home Internet professions Summaries: Chopped semi-finished products. Centralized production of semi-finished meat products Equipment for the production of minced semi-finished products

Summaries: Chopped semi-finished products. Centralized production of semi-finished meat products Equipment for the production of minced semi-finished products

Characteristics of the organization of the structure of the plant

The organizational structure of the enterprise LLC "Meat Processing Plant Remit" is linear. Management within the enterprise structure is decentralized. The division of rights and responsibilities is split between different bodies that manage technical developments, purchase of raw materials and materials, production, sales, etc. Also on the territory of the enterprise there are three workshops for the production of products:

sausage shop;

workshop for the production of semi-finished products;

shop of raw smoked products;

as well as a transport and raw materials workshop.

The organizational structure of the shops is the same in all shops and is linear. In each workshop there is a direct head of the workshop, in his subordination are: a technologist, a chief mechanic, a shift foreman and workers.

All finished products are stored in the warehouse finished products.

The organizational structure of the enterprise LLC "Meat Processing Plant Remit" is shown in Fig. 1:

Rice. 1.

Description of the technological scheme of production chopped semi-finished products

Fig. 2

Following the technological scheme shown in Fig. 2, the process of production of chopped semi-finished products takes place. MPZ presents to the buyer 8 types of cutlets: Kiev, Pozhansk, homemade, kebab, chicken, peasant, steak, Moscow. Chopped semi-finished products are made from beef, pork, chicken.

Raw meat. The beef is supplied to the shop in the form of minced meat, chopped on a top, with a grid diameter of 25 mm. Pork enters the workshop in half carcasses, after which it is cut, deboned, trimmed. Deboning is carried out in a differentiated manner, when each worker debones a certain part of the carcass, this happens on stationary and conveyor tables. Defrosted meat is supplied for deboning, with a temperature in the thickness of the muscles of 1 - + 4 ° С. The permissible content of meat on bones after deboning is up to 8%. After that, the meat is ready for the trimming process: removing fat, tendons, cartilage, connective tissue films, large blood vessels, as well as blood clots and small bones from the boneless meat. The tenant performs the operation of dividing meat into varieties depending on the content of adipose and connective tissues.

After trimming, meat raw materials are crushed on tops of various systems with a grid hole diameter of 3-6 mm. In the body of the top, there is a working chamber for processing the product, which is a stationary hollow cylinder, inside which there are ribs that prevent the product (meat) from turning relative to the screw. To advance the product in the working chamber, feed it to the knives and push it through the knife grids, a rotating auger is used with a pitch of turns decreasing towards the unloading side.

For the manufacture of chopped semi-finished products, it is allowed to use frozen meat blocks without preliminary defrosting with grinding on, which is located in the neighboring workshop of s / c products. After crushing meat blocks in the form of meal on a block cutter with a grid hole diameter of 20-25 mm or pieces of 10 x 3 x 3 mm in size, they are sent directly to a top with a hole diameter of 3-6 mm.

When preparing minced meat of chopped semi-finished products, protein preparations, vegetable or cereal components, bread, water, salt and all spices are weighed, according to the recipe, in a separate room specially designated for this. Weighed raw materials and spices are loaded into batch mixers and mixed to produce minced meat for cutlets. In the mixer, all the constituent components of the minced meat are thoroughly mixed for 3 minutes.

The prepared minced meat is molded on the AK2M-40 machine, the weight of each cutlet is 100g.

Next, the finished products are packed into trays, if the recipe requires, then some cutlets and steaks are evenly sprinkled with bread flour. Chilled semi-finished products on trays-inserts are placed in wooden, metal or polymer boxes or in container equipment (containers). Frozen chopped semi-finished products are packed in two pieces in bags made of polymeric materials approved by the Russian health authorities for contact with food... Packages with frozen semi-finished products are placed in corrugated cardboard boxes.

Chopped semi-finished products intended for sale in a chilled form, after molding and laying on trays-inserts and packing in boxes or container-equipment, are sent to the cooling chamber. Cooling is carried out at a temperature from 0 to 4 ° C until the temperature inside the semi-finished product reaches no higher than 4 ± 4 ° C, inside the minced meat briquette - 2 ± 2 ° C. Chopped semi-finished products such as cutlets (cutlets, meatballs, rump steak, beefsteak) intended for sale in frozen form, after molding, are placed in one row on frames, shelves or mesh containers and sent to the freezer or freezer. In the chambers, semi-finished products are frozen at an air temperature not higher than -18 ° C.

When the finished product leaves the shop for sale, the marketer weighs it, marks the boxes and sends it to the logistics department.

Chopped semi-finished products with manufacturing defects (deformed, with deviations from the mass) with non-expired sales dates without signs of spoilage are used in the manufacture of semi-finished products of the appropriate range in an amount of not more than 3% of the mass of prepared minced meat with the permission of the veterinary and sanitary supervision. In this case, when making minced meat of semi-finished products, one should take into account the amount of bread and breading that is contained in semi-finished products sent for processing.

The shelf life, transportation and sale of chilled chopped semi-finished products at a temperature of 2 to 6 ° C is no more than 12 hours from the end technological process, including at the manufacturing plant - no more than 6 hours. Frozen chopped semi-finished products are stored at a temperature not higher than -10 ° C, depending on the type, from 10 to 20 days.

An approximate layout of the semi-finished product shop is shown in Fig. 3, where:

1. Premises for receiving raw materials
2. Cutting pork
3. Chicken deboning
4. Mixing minced meat with spices (Stirrer)
5. Grinding of raw materials on a top
6. Packaging of finished products
7. Weighing and marking
8. Office of the workshop foreman
9. Room for washing boxes
10. Product storage room
11. Product freezing chamber
12. Premises for the production of dumplings
13. Room for storage of spices

chopped semi-finished food sanitation

The production of frozen convenience foods is promising direction attachments Money because there is always a demand for these products. The organization of the business does not require much time, the main task is to equip the workshop where the automatic line will be located - the production of semi-finished products, to hire qualified workers, to find reliable suppliers of quality raw materials and to establish a sales system. The easiest way is to establish an enterprise of an individual form of ownership, it is both faster and cheaper. It is necessary to obtain a state permit for this type of activity, a sanitary and epidemiological permit.

Features of production areas

When choosing the premises where the production will be located, one should take into account the proximity to farms which will supply raw materials, this will reduce transport costs. The optimal workshop area is 200 m 2, a warehouse for raw materials and finished products will be required. The building should have all communications, household rooms, an administrative department.

Before starting work, it is necessary to obtain permission from the fire supervision and the SES authorities. All elements of the line for the production of semi-finished products operate from the mains, therefore, it is necessary to provide an emergency power generation system, the power of which must be sufficient for at least two hours of operation to complete manufacturing process... Since the finished product is manufactured frozen, the warehouse for its storage must be either a large refrigerating chamber or equipped with industrial refrigeration units. If the company is located in a rented premises, then the amount of rent will be 15 thousand rubles, another 15 thousand for utility bills per month.

Staff

The production of semi-finished products implies the production of different types cutlets and pancakes. Each type of product has its own set of equipment. The cutlet production line is operated by two workers, the pancake line also requires two people per shift. One person will be enough to prepare the raw materials and one person to prepare the pancake filling. You will need a loader, a technologist who controls the production process and the quality of finished semi-finished products and an adjustment engineer to maintain the line. The wage fund will be 100 thousand rubles per month, when the enterprise operates in one shift.

Consumption of raw materials for the production of semi-finished products

The main ingredient for making frozen cutlets is meat. According to the original recipe, there should be 50% pork and 50% beef, the total share of meat in cutlets is 55%, the rest is: water (22%), raw fat (5%), bread (13%), onions (3% ), bread crumbs (2%), pepper (0.1%), salt (1%).

Table for calculating the cost of making 100 kg of cutlets:

To make pancakes you will need:

Pancakes

For the filling, you can use fruit jams, curd mass, minced meat or liver. A wide variety of fillings can be used in the production of frozen pancakes, catering to the tastes of potential buyers.

Pancake production technology

The manufacturing process is carried out using an automated pancake production line. The first step is to prepare the dough. The necessary ingredients are mixed in the bowl of the whipping machine and mixed for a few minutes. The finished mass is fed to the pancake machine, where the dough is rolled out and baked. Semi-finished products are cut according to the specified dimensions and served on the table for stuffing. There are lines in which this process is manual, but still most of the devices are fully automated. The baking line is followed by the filling dispenser, then the mechanism folds the pancake in half and wraps the edges. Finished products must be shock-frozen. It is the speed that plays an important role, since the dough can become saturated with the filling and change its structure and color. After freezing, semi-finished products are ready for packaging and transportation to refrigerating chambers.

Line for double-sided frying of pancakes

To organize the manufacture of this type of semi-finished products, you will need:

pancake production line;
refrigerators compartment;
low temperature monoblock.

The automated line performs dough kneading, baking, stuffing, wrapping. Specifications:

The refrigerating chamber is designed for storing finished products. Specifications:

dimensions - 4040 * 6460 * 2200;
volume - 58 m 3;
cost - 177,500 rubles.

The low-temperature monoblock is used for shock freezing of semi-finished products:

chamber volume - 80 m 3;
power - 380 V;
temperature - up to -22 о С;
cost - 160 thousand rubles.

Cutlet production technology

Cutlet production line

At the initial stage, it is necessary to prepare all the constituent ingredients. The meat is cleaned and deboned, veins, cartilage, small bones are removed. To create minced meat, a minced meat mixing plant is used, which is part of a cutlet production line. All the other ingredients required by the recipe are gradually added to the bowl of this installation. At this stage, it is important to observe temperature regime- do not allow minced meat to heat above 14 ° C, otherwise its bacterial characteristics may deteriorate. The resulting mass is sent to the molding unit, in which the semi-finished products are dosed according to the specified parameters. Cutlets of different weight, size and shape are obtained using various attachments. The next step is the shock freezing process. Finished semi-finished products can be packaged and sent to the finished product warehouse.

Production profitability

For the convenience of calculations, the profitability of the production of cutlets on the line for the production of semi-finished products will be given. The cost of the line itself may differ from different manufacturers, for example, let's take the KOPPENS VM model, its cost is 1,450,000 rubles. The cost of the finished product consists of the cost of raw materials, wages workers, rental of premises, transportation costs. Per month fixed costs will be:

wages - 100 thousand rubles;
rent - 15 thousand rubles;
utility bills - 15 thousand rubles;
packaging - 8 thousand rubles;
transportation costs - 10 thousand rubles;
other expenses - 10 thousand rubles;
total - 158 thousand rubles.

The cost of production is calculated on the assumption that 50 kg of cutlets will be produced in one shift, there will be 22 shifts per month, and the cost of raw materials per 1 kg of finished product is 101 rubles. We multiply all the indicators - we get 111,100 rubles of the full cost price. Retail price 1 kg pricks 400 rubles, monthly revenue will amount to 440 thousand rubles. Profit calculation: revenue (440,000) - prime cost (111,100) - fixed costs (158,000) = 170,900 rubles. With such a value net profit production profitability will be 40% - this is high rate speaks of a quick payback capital investments(within 18-24 months).

Video: The process of manufacturing meat semi-finished products

Like dumplings, chopped semi-finished products are irreplaceable representatives on the shelves. shopping centers and various grocery stores.

Cutlet products have a huge assortment of all shapes and types in a wide price range from economy class to premium.

The main raw materials for the production of cutlet products are:

meat of all types of farm animals and birds,

various types of proteins of plant and animal origin,

spices,

onion,

bread crumbs, semolina, stabilizers,

dietary fiber, preservatives and flavorings.

Chopped semi-finished products can be of various shapes, sizes, with or without fillings (cutlets, rump steaks, meatballs, zrazy, schnitzel, steaks, etc.). They are produced chilled (temperature from 0 to 6 C, shelf life 12-24 hours, using various kinds of preservatives and antioxidants, shelf life can be much higher - according to the technical conditions for which they are developed) and frozen (temperature not higher than minus 8 C shelf life and sale from 30 days to 3 months) form.

Chopped semi-finished products can be packed in various materials approved for use by RosPotrebNadzor for contact with food products - these can be various packages, trays, boxes, corrugated boxes lined with parchment paper, reusable containers, etc.

Production technology:

All the necessary raw materials, if necessary, are prepared in advance, defrosted, deboned, trimmed according to grades. Or frozen blocks are crushed on a block cutter.

All components are grinded on a top with the required diameter of the lattice holes (regulated by technical specifications for a specific type of semi-finished product). Hydration of soy protein components. The cutter produces granules and gels.

The crushed and prepared components are mixed in a minced meat mixer with spices and technological moisture. If necessary, prepare the filling for the combined chopped semi-finished products.

The finished minced meat is sent for molding (manually or automatic line)

The formed cutlets are sent for freezing to shock freezing chambers.

This is followed by packing, packaging, storage and sale. Labeling is carried out in accordance with GOST R 51074-2003 “Food products. Information for the consumer ", also according to GOST R 52675-2006" Meat and meat-containing semi-finished products. General specifications ”must be indicated on the product label by its category.

Chopped semi-finished products include:

cutlets - homemade, Moscow, Kiev, peasant, Krasnodar, meat and cabbage, meat and potato from Belarus, meat and vegetable, Yakut, Transbaikal, Buryat, savory;
meatballs - low-calorie children;
schnitzel - Moscow, special;
steak - urban, beef, youth;
rump steak;
minced meat - beef, pork, homemade, mutton, special, offal, for steaks;
meatballs - Kiev, Ostankino, meat and vegetable, Leningrad, children's;
meat croquettes;
dietary dumplings;
kyufta in Moscow.

Chopped semi-finished products are produced chilled and frozen. Chopped semi-finished products are made from beef, pork, lamb and offal. For the manufacture of all types of minced semi-finished products, meat is used in a cooled, chilled and thawed state, which, in terms of quality, must meet the requirements of the relevant regulatory and technical documentation. Depending on the type of minced semi-finished products, cutlet meat (beef, pork, lamb), trimmed beef of I and II grades, semi-fatty, fatty, single-grade pork, beef and pork fat-raw, sausage unsalted bacon are used. From offal, trimmed meat of beef and pork heads, light pork and beef, trimmed meat trimmings are used. In addition to meat and animal fats, soy and dairy proteins are used, blood plasma, wheat bread, chicken eggs and melange, rice and semolina, dried flour, onions and vegetables (cabbage, potatoes, carrots), as well as milk, butter, drinking water and spices.

The technological process for the production of chopped semi-finished products and minced meat is shown in Figures 1 and 2.

Each type of chopped semi-finished products must meet the corresponding organoleptic and physicochemical indicators. For cutlets, rump steak, and meatballs, a rounded flattened shape is characteristic, for schnitzels - oblong, for minced meat and steaks - rectangular (in the form of briquettes), for meatballs - spherical or elongated-spherical.

On the cut, chopped semi-finished products should look like a well-mixed minced meat.

Requirements for the quality of chilled chopped semi-finished products

All types of chopped semi-finished products produced in a chilled form, except for natural minced meat, must have a flat, well-formed surface without cracks and floors with even edges and an equal layer of breading flour over the entire surface of the semi-finished product. The consistency should be homogeneous, sufficiently viscous, without coarse inclusions (tendons, small bones, cartilage, poorly soaked and insufficiently chopped pieces of bread). Above and at the break, semi-finished products should have a characteristic smell of fresh meat raw materials. Deviations in the mass of the 1st semi-finished product are allowed ± 5%. The weight of 10 pieces should not have deviations in the smaller direction. The temperature inside the semi-finished product when dispatched from the factory should not exceed +6 ° С.

Equipment for the production of chopped semi-finished products

The device and operation of the top

All tops have essentially the same actuator design. In the body of the top there is a working chamber for processing the product, which is a stationary hollow cylinder, inside which there are ribs that prevent the product (meat) from turning relative to the screw. The arrangement of the ribs can be screw or longitudinal (parallel to the axis of the working cylinder). The direction of the helical ribs is opposite to the direction of the auger turns.

To advance the product in the working chamber, feed it to the knives and push it through the knife grids, a rotating auger is used with a pitch of turns decreasing towards the unloading side.

A feature of the screw operation is that it creates a pressure sufficient to move the meat through the cutting mechanism without squeezing out the liquid phase contained in the product.

The cutting tool of the top consists of a fixed scoring grid, rotating cross-shaped knives and fixed knife grids with different hole diameters and
clamping nut. The most widespread are gratings with a diameter of 200 and 160 mm.

The degree of mincing of meat depends on the size of the openings of the outlet grate. With a small degree of grinding (16-25 mm), one cutting plane is enough, the top is assembled with one knife and one grate; for thinner (2-3 mm) the number of cutting planes should be increased.

The top consists (Figure 1) of the working chamber (1); ribs (3) located on the inner surface of the working chamber; feeding device - auger (2); cutting tool consisting of a scoring lattice (4), knife lattices (5, b), a clamping nut (7); loading bowl, electric motor, bed.

The grinder works as follows: from the loading bowl, the raw material is fed by a screw (or a system of screws) to the cutting mechanism (grate and knife), fixed by a clamping nut. The auger rotates from its own motor through a gear train. During the rotation of the auger, the pressure is created in the chamber, which is necessary to push the meat through the cutting mechanism.

The quality of grinding meat can be judged by the nature of its outflow from the neck of the top. With good chopping quality, the minced meat comes out of all openings of the grate and flows in even trickles. And if it is bad, it flows out in zigzag trickles and mainly along the edge of the lattice. If the top is not working properly, its neck heats up. In this case, the top must be disassembled and troublesome: sharpen the knives, correctly assemble the cutting mechanism, monitor the continuous supply of meat and prevent the top from idling.

The device and work of the cutter

Cutters are meat grinders with fast rotating sickle knives.

They are used for medium and fine grinding of meat. Cutters are periodical and continuous action... They differ in the methods of loading and unloading raw materials (manual or mechanical), the location of the knife shaft, the number of speeds of the knife shaft, the presence or absence of software devices, a hermetically sealed bowl lid and a vacuum system. In the cutter, not only the raw material is chopped, but also mixed. The cutter (Figure 2) consists of:

The cutting mechanism of the cutter consists of sickle-shaped knives rotating on a shaft, a steel comb, which cleans the blade of the knives from meat. The sickle knives are installed in such a way that there is a minimum gap between the knife blade and the cutter bowl. The number of sickle-shaped knives depends on the size (capacity) of the bowl, usually 6 sickle-shaped knives are installed, but there can be from 3 to 12. They are fixed in bulk with an open or closed socket.

Raw materials are fed into a bowl that rotates slowly. The inner surface of the bowl is in the shape of a semicircle. The bowl rotation shaft is positioned vertically and the knife shaft is horizontal. When rotating, the sickle-shaped knives pass against the surface of the bowl and after each revolution they cut the incoming raw material. The knives are covered with a lid and are crescent-shaped in order to provide a high cutting speed with sliding along the surface of the bowl. The finished chopped minced meat is unloaded from the bowl using the unloader mechanism, the working body of which is a plate (disk): when the latter rotates, the minced meat is thrown out of the bowl.

The main technical indicator of the cutter is the capacity of the bowl in liters. Cutters are available with a capacity of 120, 200 and 300 liters.

Cutting technology

Cooking should not only ensure that the meat is properly minced, but also binds to the amount of added water or ice that is necessary to obtain a high quality product with a standard moisture content.

The duration of the cutter has a significant effect on the quality of the minced meat. When processing meat on a cutter for the first 2-3 minutes, mechanical destruction of tissues occurs, the surface of the pieces of meat increases significantly, after which the swelling and binding of water added to the cutter begins and the formation of a new viscous-plastic structure.

The total duration of cutting is 8-12 minutes. It depends on design features cutters, the shape of the knives, the speed of their rotation. For the optimal duration of cutting, the duration of the process is taken, in which all indicators of minced meat and finished products reach the highest values. These indicators include stickiness, water and the binding capacity of minced meat, consistency and yield finished products... With excessive chopping, the minced meat overheats. In order to prevent overheating of the minced meat in the cutter, add cold water or ice at the beginning of the cutter in such a way as to keep the temperature of the minced meat at the level of 12-15 ° C. As the content of adipose tissue increases, the amount of water and ice decreases.

When processing different types of raw materials on a cutter, beef or lean pork is loaded first, and then semi-fat and fatty pork.

Water is added when processing beef and lean pork. An excessive amount of moisture, like re-routing, leads to the formation of broth-fat swellings in the process
heat treatment.

The device and operation of a meat mixer

Meat mixer of periodic action L5-FMB (Figure 3) consists of a frame (1), an electric motor (2) with a drive (3), a bowl (reservoir) (4), in which two kneading spirals (5) rotate towards each other, a lattice cover (6), and unloading hatches (7). The bed is a welded frame, closed on all sides by quick-detachable cladding sheets. The kneading spirals are driven by V-belt and gear drives. The hatches of the container are designed for unloading minced meat; they are tightly closed with lids. The grill cover is interlocked with the electric motor, which ensures the shutdown of the kneading spirals. The lid in the raised state can be fixed with a special device.

Chopped meat raw materials and other components are loaded into 2/3 of the container volume with the lid open. Mixing is carried out until all components are evenly distributed, the finished minced meat is unloaded using kneading spirals with open unloading hatches.

Production of cutlets

Preparation of raw materials

Meat, bacon, raw fat, onion, garlic are chopped on a top with a lattice hole diameter of 2-3 mm. For peasant cutlets, raw meat is preliminarily grinded on a top with a lattice hole diameter of 12-16 mm. For chopped Moscow schnitzel, fatty pork is chopped on a top with a lattice diameter of 9-12 mm. Fat is crushed on a spigot cutter, cutter or by hand, before cutting it is frozen to -2 ° C.

Fresh onions are chopped on a top with a lattice diameter of 2-3 mm. If dried onion is used, it is pre-soaked for 2 hours in water at a temperature of 15-17 ° C.

The bread is cut into pieces, soaked in water and grinded on a top with a lattice hole diameter of 2-3 mm. You can grind bread without presoaking. At the same time, water is supplied to the neck of the top along with the pieces of bread, the amount of which must be taken into account when making the minced meat.

Melange is pre-thawed in baths with water at a water temperature not exceeding 45 ° C. Thawed melange cannot be stored. Egg powder is mixed with water in a ratio of 274 g of egg powder and 726 g of water.

The breading flour is sieved and passed through magnetic traps. The salt is used dry with preliminary sieving.

In order to improve the quality of the semi-finished product and ensure the yield in fried form, it is recommended to use pork cutlet meat with a fat content of up to 30%. For homemade cutlets and chopped steaks, beef cutlet should be selected with a fat and connective tissue content of no more than 15%.

Minced meat

For its preparation, batch mixers or continuous mince preparation units are used. Raw materials are sequentially loaded into the mixer according to the recipe. Stirring is carried out for 6-8 minutes until a homogeneous mass is formed. To lower the temperature of the minced meat while stirring, it is recommended to add flake ice, instead of 20% of the consumed water, the temperature of the minced meat should not exceed 8-12 ° C.

Forming cutlets

The prepared minced meat is molded on automatic machines AK2M-40, flow-mechanized lines K6-FLK-200, B2-FPA.

The device and principle of operation of the AK2M-40 cutlet machine

Cutlet machine AK2M-40 is designed for dosing and forming cutlets.

The cutlet machine (Figure 4) consists of a body (1), a loading hopper (2) with a blade screw (11), a forming table (3) with slots (4), a disc (5) with a scraper (14), a weight regulator (13 ), electric motor (9).

Figure 4 - Cutlet machine AK2M-40

The prepared cutlet minced meat is loaded into the hopper, from where the minced meat is fed by the blade propeller to the hole located at the bottom of the minced meat hopper. A working table with nests rotates under the hopper, and only one of the five forming nests is fed to the hopper opening. At this moment, the piston in the seat is lowered to the lower position. The minced meat is squeezed out by the blade screw into the slot of the table and fills its entire volume due to the pressure created by the rotating blades of the screw in the hopper. With further rotation of the table with the sockets, the rod, sliding along the copier, moves the piston upward, pushing from the molded cutlets to the table surface, from where they are thrown onto the disk under the action of centrifugal force, from which they are manually placed in the trays.

The mass of cutlets made on the machine can be adjusted by changing the position of the copier in height - this changes the volume of the cylinder filled with minced meat.

Cooling of semi-finished products

Cutlets, intended for sale in a chilled form, after forming and placing on trays-liners, are sent to the cooling chamber.

Cooling is carried out at a temperature from 0 to 4 ° C until the temperature inside the semi-finished product reaches no higher than 4 ± 4 ° C.

Packaging, labeling and storage of cutlets

Chopped chilled semi-finished products, laid in trays, are packed in reusable wooden, metal or polymer boxes. The boxes are closed with lids or inserts. It is recommended to stack no more than four trays in one drawer.

The weight of one box should not exceed 20 kg. It is allowed to release chilled chopped semi-finished products wrapped in 5-10 pieces in parchment, parchment, plastic film bags, which are then heat-sealed, clamped with aluminum staples or sealed with adhesive tape.

A semi-finished product of one name and one mass is placed in each box. A label is placed in the box indicating the name of the manufacturer, its subordination, the name of the semi-finished product, the number plate of the packer, the quantity of the product, weight, price, number of pieces, as well as the date and time of the end of the technological process, shelf life and sale are indicated.

The shelf life and sale of chilled chopped semi-finished products at temperatures from 0 ° C to 6 ° C from the end of the technological process no more than 12 hours, including
at the manufacturing plant - no more than 6 hours.

Production of semi-finished products natural minced meat

Natural minced meat is made from chilled beef, pork and lamb of I and II nutritional categories. When trimming for the manufacture of natural minced meat, it is imperative to remove all cartilage, tendons, connective tissue, and when trimming pork, also excess fat, leaving no more than 3 (> - 50%. The veined beef, pork, lamb are chopped on a top with a hole diameter of the outlet lattice 2- 3 mm without adding water.

Shredded meat is packaged in parchment, parchment, cellophane and other transparent films, in portions weighing 250 and 500 g. Natural minced meat is prepared from one beef, pork or lamb or a mixture of beef and pork in various ratios. Packaged manually or on special machines for packing and packaging minced meat.

The device and the principle of operation of the automatic machine AP1M

It is intended for filling and packing minced meat in parchment or foil in the form of briquettes of 250 g. The automatic machine is a carousel-type continuous-action machine and consists of a frame with a drive, a mechanism for forming a bag, a table with forming cells, a dispenser, a mechanism for closing a bag, a conveyor and a loading bunker.

The automatic machine (Figure 5) works as follows: the packaging material from the roll (1) goes to the guide roller (3), then the adjustable sectors (4) guide the packing material between the knives (5), which cut the reamer of a certain length. Levers (6) feed the reamer to the forming die (5) under the punch (7). The presence of a sweep on the matrix is controlled by a probe (9), and if it is absent, the machine automatically stops. The punch pushes the reamer through the die, shaping it into a box, which is inserted into the slot of the carousel table (12). The dispenser (10) of the hopper with a screw feeder (11) fills the box with a certain portion of minced meat, and the bag valve closing mechanism (13) wraps the bag. The pre-pressing mechanism (14) gives the bag its final shape. The bag is automatically removed from the nest of the forming table, and the mechanism for removing bags from the forming table (17) feeds the bag to the packaging tilter (16), which turns the bag closed side down. In this form, the package enters the conveyor (15), from where it is removed manually and placed in a container.

Production of chopped frozen semi-finished products

For the manufacture of frozen chopped semi-finished products, trimmed meat from beef, pork, offal and fatty raw materials of all types of livestock in a cooled, chilled and thawed state is used; milk and dairy products, eggs and egg products; onions, garlic, cereals, salt, spices and other auxiliary materials. It is allowed to use egg powder instead of 1 kg of melange or 24 chicken eggs; dried onions at the rate of 225 g instead of 1 kg of fresh; dry whole milk at the rate of 1 kg instead of 8 liters of pasteurized whole milk.

It is not allowed to use meat and products frozen more than once, pork with signs of yellowing of bacon, meat of bulls and boars, meat with signs of putrefactive decomposition.

Raw materials are selected according to the recipe and prepared in accordance with the requirements of the technological instructions.

Minced meat is prepared on continuous or batch equipment. First, beef is loaded into the mixer, then cold water is added in an amount of 18-20% to the mass of raw meat, milk, table salt, onions, spices, rice or semolina and add pork or bacon 2-3 minutes before the end of mixing. The crushed raw materials with all components are mixed for 4-5 minutes until an evenly mixed mass is formed.

The prepared minced meat is molded on molding machines.

Meatballs are formed in the form of checkers (cylindrical shape) with a diameter of 20 mm and a height of 20 mm, the mass of one meatball is 7-9 g.

Meat croquettes, dietetic dumplings, Moscow style kyufta are formed in the form of checkers with a diameter of 36 mm and a height of 30 mm, each weighing 30 g.

Forming meatballs on the FFP machine

The FFP machine is designed for dosing and forming meatballs.

It consists of a frame, an electric motor (1) with a gear (2), a minced meat hopper (7) with an auger (5) located in it, a forming drum with slots (4) and a bell (3) located above it, an eccentric vane pump (9), designed for pumping minced meat into the bell, a conveyor belt for feeding trays, a vibrating knife (6) for separating the meatballs from the drum (Figure 6).

The minced meat from the hopper is fed by an auger to an eccentric-vane pump, which pumps it into a bell, which is tightly adjacent to the cylindrical surface of the drum in its upper part, and fills the cavities. When the drum is turned 180 °, the pistons push the meatballs out of the nests onto the tray, in which they are transferred to freeze.

In chambers, meatballs are frozen at an air temperature not higher than -18 ° C, in quick-freezing machines - at a temperature of -30 ° C ... -35 ° C until the temperature inside the semi-finished product reaches no higher than -10 ° C.

Ready frozen semi-finished products should not be sticky, deformed. The taste of the finished product is characteristic of this type of product with a pronounced aroma of spices and spices. The minced meat is juicy. Foreign smells and tastes are not allowed. Frozen semi-finished products are packaged in cardboard boxes weighing 350, 500 1000 g. Store at a temperature not exceeding -10 ° С for no more than 1 month.

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