Sausage production: we issue an individual entrepreneur and a work permit + premises for a factory + necessary equipment + raw materials for sausage production + sausage preparation technology + who to hire + where to sell the goods + how to calculate the cost price and profitability of production.
Sausage production Is a real way to build your business and not depend on anyone. It will take a considerable amount of money to invest in the business, but, as practice shows, the mini-plant pays off in 6-12 months.
A business plan with detailed calculations will help to implement this idea, an example of which you will see below.
Sausage production: preparation of documentation ...
To organize the production of sausage, it is necessary to draw up and certify a number of documents.
First of all, visit the Tax Office at the place of opening the company. You can choose 2 options for registering a business - an individual entrepreneur (IE) or a legal entity (LLC). For small sausage production, the legal form of an individual entrepreneur is quite suitable for you.
The price of a sausage production line depends on its capacity, so first, think about what volume of products you are ready to sell on the Russian market.
In order for the production to pay off in the shortest possible time and start making a profit, it is necessary to produce up to 150-200 kilograms of various types of sausages per shift. Based on this figure, choose the necessary equipment for yourself in terms of power and price.
The complete equipment for the production of sausage consists of the following elements:
- Meat grinder;
- Meat mixer;
- Vacuum cutter with a mechanized stirrer and unloading;
- Vacuum syringe;
- Clipper;
- Thermal smoke chamber with food frame;
- Low-temperature refrigerating chamber;
- Work surface (boning and island table with shelves for products);
- Salting vat;
- Technological trolley (salting vat and rickshaw);
- Meat and milk box.
As a rule, the equipment is installed for a fee. In addition, if necessary, the equipment supplier can provide training for the personnel who will work behind the line.
A line with a capacity of 200 kilograms of sausage per shift will cost 2 million rubles. To service such equipment, you will need to hire 6 workers.
Do not forget also that you need to purchase a uniform for the staff (a dressing gown, a hat, gloves), equip a dressing room for them, a place for lunch breaks, and also make an office for a technologist and manager. These additional costs "pull" at least 100,000 rubles.
Purchase of raw materials for the production of sausages
It is possible to produce tasty and high-quality sausage only from natural ingredients. Spend more than one day looking for a good supplier - this will be the key to your success.
Your partner is obliged to submit documents for raw materials each time a new batch of meat is delivered, namely, a quality certificate and passed veterinary control.
Today in the country there has been an increase in cases of infection of cattle and pigs with various infections that can be transmitted to humans. By contacting an unscrupulous supplier, you can feed your consumers not a tasty sausage, but a portion of diseases.
What is sausage made from in Russia? Of course, first of all, the composition includes meat (beef, pork, chicken, lamb, etc.)
Minced meat is divided into three types according to temperature indicators:
- chilled;
- thawed;
- pair.
In the modern world, additives are indispensable for production. Animal fats are often added to sausages, which give a certain taste to the finished product. It can be milk or melange, cereals, flour, soy, starch.
Spices and spices give the sausage aroma and exquisite taste, but adding salt, sugar, pepper can only be strictly according to the recipe. This should be monitored by a technologist.
Let's see what we need to buy for cooking, for example, "boiled" sausages:
| №. | Raw materials | Weight | Final price (rub.) |
|---|---|---|---|
| Total: | 141 670 rubles | ||
| 1. | Veined pork | 400 Kg | 55 000 |
| 2. | Veined beef | 400 Kg | 77 500 |
| 3. | Melange | 30 Kg | 4 800 |
| 4. | Sugar | 10 Kg | 260 |
| 5. | Salt | 10 Kg | 110 |
| 6. | Powdered milk | 10 Kg | 1 500 |
| 7. | Ground allspice | 1 kg | 800 |
| 8. | Nutmeg | 1 kg | 850 |
| 9. | Sodium nitrite | 1 kg | 450 |
| 10. | Casing and twine for forming products | 100 meters | 400 |
Depending on the range of products, you can buy other ingredients as needed, replace beef and pork with poultry. In this matter, each plant has its own individual approach.
Detailed technology for the production of sausages
There are about a dozen types of sausages, which differ not only in taste, but also in the technological process of production:
Sausage technology and recipe often change, something is removed from the composition, and something, on the contrary, is added. We suggest you consider how cooked-smoked sausage is prepared.
Cooked-smoked sausage production technology:
| Defrosting | Raw materials that were stored in the freezer are defrosted to +18 degrees Celsius. |
| Butchering | The meat is cut into pieces and cut off from the bone, cartilage, tendons, and blood vessels are removed. |
| Shredding | The meat is passed through a meat grinder, and then spices are added to it - salt, pepper, sugar and other additives. The prepared minced meat should be nourished and "matured" in a refrigerator at a temperature of 2-4 degrees above Celsius for two days. |
| Re-grinding | If the technology requires repeated grinding, then the minced meat is again passed through a meat grinder, adding water, bacon, ice to it. |
| Form filling | We fill the special casing with minced meat using a syringe, and the clip will help to form the sausage. |
| The final stage | The sausage is tied tightly, but if you have used an artificial casing, this is not necessary. The finished product is hung on slats, but only so that the sausage does not touch each other. It should stand for 6 to 48 hours at a temperature of + 2-4 degrees. |
| Heat treatment | Heat treatment is cooking, smoking, roasting. Which process is used depends on the type of sausage and its recipe. For example, one of the options for heat treatment of cooked-smoked sausage is roasting at 80-110 degrees, after which it is boiled at 80 degrees, the final stage is smoking at 45 degrees throughout the day. |
| Control | The technologist must test the finished product. If everything is all right, then the game goes to the final stage. |
| Package | At the end, the sausage is packed in boxes or plastic bags that will not allow air to pass through. They need to indicate the date of manufacture, product storage standards, shelf life, composition, GOST, batch number, etc. |
Recruiting employees for "sausage" production
Sausage production should take place under the strict guidance of not only an individual entrepreneur, but also a whole staff of employees.
| №. | Position | Quantity | Salary for 1 month (rub.) |
|---|---|---|---|
| TOTAL: | 301,000 rubles / month | ||
| 1. | Manager | 1 | 40 000 |
| 2. | Sales manager | 1 | 30 000 |
| 3. | Accountant | 1 | 20 000 |
| 4. | Technologist | 1 | 20 000 |
| 5. | Master | 1 | 20 000 |
| 6. | Working lines | 6 | 90 000 |
| 7. | Movers | 3 | 30 000 |
| 8. | Driver | 2 | 16 000 |
| 9. | Cleaning woman | 1 | 5 000 |
| 10. | Security guard | 2 | 16 000 |
| 11. | Butcher | 2 | 14 000 |
At the first stages of sausage production, while you are only looking for sales markets, the plant can work only in one shift - 8-10 hours 5 days a week. If you plan to increase your working hours, you will need to hire new employees.
Be sure to demand from every person who will have access to the sausage, a medical book. You cannot hire an employee without passing a medical examination. Any inspection would punish the proceedings for such negligence with a huge fine.
Where to look for sausage points of sale?
How to make consumers know about your sausage production? Here advertising is not the main sales tool.
Of course, you will need to order the development of a logo and label, as well as print a batch of posters for retail outlets. Costs for print advertising are small - from 10,000 rubles. If you wish, you can order a TV commercial or rent a billboard, but these are additional expenses - from 30,000 rubles. At the initial stage, they are not necessary.
In fact, people in stores always pay attention to new sausages, especially if they are affordable. Consumers will buy your product and, assuming quality production, word of a new sausage shop that makes great sausage will spread quickly.
Much also depends on the sellers. It is from them that buyers ask for advice when choosing meat products. Offer the supplier a bonus or discount when the product has a high sales rate.
The sales points can be found either by the manager himself, or by the person responsible for this. Markets, shops, supermarkets are at your disposal.
Each point is important at the first stages, so negotiate and make discounts. You must interest the store owner to become your regular partner.
Sausage production as a business idea.
How to open a sausage shop at home?
Sausage production business plan.
How to calculate the profitability of a sausage business?
We have come to the final stage of our business plan - this is the calculation of all costs for sausages, and most importantly - to the question of when it will pay off.
| №. | Expenditure item | Amount (rub.) |
|---|---|---|
| TOTAL: | 2 882 000 rubles | |
| 1. | Documentation for opening a sausage shop | 100 000 |
| 2. | Purchase of equipment | 2 100 000 |
| 3. | Purchase of raw materials | 141 670 |
| 4. | Rent | 150 000 |
| 5. | Communal expenses | 80 000 |
| 6. | Wage | 301 000 |
| 7. | Advertising | 10 000 |
To calculate what the cost of sausage will be, we will take as a basis for calculations only the costs of purchasing raw materials that will be needed to prepare 1 ton of boiled water. You will also need to take into account the costs of paying for utilities, for 1 week of the workshop, and renting a hall for the same period.
