Sausage shop production of sausage products. How to open a sausage production workshop: a business plan

* Calculations use average data for Russia

Sausage is a food product that belongs to sausage products and is minced meat from one or more types of meat, fat and offal with the addition of salt and spices, heat-treated until ready for use and packed in an oblong casing. Sausage is one of the most common types of meat delicacies in our country.

Types of sausages

There are several main types of sausages, which are produced by most modern domestic producers - both small and large. The most common and inexpensive types of sausages include boiled sausages made from salted minced meat. The most popular variety of this type of sausage in our country is “doctor's sausage”. As the name implies, boiled sausages are cooked at a temperature of about 80 degrees Celsius. Cheap types of sausages contain, in addition to meat itself, a large number of soybeans. Due to the high water content in boiled sausage, it has a short shelf life.

Cooked-smoked sausages are first boiled and then smoked. If boiled sausages have a uniform texture and do not contain a large amount of spices, then boiled-smoked sausages are more spicy in taste and may consist of small pieces of meat. As additives in the preparation of these types of sausages, milk, cream, bacon, flour and starch are often used.

Semi-smoked sausages, according to the recipe, are first fried, then boiled and, finally, smoked. Semi-smoked sausages are not inferior to boiled-smoked sausages in their taste. The only difference is that during their heat treatment, weight loss will be much less.

Raw smoked sausages, unlike other sausages, are not subjected to high-temperature heat treatment and contain the largest amount of spices. In the process of cold smoking at a temperature of 20-25 degrees Celsius, the meat is fermented and dehydrated. The maturation of raw smoked sausages takes about a month (up to 40 days). This period can be shortened by adding a pH changing acid and starter cultures (usually yeasts).

Dried sausages(for example, salami) are made from minced marinated meat, which is smoked in cold smoke for 3-4 days, and then dried at a temperature of 15-18 degrees Celsius.

Finally, there are also liver sausages, which are made from meat by-products and are the cheapest types of sausages presented on the Russian market.

Prospects for the sausage business in Russia

The Russian sausage market, according to research data, has been actively developing over the past ten years. The annual growth rate is about 7.5-8.0%. First of all, thanks to the stable and constantly increasing demand for meat products. In general, this segment, which has one of the highest turnover rates in the Russian food industry, is assessed by entrepreneurs and investors as promising, which explains the high level of competition in it. The domestic market is dominated by domestic products (its share is estimated at 99%). However, after Russia's accession to the WTO, the share of imports of sausages is increasing every year.

The largest domestic enterprises for the production of sausages are located in the majority in the following regions: the Central Federal District - 38%, the Volga Federal District - 19%, the North-Western Federal District - 12%. Enterprises in Moscow, Moscow and Saratov regions are leading in terms of production volumes. At the same time, most of them use the capacities at their disposal, on average, by 62%.

Despite the high level of competition in the sausage market, it does not lose its attractiveness for new manufacturing companies operating at the regional level. However, in order for the mini-workshop to become successful, you must follow a few basic rules. First, first you need to select the segment (product and price) in which you will work. To date, the most promising market for smoked sausages, whose share is almost 30%. Secondly, experts advise investing in the development of their own recipes and strict quality control of manufactured products. Thirdly, it is worth starting with the search for distribution channels and establishing links with grocery stores and retail chains (including super- and hypermarkets).

Opening of a sausage shop

The production of sausages is a highly profitable and fast-payback business, which, however, has certain nuances and difficulties (like any other food production). Most of the difficulties in organizing it are associated with finding a suitable room for the workshop, which would comply with all sanitary rules, and obtaining the necessary permits. So, for example, the building of the former kindergarten, residential premises and public institutions (rest houses, baths, etc.). Its minimum area should be 50 square meters. meters. However, even for a small sausage production that produces less than one ton of finished products per day, a room with an area of ​​​​at least twice as much is required - from 100 to 250 square meters. meters. If the volume of your production will be from one ton of sausage per day, then the area of ​​\u200b\u200bthe workshop will be at least 300 square meters. meters.

The workshop should have a low-temperature chamber for storing raw materials, one refrigerating chamber for the maturation of minced meat and the second for finished products. The total area of ​​the shop is subdivided into several separate zones: a department for the preparation and processing of raw materials, a raw material shop, a shop for grinding, salting and compiling minced meat, a thermal department, a warehouse for dry bulk products, a room for storing inventory and other materials, a washing room for returnable containers, storage room for sodium nitrate solution, expedition. In addition, it is necessary to provide a place for a dressing room, a shower, a kitchen and a bathroom, a room for storing sanitary clothing and equipment. The main requirement is that during the production of sausages, the finished product should not come into contact with raw materials that have not yet been processed.

If you did not have experience in this area, it is better when choosing a room for a workshop to seek help from an experienced specialist who can evaluate it for compliance with all requirements and prepare a plan for production, storage and office space.

When extremely limited budget you can purchase a monoblock, which is a turnkey mini-workshop. To install a monoblock, you will need a piece of land with all communications connected. This option is more suitable for rural areas and small production with a functioning farm (for processing its own raw materials). However, how independent option workshops for the production of sausages, it is unprofitable.

At the next stage, when the premises are found, it is necessary to choose the legal form for your enterprise. It can be either an individual entrepreneur (individual entrepreneur) or an LLC (limited liability company). In addition, you will need to register with funds (Fund social insurance and the Pension Fund) and obtain permits to carry out their activities in various services - SES, ROSTEST, in the Veterinary and Fire inspections. According to the "Law on the Protection of Consumer Rights", products that go on sale must necessarily have a certificate of conformity and consumer labeling, by which the manufacturer can be identified. Mandatory certification of food products is carried out in one of two forms: according to the documents of the GOST R Certification System and according to the rules for product certification using an application-declaration.

Now, as a rule, large-scale production facilities undergo GOST R certification, in which the system of production and quality control itself is fully debugged, and whose workers have the necessary qualifications. The difficulty lies in the fact that GOST R provides that the enterprise has a production certificate or a quality certificate issued by ROSTEST. It is obvious that it is practically impossible or very difficult for a small workshop to fulfill all these requirements.

For the GOST R certification system, it is necessary to submit a number of documents: a production or quality system certificate, a product test report in an accredited laboratory, a hygiene certificate, and a veterinary certificate.

Most small businesses prefer to certify their products through an application-declaration. To do this, you need to contact the same ROSTEST with a statement guaranteeing that the workshop will produce safe products that comply with the regulatory and technical documentation. The following list of documents is attached to the application: copies of constituent documents, lease of production facilities, a copy of a certificate from the SES on permission for production, a list of food products produced indicating regulatory and technical documents, copies of regulatory and technical documentation (NTD) for new types of products agreed with Trade, SES and those registered with VNII Standard, a hygiene certificate as a form of coordination of scientific and technical documentation with SES, a document on the ability of an enterprise to control physical and chemical quality indicators or an agreement with an existing laboratory, certificate documents confirming the safety of raw materials and packaging materials, test product samples, an agreement on product certification, veterinary certificate.

After checking all the submitted documents, the State Supervision Service conducts an inspection of production with the execution of an act and, if the check is successful, issues a certificate of conformity. The latter can be issued for a period of one or three years. For a new small production, it is more profitable to obtain a certificate of conformity valid for a year. This time will be enough to finally form your assortment and debug all processes. The received certificate, by the way, does not exempt you from the quarterly inspection control by ROSTEST, SES and the Veterinary Inspectorate, which involves a thorough inspection of the premises and analysis of samples of manufactured products with a check of their packaging and labeling. If the condition of the selected samples does not correspond to the established regulatory documents, products are subject to confiscation, and for the workshop itself, this is fraught with serious losses and troubles up to and including closure.

For the manufacture of sausages, special equipment is required. The main equipment and inventory includes boning tables, knives for cutting carcasses, boning (separating meat from bones), chopping ingredients, a minced meat mixer, an electric meat grinder (top), refrigerators, a cutter for preparing minced meat for boiled sausages and pates, a syringe for stuffing sausage shells with minced meat, an oven with a smoke generator (it is better to give preference to a universal model on which you can dry, boil, roast and smoke). It is not worth saving on equipment, since it is it that determines the productivity of your enterprise. Equipment of both Russian and foreign manufacturers is presented on the domestic market.

Experts recommend that when choosing, focus primarily on technological indicators, and not on production. Imported cars are much cheaper than domestic ones with similar characteristics, but the latter are practically not inferior to them in terms of reliability. An additional advantage of domestic equipment is the lower cost of spare parts and repairs, if necessary. When choosing equipment, pay attention to the material from which it is made. It must be either stainless steel or food grade aluminum.

For comparison, we give approximate prices for the main equipment. Yes, the minimum cost refrigerator compartment(2-3 units in total) is from 100 thousand rubles, a top - from 60 thousand rubles, a meat mixer for 150 liters - from 35 thousand rubles, a cutter - from 100 thousand rubles, a vacuum syringe - from 35 thousand rubles, a pneumatic clipper - from 20 thousand rubles, bacon cutters - from 68 thousand rubles, band saw- from 20 thousand rubles, thermal chambers - from 87 thousand rubles.

Raw materials are best purchased from domestic suppliers - wholesale companies and farms. Please note: all products and components of finished products purchased by you (up to sausage casings and threads for tying sausage) must have certificates confirming their origin and quality. To verify the authenticity of the documentation and the quality of the raw materials, you can contact the services of a commodity doctor or a sanitary doctor who understands all the nuances. When purchasing small batches of meat from farms, a medical examination can also be carried out during production by concluding an agreement with the veterinary and sanitary laboratory of the regional food market. Specialists of the local laboratory will conduct all the necessary tests and put a brand.

Many manufacturers prefer to buy raw materials abroad, which entails additional costs for obtaining a special permit for its import to Russia. To obtain such a permit, you must apply in writing to the veterinary service of your region (territory or republic) at least thirty days before import, indicating the characteristics of the imported products, their storage, quarantine, processing, purpose of import, country. It goes without saying that this raw material must also have all the necessary documents: a certificate of a general form or a certificate agreed with the veterinary service of the exporting country, agreements (contracts, protocols, conventions) between the veterinary services of our country and the exporting state.

You need employees to work in production. First of all, you can’t do without the help of a technologist who will deal with product quality control and make recipes for sausages, butchers for deboning meat and butchering carcasses if you don’t plan to buy already prepared meat, a freight forwarder, mechanic, handymen, accountant. The functions of managers for the purchase of raw materials and for the sale of finished products can be taken over for the first time. Modern automated equipment can significantly save on staff. No more than five people are required to service one production line. But it's not worth saving on the specialists themselves. Give preference to qualified and experienced workers. Then you can not worry about the quality of your products.

However, producing a high-quality and tasty product is only half the battle. It also needs to be marketed. The main sales channels for sausages are grocery stores, kiosks and stalls, super- and hyper-markets, as well as catering establishments. The most difficult thing is to get on the shelves of super- and hyper-markets, although, for obvious reasons, every manufacturer dreams of this. To do this, you will need to ensure large volumes of deliveries, pay for the placement of your goods on the network, and also agree with an authorized person who is responsible for the assortment of the distribution network.

Shelf space rental, for which an agreement is concluded with the network, will cost a decent amount - from 3 to 10 thousand rubles per square meter calculations, depending on the type of product. In the case of a new and yet unknown product to the consumer, monthly or annual payment per shelf may not be profitable. Ideally, it is better to expose your product in networks where there is a single fee for entering the network. However, keep in mind that with the latter option, the option of changing the leadership is possible (which happens very often in large networks), and it may be problematic to prove to the new responsible person that you have already paid your single contribution and you will have to pay again.

Tall entry threshold, the requirement for large volumes and stable supplies, deferred payment (at least 60 days) - all this greatly complicates entry into the network for small industries. In addition, most hyper- and supermarkets, as well as conventional retail chains in the "shop near the house" format, produce goods under their own brand for the most popular food items. If there is no other option, you can try asking them to sell your products under their own brand name. Keep in mind that if your product still gets on the shelves of the supermarket, but turns out to be slow, the network will simply terminate the contract with you.

So, let's calculate our expenses and possible profit. Take for example a mini-workshop with an area of ​​​​50 square meters. meters (minimum area) with a capacity of 200 kg of sausages in one eight-hour shift. Renting such a room will cost from 120-130 thousand rubles a year, depending on the location. To open such a small workshop for the production of sausages, it will take from 550 thousand rubles. This amount includes the registration and registration of the enterprise, the rental of premises (conditionally ready for operation as a workshop), the purchase of equipment, raw materials and wages for employees for the first time. Ideally, the supply for the first months should, of course, be more. Experts advise having enough funds for at least six months of uninterrupted operation of the workshop when reaching zero.

Monthly costs include the cost of purchasing raw materials, utilities, rent and wages. However, most likely, you will not need this reserve. The sausage shop has a very high profitability, which can reach 30% (however, in fact, this figure is rather closer to 25%). Payback periods are at favorable conditions from three months.

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• Room selection
• Recruitment
• stories of real people
• The right assortment
• Sales channels
• • • • Similar business ideas:

How to open a small sausage shop, and what are the features of this business. We read in this article.

How much money do you need to open a sausage shop

Investments are the first and one of the main issues in organizing a mini sausage shop. At first glance, it may seem that a lot of money is not needed here, but when you start counting, you understand that investments will not be limited to one million.

What equipment to choose for a sausage shop

The first thing you need is equipment. To organize a sausage shop, the following kit may be required:

1. Sausage cutter - a machine for fine and structural meat grinding (for example, the KILIA 2000S cutter).
2. Vacuum filler - designed for filling the casing with minced sausage (for example, TECMAQ vacuum filler).
3. Ice maker - used for cooling, transportation and storage.
4. Meat grinder - used for making minced meat.
5. Thermal chamber - used for smoking meat products.
6. Electric frying pan with thermostat.
7. Meat mixer - used for mixing minced meat and massaging small meat.

The cost of such a kit starts from 3.0 million rubles. The price ceiling depends only on the performance of the equipment.

Room selection

The following costs are associated with the selection of premises. It's good if you find a room with everyone suitable conditions: water supply, sewerage, electricity of sufficient capacity. And also, it meets all the requirements of the SES and the fire inspection (supervisory authorities pay special attention to food production). Otherwise, you will need to invest several hundred thousand more rubles to bring your workshop “to mind”. There is no need to talk about the construction of a workshop "from scratch", since this is a completely different investment. However, there are alternative options for stationary sausage shops. If there are problems with the selection of suitable premises, then you can purchase a ready-made modular building (mini-workshop), which is already equipped with all the necessary equipment for the production of sausages. Similar constructive solutions are produced by the KOLAKS company.

Recruitment

It is no secret that the success of any food production, whether it is a large enterprise or a small workshop, largely depends on the composition of its personnel. For a small business, this aspect becomes even more important. And a special role in the technological chain of production is assigned to the technologist. Any technological failure in the production of sausages can mean big losses. Therefore, it is worth hiring a person with experience and qualifications for the position of “chief tastemaker”. Even if it costs you the monthly salary of three to four ordinary specialists.

stories of real people

“After 4 months of work, the quality of the produced sausage suddenly dropped sharply,” says Alexander Abramov, director of Tau + Sausage Shop LLC. We changed the meat supplier, replaced the spices, but the sausage still had an unpleasant aftertaste. Only three weeks later we realized what was the matter - the sawdust that was used in the smoking chambers began to rot and spoil the taste of sausages. Consumers had time to what is called to feel this problem. This is how inexperienced technologists sometimes know how to "strange". Another acute problem of modern mini-productions (not only sausages) is material losses. Petty theft in small businesses is, in fact, standard practice. It is difficult to get rid of this problem, since small workshops do not have the means to provide a security guard to each employee. Video cameras, of course, solve the problem, but only partially. And automated accounting systems cost a lot of money, and bring the company to the brink of profitability.

The right assortment

A lot of cones can be filled and when creating an assortment of products. There are so many types of sausages and meat delicacies that you can get confused. “The main thing here is not to intersect with large manufacturers, but to produce something of our own - branded,” advises Alexander Abramov.

The issue of choosing raw materials also cannot be discounted. By the way, this should be taken care of even before purchasing equipment. The purchase price and the composition of the meat have a significant impact on both the cost of the resulting sausage and its taste. “So, Brazilian pork, as a rule, is better than Russian pork, since it has less fat,” says Alexander. But in view of recent events, Brazilian meat has risen sharply in price, so you have to look for suppliers in Europe (in Poland, for example), or sort out local farmers.

Sales channels

Not less than important aspect in the work of a small workshop. Sausage production will not be profitable if you do not take care of the points of sale of finished products in advance. “Now we are working with 67 stores and 30 outlets,” says the director of Tau + Sausage Shop LLC. The majority of small shops order sausages at one or two large meat processing plants and at one small enterprise. Why is this happening? The fact is that large enterprises ship 30-50 kg of products at a time, and small ones - no more than 10 kg. Therefore, when a store buys goods from a large enterprise, say on Monday, it makes no sense to re-order on Wednesday, since there are leftovers from the previous order. But to buy a small batch for this day from a small workshop is an ideal option, since it will be more realistic to sell the entire sausage.

Working with large retail chains is, of course, a tempting option, but there are several significant disadvantages. First, retail chains work with large quantities of goods that are delivered to dozens of stores. It is not realistic for a small workshop to provide volumes of hundreds of kilograms per day. Secondly, even if a small enterprise manages to get into a large network, problems with the payment of receivables will certainly begin. “Not infrequently we had to wait 30-40 days for payment for goods. And a small business needs money every day,” says Alexander Abramov. Thirdly, the policy of many large networks built on the principle of low attitude towards small producers. Because of this, you have to feel obligated for the fact that they buy products from you. Sorry, this is not pleasant. It is better to work with those stores that take your products, because they are in demand.

Video - sausage production secrets

Step-by-step plan for opening a mini sausage

Having decided to organize a sausage production business, first you need to decide on its scale, develop a concept and find a room, then do the paperwork, which will take more than one week. When all permits are received, you can proceed to the acquisition of equipment and the recruitment of personnel and the purchase of raw materials. The business plan should include work to promote products and control their quality.

What documents are needed to open a business

To organize a sausage business, you need to go through several instances. First, register a business. Then you need to obtain permission from the SES, the veterinary service and the State Fire Supervision, register with pension fund and the Social Insurance Fund. You will also need a certificate of conformity from ROSTEST.

What taxation system to choose for registering a business to open a mini-sausage

You can choose the taxation system UTII or STS. For this, by submitting documents to tax authorities, you must immediately apply for the transition to "simplified". If you don't, you'll stay on OSNO.

Production technology

Each type of sausage has its own manufacturing technology, but it is better to include more semi-smoked sausages in the assortment, which are relatively inexpensive, but are in great demand. There are certain stages that all products go through: separating meat from bones, grinding it, salting, cooking minced meat, filling prepared shells with minced meat, heat treatment and cooling. Not bad if you use a few of your own recipes.

Poultry, liver, brawn, blood, boiled, and smoked sausages are products of daily demand. Not only large meat processing plants can produce them. The mini-workshop will perfectly cope with the release of such an assortment.

But the official opening of a sausage shop from scratch is fraught with certain difficulties: obtaining permits, high competition in the market. They are easier to deal with if you pay great attention to the quality of products and their promotion in the market. A workshop should be opened if there are distribution channels.

Sales market analysis

Sausage products rank fourth in terms of consumption among Russians after dairy products, vegetables and fruits, bakery products. This market is constantly growing. The development of the market for sausages and meat delicacies is determined by the development of the raw material base and the solvency of the population.

Sausages prevail in the structure of sold products of the meat processing industry, and among them, buyers prefer boiled types. Surveys of Russian buyers indicate that the taste of the product is most important for them, then freshness, composition of raw materials, price and appearance are named in order of importance. Therefore, homemade sausages are popular among the population.

Market analysis is necessary to develop a competent strategy for the development of your business, to determine the optimal range of products. It should be carried out depending on the level and scale of production. If an entrepreneur works only in his locality, the local market should be analyzed. If you plan to enter the regional, all-Russian or international markets, you should first analyze them. Market analysis includes the study of demand, how it is met, analysis of competitors, risks and opportunities.

Based on the results of the analysis, the range of sausage products and ways of their implementation are determined, a pricing policy is developed to ensure the promptness of the sale of finished products.

Depending on the planned production volumes, they develop a strategy for retail or wholesale trade, or a combination of both.

Sausage production as a business should begin with a business plan. It is necessary for the entrepreneur himself to assess the feasibility of his project, to rationally build a business model. Investors and creditors will want to get acquainted with it if it is planned to attract borrowed funds.

Business plan - a document describing the idea of ​​the project, business processes and ways to achieve the goal. It analyzes all the strengths and weaknesses of the future business, possible difficulties, problems, and ways to solve them. A business plan gives an answer to the question of whether it is worth investing money in a project. Planning is a management tool for the leader.

The classic version of the business plan structure is as follows:

1. Introductory part.
2. Product description.
3. Market analysis, planned marketing strategy.
4. Plan for the organization and development of production.
5. Organizational plan.
6. Financial plan.
7. Conclusion. Expected result and prospects.

What permits are needed to open a sausage shop in Russia?
Before starting work, it is necessary to register as a business entity. To do this, you need to decide on the organizational and legal form of doing business.

AT Russian Federation individual conducts business by registering as an individual entrepreneur or organizing an enterprise - a legal entity.

An individual entrepreneur has the right to conduct any business that is not prohibited by law, to engage in economic activities from the moment of registration, which is confirmed by a certificate issued by local government bodies. To conduct a licensed activity, you must purchase a license. IP does not register start-up capital, organizes business at the expense of personal funds or loans. He independently manages the business, receives profit in the form of remuneration, bears full personal responsibility, and is liable for his obligations with all his property.

IP does not keep accounting records. For him, tax accounting is simplified, it is necessary to regularly fill out the Book of Income and Expenses. There are no restrictions on cash payments for individual entrepreneurs.

An individual may become the founder of an enterprise - a legal entity alone or in cooperation with other individuals and legal entities.

By uniting, the founders develop the charter of the future company, form the authorized capital necessary to start activities, and register their enterprise.

They jointly make decisions about the prospects for development, management of the organization, the acquisition of fixed assets, and the distribution of profits. Profit can be distributed among the founders in proportion to their participation in the formation of start-up capital or reinvested in the business. For obligations, the owners of the company are jointly responsible.

After registering as a business entity, you must:

1. Pick up production room.
2. Obtain permission from the State Fire Supervision Authority.
3. Select and install the necessary equipment, make a trial run.
4. Draw up technological maps for the entire range of sausage products. This should be done by a professional technologist.
5. Find suppliers, purchase raw materials for the production of a trial batch of products.
6. Get permission to start work from the sanitary and epidemiological station and the veterinary service.
7. Obtain quality certificates for the entire range of products.
8. Recruit, train, test staff.
9. Start shop.

According to Russian law, consumer goods must be labeled and have a certificate of conformity. The label contains information about the composition of the product. There are two types of certification:

• for compliance with GOST,
• in accordance with the declared declaration.

Obtaining a Gosstandart certificate is beyond the power of a mini-workshop. This requires the presence of a laboratory, the fulfillment of many requirements. For the work of a beginner sausage shop, a certificate is sufficient, confirming the conformity of product quality to the declared one.

To obtain certificates, the following documents are submitted:

• statement of intent to obtain certificates;
• founding documents;
• documents confirming the rights to the production premises (lease or sale agreement);
• sanitary passport of the premises issued by the SES;
• list of certified products;
• regulatory and technological documentation for products;
• documents that confirm the quality of raw materials, certificates for raw materials and packaging;
• expert opinion;
• samples of products subject to certification;
• certification agreement.

How to set up the production of sausages

The key to business profitability is its rational organization. Compliance with the production technology of sausages, hiring qualified personnel, using high-quality raw materials, modern equipment allows us to produce excellent products that are popular among buyers.

At the same time, along with ensuring high sales volumes, it is necessary to avoid unnecessary expenses and reduce the cost of production.

Should the property be bought or rented?

Sanitary standards do not allow the placement of a sausage shop in a residential building, premises of former kindergartens, baths, and other public establishments. The minimum area of ​​such a workshop should be at least 50 square meters. m.

The production of sausages should be organized in such a way that the flows of raw materials do not intersect with the flow of finished products. This is the requirement of the SES. Therefore, the sausage shop must have premises:

• workshop for processing raw materials;
• premises for the storage of raw materials, and spices and other components are stored separately from meat raw materials;
• dishwasher room;
• production workshop where raw materials are processed;
• thermal shop;
• finished goods warehouse;
• utility room for storing tools, equipment;
• household premises (shower room, bathroom, places for storing overalls, cleaning equipment).

In practice, to ensure the availability of all workshops, to install equipment, you need a room with an area of ​​100 sq. meters.

Engineering communications should be connected to it: plumbing, heating, electricity, ventilation and air conditioning systems, waste disposal should be organized.

Before starting work on the premises, they receive a sanitary passport and a conclusion from the veterinary service at the SES.

Why you can't make sausages at home

According to Russian legislation, sausage products can be sold by:

• private households, if there is a surplus of products produced for their family;
• business entities, and each product must have a certificate.

The certificate is given to the production workshop, which has managed to prove that its sausage is made from high-quality raw materials, according to the declared recipe, under conditions that allow the production of a safe product.

To do this, the requirements of the SES for the premises, equipment, utilities must be met. Sausage production in residential buildings is not allowed.

Thus, it will not be possible to legally organize the production of sausages at home, since this contradicts the sanitary standards for the manufacture of sausages and semi-finished meat products. Illegal production is a risky business. It will not last long and threaten with serious fines and litigation.

Purchase of raw materials

Raw materials for sausages include:

• meat,
• lard,
• eggs or melange
• cow's milk,
• salt,
• sugar,
• starch,
• soy protein,
• nutmeg,
• various types of pepper, other spices and seasonings,
• sodium nitrite.

Auxiliary materials (milk, sugar, salt, spices and others) are introduced into minced meat to improve the taste and smell of sausages, they make it possible to make the texture more tender and increase the digestibility of the product.

For the formation of sausages, food casings and twine are used. All types of raw materials, as well as sheaths, twine must be of high quality, have this confirmation - a certificate.

For the supply of meat, they conclude an agreement with farms. Raw materials must come with accompanying documents, one of which is the conclusion of a veterinarian.

All carcasses must be stamped by the veterinary service of the farm at slaughter.

Sausage shop equipment

The equipment required for the production of sausages is determined by:

• assortment of sausage products,
• planned production volumes.

The workshop must have:

• freezers for purchased raw materials;
• tables for deboning carcasses and butchering meat;
• industrial electric meat grinder;
• meat mixer;
• sausage cutter for the production of boiled sausages and pâtés;
• industrial syringe with nozzles for filling shells;
• thermal chamber;
• freezer for finished products;
• smoking equipment, if it is planned to produce smoked products;
• minced meat trays;
• frames for hanging sausage sticks.

All devices must have a certificate confirming that they can be used in the food industry.

When purchasing equipment, you should consider its characteristics, not the brand. The degree of automation of technological operations significantly affects productivity. The use of universal machines for the production of sausages, modern automated lines, the improvement of technical processes reduces the cost, improves product quality.

Imported devices are much more expensive than domestic ones, but often they are not inferior in reliability. Repair and maintenance of Russian equipment is much cheaper.

When purchasing equipment and any expensive fixed assets, it is advisable to consider several options:

• buying new,
• buying a used one,
• use under a lease
• leasing.

Leasing is a long-term lease with the right to repurchase at the residual value.

With limited funds, it is often more profitable than operating lease or purchase of already operating equipment.

Qualified employees are needed for quality production

Before launching a mini-workshop for the production of boiled-smoked sausages, it is necessary to recruit qualified personnel. In addition to the head of the workshop, you need:

1. A technologist who controls compliance with the technology, compliance with the recipes for the manufacture of products, the quality of finished sausages.
2. A deboner or butcher, is engaged in cutting carcasses, deboning, preparing meat.
3. Forwarding driver, delivers raw materials and finished products.
4. An accountant, he keeps records, draws up and submits financial, tax reporting.
5. Ancillary workers.
6. Purchasing and sales managers. Their functions at first can be performed by the head of the shop.

They are looking for staff through recruitment agencies, acquaintances, posting job advertisements on the Internet and in print.

If you search through the Employment Center, you can save on taxes charged on the payroll of an employee accepted through the employment service.

Recruitment is a difficult process that requires patience and a responsible approach. The success of the entire enterprise depends on the competence of the workforce, its professional approach to work.

The relationship between management and employees is regulated Labor Code RF. The order of the enterprise approves the staffing table. The number of employees depends on the planned production volumes, the shift work of the workshop. It should be borne in mind that the labor legislation establishes the norms of working hours. The employee is entitled to annual leave. A time sheet is kept daily for each worker.

The hiring of an employee is approved by the order of the head. It indicates the following data: from what date the employee leaves for workplace what position, full time or part time, salary.

The order is issued after receiving an application from a future employee with a request to hire. Attached to the application: a certificate from the tax service on the assignment of a taxpayer identification number, a copy of the passport, education documents.

Employees of food industry and trade enterprises must present a personal sanitary book, which is a work permit. Before starting work, the employee must familiarize himself with job description, undergo training in labor protection and fire safety.

Technology and process of making sausages in a mini-workshop

As with any production process, the manufacture of sausages must be described, approved and strictly followed. Technological maps are compiled for each product. The regulatory technological documents indicate the types of raw materials, their quantity, describe in detail each operation, their sequence, duration, temperature, humidity.

Cutting of raw materials

Cutting carcasses consists of the following processes:

• division into parts
• deboning meat,
• trimming.

For this stage, tables for cutting carcasses are used. During the deboning process, the meat is separated from the bones. It is performed manually by deboners with special knives, which quickly and conveniently cut meat from the bone.

Zhilovka - an operation when cartilage, small bones, tendons are removed from meat. At this stage, the meat is sorted:

1. The raw materials of the highest grade include muscle tissue without streaks, fat and films.
2. Meat of the first grade contains muscle tissue with the inclusion of no more than 6% of veins, films, fat.
3. In the composition of meat of the second grade, the occurrence of various inclusions up to 20% is allowed.

The process of making sausage in a mini-workshop

The general scheme for preparing sausage is as follows:

• grinding prepared raw materials;
• adding salt, spices;
• maturation;
• re-grinding, mixing with lard, water, ice;
• stuffing shells with minced meat (syringing);
• knitting;
• draft;
• heat treatment: boiling, smoking, roasting;
• cooling, storage.

Ingredients of veal boiled sausage of the highest grade:

• beef meat (possibly veal) of the highest grade trimmed 0.25 kg;
• low-fat trimmed pork meat 0.3 kg;
• fat trimmed pork meat 0.15 kg;
• back fat 0.18 kg;
• beef, pig tongues boiled 0.1 kg;
• chicken eggs (possibly melange) 25 g;
• table salt 22 g;
• sodium nitrite 0.06 g;
• sugar, glucose 1.1 g;
• a mixture of chopped peppers (black, white) 0.85 g;
• cardamom or nutmeg 0.55 g;
• pistachios peeled 2 g.

Loaves are formed using shells:

• beef bungs (deaf ends),
• artificial pipe-films with a diameter of 65-120 mm.

Boiled sausages are made from fresh meat, cooled, frozen or chilled. They contain pork, beef, meat of other farm animals, offal, blood, plasma, protein preparations from soy. Spices, wheat flour, starch, melange, eggs are added to the composition of sausages. The recipe for cooking depends on the specific product. Schemes for the production of the popular doctor's sausage are similar to the production of other boiled sausages.

Their production is carried out in the following sequence:

1. The trimmed meat is cut into pieces up to 1 kg, then sent for salting. It is salted in pieces or crushed, kept at a temperature of 0 to +4 ⁰С. Salting time from 6 to 28 hours, depending on the size of the minced meat particles. Lumpy meat is salted for the longest time from 48 to 72 hours.
2. Mix lean meat, chopped using a 2-6 mm grate, beef, lamb, lean pork, cold water, ice, phosphates, protein stabilizer, soy proteins in gel form. The mass is stirred for 3–5 minutes, then semi-fat pork meat, spices, ascorbic acid are added, butter if these ingredients are required by the recipe. Then stir the minced meat for another 3-5 minutes. Starch or flour is mixed 2.5 minutes before the end of processing.
3. Water is added to minced meat according to the recipe. Ice is used instead of water partially or completely to reduce the temperature of minced meat. Milk is used in doctor's sausage and some premium products.
4. Shells are filled with ready minced meat, providing a dense stuffing. From loaves in a natural shell, air is removed by piercing it.
5. After knitting, the loaves are hung on sticks so that they do not touch each other. The sticks are fixed on the frame. To compact the minced meat and dry the shell, the loaves are left for 2 hours at a temperature of 0 to +4 ⁰С.
6. The loaves are fried, then boiled in water or steam in steam chambers. The temperature regime, the duration of processing depend on the thickness of the shell and the size of the loaf.
7. After heat treatment, the loaves are kept for 10 minutes under a cold shower, then at a temperature of +8 ⁰С and a humidity of 95%. The temperature inside the loaf should be no more than +15 ⁰С.

Sausages with damaged or contaminated casings are discarded. Control of finished products is carried out according to organoleptic and physico-chemical parameters.

Store sausages of the highest grade, hung on the frame, no more than 72 hours at a temperature of 0 to +8 ⁰С, of which no more than 12 hours - at the manufacturer. Humidity should be maintained at 75 - 85%. Sausages of lower quality (grades 1, 2, 3) are stored under the same conditions for no more than 48 hours.

For transportation, boiled sausages are packed in 20 kg cardboard containers or in plastic revolving boxes with a capacity of 40 kg of sausage. Each unit of container is marked with:

• company and its trademark;
• name, type of sausage;
• date and time of manufacture;
• net and gross weight;
• container type.

Cooked-smoked products

Ingredients of Servelat, boiled-smoked sausages of the highest grade:

• beef meat of the highest grade trimmed 0.25 kg;
• lean pork meat of the highest grade trimmed 0.25 kg;
• fat trimmed pork meat or pork belly 0.5 kg;
• table salt 3.5 g;
• sodium nitrite 0.1 g;
• sugar 2 g;
• ground black or white pepper 1.5 g;
• cardamom (nutmeg) ground 0.3 g.

Sausage loaves are formed using artificial casings with a diameter of 45 mm to 65 mm, lamb bungs (blind ends), beef circles No. 3, 4, 5.

For boiled-smoked sausages, cooled, chilled or frozen meat is used. Pork belly should contain no more than 25% of muscle tissue, be of a dense consistency, bacon - lightly salted or fresh.

A simplified hardware-technological scheme for the manufacture of boiled-smoked sausages is as follows:

1. After trimming, beef and pork (each type of meat separately) are cut into pieces of 400-600 g, ground in a meat grinder with a 16-25 mm grate.
2. The meat is kept at a temperature of +3 to +4 ⁰С for 48–72 hours. If the meat is salted in pieces, then it is kept for up to 5 days.
3. The semi-finished product is crushed a second time to a particle size in accordance with a specific type of sausage. Lean pork and beef are ground to 2 mm. For bold pork, a 9 mm grate is installed. Fatty pork, beef lard for Minsk, Ukrainian, Salami, Servelat sausages are crushed to a size of 5-6 mm pieces.
4. Shredded lamb, beef, horse meat, lean pork are mixed in a meat mixer for 3-6 minutes, the necessary spices, garlic, nitrite are added according to the recipe (if not added during salting), chopped semi-fat and fatty pork are added in small portions, mixed for another 2 minutes , add brisket, bacon, raw mutton fat. Stir in a meat mixer for another 3 minutes until a homogeneous viscous mass with an even distribution of pieces of bacon, fatty pork and brisket.
5. Stuff the mass into the shell. The air trapped in the shell is removed by piercing.
6. Draft loaves for 2 days at a temperature of +5 to +10 ⁰С. Sausage Minsk passes draft within 4 hours.
7. Loaves undergo primary smoking with smoke from sawdust burning of deciduous trees (beech, alder, oak) for 1–2 hours at a temperature of +75 ⁰С.
8. Smoked sausage is steam-boiled at a temperature of +74 ± 1 ⁰С for 45–90 minutes. Applying a higher temperature gives a loose consistency. The operation is stopped when the temperature in the center of the loaf reaches +60 ⁰С.
9. The sausage goes through cooling for 5–6 hours at temperatures up to +20 ⁰С.
10. Secondary smoking takes place within 24 hours at a temperature of +42 ± 3 ⁰С or within 48 hours at a temperature of +33 ± 2 ⁰С.
11. The sausage is dried in a well-ventilated room with a humidity of 76 ± 2% at a temperature of +11 ± 1 ⁰С for 3–7 days. As a result of drying, it should acquire a dense consistency and moisture content that meets the requirements of specifications.

Semi-smoked sausage

Ingredients for Polish semi-smoked sausage of the second grade:

• beef of the second grade 0.6 kg;
• bold pork 0.25 kg;
• pork belly or tail fat 0.15 kg;
• edible salt 3 g;
• saltpeter 0.75 g;
• sugar 1 g;
• black pepper 0.5 g;
• fresh garlic peeled, chopped 0.8 g.

The preparation of semi-smoked sausages is carried out in the following sequence:

1. After trimming, beef and pork are minced in a meat grinder with a 16–25 mm grate.
2. For every 100 kg of minced meat, 3 kg of salt and 10 g of nitrite are added.
3. The meat is kept at a temperature of +3 to +4 ⁰С for 48–72 hours.
4. The semi-finished product is crushed a second time to a particle size in accordance with a specific type of sausage.
5. According to the recipe, the necessary spices, chopped bacon are added and mixed in a meat mixer until a homogeneous bound mass.
6. Stuff the mass into the shell. The trapped air is removed by piercing.
7. According to the recipe, bandage the loaves, if necessary.
8. Draft loaves for 4 hours at a temperature of +10 to +12 ⁰С.
9. Hang the sausage on the frames at intervals of at least 10 cm for frying. The operation is carried out for 30 to 60 minutes at a temperature of +60 to +90 ⁰С. The sausage turns red, the casing becomes dry. The temperature in the center of the loaf should not exceed +40 ⁰С.
10. The sausage is boiled in water or steam for 40 to 80 minutes at a temperature of +70 to +85 ⁰С. The duration and temperature regime depend on the shell. The sausage is ready when the temperature inside the loaf reaches +68 ⁰С.
11. Cooling takes place within 3–4 hours in a room at a temperature of less than +12 ⁰С or under a cold shower.
12. The sausage is sent to smoking and roasting cabinets, where it is smoked with hot smoke at a temperature of +35 to +50 ⁰С for 12–14 hours.

Sausages intended for transportation to other settlements are dried in a well-ventilated room at a temperature of +70 to +85 ⁰С for 2–4 days. Its duration is the longer, the longer the products are on the road. Sausage for local sale should not be dried if its moisture content and consistency meet the requirements of specifications.

Quality control is carried out using an organoleptic analysis for freshness. It consists in assessing the conformity of the appearance, taste, smell, color, consistency declared in normative documentation. If necessary, a chemical and bacteriological analysis is performed.

The shelf life of semi-smoked sausages depends on the temperature and humidity in the warehouse. At temperatures up to +16 ⁰С and humidity of 75%, they are stored for up to 10 days in a suspended state. With more long-term storage the sausage dries up.

Raw smoked products

The difference between the technology for making raw smoked meat products from other types of cooking is that they are not fried, boiled, but only smoked at a temperature of +25 ⁰С. According to GOST, the production time for raw smoked sausages is up to 40 days. According to specifications, it is allowed to add starter cultures and food additives that accelerate the maturation of meat. The product is ready in 20 days.

For raw smoked sausages made according to the classical technology according to GOST, they use top-grade meat, table salt, bacon, spices and spices, sodium nitrite, sugar. Sausages are prepared from the meat of any farm animals. According to specifications, the use of low-grade meat, starch, flour, soy preparations, stabilizers, flavors and other additives is allowed.

1. During deboning and trimming, raw meat is cut into pieces of 0.3–0.6 kg and sent for salting.
2. After adding salt according to the recipe, the meat is kept for 5–7 days at a temperature of 0 to +4 ⁰С.
3. Salted meat is ground in a meat grinder or top with a hole diameter of 2-4 mm.
4. Shredded raw meat is mixed in a meat mixing machine, gradually adding additives, spices, all ingredients according to the recipe, for 5-10 minutes.
5. Minced meat with a layer up to 25 cm is left in containers for ripening for 2 days at a temperature of +2 ± 2 ⁰С.
6. The shells are densely filled with minced meat, the loaves are tied up, clipped, hung on frames.
7. The sausage is placed for precipitation in a climatic chamber with controlled temperature, humidity, air velocity for a period of 5–7 days. The temperature is maintained from +2 to +4 ⁰С, humidity 87 ± 3%, air speed 0.1 m/s.
8. Smoking takes place on hardwood sawdust for 2-3 days at a temperature of +20 ± 2 ⁰С, humidity 74–80%.
9. Subsequent drying lasts 20-25 days, depending on the diameter of the loaf. The use of starter cultures allows to reduce the duration of maturation and drying of the product.

Sausage quality control is carried out by the organoleptic method. The shelf life depends on the storage temperature. Raw smoked sausages are stored without loss of quality from 4 months at a temperature of +12 to +15 ⁰С to 9 months at a temperature of -7 to -9 ⁰С.

Dried sausages are classified as meat delicacies. They differ in refined taste, attractive appearance, structure, color. They are made without heat treatment from fresh meat of any farm animals, including horse and poultry. The duration of the technological cycle is the longest. Freezing raw materials for such sausages is allowed only once.

In addition to minced meat for dried sausages, it contains table salt, sodium nitrite, starter cultures, spices, seasonings, food additives, flavor and aroma enhancers; for some sausages, wheat flour and starch are added.

In the manufacture of very high requirements for compliance with sanitary standards, temperature conditions, humidity. Their violation threatens the development of pathogenic flora, microbial spoilage of sausages.

A simplified scheme of technological operations is as follows:

1. Chilled meat is salted for 4-7 days.
2. Raw meat is crushed to a particle size of 2–6 mm, all ingredients are added according to the recipe, mixed for 2–7 minutes in a meat mixer or cutter.
3. For maturation, minced meat is laid out in a layer of 10–15 cm in containers made of food materials, kept for 12–24 hours at a temperature of +2 to +4 ⁰С.
4. For stuffing, natural or artificial casings are used. The filled shells are tied up or clipped.
5. For precipitation, it is left in a chamber at a temperature of +2 to +3⁰С for 3–5 days.
6. Drying is carried out for 30–120 days in chambers with air blowing at a temperature of +10 to +14 ⁰С. The process is stopped when the standard humidity and sausage quality are reached.

Finished sausages are checked for quality, packed and sent for sale. Sausages are stored for 6–9 months, subject to the temperature regime.

Liver sausages

For the manufacture of liver sausages use:

• pork liver 0.36 kg;
• meat trimmings 0.20 kg;
• light pork 0.10 kg;
• side fat 0.10 kg;
• broth, milk 0.20 kg;
• wheat flour of the highest grade 40 g;
• edible table salt 16 g;
• a mixture of ground spices (black peppers, allspice, coriander, nutmeg) 5 g.

Liver sausages are made from pork and beef liver, offal, cheek meat, trimmings, and fat. Prepared, cut into pieces of 0.5–0.8 kg, the raw material is boiled. Tendons, bones are removed, crushed, spices, broth, onions, salt are added. Onions are added in crushed form, in accordance with the recipe, they are sometimes sautéed. Eggs and milk are introduced into minced sausages of the highest grade. It is stirred until smooth. gray color smearing consistency. For the formation of loaves, pork or beef casings, circles, artificial casings, twine or clips are used. The loaves placed on the frames are sent to thermal chambers for cooking. Liver sausages are not roasted. The cooked product is cooled to a temperature of 0 to +6 ⁰С under a shower or in ice water, and sent for storage.

Store liver sausage at a temperature of 0 to +6 ⁰С and a humidity of 80% for 24–48 hours from the end technological process. The shelf life increases if the recipe provides for the addition of preservatives.

Sausages and sardels

Ingredients for premium pork sausages:

• bold trimmed pork 0.930 kg;
• fat trimmed pork, cheek, bacon trimmings 0.070 kg;
• edible salt 25 g;
• sodium nitrite 0.075 g;
• sugar or glucose 2 g;
• black pepper, white ground 1.3 g;
• ground coriander 1.3 g;
• minced garlic 0.6 g

Shells are used for stuffing with minced meat:

• pork or beef casings,
• artificial shells with a diameter of 32–44 mm.

The technology for making sausages and sausages is the same as for boiled sausages.

Pros and cons of the sausage business

In general, the manufacture of sausages is profitable business with high capital turnover. Given that food is in demand even in economically unstable times, this is a good investment.

The following advantages are obvious:

1. With proper organization, the profitability of the sausage business is about 30%.
2. Low entry threshold. Business is interesting both for entrepreneurs with a minimum capital, and for large businessmen. Everyone can organize a business according to their scale. Small entrepreneurs have the possibility of gradual expansion.
3. Constant demand for products even in times of crisis.
4. It is possible to organize a business in such a way as to close the entire production cycle from raising animals for meat to selling sausages. Such a scheme greatly increases profits, allows you to control the quality of raw materials and finished sausages.

This direction has its own difficulties.

The main risks of this business are dependence on high-quality raw materials and a short implementation period.

The disadvantages include:

1. High competition, it is difficult to find your niche and place in the market.
2. Opening a sausage shop, a retail outlet requires permits. Getting them is often delayed.
3. Constant control by the SES, the veterinary service, Rospotrebnadzor.
4. It is difficult to find a supplier of quality raw materials.
5. The low shelf life obliges to create a system for rapid implementation. Mistakes in sales organization result in serious losses. Expired products cannot be sold.

Sales opportunities for sausages

A good marketing organization is a critical success factor in any business. It is sales that enliven the finances of a commercial enterprise, are the source of the purchase of raw materials, equipment, further development. Distribution channels are thought out in advance, preparatory measures and preliminary negotiations are carried out. Sausages have a short shelf life, after which the business suffers serious losses.

Distribution routes depend on production volumes and product range. A variety of products, a large number of product positions make retail trade profitable. The advantage of this type of trade is the ability to sell goods at a high price. In order to sell a larger volume, it is advisable to organize a network of retail outlets.

If the workshop produces one type of sausage, it is more profitable to sell in bulk. This increases profits due to turnover, avoids the cost of organizing and maintaining retail stores.

Your own shop

To organize the marketing of finished products of the sausage shop, it is advisable to build a network of retail outlets. The sale of cheese, sauces, ketchups and other similar products will increase the turnover and profitability of trade.

The organization of a retail outlet for the sale of sausages consists of several stages:

1. The choice of the organizational and legal status of the outlet. It can operate as a division of an existing business or as an independent business entity.
2. Finding suitable premises, drawing up a lease or sale agreement. The stall can be rented or bought as a property. Permission for its placement is obtained from the administration of the settlement in which trade is planned. It must be located in a busy place at the intersection of pedestrian and vehicle flows, comply with sanitary standards for the sale of sausages. The point of sale must have water supply, sewerage, electrical power sufficient to connect refrigeration equipment. To start trading, you will have to obtain permission from the SES, veterinary and fire services.
3. Installation of commercial equipment. Depending on the volume of trade, financial feasibility and strategic plans, it can be rented, acquired or leased.

For the sale of sausages, equipment is needed:

1. Refrigerated showcases in which the temperature is maintained not higher than +6 ⁰С. The installation of two showcases is optimal, but it must be taken into account that each one consumes electricity, for which you will have to pay at prices higher than for the population. For the same reason, it is worth calculating whether it is necessary to sell the freeze. It requires a freezer, which means that monthly electricity costs will increase.
2. Refrigerator for storing sausages.
3. Table or cabinet for scales.
4. Scales, two of them should be purchased so as not to interrupt trading in the event of a breakdown.
5. Knives use different for sausages and cheese.
6. Cutting boards, at least two. They should also be different for cheese and sausages.
7. Cabinets, shelves for piece goods.

If the plans include the sale of other goods, they make a list of them, look for suppliers. At the same time, several candidates should be considered, and, in addition to prices, the terms of delivery should be analyzed. By selling goods taken for sale under commission agreements or with a deferred payment, they avoid diverting funds from the turnover for the purchase of goods.

Sales should be analyzed for each item of the product, items that are poorly sold should be removed from the assortment, replacing them with running ones. Sausage loses moisture, its weight decreases. Sausage products should be sold quickly, taking into account the shelf life.

The revenue of the outlet largely depends on the seller. The buyer will definitely come shopping again, advise friends and neighbors if he was offered a quality product and was attentively served. The correct display of goods in the window is important. This is best handled by an experienced salesperson. Price tags should be located so that they are easy to read. On the price tags, in addition to the price, indicate the names, grade. In a showcase with sausages, it is better to install lamps with a warm glow spectrum. This makes the product look better.

Wholesale

Wholesale sales allow you to make a profit due to turnover. Products are sold in large quantities, but the price is lower than in retail. Clients are retail stores, trade stalls, supermarkets. Organize such a distribution network through direct negotiations with the owners or heads of purchasing departments. First you need to have product samples and documents, certificates confirming the quality.

Profitability - calculation of profitability

Profitability is the level of business profitability, expressed as a percentage. It is defined as the ratio of profit, expressed in monetary units, to the cost.

This complex indicator expresses the ratio of the profit received to the amount of resources used, characterizes the efficiency of the business.

It is affected by the volume of sales, production costs, and, consequently, the range of products sold, labor productivity, and the effectiveness of promoting the product on the market.

The profitability of the sausage business in Russia is on average about 30%.

Advertising - without it it will be difficult to sell sausages

If an entrepreneur is forced to promote the product on his own, then a certain strategy should be followed. This will allow you to spend the allocated funds more efficiently.

First of all, you should analyze your potential client. Promotional activities depend on who the consumer is: a supermarket, a sausage section of a grocery store, or a resident of a neighboring house. Specific actions should:

• inform about the product, brand, emphasize distinctive features, positive properties;
• form a positive image;
• convince potential buyers to purchase the product;
• encourage you to make a purchase now;
• remind you to buy a product;
• reinforce positive past shopping experiences.

In advertising, they emphasize the naturalness, freshness of the product, uniqueness (manufacturing according to author's recipes), availability. The product is available for the end consumer when the outlet is located near the house, for intermediaries, if the delivery of goods to a supermarket or store is organized. In advertising, you can emphasize an adequate pricing policy.

• advertising in the media (television, radio, print media, the Internet);
• outdoor (citylights, billboards, in public transport);
• internal (leaflets, business cards, booklets in shopping and business centers, elevators, etc.).

The channel is chosen based on financial capabilities and availability for potential buyers. Information occasion for the organization of promotional events are promotions, sales.

It is important to participate in specialized trade fairs. Such participation allows you to increase sales, declare yourself and your products, evaluate competitors, expand business ties, and conclude new contracts. You should prepare for exhibitions in advance, stock up on promotional materials, analyze what range of products it is advisable to carry.

Conclusion

In general, the sausage business is a profitable investment. This is a business with high profitability and turnover. Sausages are products that are always in demand. With proper analysis and good organization, the business successfully expands, generates income for the owner, and provides buyers with delicious, safe products.

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 Veterinary Supervision. 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. The choice of legal form depends on the size of your enterprise. 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 the production of homemade sausage as a business, you need, first of all, to choose the right premises. 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 high quality products from it. 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 that, the shells should be washed well, turned inside out and scraped with a knife on a 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 during 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. The finished sausage is cooled in a separate room suspended.

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. From her functional characteristics largely depends on the quality of the product. 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.

There is an opinion that it is possible to make money on the manufacture of sausages only by opening large production facilities with multimillion-dollar capital. In fact, sometimes a mini sausage shop is able to generate a good income and compete with large meat processing plants. At the same time, its owner will have the opportunity to reinvest income in expanding his business and become a major player in the meat industry.

Stages of building a business

To organize a workshop sausage production decide on the scale of the business, which depends on the amount of investment and the range of products. The main stages of starting your own business are:

1. development of the concept and promotion strategy;
2. registration of permits;
3. search for premises;
4. recruitment;
5. purchase of equipment;
6. purchase of raw materials;
7. building logistics processes, marketing;
8. quality control.

Business registration

The law "On the Protection of Consumer Rights" states that all food products that are sold to retail outlets must have a special label that indicates information about the manufacturer, composition and availability of certificates of conformity. So get ready to spend time and money to get all the documents. To do this, you need to contact the following authorities:

• Certification Center ROSTEST;
• Sanitary-epidemiological service;
• Veterinary supervision;
• Fire Service;
• Pension Fund
• Territorial body of the tax service.

How to get certificates:

1. Pass the GOST certification mechanism, for this you need to prepare a test report, quality and hygiene certificates, veterinary confirmation, etc. This form is relevant for large enterprises.
2. Submit a declared declaration - this method involves the preparation of a statement stating that the workshop plans to produce high-quality sausages that meet all the norms and declared standards.

Only after all certificates and permits are issued, you can proceed to further actions.

Room search

The quality of products depends on the choice of the necessary premises, so at this stage it is worth focusing your attention and not saving. Remember, production shops cannot be located in residential premises; the veterinary and sanitary-epidemiological control service will immediately close such an enterprise. For beginners in the meat business, it is recommended to seek help from a specialist who will develop a technical project for the organization of the workshop.

For those who are organizing the workshop on their own, one should start from the "Temporary Sanitary Standards for Meat Processing Companies":

1. the number of refrigerators must be more than 2: in one it is allowed to store meat or finished minced meat, in the other - finished products;
2. a workshop for processing the raw material base;
3. room for meat defrosting and further processing;
4. workshop for grinding meat products, adding additional ingredients according to the recipe, mixing components;
5. workshop for heat treatment of products;
6. department for the preparation of spices;
7. warehouse space;
8. utility room for storing inventory, devices;
9. dishwasher department;
10. room for household requirements.

It is not necessary to prepare the premises strictly according to the above standards, but when developing a technical plan, all deviations must be agreed with the SES.

Range selection

There are several types of sausages:

• boiled-smoked – at the first stage they are boiled, then they go through the smoking stage;
• boiled - made from salted minced meat;
• semi-smoked – at the first stage, they are fried, then they go through the cooking stage and are smoked at the end;
• raw smoked - not roasted at high temperatures, only cold smoked;
• dry-cured ones consist of marinated natural meat and minced meat, smoked with cold smoke;
• liver and made from offal, are sold at the lowest cost in the domestic market.

Manufacturing process

The main stages of sausage production depend on the chosen type and recipe.

The technology for the production of sausages (on the example of boiled sausages) consists of the following steps:

1. acceptance, cleaning and butchering of quarters, carcasses, etc.;
2. sorting and separation of products;
3. minced meat preparation;
4. adding salt, spices, water, protein and other additives;
5. filling natural or artificial casings and knitting loaves;
6. sediment (120 minutes at temperatures from 0 to -4ºС);
7. frying for 50-100 minutes at 80 -100ºС;
8. cooking products from 40 to 160 minutes at a temperature of 70 - 80ºС;
9. cooling of finished products;
10. quality control;
11. packaging, warehousing.

Purchase of equipment

Equipment for the production of sausages is one of the largest items of expenditure, which includes:

• tables and work surfaces for cutting and sorting meat, deboning;
• refrigerators;
• minced meat mixer for minced meat and spices;
• knife sets;
• electric meat grinders;
• block cutter;
• cutter;
• trolleys;
• stuffing syringes;
• smoke generator for smoking;
• thermal chamber.

On the modern market You will find a wide range of equipment with the widest range of prices. Your task is to find high-quality equipment at affordable prices, starting from the allocated budget. Expensive high-tech mechanisms are expensive, but they are more automated, which will save labor costs in the future. When choosing technologies, pay attention to the supplier, process automation, materials, productivity.

Staff

To organize a mini-workshop, you need to hire:

• manager with a salary of 40,000 rubles. per month;
• accountant (for 0.5 rates) - 15,000 rubles;
• technologist - 25,000 rubles;
• 8 workers - 160,000 rubles;
• Driver / loader - 25,000 rubles.

As can be seen from the calculations, the wage fund will amount to 265 thousand rubles. per month.

At the first stage of the operation of the workshop, this staff will provide work; when expanding, it is necessary to hire a foreman, adjuster, marketer, etc.

Financial plan

Starting costs:

• business registration and registration of certificates and permits - 30 thousand rubles;
• purchase of equipment - 800 thousand rubles;
• preparation of the premises - 100 thousand rubles.

Fixed costs (per month):

• rent of premises - 55 thousand rubles;
• remuneration to personnel - 265 thousand rubles;
• purchase of raw materials - 200 thousand rubles;
• payment of utility, transport costs, taxes - 50 thousand rubles.

As can be seen from the calculations, the starting capital is 1.5 million rubles.

A production line of this capacity makes it possible to earn 800 thousand rubles a month. The level of fixed costs is 570 thousand rubles, so the net profit is 230 thousand rubles.

In order to recoup the investment, it will take 6-7 months (at 100% workload of the enterprise).

At home

For some owners, the idea of ​​\u200b\u200bproducing sausage at home as a business has become successful and generates income, allowing them to reach new levels of development. A small sausage shop can be organized in your kitchen by purchasing equipment:

• electric meat grinder;
• sausage syringe;
• mini smokehouse;
• containers for frying, cooking, products.

Using this equipment, one person can process 5-10 kilograms of meat per day. With competent organization and painstaking work, it is possible to recoup the invested money in the shortest possible time and move to a new level of production.

Commercial offers

If you are a manufacturer or supplier of equipment, an expert or a franchiser in this field, then write to us through the Contacts page. Below we will place information about your offer and your contacts.

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Attention!

The page publishes only useful reviews for others, which indicate that the person had experience in this matter.

Reviews:

Have you decided to stop working for your uncle and start your own business? Take a closer look at the production of sausages - a profitable option! I started my own business by receiving an inheritance. A friend, a professional in food production, suggested opening a sausage shop. This is how it all unfolded! Basically, we decided to produce boiled sausages, sausages and sausages from a low price group, that is, a budget option.

They opened an individual entrepreneur, rented an inexpensive room outside the city with the necessary communications. Renovation of the premises did not cause great difficulties and costs. The most expensive equipment was a cooling chamber for finished products, a freezer for raw materials and, of course, an oven. All the equipment had to be bought used, there was not enough money for a new one. Within a month, they mounted everything and bought additional small equipment. There were problems with the staff, especially with a good technologist who requested as much as 70 thousand rubles a month. We took a different path, hired a young technologist, and spice suppliers developed a sausage recipe for us for free.

We signed an agreement with a veterinary laboratory to assess the quality of raw materials and products - cheaper than keeping your own specialist. We ordered the first batch of meat for 30,000, and after assessing the quality, we signed a contract for regular supplies. We ordered raw materials at once for 500 thousand rubles. The first deliveries were prepaid, the next with a deferred payment, which reduced our financial burden. The first month of work brought almost zero profit indicators. We sold 15 tons of products, and this was clearly not enough to cover all costs and obtain good profitability.

I had to analyze the market and look for sales in other settlements of the region and go to the interregional level. The search for distributors in neighboring regions brought us to several companies. Having agreed on meetings, they took samples of their products and went on a long tour of neighboring regions. As they say, water does not flow under a lying stone. We visited 20 companies and lengthy negotiations led to a positive result. We signed contracts with two firms for a trial supply of sausages, 5 tons each. Of course, the companies agreed to take sausage only for sale - these are the realities of the modern market!

It was not possible to gain a foothold in the nearby areas immediately! It took more than five months before we began to get real results from our activities. there were many difficulties. We had to sign an additional agreement for a 100% return of unsold products, introduce a system of bonuses and incentives for the promotion of our products, and some other marketing moves. All this time we worked with virtually no profit - but it was worth it! AT Eventually everything settled down. Our sausages became popular and supplies had to be increased. Profit went uphill and it inspired us.

In general, within two years we completely recaptured the initial investment and are now working on a net profit. We sell 30 tons of products per month to neighboring regions and sell 20 tons on the local market. This brings us a decent profit. If you decide to start this business, then the main thing is patience and ability to work. Then you will succeed!

I personally do not understand such opuses: it is unprofitable to produce sausages, since meat is too expensive. It's all nonsense! Of course, if you make your product from Miratorg Black Angus ribeyes worth 800 rubles per kilo, then you will instantly burn out. In farms, you can take beef for 150 rubles, after deboning you get 200 rubles per kilo. It is even cheaper to use Argentinean or New Zealand raw materials, don’t twist your nose, they are of good quality and all major producers work on imported raw materials, we don’t have enough meat of our own.

As for me! I'm just a small producer of a small range of sausages. You can say I don’t have a workshop, but a small workshop, so I have enough farm meat. I sell only 300 kg of products per week. With such volumes, I did not officially register production - it makes no sense! It is almost impossible to run into a fine, there is always a certificate from large suppliers at hand - go and prove that the sausage is not the same! Of course, I do not urge everyone to work on the left, but with such volumes it is reasonable. I sell sausage on the market and in my own store.

At cost: I make sausage myself! I spend 200 rubles per kilogram of deboned beef, and 150 rubles for pork. I will not go into technological nuances, but after calculating all the costs of ingredients and electricity, the cost of half-smoked sausage is 270 rubles - this is a real sausage without preservatives and soy. I sell for 400 rubles, whoever says that the profitability is low - I will throw a stone at that! You can sell for more if you look at the prices of similar products, but I need a quick sale. My sausage goes with a bang! Sausage production is a profitable business!

Sausage is a very popular product and its production is quite cost-effective. I am engaged in the production of sausages at the regional level - a small workshop in a provincial town. Profits are good, but recent times there is a noticeable downward trend. The competition is getting tougher and you have to look for new marketing moves so as not to slide into bankruptcy. I was personally interested in the experience of German manufacturers - I want to try to implement!

One company from Germany decided to produce a patterned sausage aimed primarily at children. The idea is original! No one has ever made a sausage with the image of fairy-tale characters, cartoon characters and other funny pictures like birthday cakes. But the Germans took a chance and it seems not in vain! Their products have become very popular, but in Russia I have not seen such sausages, so I decided to introduce this technology, at least in our city.

The technology for the production of such products is quite complex, but does not require large investments. But the main thing is that no dyes are used! If it was just a paint drawing, the product would hardly be a success with the consumer. The whole feature of the technology is the use of several types of minced meat of different shades.

1. At the first stage, light minced meat is placed in the sausage mold, and the pattern is formed with metal inserts.
2. After the minced meat has hardened, the metal parts are removed and the cavities are filled with darker minced meat.
3. The procedure is repeated until the desired pattern is formed. Further, everything happens according to the classical technology for the manufacture of sausages.

That's how I think to raise my profits! I'm thinking of raising the price of artistic sausage by 30 percent - there will certainly be demand. And where to go, you need to survive and prosper in the conditions of the dominance of monsters of sausage production!