Sausage making process. Own business: how to open a sausage shop Types of sausages Prospects for the sausage business in Russia Opening a sausage shop Sysoeva Liliya

Sausage production: we issue an IP and a work permit + premises for a factory + necessary equipment + raw materials for sausage production + sausage preparation technology + whom to hire + where to sell goods + how to calculate the cost and profitability of production.

Sausage production is a real way to build your business and not depend on anyone. It will take a considerable amount to invest in the business, but, as practice shows, a mini-factory pays off in 6-12 months.

A business plan with detailed calculations will help implement this idea, an example of which you will see below.

Sausage production: preparation of documentation…

To organize the production of sausages, it is necessary to draw up and certify a number of documents.

First of all, visit tax office at the place of establishment of the enterprise. You can choose 2 options for registering a business - an individual entrepreneur (IP) or entity(OOO). For small production sausages, the legal form of IP is quite suitable for you.

The price of a sausage production line depends on its capacity, so first think about how much product you are ready to sell on the Russian market.

For production to pay off in as soon as possible and began to make a profit, it is necessary to produce up to 150-200 kilograms of various types of sausage per shift. Based on this figure, choose for yourself necessary equipment in terms of power and price.

Complete equipment for the production of sausages consists of the following elements:

• Meat grinder;
• Meat mixer;
• Vacuum cutter with mechanized agitator and unloading;
• Vacuum syringe;
• clipper;
• Thermal smoke chamber with a frame for products;
• Refrigerating chamber low-temperature;
• Work surface (boning table and island table with shelves for products);
• Curing vat;
• Technological trolley (curing vat and rickshaw);
• Meat and dairy box.

As a rule, equipment is installed for a fee. In addition, if necessary, the equipment supplier can provide training for personnel who will work behind the line.

A line with a capacity of 200 kilograms of sausage per shift will cost 2 million rubles. To maintain such equipment, you will need to hire 6 workers.

Do not forget also that you need to purchase a uniform for the staff (robe, headdress, gloves), equip a locker room for them, a place for lunch breaks, and also make an office for the technologist and manager. These additional costs will "pull" at least 100,000 rubles.

Purchase of raw materials for the production of sausages

It is possible to produce tasty and high-quality sausage only from natural ingredients. Spend more than one day looking for a good supplier - this will be the key to your success.

Your partner is obliged each time to supply a new batch of meat to present documents for raw materials, namely, a quality certificate and passed veterinary control.

Today, cases of infection have increased in the country cattle and pigs with various infections that can be transmitted to humans. By contacting an unscrupulous supplier, you can feed your consumers without delicious sausage, but a portion of diseases.

What is sausage made in Russia? Of course, first of all, the composition includes meat (beef, pork, chicken, lamb, etc.)

Minced meat is divided into three varieties according to temperature indicators:

• chilled;
• defrosted;
• paired.

In the modern world, production is indispensable without additives. Animal fats are often added to the sausage, which give a certain taste to the finished product. It can be milk or melange, cereals, flour, soy, starch.

Spices and spices give the sausage an aroma and exquisite taste, but you can add salt, sugar, pepper only strictly according to the recipe. The technologist should follow this.

Let's see what we need to buy for cooking, for example, boiled sausages:

Depending on the product range, you can buy other ingredients as necessary, replace beef and pork meat with poultry. In this matter, each plant has its own individual approach.

Detailed sausage production technology

There are about a dozen types of sausages that differ not only in taste, but also in the production process:

The technology and recipe of sausage often changes, something is removed from the composition, and something, on the contrary, is added. We invite you to consider how cooked-smoked sausage is prepared.

Cooked-smoked sausage production technology:

Employment of employees for "sausage" production

Sausage production should take place under the strict guidance of not only individual entrepreneur but also the whole staff.

At the first stages of sausage production, while you are just looking for sales markets, the factory can only work in one shift - 8-10 hours 5 days a week. If you plan to increase the number of working hours, you will have to hire new employees.

Be sure to demand from each person who will have access to sausage a medical book. You cannot hire an employee without a completed medical examination. Any check will punish the production for such negligence with a huge fine.

Where to look for sausage outlets?

How to make consumers know about your sausage production? Here advertising is not main instrument sales.

Of course, you will need to order the development of a logo and label, as well as print a batch of posters for outlets. Costs for print ads small - from 10,000 rubles. If you wish, you can order a commercial on television or rent a billboard, but these are additional expenses - from 30,000 rubles. On the initial stage they are not necessary.

In fact, people in stores always pay attention to new-made sausages, especially if they are at an affordable price. Consumers will buy your product, and assuming quality production, word of a new sausage shop that produces great sausage will spread quickly.

Much depends on the sellers. It is from them that customers ask for advice when choosing meat products. Offer the supplier a bonus or discount if the product sells well.

Sales points can be found either by the manager himself, or by the person responsible for this. Markets, shops, supermarkets are at your disposal.

Each point is important at the first stages, so negotiate, make discounts. You must interest the store owner so that he becomes your permanent partner.

Sausage production as a business idea.

How to open a sausage shop at home?
Business plan for sausage production.

How to calculate the profitability of a sausage production business?

We have come to the final stage of our business plan - this is the calculation of all the costs of sausages, and most importantly - the question of when it will pay off.

To calculate what the cost of sausage will be, we will take as a basis for calculations only the cost of purchasing raw materials that will be needed to prepare 1 ton of boiled meat. You will also need to take into account the costs of paying for utilities, for 1 week of the workshop, and renting the hall for the same period.

In this article:

There is an opinion that high-quality sausages can be made only at large meat processing plants, but it is partly wrong. Since for the production of certain types of sausages it is enough to open a small workshop.

Such a sausage production workshop can compete with the largest players in the meat industry. And its owner will receive a constant profit, part of which can be invested in expanding production or creating a small farm. Of course, these prospects are very tempting. Therefore, in this material we will tell novice entrepreneurs how to open their own sausage shop?

Choose a room

From right choice premises depends most of business success. Therefore, at this stage of organizing a sausage shop, you need to be extremely careful and prudent. The thing is that it is forbidden to choose a room for the production of sausages inside a residential building. According to the sanitary rules for meat processing enterprises, the sausage shop should have several rooms:

• cooling chambers for storing raw materials;
• refrigerators for minced meat maturation and storage finished products;
• shop for processing raw materials;
• workshop for defrosting and subsequent processing of raw materials;
• manufacturing facility;
• a separate room for storage and preparation of spices;
• warehouse for bulk and dry raw materials;
• thermal shop;
• utility rooms for storing tools, materials and additional equipment;
• crockery washing department;
• household premises.

Upon agreement with the authorities sanitary and epidemiological supervision Russian Federation, some types of premises can be connected, and some can not be used at all. But for this it is necessary to make technical task, in which you need to indicate the following features: provide calculations of the consumed raw materials, an approximate range of products, indicate the list of equipment used, production technology. Further, this technical task must be agreed with the veterinary services. And only after the sanitary and epidemiological supervision, the veterinary service and the administration approve the project, you can start organizing a business.

We issue certificates

According to Russian legislation, the production of any product must be certified. Today there are two types of certification:

• GOST certification system - suitable for large factories. Since the list of required documents for this procedure includes: test report, veterinary certificate, quality and production system certificate, hygiene certificate;
• rules for the certification of sausages by means of a declaration statement. This form is more suitable for mini sausage production workshops. It is carried out by submitting an application, which indicates that the workshop will produce high-quality sausage that meets all standards.

Standards governing sausage production

When organizing the production of sausage, it is necessary to without fail Familiarize yourself with the following rules and standards:

• GOST 52196-2003 - "Cooked sausage products";
• GOST 9792-73 - "Sausages and products from beef, pork, lamb and meat of other animals";
• GOST 779-55 - "Beef meat in quarters and half carcasses";
• GOST 1935-55 - "Lamb and goat meat in carcasses";
• GOST 7699-78 - “Potato starch. THAT";
• GOST 4495-87 – Whole cow's milk powder. THAT";
• GOST 7724-77 - “Pork in carcasses and half carcasses. THAT";
• GOST 9793-74 - “Meat products. Moisture determination methods”.

The above list of standards can be continued further, but these norms are fundamental. For aspiring entrepreneurs who plan to open a mini sausage production workshop, the following may be useful OKVED codes:

• 15.13 - Production of meat and poultry products;
• 15.13.1 - Manufacture of prepared and canned products from meat, meat by-products and animal blood;
• 15.13.9 - Provision of services for heat treatment and other methods of processing meat products.

We buy raw materials for the production of sausages

To eliminate difficulties and problems, only certified materials and products. Since the quality of the finished product depends on the properties of raw materials. The main raw materials for the production of sausages are pork and beef. But some manufacturers, depending on the characteristics of the finished product, can use lamb, chicken and other animals.

By fatness, meat of any category can be used. However, beef is usually chosen with a minimum amount of fat. According to the thermal state, chilled, steamed and thawed meat can be used for the manufacture of sausages.

Steam beef is used only for the production of boiled sausages, sausages, sausages. Quality products are obtained from such raw materials. And all because fresh meat absorbs moisture well, compared to thawed or chilled raw materials, which is very important in the manufacture of sausages. The increased moisture capacity of fresh meat allows you to get finished products of the established moisture content, which improves it. taste qualities.

It also makes it possible to reduce the cost of the production process, since in this case there is no natural loss during cooling.

Animal fats are also used as raw materials. They are added to increase the calorie content finished products. In the manufacture of dietary sausages, melange and milk are additionally used, and for meat and vegetable products - starch, wheat flour, various cereals and soy concentrate.

In accordance with the technology, in addition to raw materials for the production of sausages, components are needed that give it a specific aroma and taste. These ingredients include spices, spices, salt, nitrite and sugar. Add them in the proportions indicated in the recipes. For spices and spices, there are requirements for chemical, physical properties and the degree of bacterial contamination. To improve the quality of finished products, some manufacturers use components such as glutamate, sodium ascorbate and phosphates.

Cooked sausage production technology

Cooked products are products made from meat and subjected to roasting and boiling. Technology system production of boiled sausages is displayed below.

So, technological process cooking boiled sausage includes the following steps:

cutting meat

cutting meat- an operation to dismember the carcass into several parts, taking into account the anatomical boundaries that are indicated in technological instructions. Half carcasses of pork are divided into 5 parts, and beef - into 8 parts.

Meat deboning

Meat deboning- separating the pulp from the bones. This operation is carried out manually by specialist deboners using sharp knives or on special equipment.

Meat trim

Meat trim- removal of tendons, fascia, small bones, cartilage from the pulp. At this stage of production, the meat is packaged depending on the amount of fat and connective tissue in it.

Grinding on special machines. Depending on the thermal state and type, the meat is ground on tops with different hole diameters or in a special meat grinder.

Ambassador and maturation of meat. After grinding, all raw materials are laid out in special containers and subjected to salting. The meat is seasoned with spices and spices and placed in special chambers in which the temperature is maintained at 2-4 ° C. In the process of maturation, minced meat acquires a specific aroma, stickiness and its moisture capacity increases.

Secondary grinding

Secondary grinding process.

Upon completion of maturation, minced meat is re-crushed on cutters and tops. cutter - equipment that resembles a bowl with wide and thin blades mounted inside.

Ground meat

Stage of minced meat preparation.

During this operation, minced meat is added nutritional supplements: spices, spices, bacon. Then everything is thoroughly mixed and added to the mixture in the right amount water and ice. The purpose of this technological stage:

• obtaining a mixture homogeneous in composition;
• mixing meat particles with water;
• uniform distribution of bacon pieces in minced meat.

syringe

syringe- this is the filling of artificial and natural shells with minced meat. At the end of this operation, sausages acquire their inherent shape. The diameter of the casings depends on the type of sausage being made. Filling the shell with minced meat is carried out on special equipment using a syringe.

knitting

Knitting sausages: if the sausage is large in diameter, then it is tied transversely every 4 cm. This ligation improves the strength of the casing. At this production stage, workers also carry out scalding, piercing the shell of the loaf where air has accumulated. Sausages placed in an artificial casing are not mated.

Draft

At this stage, the sausage loaves are hung on the slats of the frames in 5-12 pieces so that they do not touch. Then the frames are placed in a special compartment for sedimentation, where the sausages are kept at a temperature of 5-7 ° C for 2-4 hours.

Roasting

After the draft, the sausages are sent to the roasting chambers, where they are processed with smoke from the sawdust of a certain type of wood. (This operation lasts about 4-6 hours at a temperature of 75-80°C.

Cooking

Cooking- the final heat treatment operation, which is carried out in steam chambers, at a temperature of about 80 ° C. Sausage loaves with a large diameter are cooked for about 2 hours, and sausages for 10 minutes. The readiness of the sausage product is determined by measuring the temperature in the thickness of the loaf, which should be about 70 ° C.

Cooling and storage

Cooling. At this stage, sausage sticks are cooled under the shower or in special rooms. After cooling, the sausages are dried in a special compartment and sent to cold stores for storage.

Storage. Most cooked sausages are not stored long time. The duration of the sale and storage of sausages depends on the characteristics of the casing used.

We draw up a business plan for opening a workshop for the production of boiled sausage "Molochnaya"

1. We buy equipment for the production of boiled sausage:

Defroster DRx14 - equipment designed for defrosting raw materials. The average price of a defroster is 63,000,000 rubles;

spinning top– meat grinder large sizes, which is used for grinding meat in large quantities. Price - 455,000 rubles;

twister– equipment that allows you to dose and twist sausages

Conveyor for trimming and deboning meat. The design of such equipment provides for the creation of several conveyors with different performance by sorting sections. average cost- 660,000 rubles;

Trolley - 2000 rubles;

Ice maker with a capacity of 100-6000 kg. per day costs 100,000 rubles;

cutter used for re-grinding minced meat. The bowl capacity of this equipment can be 80-420 liters. Price - 800,000 rubles;

block cutter– frozen meat grinders. They are used for grinding frozen blocks of meat for their subsequent processing in meat grinders and cutters. Cost - 120,000 rubles;

Syringe vacuum rotary type. Used for stuffing various kinds pates and sausages. Price - 520,000 rubles;

Slicer- for grinding various foodstuffs and cutting them into given parameters size and shape. Cost - 90,000 rubles;

The clipper is designed for packaging food products in bags. Price - 700,000 rubles;

Thermal chamber- equipment used for heat treatment of sausages. Main processes: roasting, drying, boiling, cooling, smoking. Cost - 2,710,000 rubles;

Total: 69,257,500

The cost of delivery and installation of equipment - 1,000,000 rubles

Total capital costs: 70,257,500 rubles.

2. We hire workers

For the production and sale of products, 18 workers are needed, which include:

• director with a monthly salary of 50,000 rubles;
• accountant - 20,000 rubles;
• 2 masters - 20,000 rubles;
• driver - 8000 rubles;
• technologist - 16,000 rubles;
• 10 workers - 100,000 rubles;
• loader - 8000 rubles
• seller - 8000 rubles;

Total monthly fund wages for the designed workshop will be: 230,000 rubles.

Annual payroll fund: 2,760,000 rubles.

3. We plan sales volume

The planned workshop will be able to produce 70 tons of finished sausage products per month. The average cost of 1 kg of milk sausage is 280 rubles per 1 kg.

Monthly revenue for the month will be: 280 * 70,000 = 19,600,000 rubles.

Annual revenue from the sale of sausage products: 235,200,000 rubles

4. Calculate the cost of production

We count material costs per 1 ton of finished products…

Costs for the purchase of basic raw materials and materials:

• trimmed beef - 41250 rubles;
• trimmed pork - 73,200 rubles;
• melange or chicken eggs - 4000 rubles;
• cow's milk powder (whole) - 3000 rubles;
• edible salt - 300 rubles;
• sodium nitrite - 10 rubles;
• granulated sugar - 30 rubles;
• ground white or black pepper - 400 rubles;
• ground allspice - 320 rubles;
• nutmeg - 400 rubles;

Total cost of raw materials: 122,910 rubles.

Auxiliary materials:

• shell - 3 rubles;
• twine - 2 rubles.

Total cost of auxiliary materials: 5 rubles.

Energy costs of all types and water:

• water - 250 rubles;
• steam - 3 rubles;
• cold - 160 rubles;
• compressed air - 450 rubles;
• gas - 330 rubles;
• electricity - 200 rubles.

Total costs for energy and water: 1393 rubles.

Total costs for the production of 1 ton of products: 124,308 rubles.

Calculation of the cost of 1 kg of boiled sausage "Milk":

• Cost of materials, including returnable waste - 220.3
• General business expenses - 3 rubles;

Commercial expenses - 1.2 rubles;

Full cost of 1 kg. finished products - 224.5 rubles.

We calculate the fixed annual costs:

• Equipment depreciation - 1257.5 thousand rubles * 0.12 = 150.9 thousand rubles;
• Rent and repair of premises - 80,000 rubles;
• Salary - 2,760,000 rubles;
• Administrative expenses - 60,000 rubles;
• Utilities - 70,000 rubles;
• Advertising - 450,000 rubles.

Total fixed costs: 35,709,000 thousand rubles.

Variable costs (per year): 224.5 * 70,000 * 12 \u003d 188,580,000 rubles.

Gross costs: 35,709,000 + 188,580,000 = 224,289,000 rubles.

Coverage amount: 235,200,000 - 188,580,000 = 46,620,000 rubles. Coverage ratio: 46620000/235,200,000=0.19

Threshold revenue: 35,709,000/0.19=187,942,105 rubles

Sales revenue is above the threshold.

Calculation of profit and profitability:

Profit is calculated as the difference between the sales proceeds and the total cost of production. 235,200,000 - 188,580,000 = 46,620,000 rubles. Profitability of products (profit from the sale of sausage products / cost): 46,620,000 / 188,580,000 = 24.7%.

High-quality sausages are produced not only at meat processing plants. Many entrepreneurs make homemade blood, liver, raw smoked and other sausages, which are distinguished by excellent taste. Making sausage at home as a business brings them a good profit. How to open such a mini-enterprise, you will learn from this article.

Activity registration

In order for the regulatory authorities not to close your company, you should officially register your business and fulfill all the requirements of the SES and Vetnadzor. In this case, the regulatory authorities will meet you halfway and help you solve all the problems that arise in the process of activity.

First of all follows. Choice legal form depends on the size of your business. If you want to organize the production of sausages at home, it is enough to register as a private entrepreneur.

In addition, you need to obtain certificates for finished products. This can be done through a declaration-statement, which is a guarantee that your company will produce only high-quality products that fully comply with all established requirements.

To obtain a certificate, you must submit the following documents to Rostest:

1. Statement;
2. constituent documents;
3. Documents for the production premises;
4. Certificate issued by SES;
5. Product range;
6. Documents confirming the quality of raw materials;
7. The results of the examinations;
8. Product examples;
9. Certification agreement.

Before you start paperwork, you need to develop a business plan for a sausage production workshop, describe the technology and compile a list of equipment.

The choice of premises for the enterprise

If you decide to open a production homemade sausage As a business, the first thing you need to do is choose the right space. The success of your enterprise largely depends on this, so this stage should be given Special attention. The workshop cannot be opened in a residential area, since the veterinary control will immediately close it. It should be a separate building, located at a certain distance from the house and outbuildings. In order to avoid mistakes, it is advisable to seek help from a specialist. He will help you develop a workshop project and give helpful tips for equipment placement.

The most important condition put forward by sanitary and epidemiological control is the competent distribution of the flows of raw materials and finished products. They shouldn't overlap anywhere. This is very important point, which should be taken into account when equipping the workshop. In addition, the room must be equipped with all communications (water supply, sewerage, ventilation, etc.).

Raw material

Before purchasing raw materials from a supplier, be sure to ask him for all the documents. Meat, casings, threads and other materials must have quality certificates. Verification of the authenticity of veterinary records should be entrusted to a public health officer, who can determine by appearance meat, whether it passed the examination. In addition, the specialist will find out where the products were brought from and where they put the brand.

Technological scheme for the production of boiled sausages, frankfurters and sausages, meat loaves

If you buy raw materials for the production of sausages in small batches, you can conduct an examination in your own laboratory organized at the enterprise. Another option is to negotiate with a veterinary laboratory located on the market. Experienced specialists will perform all the necessary analyzes and put stamps.

To purchase raw materials from abroad, it is necessary to issue a permit for its import into the territory of our country. It is issued by the chief state veterinary inspector or his deputies. But if you want to open a mini-shop for the production of sausages, such a document is unlikely to be needed.

Technological process

Now let's consider step by step the technology for the production of sausages at home:

1. Sorting meat. At the first stage, the raw materials are divided into grades. The best meat for making sausages is lean. They make products out of it premium. Lean meat contains only 30% fat. Semi-fat meat is suitable for homemade sausages of the first and second grade;
2. Intestine processing. Small intestines are suitable for sausage production. They are processed immediately after withdrawal. First of all, all contents are removed from the intestine and placed in a basin with cold water. After this, the shells should be washed well, turned inside out and scraped with a knife on cutting board. After treatment with a solution of potassium permanganate, the cleaned intestines can be used to make boiled sausage. If you want to make raw smoked sausage, the casing should be soaked in salt water for 2-4 weeks;
3. Ground meat. For the production of homemade sausages, meat is usually taken different types. It is cut into large pieces and salted, after which it is left for a day to ripen. Next, the meat must be minced, add various spices, garlic and salt. Also do not forget to add chopped bacon;
4. Syringing. One end of the intestine must be tightly tied with a thread, and the other must be fixed on a special syringe or a wide funnel. As the intestine fills, the stuffing itself falls down. The most important thing is to prevent the formation of voids or air cavities. It is not advisable to stuff the intestine too tightly, as it may burst when heat treatment. This does not apply to smoked sausages, the volume of which decreases during the cooking process;
5. Draft. Filled and tied sausages should be hung in a cool, dry room for draft;
6. Heat treatment. To get air out of the sausage, it needs to be pierced with a needle in different places. Before frying, the product is dried in an oven. Ready sausage is cooled in separate room in suspended form.

This is a traditional homemade sausage production scheme. Minor changes can be made depending on the recipe.

Staff

To organize the production of sausages as a business, you need to hire the appropriate staff, since one person will not physically be able to do all the work.

First of all, you will need a professional technologist who will control the quality of products and compliance with the sausage preparation technology. In addition, the technologist develops new recipes for meat products. You also need to hire two butchers for deboning carcasses, an accountant and a shipping agent. This is the minimum staff of workers who can serve a small min-shop for the production of sausages.

Equipment

Before you open, you need to make sure that it brings a good profit. To do this, you must first carry out careful calculations. To quickly return the initial investment, you need to produce at least 200 kg of finished products per day.

What equipment for the production of sausage at home should be purchased?

For work you will need:

• Table for deboning meat;
• Knives;
• Electric meat grinder;
• Machine for kneading minced meat;
• Special syringe designed for filling sausages;
• Bake.

The most important unit in the workshop is the oven. Product quality largely depends on its functional characteristics. At the start, in order to save money, you can purchase used domestic units. Imported sausage making equipment is expensive, but it has many convenient features and high productivity.

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Costs and profits

When compiling a business plan for the production of sausages, the following mandatory expenses should be included in it:

• Registration of an enterprise and registration of permits - about $ 700;
• Equipment - from 10 thousand dollars;
• Refrigerators - from 4 thousand dollars;
• Purchase of raw materials - from 1.5-2 thousand dollars;
• Premises rent - 1 thousand dollars.

In total, at the start, you will need about 15 thousand dollars. In addition, you will have to spend money monthly on:

• Room rental;
• Communal payments;
• workers' wages;
• Purchase of raw materials.

To increase turnover, you can learn and engage in animal husbandry. In this case, you can significantly save on the purchase of raw materials. Experts believe that it can bring good profits. If you combine it with sausage production, you can get a decent monthly income. The production of dumplings as a business at home is another effective method to increase the profitability of the enterprise. Such products are always in demand, so you can earn good money in the manufacture of dumplings. You can additionally engage in the production of other semi-finished products: dumplings, cutlets, pancakes.

Own sausage shop is a rather profitable enterprise, the profitability of sausage production is at the level of 30%. And the payback period for this business is short - 2-3 months. But in terms of product quality, such a workshop can compete with the giants of the sausage business.

Own sausage shop: Premises

To open your own sausage production, first of all, you need to choose the right premises. According to the instructions of the veterinary inspection, the premises of the sausage shop should not be located in former kindergartens, baths, rest houses, residential premises. It is worth inviting a meat industry specialist who will analyze the possibilities of using the premises, indicate where the meat will be deboned, where the production process will take place, where refrigerators will be installed. According to the new "Temporary Sanitary Rules for Meat Processing Enterprises" dated September 30, 1996, your sausage shop must have:

· low-temperature chamber for storage of raw materials;
Refrigerating chambers: one for the maturation of minced meat, the other - for the storage of finished products;
Department of defrosting raw materials and preparing them for processing;
raw material shop
· production shop: crushing and salting of raw materials, preparation of minced meat, sediment of loaves;
The thermal department
warehouse for storage of dry bulk products;
a room for the storage and preparation of spices a pantry for storing inventory and auxiliary materials;
· washing returnable container;
room for storage and preparation of sodium nitrite solution;
household premises: locker room, bathroom, showers, kitchen, storage of sanitary clothes;
expedition.

There is a second option for organizing sausage production - to buy a monoblock mini-workshop in a container. Such a workshop was installed taking into account all the requirements of the SES. In this case, to start sausage production, you just need to rent a piece of land and connect communications. Monoblocks are very convenient for countryside where it is difficult to find suitable premises there.

In order for sausage production to be profitable, the productivity of the workshop must be at least 200 kg of sausages per shift. Such a workshop requires an area of ​​​​at least 45 - 50 sq / m:
· refrigerators compartment a volume of 6 cubic meters (designed for a weekly supply of raw materials) will take 4 sq / m;
Refrigeration chamber (for finished products), the volume of 400 liters will occupy an area of ​​2 sq / m;
· the equipment itself will fit on 15 sq/m;
The rest of the area will be occupied by driveways and other utility rooms.

Thus, renting a 50 sq/m space will cost you 3,500 USD per year. A more powerful sausage production (800 kg per shift) will require an area of ​​100 square meters and will cost 7,000 USD per year.

To service the sausage shop, staff is needed, which consists of a technologist who controls the quality of products and composes sausage recipes, two butchers for cutting carcasses and deboning meat, a freight forwarder, an accountant, a mechanic and two workers. Since all the processes of modern sausage production are automated, one person may well combine two positions.

Your own sausage shop: equipment for the production of sausages

The minimum set of equipment for the sausage shop includes: a boning table, a special set of knives for cutting carcasses, separating meat from bones, trimming and chopping bacon, two refrigerators, a meat mixer, a top (electric meat grinder), a cutter for preparing minced meat for boiled sausages and pastes, a syringe for stuffing minced meat into sausage casings, an oven with a smoke generator.

It is better not to save on the furnace, since the productivity of the workshop will largely depend on its quality. A universal oven must perform the following operations: drying, roasting, boiling and smoking.

It is possible to purchase equipment for sausage production both from foreign and domestic firms.

Foreign equipment is many times more expensive, for example, a domestic line for the production of boiled sausages (200-250 kg per shift), depending on the configuration, can cost from 8,000 USD, while imported analogues cost up to 80,000 USD.

The main differences are in automation, design, service capabilities, materials. However, conversion Russian equipment is no worse.

By the way, today the most low prices for domestic equipment for sausage production from the company "Orekhovo-V". production lines of this company are characterized by compactness and efficiency (electricity consumption is 5-8 kW / h, compared to 30 kW / h for other companies). In addition, this company provides warranty service during the year, and maintenance for the entire period of operation of the equipment.

Own sausage shop: Raw materials for sausage production

You can buy raw materials from large domestic suppliers, from small farms and abroad. All goods (meat, casings, threads for tying sausage sticks) that you buy for the production of products must be certified. It is best to conclude an agreement with a sanitary doctor or commodity doctor who will be able to assess the authenticity of the accompanying veterinary documentation and the quality of raw materials. Yes, and the attitude of the SES and veterinary supervision towards you will be completely different.

If you buy small batches of raw materials from farms, then a medical examination is carried out during production. For this purpose, for example, you can conclude an agreement with the veterinary and sanitary laboratory of the nearest market, whose specialists will be able to do all the mandatory tests (examination of carcasses, heads, internal organs, bacterioscopy, dosimetry) and put stamps.

If you buy raw materials for sausage production abroad, then you need to obtain an import permit. To do this, at least 30 days before the import of controlled cargo, its owner must apply in writing to the veterinary service of the region (territory, republic) indicating the characteristics of the cargo, the purpose of import, the CIS country, the place of storage, quarantine, processing. The cargo must meet all veterinary requirements: have a certificate general form or a certificate agreed with the veterinary service of the exporting country, agreements (conventions, contracts, protocols) concluded between the veterinary services of the Russian Federation and foreign states.

Experienced entrepreneurs are advised to cooperate with services such as ROSTEST, SES and Vetnadzor. Friendship with regulatory authorities will quickly change the attitude towards your company. In this case, you will always be happy to meet halfway and help solve the problems that have arisen.

Own sausage shop: Issue price

Mandatory expenses for opening a sausage production:

registration - 700 USD
equipment - 8 000 USD
refrigerator - 4 000 USD
primary purchase of raw materials - 1 500 USD
rent for 2 months - 600 USD

In total, to open your own sausage shop, you will need about 15,000 USD. This amount does not include the possible cost of repairing the premises.
Let's calculate the income on the example of the production of sausages. To do this, you will need 160 kg of beef (1.5 USD per kg) and 68 kg of pork (1.8 USD per kg) per shift. In total, 360 USD will be spent on raw materials. From these components, you will get 250 kg of finished products worth 680 USD.

Gross income per month - 17,000

Expenditure part:
1) purchase of raw materials - 9,000 USD
2) salary fund - 2,200 USD
3) utility bills - 700 USD
4) rent - 300 USD

The total profit of sausage production is about 5,000 USD per month. Usually sausage shops work in two shifts and the turnover increases accordingly. Profitability is 25-30%. The equipment pays off in about 2-3 months.

Based on materials from the site http://www.equipnet.ru

What could be better than sausage? Probably only natural sausage. Among the variety of sausage products produced today, it is difficult to find natural sausage on store shelves. And the one that is, is worth a lot of money. At the same time, it is not a fact that it is made using only natural ingredients.

For this reason, some entrepreneurs are puzzled by the idea: why not open a workshop for the production of natural sausage, because the demand for it will be 100%! Perhaps, and will be, if the whole process is properly organized. And, most importantly, to make its cost not much higher than the price of traditional sausage with additives. Otherwise, they simply will not buy your sausage.

By the way, interesting point. I tried to find out how much a natural sausage costs at a wholesale price. But, to my surprise, "Google" does not give anything sensible. What is it? Trade secret? But even so it is clear that natural sausage cannot cost less than a kilogram of meat. With labor, preparation, ingredient costs, and so on, its cost in relation to the price of meat increases by two, three, or even four times.

What makes sausage natural

Only one thing makes sausage natural - the absence of additives. In fact, only 4 ingredients are needed to make sausage: minced meat, milk powder, pepper and salt. Some recipes may also include the addition of spices and other spices. But everything that increases the shelf life of sausage (preservatives), its taste (flavor enhancers), reduces its cost (soy protein) - this is all not natural.

By the way, you can find out about these standards for boiled-smoked sausages in GOST 16290-86 - “Cooked-smoked sausages. Specifications".

Where to start a business?

And you need to start by looking for possible distribution channels for our product. Who needs our sausage? Shops, supermarkets, grocery markets, wholesalers. It is important to be sure that by opening production, you will be able to sell all your production volume. In this regard, it will not be superfluous to acquire several preliminary agreements for the supply of your products. You can also contact the local administration (trade department), as a rule, they have access to local grocery stores, maybe even small intracity chains. We'll have to learn to be friends with the local authorities.

It will also be useful to study the competition in your local or regional market. There are a lot of processing plants today and it is not easy to withstand competition. You need to be ready for this.

In addition, even before purchasing equipment, you need to decide on the raw materials for the production of sausages. It is necessary to find the optimal supplier in terms of price, quality and delivery time. No need to choose a supplier hundreds of kilometers from your shop. After all, you will need daily, uninterrupted supplies of meat. Fortunately, in each region there is more than one farm for raising cattle. It is possible to conclude preliminary agreements with them.

Requirements for premises and production

I hasten to disappoint those who dream of organizing a mini-business for the production of sausages at home: this is illegal. You can't live where production works and you can't produce where people live. Therefore, you need to look for a room in a separate building and at some distance from residential buildings. Not suitable for organizing a workshop basements and proximity to industrial production.

The area required for the organization of production starts from 200 sq.m. The room is divided into carcass acceptance workshop, processing workshop, production workshop, thermal workshop, utility room for storing tools and materials, refrigeration compartment, warehouse, staff room, washing department, toilet. Renting such an area will cost from 80 thousand rubles per month.

The room must meet all SES requirements applied to food production companies. Walls production shop must be tiled to a height of 1.5 meters. The rest of the wall and ceiling must be covered with non-toxic paint. It is obligatory to have cold and hot water supply, ventilation, heating, sewerage systems.

How much does it cost to open a mini-shop for the production of sausages

Opening even a small workshop is associated with large investments. We are talking about the amount of 1.5 - 3.0 million rubles. This is despite the fact that you do not invest much in the arrangement of the premises, but rent a ready-made workshop, with all communications. Otherwise, investments can reach up to 5 million rubles or more.

The main costs are associated with the purchase of equipment for the production of sausages. The minimum set includes a cutter (a more powerful analogue of a meat grinder), a vacuum filler, an ice maker, a meat grinder, heat chambers, a meat mixer, an electric frying pan. It will take and optional equipment: scales, hanger, cutting table, knives, saws.

The cost of the equipment will directly depend on its specifications. For example, an electric meat grinder with a capacity of 300 kg / h can be bought for 20 thousand rubles. While a more efficient cutter, which can turn 1000 kg of minced meat per hour, will cost at least 100 thousand rubles.

Among the leading suppliers of equipment for grinding and mixing meat are such foreign companies as the Austrian "Laska", the Danish company "Kramer + Grebe", the Swedish "Palmia", the German companies "Seydelmann" and "Schaller", as well as the Finnish company "KT ".

Staff

The final stage in the opening of the workshop is the hiring of personnel. Large staff is another problem this business which makes the product so expensive. The fact is that in sausage production many operations are performed manually. Today there is no such line that would itself perform all technological operations: it would take the meat carcass, butcher it evenly, send the meat to the meat grinder, take out the minced meat, add spices, form the sausage through a vacuum filler, and so on. All these operations are done by employees. Even a small workshop will need a dozen employees, including a butcher, a technologist, production shop workers, a sales manager, a driver, an engineer, and laborers. Finally, we need an accountant and a cleaning lady, who can not be arranged for the whole working day, but can be arranged to work on the rights of outsourcing.

The wage fund can be at least 200 thousand rubles, so the turnover of the enterprise must be very significant in order to cover all costs, and even make money.

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