Production of "sanctions" meat delicacies. Dried fish: we open our business mini workshop Dried meat as a business

Before taking up meat, Anatoly managed to work as a system administrator, photographer and doctor. As a result, having tried a few more options for a good income, he remembered his old hobby - making basturma - and returned to this activity. Now he has brought the production of dried meat to a very good level - a good flow of orders, his own niche and regular customers.

Perhaps you are more interested in the role of a part-time job

Start with social media

The hero of the article began to make basturma back in 2008. But I didn’t think about sales - I cooked for myself and friends.

“Probably, it turned out delicious for me, over and over again more and more people asked me to cook it for some holiday. Last November, as an experiment, I asked through social networks: maybe someone wants to buy it? The post attracted a huge number of applicants.

Anatoly, not really understanding, set the price at $ 10 per kilogram - not thinking that the meat dries out during drying, and this is even lower than the cost. I had to adjust it to $17, but this did not scare potential buyers, because in other places it is sold for $20-25. Anatoly admits that he was surprised by such a stir, because. I thought it would be possible to sell a maximum of a couple of kilograms for connoisseurs:

“And people were ready to buy meat without even trying it! There were so many applicants (even after the price increase) that we had to make another batch. Since there was no money, I borrowed the first starting $100 for the purchase of raw materials from my girlfriend.

Soon the activity began such that it was necessary to allocate a separate page on Facebook for the basturma. And for regular subscribers, an unlimited promotion is held: if you meet Anatoly in the city, take a selfie with him and write a post on your page, you will receive a 25% discount on your next order.

Buyers and income

On average, he sells pieces of 800 grams. Sends by mail - it's more convenient for him and customers. He says that he is gradually getting into the "plus", but so far very little - up to $ 100 a month. His customers (80%) are young men: they order meat for their halves.

Raw materials and "kitchen"

The first problem that the young entrepreneur faced was that there is not so much meat of the right quality and at an affordable price in our stores and markets. At first, Anatoly had to travel a lot to the points of sale and choose each piece, which took a lot of time. After some time, he found contact with several farms: they bring him fresh beef on pre-order.

As a rule, he uses salmon, loin and the back of the leg.

Dried meat production: It's simple

The technology for the production of such meat delicacies is quite simple, but laborious.
The production of dried meat provides for the following procedure: a raw piece of beef is salted for 4-5 days, then soaked, dried, rolled in spices and dried in special conditions. It takes two weeks to produce one batch.

“When a batch of meat arrives (about 35 kg), I start processing it in the morning. I shoot veins, films and so on. On average, processing takes two full business days.”

He says that the time has come to move to a professional level - there is no longer enough space in the apartment for the production of dried meat. Now he is busy looking for premises for his “meat shop”, where he can work. In the new place, he plans to expand the assortment, to make not only basturma, but also jamon and other delicious meat products.

Leg of lamb

The latest achievement that Anatoly is proud of is a leg of lamb.

“Every time I came to the market for meat, I looked at the mutton: it was interesting to try to somehow wither it. In the end, I took a risk. What happened cannot be called jamon, because it is not pork, but there is a certain similarity. The preparation took three weeks, but the result pleased.”

To understand people's opinion about the products, Anatoly held a presentation: he invited friends and regular customers to one of the capital's restaurants, treated them and conducted a survey.

“I was wondering how best to dry the meat - on the bones or without it (then it turns out much faster). Many customers liked it on the bone, because it is spectacular when served, and their processes take place there, while others wanted it faster and cheaper. So I decided to do both."

cooking secrets

Anatoly believes that basturma is an ideal way to cook meat, because. it seems to him somehow real and primitive. The recipe is simple, it does not require flavor enhancers or additional stimulation. Just natural meat, in which there is nothing superfluous. He discovered several secrets of the production of basturma.

Meat

Good for cooking beef. The older - the better: the taste is brighter. The piece should be large, solid, but not very thick so that the load does not move out of it (the meat should be under pressure during drying). All films and veins must be carefully removed - the meat should be without extra inclusions.

Spices

It is necessary to buy only whole (not ground), otherwise essential oils disappear. He buys spices in bulk from the market. It is best to find your seller, because there have been cases of deception - they sell wet or mix something (at best, rice flour). You need to grind them immediately before cooking (you can use a coffee grinder). Select spices, depending on how spicy you want the meat to be. For example, white and black pepper show their taste immediately, chili pepper is almost imperceptible at first, and then burns strongly. Be sure to buy chaman (fenugreek): it must be diluted in warm water to the consistency of sour cream.

“Use quite a bit, gradually adding water - it swells easily. A whole bowl of marinade will turn out from one spoonful of spice, ”explains Anatoly.

Do you think that such a production of dried meat can bring a good income?

Fragrant Spanish jamon, tender filet mignon and Italian salchichon - all this was stopped being imported to Russia in 2014 due to the introduction of a food embargo. But real gourmets have not forgotten about overseas delicacies and are happy to buy them, if only they appear on sale.

So why not play on the need that has arisen and create your own production related to import substitution? What’s more, few people have taken it seriously.

Dmitry Aksenov

founder of the company "Vyalim meat"

The market is not as competitive as the standard food retail. I will even say more: there are very few competitors.

Business in the food production industry is not the easiest thing to do. It will require a special room that meets the standards of Rosportebnadzor, equipment and obtaining permits.

Arrange production

First of all, it is necessary to rent a room and bring it into line with the standards established by Rospotrebnadzor. The room should be tiled, which is easy to clean from dirt, and well ventilated. Heating and water supply, as well as natural lighting, are required.

You also need to provide emergency electricity, which will keep the lights and refrigerators running. It took Dmitry Aksyonov 180 thousand rubles to bring the premises in line with these requirements.

Also, for the production of jamon and other delights, you will need equipment: refrigerators, racks, packaging equipment. Get ready to spend about 400 thousand rubles on its purchase. Although at first there will be enough cutting table and a frame for hanging meat. Ideally, you need a refrigerator, cutting tables, a vacuum packer, an air conditioner, a slicer (slicer), a sausage frame, a vat trolley, a sink.

As a result, renting premises, repairing and purchasing equipment can cost about 800 thousand rubles, but this is not the limit.

The documents

Any food production can be safely assigned the slogan "safety first". And in order to guarantee the safety of their consumers, they will have to pass a test for compliance with the standards of Rosportrebndzor and receive all the relevant documents.

Of course, to get started, you first need to register your business. For the production of dried meat, it is quite possible to get by with the registration of an individual entrepreneur.

You will also need to obtain a declaration of conformity with the requirements of the technical regulations of the Customs Union, veterinary certificates for the sale of products in shops and restaurants, and a production certificate from Rospotrebnadzor.

In addition, your organization will have to acquire its own standard - a document that regulates the entire production cycle. Keep in mind that it may take up to a month to complete all the documentation.

Where to get meat?

You can buy raw materials either from private farmers or from large livestock complexes. At first glance, farm products seem to be preferable: they are natural and highly respected by your potential customers.

But there is one "but". For the production of "sanctions" delicacies, not any meat will do. For example, Bresaola dry-cured beef is prepared only from the so-called eye muscle - meat from the back of the carcass. Such meat in an ordinary cow - no more than 7 kg. With a processing volume of 100 kg of meat per day, the resources of the farm will run out very soon. Therefore, it is worth working only with large livestock complexes that can provide you with raw materials in full.

A very important point is the quality control of meat

Delicacies are by no means cheap, and therefore they are simply not allowed to be of insufficient quality and tasty.

How to sell?

The most obvious way to sell your products is to sell them to stores. In addition, you can work with restaurants, catering operators, as well as with retail buyers directly. For example, Vyalim Meat products are sold through an online store with delivery throughout Russia.

It is not worth focusing on only one type of client. In the end, selling jamon only to private traders, you will not recoup the cost of its production. But each type of customer requires a different approach: wholesale buyers need more favorable conditions.

For B2B clients, you can introduce a loyalty system, according to which initially the price is the same for everyone, but for the fulfillment of certain conditions, the client receives a discount. Such conditions can be the volume of the order, the type of payment (prepayment, deferment), delivery delay, as well as the history of orders.

Denis Styazhkin and Roman Burlak

One fine morning, I woke up from a call from Roman, who began the conversation with his signature phrase: “Dan, we will get rich! We will start our own production! We need to meet urgently, I'll tell you the whole point! Come back to the office in an hour."

“Money flows like a river to us!”

“Biltong is jerky!” I read different business ideas for two days, and found a scheme according to which we will make cameras for the production of jerky! In addition, I found a dude who can sell this meat! I also told a friend about this idea, who really liked it, and he said that he would be the third in the share with us! That is, he is ready to invest in the project! Dan, I can already feel the money flowing towards us! Soon the whole dried meat market will be ours! exclaimed Roman enthusiastically.

- We will make boxes from fiberboard: one and a half meters high and a meter wide, at the very bottom of this chamber there is an incandescent lamp, and at a height of one and a half meters a fishing line is stretched in rows, fish hooks are attached to it, and we will hang our meat on them . A day - and a batch of meat is ready! Roma spoke joyfully and very convincingly.

“Wait, Roman, where are you going to do all this?” Well, that is, in what room? I asked.

Why do we need an office? Burlak asked in surprise. Let's start production here. You can marinate the meat at home, and it will dry here. We won't have to store it, because I found a dude who can immediately implement our biltong. This is an experienced comrade, he worked as a sales representative, supplied jerky, nuts and chips to all sorts of beer stalls and bars, he has a huge client base.

Source: styazshkin.livejournal.com

"These are not coffins!"

We bought everything necessary for the construction of chambers - fiberboard sheets, nails, timber, as well as lamps, wires and plugs for them. They brought all this to the office, and our friend began to make cameras. When the first box was almost ready, its owner named Oleg drove up to the office, a man of about 45, who in the 90s managed to get himself several warehouses and a small office building, and now he lived by renting them out.

Oleg was very surprised by what was happening on the porch - we rented an office from him as a distribution office, and now we are sawing out some coffins. Our friend at first wanted to joke that his brother had died and he was making a coffin for him, but we said that we needed these huge boxes to store canned food that we trade. Oleg pretended to believe.

By evening, the “coffins” were ready, we bought fishing line, hooks and stocked up on meat - it was sold right around the corner of our office in the market. We bought beef, venison and chicken, as well as various seasonings, vinegar, salt and a large basin in which we were going to marinate it all. We decided that I would marinate at home.

Drying chambers

Source: styazshkin.livejournal.com

Pickled, spent 3 hours on jewelry cutting of meat and tamping it into a bowl with marinade. And the very next morning we launched our production - we plugged lamps into the sockets at the bottom of the boxes and hung the meat on hooks from above. They covered the boxes with fiberboard sheets and waited. It was necessary to wait a day, judging by the instructions found by Roman on the Internet.

Flavors of Vinegar and Caucasians

An hour later, the office was filled with the aroma of vinegar and smoking meat. We opened the window. Did not help. And after about three hours, the aroma from our office began to spread to the entire floor. We decided that there is nothing to worry about, the smell is pleasant.

While the meat was curing, we managed to purchase packages for its packaging, scales, and also printed inserts on the printer, on which the composition of the product, weight and manufacturer were written - our Uran LLC. In the evening we went home, leaving the "coffins" with meat included. The next day, the packaging of the finished product was scheduled and its instant sale, promised to us by a dude with connections.

Denis Styazhkin and Roman Burlak

Source: styazshkin.livejournal.com

In the morning, near the office, we were met by familiar Caucasians who kept a store nearby, we supplied them with stew and tea. They attacked us with questions - our office was on the first floor, and in the evening, when Caucasians were returning home from work, they noticed a strange glow in the windows. They climbed onto the window, and hung on it for half an hour, looking at suspicious luminous coffins and wondering what it could be.

Roman and I decided to reveal to the Caucasians the secret of our production, on the condition that they would not tell anyone about it, in particular, the landlord Oleg.

"We were in despair"

In the meantime, the cumar of vinegar had already disappeared from the floor of the office building, instead of it there was a pleasant aroma of dried meat. By lunchtime, the meat was ready, we packed it in bags and called our "sales representative", who at that time toured the points of his customer base, offering our biltong.

The dude did not play up, but immediately said that things were bad - none of the outlets wants to take our meat, despite the fact that our price for it is slightly lower than that of other suppliers.

They just bring them the whole assortment at once - nuts, chips, fish, including biltong, and we offer only meat, moreover, without proper certification, although with all the accompanying papers (we officially prepared invoices through our 1C accounting department).

The invention relates to the meat processing industry and can be used for the manufacture of dried dried product. In the manufacture of the product, boneless meat raw materials are cut into pieces 25 to 75 mm long and mixed with table salt. Maintain at a temperature of 2-4C for 12-24 hours. Immerse in apple cider vinegar solution for 5 minutes. The liquid is allowed to drain and spices are applied to the surface of the meat. The pieces of meat are laid out on grates and dried for 36-72 hours at a temperature of (132)C, relative air humidity of 75-80% and air speed of 0.2-0.5 m/s. Get the finished product, which is packed in a bag of polymer film. EFFECT: invention allows to expand the range of dried-cured meat products with high organoleptic properties and long shelf life. 2 n. and 6 z.p.f-ly, 4 tab.

The invention relates to the meat processing industry.

Dry-cured meat products are known, such as basturma, sujuk, stroganina (RU 2166262C1, A 23 L 1/31, 10.05.2001).

There is known a method of curing food products such as fish and meat (DE 1099833, February 16, 1961), in which the product is subjected to infrared irradiation under forced air circulation. The method is characterized by high energy consumption, moreover, with infrared irradiation, uneven (surface) heating takes place, which is often undesirable and unacceptable for obtaining a quality product.

The closest in technical essence and the achieved result is a method for manufacturing dried meat products and dried meat products obtained by this method (RU 2115321 C1, A 23 B 4/03, 20.07.1998 - example 11).

This method involves the use of air ions and high voltage sources, which is associated with a high cost of equipment, the presence of factors harmful to the health of workers.

The objective of this invention is to create a method for the manufacture of dried meat products with high organoleptic characteristics, long shelf life, as well as expanding the range of products from meat raw materials of various types. This problem is solved by the fact that in the method of manufacturing dried meat products, including the preparation of raw materials, salting, drying and packaging, boneless meat raw materials are cut into pieces from 25 to 75 mm long, salting is carried out by mixing with common salt, keeping at a temperature of 2-4C for 12-24 hours, the raw meat is additionally kept for 5 minutes in a solution of apple cider vinegar, then the liquid is allowed to drain and spices are applied to the surface of the meat, the meat is laid out on special grills and dried for 36-72 hours at a temperature of (132) C , relative air humidity of 75-80% and the speed of its movement of 0.2-0.5 m/s, then the finished products are packed in bags of polymer film.

At the same time, pieces of meat pulp are cut along the direction of muscle fibers, weighing from 3 to 7 grams. As a boneless raw material, top-grade trimmed beef and/or trimmed lean pork with a adipose tissue content of not more than 10%, and/or chicken fillet separated from the breast part of chicken carcasses and defatted are used.

A solution of apple cider vinegar is prepared by diluting natural apple cider vinegar with water in a 1:1 volume ratio. Paprika, and/or ground red pepper, and/or Piroshka spice mix, and/or Shashlik spice mix, and/or Bombay spice mix can be used as spices.

To solve the problem, the invention proposes as a second object dried meat products made according to the above method. At the same time, in finished products, the mass fraction of table salt is not more than 14%, and moisture is not more than 30%.

The technical result of this invention is high nutritional properties of products, as well as long shelf life (2-3 months). The invention made it possible to carry out the production of products in the following range: from beef - appetizers Fiery, Spicy, Original; from pork - snacks Fragrant, Sparkling, Golden; from chicken meat - snacks Delicious, Amber, Solar. The range with specific mixtures of flavoring additives is given in tables 1, 2, 3. Table 4 provides information about the nutritional and energy value of the product.

Example. Dried pork snacks. Lean veined pork with a adipose tissue content of not more than 10% is cut into pieces 25 to 75 mm long along the direction of the muscle fibers. Pieces weighing from 3 to 7 grams are mixed with table salt and kept at a temperature of 2-4C for 12-24 hours. After exposure, the raw meat is immersed for 5 minutes in a solution of apple cider vinegar obtained by diluting natural apple cider vinegar with water in a 1:1 volume ratio. Then the liquid is allowed to drain and spices are applied to the surface according to the recipe (Tables 1, 2, 3). The meat pieces are laid out on special grids and dried for 36-72 hours at a temperature of (132)C, relative air humidity of 75-80% and air speed of 0.2-0.5 m/s. Finished products containing no more than 14% sodium chloride and 30% moisture are packed in plastic film bags. Used mixtures of spices contain: Piroshka - paprika, cumin, pepper, monosodium glutamate, spice extracts, edible salt; Barbecue - pepper, onion, parsley, spice extracts, edible salt; Bombay - curry powder, pepper, parsley.

This invention allows to expand the range of products from a variety of meat raw materials with high organoleptic properties and long shelf life. The above properties of products can only be ensured if all the parameters of the technological process, reflected in the claims, are observed.

Information about food and energy value obtained by calculation.

Claim

1. A method for the manufacture of a dried meat product, including the preparation of raw materials, salting, drying and packaging, characterized in that boneless meat raw materials are cut into pieces 25 to 75 mm long, salting is carried out by mixing with common salt, kept at a temperature of 2-4C in for 12-24 hours, the raw meat is additionally kept for 5 minutes in a solution of apple cider vinegar, then the liquid is allowed to drain and spices are applied to the surface of the meat, the meat pieces are laid out on special grids and dried for 36-72 hours at a temperature of (132) C , relative air humidity of 75-80% and the speed of its movement of 0.2-0.5 m/s, then the finished product is packed in a bag of polymer film.

2. A method for manufacturing a dried meat product according to claim 1, characterized in that the meat pieces are cut along the direction of muscle fibers weighing from 3 to 7 g.

3. A method for manufacturing a dried meat product according to claim 1, characterized in that top-grade trimmed beef and/or trimmed lean pork with a adipose tissue content of not more than 10%, and/or chicken fillet isolated from breast parts of chicken carcasses and defatted.

4. A method for manufacturing a cured meat product according to claim 1, characterized in that the apple cider vinegar solution is obtained by diluting natural apple cider vinegar with water in a 1:1 volume ratio.

5. A method for manufacturing a cured meat product according to claim 1, characterized in that sweet paprika and/or ground red pepper and/or a mixture of spices containing paprika, cumin, pepper, monosodium glutamate, spice extracts can be used as spices, edible salt.

6. A method for manufacturing a cured meat product according to claim 1, characterized in that it may contain a mixture of spices containing pepper, onion, parsley, spice extracts, salt.

7. A method for manufacturing a cured meat product according to claim 1, characterized in that it may contain a mixture of spices containing curry powder, pepper, parsley.

8. Dried meat product, characterized in that it is obtained according to any one of claims 1-7, while the mass fraction of sodium chloride in the finished product is not more than 14%, and moisture is not more than 30%.

Similar patents:

The invention relates to the food industry, in particular to the introduction of food additives with antioxidant properties in meat, sausage, minced and other food products to increase their shelf life

Basic information.

There are many arguments in favor of opening a fish curing shop is a good investment. Below we list the main ones:

1) Demand for these products remains high even in the most difficult times;
2) The production of dried fish does not require either ultra-modern equipment or any special knowledge and skills;
3) The profitability of such firms is quite high. On average, it ranges from 20 to 40%.
And others. In a word, this business is profitable. The question remains - what needs to be done to build it, and "how much will it cost" for a novice entrepreneur?

Room.

The laws of the Russian Federation state that the production buildings of all enterprises engaged in the field of food processing must:

1) Located at a distance of 300 meters or more from residential buildings and industrial facilities;
2) Have a floor area of 100 square meters or more;
3) Be equipped with heating, sewerage and ventilation systems, air conditioners, bactericidal lamps and a container washing machine.

Also, in the premises of the fish drying workshop there should be a bathroom, changing rooms for staff and plumbing, providing access to hot and cold water. As you can see, the requirements are severe. We recommend that you, if possible, rent a room that previously housed a food processing plant. If there is none, you need to hire a repair team and equip the room you like with your own hands.

On average, the cost of renting a small (100-120 square meters) industrial premises ranges from 20,000 to 50,000 thousand rubles per month. In this case, the price varies depending on:
1) The region in which the facility is located;
2) Condition of the premises;
3) The greed of the landlord.

Important - if you find a room that suits you, conclude a long-term contract with its owner. Otherwise, the owner of the building can increase the cost of rent immediately after your business starts to make a good profit.

Equipment.

To open a fish drying shop, you need to purchase:
1) Refrigerators. You can also use some models of refrigerators;
2) Several large tanks for defrosting, salting and cleaning fish;
3) Table (preferably several) for cutting raw materials;
4) Knives, boards and other small tools;
5) Smoking and sluggish drying chambers;
6) Slicer for smooth cutting of finished products;
7) Scales;
8) Packaging equipment;
9) Devices for cleaning fish from bones, skin, etc.;
10) Gloves, aprons and other personal safety equipment for personnel.

Important - not all of the above need to be bought immediately. For example - at first, fish can be cleaned manually.

Raw material.

The following types of fish are used for drying:
1) Ram;
2) Sinets;
3) Shemaya;
4) Fisherman;
5) Bream;
6) Pike perch;
7) Chekhon.
And other fat and bold inhabitants of the water spaces. Fresh or frozen fish should only be purchased from reliable suppliers. At the same time, each batch of raw materials must be checked by a technologist who is on the staff of the workshop or hired on the side.

Staff.

First of all, you need to hire at least two specialists with experience in this area of the food industry. You also need to hire a good cleaner who can keep the building perfectly clean (otherwise your company may be closed as a result of a SES raid). As the business expands, you will need to consider hiring additional workers, an accountant, a lawyer, and a technologist.

legal aspect.

In order to open a fish drying workshop, you must obtain permission from the following authorities:

1) Fire service;
2) Rostechnadzor;
3) Rosprirodnadzor;
4) Veterinary service.

Technical aspect.

Fish processing is an extremely complex and multifaceted process. Detailed information about it can be found on the Internet, specialized books, etc. We will only clarify that it takes from 2 days to 3 weeks to create a batch of finished products (depending on the drying technology, the equipment used and the type of fish).

Entrepreneurs who own fish drying workshops have the opportunity to earn additional funds by making fishmeal and minced fodder. All that is needed for their production is a crushing device and waste (bones, heads, skin, etc.).

The business we describe practically does not need marketing. The main proceeds go to its owner from the wholesale sale of goods to just a few people.

Development prospects.

There are two ways to modernize this business:

1) Intensive - the purchase of new equipment to reduce costs. Improving the quality of products (leading to its rise in price), increasing the range of goods;
2) Extensive - an increase in production volumes, the opening of new workshops and the expansion of old ones.

Expenses.

1) Equipment - from 400 thousand rubles;
2) Rent - from 20 to 50 thousand rubles;
3) Purchase of raw materials - from 50 to 200 thousand rubles;
4) Staff salaries - from 30 thousand rubles;
5) Taxes and contingencies - depending on the specific situation.

Income.

Typically, the price of products manufactured by the workshop is formed according to the following principle: the cost of goods + 30-50% markup. The profit of a small enterprise specializing in drying fish is at least 60 thousand rubles. But only if:

1) It was possible to sell at least 90% of manufactured products;
2) The entrepreneur did not have any problems with the state. services;
3) The process of production of dried fish and its storage complies with all industry standards.

On average, a good fish drying workshop pays for itself within 4-8 months.