) at 4-8 ° C is different: large-scale - 48; Portion and meat packaged - 36; Small-focus and marinated kebabs - 24; Cutlets - 12; Set of poultry meat - 48.

The total storage period (at a temperature not higher than 6 ° C) calculate since the completion of the technological process of manufacturing products in the enterprise. It includes the duration of the storage of products at the manufacturer, finding in the way during transportation, storage in warehouses and bases of the trading network, in stores or in catering establishments until the consumer's leave.

In our rapid century, the most valuable is time. The accelerated pace of life and a huge desire to do everywhere and do everything in the root changed the food culture. Today, it is much less likely to meet people who prefer unhurried lunch or dinner, accompanied by a long friendly conversation.

Mostly welcome food takes from ten to twenty minutes. In a short time, we strive to satisfy and satisfy the need of the body in energy and vital biologically active substances. It is not surprising that interest in frozen increases annually. Many catering establishments, seeking to take into account the wishes of customers, are injected into their menu preheated dishes that do not require long-term preparation.

There are several large enterprises in the Russian market specializing in the release of deep-frost semi-finished products.

"Miratorg"

Miratorg is one of the largest Russian enterprises that implement meat and meat semi-finished products.

The brand positions itself as a market leader in the production of pork. Founded in 1995 by Brothers Alexander and Viktor Lynnics. Entrepreneurs began their activities with import of imported food.

From 1993 to 1994, dry milk, beef, bird and pork was imported to Russia. After the founding of the brand, the brothers switched to the organization of their own production. In the Belgorod region they built twelve pig farms. And exactly two years later, a branch opened in Kaliningrad. In 1999, the company has already acquired fame began to conclude beneficial partnership agreements. The first partner was the domestic "Golden Cockerel" - a brand engaged in the production of poultry meat. In 2000, the company began cooperation with the South American manufacturer of "Minerva" beef. Since 2004, the Branch of Miratga has been successfully operating in St. Petersburg. Investments in the agricultural industry were made. In 2008, the company was recognized as one of the system-forming enterprises of the Russian Federation.

The company produces more than 280,000 tons of pork per year. It belongs to the feed plants, elevators, 23 pigcomplex, tribal herds, warehouses, transport company (about 1,000 units of special equipment), automated warehouses.

In the Kaliningrad region there is a plant that produces frozen semi-finished products, with the capacity of the production line is 60 tons per year.

From beef, lambs, porks and veals in cooker enterprises produce large-scale, portion, small -com and chopped semi-finished products.

Logo semi-finished products are obtained in dividing the animal carcass onto a part with a relatively homogeneous morphological structure of the connective tissue, whose features determine their culinary use.

Portion semi-finished products - pieces of certain forms and masses intended for the preparation of one serving of the dish. They can be natural and panned, i.e., covered breadcrumbs or other types of breading. Some semi-finished products from meat of small cattle are cut with bones.

Small-focused semi-finished products are small pieces of muscle tissue of various shapes and masses. Part of the semi-finished products are broken with bones.

The basis of meat chopped semi-finished products is crushed (chopped) muscle tissue. In accordance with the recipe, crushed muscle tissue is mixed with swine spits, bread from wheat flour, water or milk and some other products and taste additives. The fraction of crushed meat accounts for at least 50% of the total mass of semi-finished products. Semi-finished products can be natural and panned.

The content of the article:

Semi-finished products Meat Natural Rubber

The raw material for semi-finished products is cooled or cooled beef and lamb I and II categories, meat edged meat, milk veal. In addition, it is allowed to use frosthed meat.

The technological process of producing large-scale semi-finished products provides: 1. defrosting. 2. Washing and drying. 3. Cutting a carcass: a) division into cut, b) bran lumps, selection of large-scale parts, their housing and sweeping. 4. Packaging, packaging, labeling, transportation. 5. Storage and implementation.

Frozen meat is usually temperatures from 18 to -8 ° C. In enterprises-harvesters are subjected to rapid or slow defrost. With slow defrost, the temperature in the chamber is gradually raised from 0 to 6-8 ° C.

Under these conditions, it takes 2-3 days, beef semi-suns and pork carcasses to defrosting lamb and pork semi-tub. By the end of the defrost, the temperature in the thickness of the muscles reaches 0-1 ° C. Fast defrost is produced in two stages. Initially, meat is deflated at a temperature of 20-25 ° C heated and moistened air for 12-24 hours .

Then the frostbed meat is kept at a temperature of 0-2 ° C at least 24 hours , What is needed to better restore its structure and reduce juice loss upon subsequent cutting. Total defrosting duration is about 48 hours .

To remove contaminants, blood clots, brand veterinary supervision, as well as a decrease in the bacterial examination of the carcass, half-carcasses or quarters are cleaned, and then wash. The kneading produce special brushes (brush-shower, herbal). Initially, water with a temperature of from 20 to 30 ° C is used, and before the end of the kneading (for cooling carcasses), it is reduced to 12-15 ° C.

So that when the meat does not slide, the meat does not slip in the hands, it is dry by cotton cloth or air. The lack of the second method is its duration.

The carcass is divided into cutruck in a certain sequence, taking into account the structure and various culinary use of individual parts.

The meat of cattle enters the catering enterprises in the form of a carcass, half-total (most often) and quarter.

Mascus and half-carcasses are divided into front and rear halves (or quarters), cutting muscle tissue along the last edge and freeing the spine between 13 and 14 vertebrae (Fig. 10). From the front half-carcass (quarters), the following cuts are distinguished: the blade, neck and the spinal part. From the back of the half-carcass (quarters), it is isolated cutting, as well as lumbar and replacement parts.

Fig. 10. Cutting beef cutting scheme:
I - blade (A - shoulder part; b - transitional part); II - Neck; III-spinal part (thick edge); IV - Pokrom; V - breast; Vi-clipping; VII - replacement part (A - internal; b - side; in-sold; Mr. Top); VIII - lumbar part (thin edge); IX - Pashin; X - the sublock part

For the production of large-scale semi-finished products, the cut is subjected to a lumber, and the muscular tissue is housing and stripping. Obolka- separation of muscle tissue from bones; Stripping - removal of tendons, coarse surface films, finishing, excess fat, alignment of pieces in order to give it a certain shape; Zilovka is the removal of small bones, tendons, cartilage, blood vessels, films, fat from small pieces of meat, which are obtained during cutting of bran. From thoroughness of these operations, the yield of semi-finished products and the amount of waste depends.

Front fourth.After removal of muscle tissue, the blades are divided into two large pieces - shoulder and gluable parts. Muscular neck tissue is cut off with vertebrae with a whole layer. The muscular tissue of the spinal part is cut with vertebrals and ribs, the muscular tissue of the spinal part is divided into four large pieces: the thoracic part (sternum), the spinal part (thick edge), the sublock portion and the crude.

Rear fourth.Cutting does not contain bones, therefore it is not calcated, but only cleaned. The lumbar part is cut off with the vertebrae and divide on the thin edge (lumbar part), crudged and pasta. From beef II category deterge, but divide the lumbar part on the slim edge and passenger.

After the roller, the muscle tapping fabric is divided into four large pieces: side, external, upper and inner parts. The cutting of small livestock (pork, lamb, calf) on operations does not differ from the cutting of beef carcasses.

Mascus or half-carcasses are divided into the front and rear half, cutting the muscular tissue along the contour of the back leg and turning the spine between the latest lumbar and sacrifice vertebrae. From the front half-carcass (quarters), the following cuts are distinguished: the blade, neck, core and sneaker. The back of the carcass is destroyed by two rods (Fig. 11, 12).

Fig. 12. Pork carcass cutting diagram:
I -Lopatka (front foot); II -Grudinka; III - while; IV - Korean; V - ham (rear leg)
Fig. 11. Cutting diagram of the carcass rolls:
1-blade (front foot): II - neck; III - Korean; IV - breast; V - ham (rear leg)

With pork carcass before the lumber, excess fat are cut off, leaving it on the meat layer no more than 1 cm . The blade and ham are subjected to full lifting and after stripping muscle tissue two large pieces are obtained: a blade and ham. If the weight of pieces of bay and calf carcasses exceeds 5 kg, they are additionally divided similarly to the corresponding parts of the beef beef.

With the ripple of the Korean, only the transverse processes of the spine and lumbar vertebrae are removed, and the ribs are not cut. Breasts are not subjected to the lumber. Only chest bone is removed, if it has not been done earlier, and cut a part of rude pasta. From the neck, the muscle tissue is cut off with a whole layer.

Semi-finished products (natural, panned) and small -com

From large-scale semi-finished products, portion semi-finished products are first cut, and small-spirited raw materials from the remaining raw materials. Cutting portion semi-finished products across the fibers obliquely or perpendicularly. Under this condition, it is easier to withstand the shape and partly the mass of the semi-finished product.

With heat treatment, a piece of meat is less deformed and, therefore, it is evenly heated, and the finished product is easier to cut and chews.

Preparation of portion semi-finished products.Cut from beef: bifestes, lantheets, entrecotes, romsthekses without panicing, meat for zaras natural, brass beef. The mass of semi-finished products is 80 and 125 g (Romshtex without panning - 70 and 110 g). Before use, natural semi-finished products are disconnected (except for fillets that are made from the delicate part of the muscle tissue).

Beefstex, File and Langet cut according to a thickened (head), middle and thin pieces of cutting pieces of oval shape with a thickness of 20-30, 40-50 and 10-12 mm.Two pieces use on the portion of Langeta. Annecot is cut from a thick and thin edge at an angle of 40-50 ° with a piece of oval-oblong shape with a thickness of 15-20 mm.

For romstakes without panicing, in addition to thick and thin edges, use the upper and inner slices. Slices of meat cut 8-10 thick mm. Zrazy natural cut from the upper and inner pieces of the replacement part; Cutting thickness - 10-15 mm .

Beef brand cut from lateral or outdoor pieces of replacement part; Cutting thickness - 20-25 mm . From lamb, veal and porks are cut into: escalopa, natural cutlets, schnitzels, lamb and pork brass. Eskoplopes are cut from the lumbar part of the Korean 1- 2 pieces for a portion; Cutting thickness - 10-15 mm .

Natural cutlets are cut from the ribs of the Korean. Depending on the size of the Korean and the mass of the kitlet, they can cut the rib bone or without it. The schnitzel is cut from chips of oval-oblong shapes; Cut thickness -20-50 mm .

The brass is cut from the blade, the brass pork - from the neck and the blades. Slices are cut at an angle and use 1-2 pieces. for a portion; Cutting thickness - 20-25 mm .

Preparation of portion semi-finished products.The process of manufacturing these semi-finished products includes additional operations: Bringing, loosening, panning. Remove the meat on both sides by a chipboard, which is held by the plafhmy (chipper - metal plate with a handle; the thickness of the chip is about 1 cm, Area about 100 cm 2 ).

When chopping, the connecting tissue is breaking, the thickness of the product is aligned, its surface is smoothed, which ensures uniform heating of the semi-finished product and the best preservation of the shape of finished products.

Swimming - a screw of the pieces of meat on both sides with the help of a special mechanism. The unity of the connective tissue is disrupted when the unity of the connective tissue is disturbed and the semi-finished product is increased in two or three times.

Brokes - covering the surface of the pieces of meat and other products with a thin layer of flour, ground-haired breads of wheat bread, crumbs of the rubbed stale wheat bread (white panicing) and other types of breading. Panning reduces the loss of the moisture product and contributes to the formation of a ruddy trocery crust on it, which gives the product a peculiar smell and color.

So that the breading is better to hold on the surface of the semi-finished product, it is pre-wetted in the spluence, which is a whipped mixture of eggs, milk or water, salt and pepper (for 1 egg take 75-100 g of milk or water).

Broken portion semi-finished products are made by the following types: Romshtecses, chop cutlets, schnitzels. The mass of panned semi-finished products (80 and 125 g) is consistent with the mass of unpached semi-finished products (70 and 110 g), panicing (7 and 10 g) and leaps (3 and 5 g).

Rumpstex is cut from large pieces of beef (see Romshtex without panicing), then loose or chopped, wetted in the splues and panic in a crumpler bread.

Chopping cutlets are cut from the root part of the Korean mask small livestock, chopped off, wetted in spine and panic.

The schnitzels are cut from the treachels of small livestock, chopped up and panic, like chop cutlets.

Preparation of small-sided semi-finished products.For small-sided semi-finished products, the muscle tissue of large pieces of meat is cut in the transverse direction to pieces.

Semi-finished meat chopped

Semi-finished products are prepared from beef, swine and laborer meat, which consists of pieces of muscle tissue of unequal mass and shapes remaining at stripping of large lumpy and portion semi-finished products from the pulp of neck, lumps and corrosion of beef (recently from the category II), as well as from the neck lamb and veal.

Increased content in cutlet meat of connective tissue and the complexity of its structure determine the need for its grinding. When the connective tissue is grinding, its structure is destroyed, and a significant compression is eliminated and the moisture of moisture from muscle tissue is eliminated.

In addition, when grinding muscle tissue, the surface of the generators of its protein systems and the water-holding ability, especially when adding a cook salt, which allows, adding water or milk to meat to meat or milk, to increase the juit of finished products.

Products made from natural meat minced meat (without adding bread), have a porous-spongy structure, well chewmed, but differ in excessive density and "rhubbishness". Therefore, to increase the juiciness and tenderness of products from chopped meat to it add bread.

Since fresh bread comes in and unevenly distributed in the boiler mass, a cherry bread is added to it, which has a tiny consistency, absorbs moisture well and is evenly distributed into mince.

The melange is defrosting and filtered, the breading is sieved, the salt is used in dry or dissolve and filtered. Spies for bifxteks are crushed on spits or manually.

Mince is prepared in periodic or continuous stainshop. Mixing stirring lasts 4-6 min . To reduce the temperature of the finished mince, the part of the water recipe is replaced with food ice. For molding, the kitlet and bifhtecs use machine guns. Finished semi-finished products - round-reinforced shape, without broken and broken edges.

The surface of the bifxtex is smooth, non-spanned, the kitlet is covered with sugar breading. Taste and smell - peculiar to benign raw materials.

Packaging, transportation and storage of semi-finished products

Portion, natural and panned semi-finished products are packaged in special boxes. Semi-finished products laid in one row so that one piece is partially lying on the other. Chopped semi-finished products are laid in drawers with liners.

Rubber and small-focused semi-finished products are placed in boxes without liners. In each box, semi-finished products of one name and masses made from meat of a certain species and at the same time (the gross mass should not exceed 20 kg ).

Rubber semi-finished products can be of different names, but should have the same price. Cutting can also be released with frozen blocks weighing up to 20 kg . On labels embedded in boxes with semi-finished products or pasted on them, indicate the name of semi-finished products, the number of pieces and mass, the time of manufacture, the shelf life and implementation and some other data that allows you to control their quality.

Packed semi-finished products are cooled to a temperature of 6 ° C, and then stored and implemented in accordance with the data table. 24.

Transport semi-finished products with a cooled or isothermal body for two hours.

Semi-finished products from chickens and chickens

Coverage enterprises produce from chickens - carcasses shaped, natural fillet, breaded, ham, loss, soup, soup, droop, bones; From chickens - carcasses shaped.

The raw materials for the manufacture of semi-finished products serve as chickens and chickens I and II categories semi-stroke or gutted cooled, chilled or ice cream. Natural fillet manufactures portions of 90 g , Panned-110 fillet, chopped cutlets - 63 and 94 A; The remaining semi-finished products.

The technological process of manufacturing semi-finished products from chickens and chickens includes: 1. defrosting. 2. Outline. 3. Removing heads, shekes, legs. 4. Brokes. 5. Wash. 6. Forming of the shaved carcasses. 7. Processing of dutches. 8. Production of semi-finished products. 9. Cooling. 10. Packaging and packaging. 11. Marking. 12. Storage. 13. Transportation.

Carcasses are defrosting in a cooled room at a temperature of from 0 to 8 ° C. For this, they are laid out on racks so that they do not come into contact with one on the other. The defrosting process lasts 10-20 hours .

Options are produced in order to remove hairs and fluff, which remain on birds of birds after plugging. Before quenching the carcasses we can crack and dry. The remaining hemps are removed by tweezers. Out of carcass on non-drug flame. After laying, stews cut off separately heads and necks, remove the esophagus, trachea, goiter, cut off the legs along the heel joint, and the chickens are additionally the wings on the elbow joint.

When taking a carcass, the carcass is cut from the anal hole to the pitch of the chest. Through the resulting hole in gutted carcasses remove the gland, lungs, kidneys, the semi-extruded, additionally liver, stomach, heart, spleen, ovaries and eggs. The carcass washed with water with a temperature not higher than 15 ° C.

In the course of subsequent processing, semi-finished products are obtained. Carcasses of chickens and chickens are cut without head and neck, with chopped legs (along the heel joint) and wings on the elbow joint (chickens), without the internals, refilled in pockets or stitched threads (Fig. 13, 14). The place of cut from the neck closed skin.

Semi-finished products have a clean surface, a soft, dense and elastic consistency of muscle tissue, color and smell, characteristic of a benign bird, and stigma on the skin with the image of the numbers "1" or "2", denoting the category of fatness of the separated chickens and chickens.

Natural fillet from chickens - breast muscle without skin and surface film with cut in several places in tendons. Semi-finished product contains a portion of the stripped shoulder bone and the chopped head of the shoulder joint. Inside the muscular tissue can be small or several pieces (2-3) of another fillet. Oval semi-finished form, muscle tape consistency dense, elastic with color and smell of fresh chicken meat.

The fillet panned from chickens is a breast muscle (left-sided or right-sided), processed, as for a natural fillet, and covered with white pan. Breading should not be lagging behind the fillet and be wet. The ham from the chickens - the berth and femoral bones with their muscles and skin covering.

Cutlets chopped from chickens - Products made of cake mass oval-flattened shape without cracks and broken edges, covered with white breading and having a smell of benign chicken meat.

The mass for the chopped meat is prepared from the pulp of hammers, cutting fillets, skin from ham and fillet, stale wheat bread, milk, chicken fat.

Prepared components crushed on a meat grinder with a diameter of the lattice holes 2.5-3 mm , Ceremonially stirred and added butter and salt. Molds and panic cutlets on automata and semi-automatic. Cleaning - processed food chicken waste without outsiders and signs of damage.

Soup set from chickens - Processed luxury and meat-bone pieces (50-100 g ), left after cutting carcasses. The bones - the chest and ribs cut down from the frame after the cutting of the carcasses.

Storage semi-finished products

Made semi-finished products are cooled to a temperature of 6 ° C and package. Store at temperatures from 0 to 6 ° C.

In Russian cities, the main segment of cooled meat products falls on the production of semi-finished products of varying degrees of readiness. This means that with the right organization of the workshop of meat semi-finished products will bring a stable income.

Where to start

Work in the real sector of the economy always requires major one-time investments in the premises, equipment, permitting documentation. And if trading knows examples of successful spontaneous startups, then all the nuances of production need to be thought out to be thought out to the smallest detail. Need:

explore local markets and determine the niches of unsatisfied demand;
explore the presented product range, price variation, sales of competitors;
calculate production parameters, including: productivity, assortment matrix, equipment for the production of meat semi-finished products.

Product quality is largely determined by technology and original recipe. It is necessary to develop and approve in Rospotrebnadzor. Technical conditions (TU) for each type of product or make a decision to work according to GOST. Everything will cost an entrepreneur in the amount of about 15 thousand rubles. To achieve conformity of the final product, GOST is usually more difficult, but it contributes to the market promotion: the consumer is inclined to trust products with the mark "GOST".

The key factor in the success of the production business is access to high-quality and cheap raw materials.

If collaboration has been established with reliable suppliers, the cost of final products will be stably low. One of the most winning options is to open shop for the production of meat semi-finished products in a tandem with a workshop along a cattle. This will allow you to get fresh meat in the right amount.

It is important to achieve a minimum level of waste. Rock-up goals, as a rule, supply the raw materials in the midnight. Muscle and connecting fabric are used for the preparation of semi-finished products. Bones, cartilage, hooves and trimming will remain unclaimed. All this is necessary, if possible, process (for example, making animal feed) and dispose of.

Sales Organization

It is necessary to work out a sales issue. The opening of own trading points is beneficial because it makes it possible to implement the final products at a high price. But for a novice entrepreneur at the same time, organize the production of meat semi-finished products and their trade is difficult and consolidated. It is necessary to look for a partnership with:

markets;
supermarkets;
catering establishments;
wholesale bases.

It should be prepared for the fact that the products will have to be delivered by their own special transport (wholesalers - an exception, they can pick it yourself). The goods of the unknown consumer of the brand at first will have to be sold under the terms of deferred payment, that is, to give for sale. It can create a shortage of working capital.

Range

At the initial stage, it is worth focusing on traditional dishes for its locality, be it cutlets and meatballs or kebabs and lula-kebab. Experiments are appropriate. For example, the "Children's" assortment is a good demand - semi-finished products of interesting forms (bears, asterisks). To be able to produce something similar, high-quality equipment is necessary.

In the conditions of limited funds, most likely, will have to abandon the idea to launch the production of dumplings. For products from the test, specific equipment is needed - a dumpy apparatus, a steep dough dough and an expensive refrigerator "shock" of ultrafast freezing. Without it, it is almost impossible to provide dumplings without it: the filling softening, impresses the dough and the entire dumplings looks like a risky.

Meat semi-finished products are:

rubber houses are selected muscles, meat layers or pulp with aligned edges; is stronger from the tendons and connecting films.
portion (natural or packaged), designed to prepare one serving of the dish;
smallokoksov;
crushed - minced, chopped products.

It is necessary to strive to provide two key parameters of final products:

high added value (with the highest premium, semi-finished products are implemented by a high degree of readiness);
long-term shelf life with minimal use of preservatives (modern consumer chevetically refers to the expiration date and will definitely find out due to which it is provided).

Technological equipment

For a person who came into business meat semi-finished products from the outside, it is very difficult to competently plan production facilities. Building the technological chain and the selection of the workshop configuration is better to entrust the professional.

Significantly saved on the equipment can be due to the selection of used or domestic equipment. Buying new Russian technology has a number of organizational advantages:

warranty;
effective help in the selection;
frequently free shipping and commissioning;
lack of claims for technology from the SES, fire inspection and Rospotrebnadzor at the stage of launch of production.

Equipment for the production of semi-finished products from meat:

wash bath;
cutting press;
libra;
sets of knives and cutting boards;
industrial meat grinder;
freshers;
meat grinder-top;
band-saw;
slovers for cutting;
molding machine;
equipment for the preparation of the kitlet;
freezers;
packing machines;
cameras for storage (according to the requirements of the SES, finished products and raw materials need to be kept in different cameras);
bactericidal lamps.

Organizational matters

Before opening shop for the production of meat semi-finished products, you need to register business activities. It is better to open ooo, not the IP. First, the owner of LLC does not respond to business debts of personal property. Secondly, legal entities prefer to cooperate with LLC. IP will be enough if the businessman plans to organize sales independently and implement products directly to the population.

Key OKVED - 10.13.4 "Production of meat (meat-containing) semi-finished products." When registering, it is enough to indicate a group of 4 digits 10.13. It, among other things, implies the production of sausages, canned food, smoked meat.

When registering, you need to take care of the inclusion in the Eagle / EGRULT of information and potential activities: trade, manufacture of animal feed, etc.

Otherwise, subsequently, the registration documentation will have to make changes.

When choosing a room, you should navigate on SanPine 2.3.2.1078-01. To get the conclusion of the SES and firefighters will be easier if there was already such production in the room. This accommodation option also guarantees the lack of electrical power supply problems, water supply and drainage, ventilation.

On the start of activity it is necessary to notify Rospotrebnadzor. The first batch of goods is used to obtain a certificate for products. If the meat is supplied in the form of untreated carcasses, it is necessary to attract a veterinarian or agree with the veterinary service. It will also have to conclude contracts for disinfection and waste disposal.