Dried - a method of preparation by drying and salting. People have been curing meat for thousands of years. The tribes of the Mongols, going on raids, determined the meat under the saddle of the horse. From the pressure of the weight of the rider, the meat was compressed, water was squeezed out, the product was dried, and became salty due to horse sweat. This method did not allow the meat to spoil long time. Since then, the methods of curing meat have changed dramatically. O modern technologies curing, read this article.

The benefits of cured meat

Dried meat is considered a delicacy. Drying preserves the maximum benefit in meat products: protein, vitamins, trace elements, amino acids. Doctors advise athletes to use dry meat. It helps fight fatigue and build muscle. At the same time, dried meat is contraindicated for people who suffer from overweight and blood pressure, as the product contains a lot of salt and spices.

Cured meat varieties

Basturma- one of the most common types of dry meat. Prepared from beef. Mainly such parts as shoulder blades or necks, hams.

Bresaola- dried beef tenderloin with sea salt. Bresaola is not as salty as basturma in taste. Great for athletes looking to build muscle strength and endurance.

Jamon- dried pork ham. This kind jerky prepared from a certain breed of pig, which was fed according to a special technology. It contains little cholesterol and a lot of protein, which makes jamon useful for the body.

Speck- dried ham from pieces of a pig's hind leg, salted with garlic and juniper. Speck is prepared at 20 degrees, after which it is “ventilated” for six months.

There are many varieties of jerky, we have mentioned only a few.

Dried meat preparation technologies and equipment

Exist different methods and meat curing technology. In hot fat, in a dryer - under the influence of infrared rays of a certain length, with the help of convective technology - based on hot air, freeze-drying, that is, in vacuum and other methods.

To make the meat jerky, it is salted and dried at a low temperature, close to natural conditions. For this, there is special equipment - sluggish-drying chambers. They work at room temperature and humidity not higher than 80%.

The range of equipment for curing meat is very large. As an example, let's talk about the professional equipment of the Italian company Arredo Inox.

The company offers several systems for curing and storing cheese, meat, and sausages. The Stagionello system is designed for salami storage, fermentation and drying. Maturmeat system - for meat drying and maturation. On top of that, the company produces cabinets with a climate function for cheese, dried and dried fish.

Advantages of ARREDO INOX equipment: smart climate control system, large selection of models, quality control and management.

Meat is an important part of most people's diet. Therefore, curing meat can be very profitable. The main thing is not to forget about the quality of the products. Knowledge of technological processes and, of course, the availability of professional equipment are important here.

Entrepreneur Dmitry Aksyonov talks about the ideology of premium products and the positive effect of sanctions

We have been looking for an entrepreneur for a long time who would say these words: “I will not dissemble, the sanctions have made a positive contribution to the development of my business. The exchange rate is also to our advantage.” And here we have found it. Dmitry Aksyonov, the owner of the Vyalim Myaso online store of deli meats, told Biz360 about how the “Russian jamon” was forged. In this story, there was a place for a smokehouse, an iron casting factory, handicrafts, Sportmaster, Yulmart, and even the Gold Rush program on the Discovery TV channel.

Dmitry Aksenov, 32 years old, owner and director of the company "We dry the meat". Born in the city of Kolchugino, Vladimir Region. Graduated from the Faculty of Mechanics and Technology of Vladimir state university in the specialty "Foundry production of ferrous and non-ferrous metals." Before launch own business worked in the field of marketing, participated in OZON, Sportmaster, Yulmart projects. Married, daughter - two years.

Crisis of my dreams

I come from a small town in the Vladimir region. We lived in our house. My father always kept a large farm: cows, sheep, pigs, chickens. We cured the meat in the cellar. They smoked with hot smoke in a home-made smokehouse made from a 200-liter barrel, and with cold smoke in a bathhouse.

Carcass-smoking of pigs is an ancient method that my father inherited from his father, who inherited from his. It takes place in the bathhouse, the carcasses are hung from the ceiling, the pipe is closed, alder chips are put into the oven, ignited, and then the oven door closes tightly and the chips begin to smolder. Smoking lasts from two to five days, depending on the weight of the carcass. Periodically, you need to go into the bathhouse and put wood chips in the oven. The bath then smells of smoked meats for a very long time.

I am a fan of meat, I believe that fangs are given to a person in order to tear pieces of meat. I sincerely do not understand vegans, I will say more - I am afraid of them. I love meat in any form. I love boiled beef with homemade horseradish, lamb kebab, beef stroganoff, aspic. I'm crazy about dry-cured sausages and salami. Well, and, of course, I really love dry-cured meat, which I make myself.

Probably, I have always dreamed of living in my house away from the bustle of the city, like in childhood, smoking sausage and curing meat. In any case, the first step has already been taken.

In 2014, after all famous events, Russia imposed sanctions against European products. There was a lot of noise on the Internet - people were grieving that they would no longer be able to freely buy jamon and cheeses. I decided that since the market niche was empty, it means that I can occupy it. Since I am not as strong in retail trade as in Internet commerce, I chose the appropriate distribution channel.

There is a feeling that the cheese market turned out to be more active than the dried meat market - you constantly hear about small local production. If you look in more detail, most of the local cheese makers produce young cheeses. It doesn't take long to develop the technology. Parmesan - with its ripening period of several years - no one undertakes to release it. It's the same with meat: it's very difficult to work out the technology when you have to wait several months for the results of the experiment.

Long road to meat

After school, I entered the regional university at the "Foundry of ferrous and non-ferrous metals." At the time of my admission, it was the highest paid specialty in our town. By the end of the training, the factory had half collapsed and wages had fallen. However, I do not regret anything - the Soviet school for the training of engineers was not in vain considered one of the strongest in the world. The main thing is that the university taught me to think structurally, to set priorities. The topic of my diploma is "Development of a plan for an iron casting shop with a capacity of 10,000 tons of suitable products per year." The first experience of creating your own enterprise, albeit on paper.

I was invited to the Kaliningrad region to the iron casting plant as a foundry shop technologist. I worked there for a year and a half, having 37 adult men, shop workers, under my command. It was the first experience of managing people - not always successful, but very useful. In 2007 I returned to Vladimir - mainly because of the low salary of an engineer. He got a job as a sales manager, selling help desk services. The experience of direct sales and communication with clients also came in handy in a subsequent career.

In 2009 I moved to live in Moscow. Created and promoted electronic stores, participated in the launch of projects such as ozon.travel and sportmaster.ru. Engaged in Internet marketing: advertising, usability audit, search engine optimization, etc.

In 2010 I created a company "Aksenov PRO", engaged in consulting in the field of e-commerce. This project still exists today. I handed it over to a team of young professionals and have a small percentage of their activities.

Internet marketing is a business with a low barrier to entry. There are a lot of companies that do this. I have moved to a higher level and project management business development in general.

First store

In Moscow, I opened my first online store. The idea of ​​selling goods for needlework was suggested to me by my wife, she also came up with the name Fadeno. The project lasted over a year. Since there was no initial capital, I did everything myself. I received an order, went to a wholesaler, bought goods and sent them to the customer.

At a certain point, I began to understand that the project needed money for serious development. I started looking for investments, got acquainted with the world of funds and business angels. It was then that I learned unit economics (calculation economic indicators start-up per client), financial planning and forecasting results.

Five proven tips from Dmitry Aksenov for beginners
about financial planning

Be sure to calculate the economics of one unit of output, whether it is production or sale - it does not matter. You need to understand how much the price of this unit includes the cost of raw materials, advertising, logistics, salaries, rent, loan payments, etc. This is the only way to see if your price is competitive in the market. If not, then your production is inefficient.

There are two types of business - for earning from operating activities and for earning from investments (sales of a business). You need to clearly understand what kind of business you are building, and plan your actions accordingly. Investments come in the hope of rapid growth, and earnings on economic activity, as a rule, does not give rapid growth. Competitors should be divided according to the same principle: companies with a large investment wallet can work in the red for a long time, capturing the market. Trying to compete with them on price means ruining your business.

In business, as nowhere else, the rule “for one beaten two unbeaten gives”. It's rare that someone manages to open a cool business on the first try. You need to gain experience and regard each attempt as a step towards the top.

There are no identical companies. You can’t look at competitors and try to make everything a blueprint, like they do. They are already on the market, they have a brand, customer loyalty. If you don't offer something new, don't even start.

Do not be deceived by the low threshold for entering the business. The market with a low threshold is the most difficult, as the competition here is very high. The threshold for entry means not only start-up capital, but also your competencies: if you do something better than others, go for it.

After digesting the information received, I realized that with a product such as needlework - or rather, its low margin - with an increase in turnover, there will be no increase in profits. Associated costs will eat up all the proceeds.

Most of the stores in this segment are very small. outlets with a turnover of up to 200 thousand rubles per month. Major players have their own developed retail chains. The main turnover is embroidery kits: the wholesale price is 1-2 thousand rubles, the margin is 50%, which is approximately equal to the cost of advertising and delivery.

Fadeno opened in 2012 and closed in 2014. I entered this business with almost no investment, and left without a profit. A zero declaration was submitted to the tax office. The project has been closed. I got good experience.

Moving to Petersburg

The next point on my life path was St. Petersburg, where I took a good position as Marketing Director in the company Topbrands. The company specialized in high fashion. Thanks to her, I understood what a product for a premium buyer should be like.

The premium segment is working with a sophisticated client. Unlike the mass market, you cannot compete with price here, the main tools are the quality of service and a “beautiful story”. Buying a premium product, the client wants to satisfy their emotional needs first of all. For example, sausage should not just be delicious. Premium sausage is a guarantee of high quality, exclusive, service and limited edition. So the client feels his chosenness.

For example, if the client does not like the quality of the product, I guarantee a refund - we write about this on the site. Never before has this happened. But I think it gives customers confidence.

From Topbrands I left in the midst of a crisis and sanctions. The owners and I had different views on how to act and develop in difficult times. All in all, it was a mutual decision.

Finally, about meat

So, in 2014, people realized that they were losing jamon and cheeses. Personally, the lack of European products did not affect me much. I found a replacement very quickly. Russian manufacturers make very tasty cheeses - for example, I like farm-cheese factory "Village". I decided to make meat products myself.

There is a feeling that the cheese market turned out to be more active than the market for deli meats - here and there you can hear about small local cheese dairies. But look carefully: most of them are produced by young cheeses, since it does not take much time to develop the technology. Parmesan, with its ripening period of several years, no one is in a hurry to release it. The same with meat: it is very difficult to work out the technology when you have to wait several months for the result of the experiment.

After the introduction of sanctions, we have almost no dried meat “like in Europe”. In Russia, they traditionally dried venison, horse meat, hunting products, and not pork with beef.

Dry-cured meat is a ready-to-eat product without heat treatment. Excess moisture is removed during the ripening of meat in the fresh air. The ripening time depends on many factors, the process can take from one month to several years.

Now we produce several types of products with the so-called short-term aging (from 30 days) - this is lumpy dry-cured meat. Unlike jamon and prosciutto, where the whole ham is used, we dry-cured pieces weighing 2-3 kilograms. The reason is in time: the drying time of the ham is a year.

Dry-cured meat is a long-term storage product. I can’t reveal all the secrets, but thanks to the salting technology, it has a characteristic taste and does not deteriorate for a long time (4 months in a vacuum). The most important thing here is not to oversalt the meat. We do not use artificial ingredients: only natural salt and natural spices. The technology allows them to soak into the product, retaining the right amount of moisture. Simply put, our meat is moderately salty, moderately soft, moderately tender and moderately dried.

Quality in this business is not empty words. The end customer of our products is, first of all, a gourmet. A non-poor person who seeks variety in his diet.

Of course, we have competitors - this is the market. The winner will be the one who provides the maximum number of benefits: product quality, level of service. We set ourselves the goal of meeting the level of the best manufacturers in Europe. Here they say: jamon. But jamon is a very broad concept. In Spain, there are a huge number of ham producers, and the quality of this meat is very different. The same applies to prosciutto in Italy.

observation pipe

The Vyalim Myaso project started in November 2014. I was making an online store and at the same time writing a business concept. The name, the logo is also my work. I didn't have any associates. I will say more - none of my acquaintances believed in this idea at first: food production is associated with a large number of bureaucratic obstacles, and the demand for this type of product was called into question.

For food production Russia needs:

Documents giving the right to practice entrepreneurial activity(enough IP);

Declaration of Conformity technical regulations Customs Union (TR CU);

STO - organization standard: a document regulating the entire production cycle;

Veterinary certificates - for the sale of products in shops and restaurants;

Certificate of production from Rospotrebnadzor.

Rumors about bureaucratic obstacles roughly corresponded to reality. It is very difficult to collect the entire list of documents needed to launch a meat workshop, especially difficult to cope with the greed of veterinarians.

Food production in Russia is controlled by several departments at once - the Ministry of Agriculture, Rospotrebnadzor, Vetnadzor. Each of them makes its own changes to the laws, issues explanations and letters that can easily contradict each other. For example, the veterinary station is trying to impose its own veterinarian on our staff, although we are not obliged to do this by the basic law.

Enterprise economy

The initial capital of the enterprise was 800 thousand rubles of my personal savings. This money was used to rent the premises (40,000 per month), prepare it for the requirements of Rospotrebnadzor (180,000 rubles), purchase equipment (refrigerators, tables, racks, packaging equipment - a total of 400,000 rubles).

In the end, we still didn’t have enough money, so we worked with the first wholesale customers on a prepaid and pre-order basis: we received payment for a batch of goods, made them, and only after that shipped them.

I rented a room for a workshop in the village of Enkolovo, Leningrad Region. To be more precise, in the former general store. There was even an idea to work in a traditional hut, but the officials did not allow it. Enkolovo is well located: relatively far from busy roads and large industries, while - only 34 km from St. Petersburg.

Up to 70% of the cost of production falls on the cost of raw materials (meat loses 40% of its original mass during the cooking process). 30% is logistics, salaries and social benefits, salt, spices, equipment depreciation, taxes (we are on the simplified tax system).

We deliver orders to wholesalers at our own expense. Retail Buyers formally pay for the services of EMS Russian Post - 300 rubles. In fact, the minimum cost of EMS delivery is 450 rubles from St. Petersburg to Moscow, to other cities it is more expensive. These 300 rubles are rather a confirmation of the seriousness of the buyer's intentions. Now we will introduce online payment, and delivery will be free.

For understanding: the cost of preparing a kilogram of dry-cured beef is about 1000 rubles, the retail price is 2200.

Retail prices for Vyalim Myaso products

Dried pork "Like Jamon" - 900 rubles per 0.5 kg.

Dried beef "Filet Mignon" - 1200 rubles per 0.5 kg.

Dried pork ham - 2300 rubles per 0.5 kg.

Salchichon (dried sausage) - 1300 rubles per 0.5 kg.

We sell about half a ton per month finished products. Initially, when calculating the concept, this is how I imagined the balance of sales: 40% - shops, 40% - HoReCa (restaurants, catering), 20% - retail. Today orders from retail customers account for 10% of the total, the rest is B2B. Most of the sales (up to 90%) come from dried pork “Kak Hamon” and dried beef “Filet Mignon”. These are our main products, we promote them.

Shops and restaurants sell goods cheaper than the retail price by 20-50%. How accurate it is depends on many factors: payment terms, volume of purchases, willingness to wait for an order for several weeks. In addition, dry-cured pork neck (Coppa) is currently available only for wholesalers (900 rubles/kg).

We have not reached self-sufficiency yet, all profits are invested in development. We continue to purchase equipment - we need a more productive vacuum sealer, a cutting machine. The packaging needs to be updated. I really need my own transport - I just calculate the leasing costs for it.

Theoretically, we can produce 1.5-2 tons of products per month, but we do not do it - there is no working capital for such production volumes.

Farmers without acorns

My meat suppliers are farms from the Vladimir and Voronezh regions. I met them a long time ago, even before I started this business. I personally don’t go to select products - I make a request for certain parts of the carcasses, if the farmer is ready to supply the required volume, we pick it up.

At the same time, I am looking for new suppliers so as not to be dependent. There is an opinion that in the Leningrad region there is little good - environmentally friendly - meat. This is a matter of psychology - someone else always seems better, in other areas the air is cleaner and the grass is greener.

In Russia, there is enough quality meat, another question is that farms are not ready to provide a decent level of service. For example, I only need certain parts of the carcasses, and farmers offer to take the whole carcasses, it’s more convenient for them.

Not all meat is suitable for curing. High moisture content is unacceptable, otherwise the meat will dry out more. Grain-fed beef is better than mixed-fed beef. Pork carbonate must have certain proportions in terms of the thickness of the fat layer and meat. In our latitudes, there are no pigs fed on acorns, so farmers achieve similar results on domestic raw materials - beets, apples, grain.

Sea salt is brought to us from Finland in bags of 50 kg. Cost - 35 rubles. per kg. We use Russian-made spices. It is mainly paprika, dried garlic, ground black pepper, thyme, rosemary and juniper berries.

Influencing factors

A distinctive feature of our business is that the production cycle takes at least 30 days. This is the time it takes for the meat to mature. During periods of the highest excitement - such as, for example, was before the New Year - we ask customers to wait. The most loyal customers place an order in advance and receive good bonuses for this.

From my experience in the premium segment, I realized that it is impossible to force a client to purchase additional options and make money on it. You can't say the price of a product and then say, "This is for a kilogram of pork that we'll bring in two weeks, provided you pay for the order today."

We set the maximum price for the product - and the client receives the best conditions. But if he wants it cheaper, then we can postpone the delivery for two weeks (10% discount), we can ask for an advance payment (another 10% discount), and so on.

I rethought many things in customer relations thanks to the advice of such a “business whale” as Dmitry Kostygin (co-owner of Ulmart, Rive Gauche, Rainbow Smiles and other companies - editorial note). He periodically gives lectures for employees of his companies - we met at one of them. The main thesis is that a loyalty program should not be a one-sided tool, it is, first of all, an agreement on the terms of cooperation. That is, the client should not receive a discount for being just a client. It is necessary to agree with the client that he can receive special conditions of purchase only in response to certain actions on his part.

In addition, there is seasonality in our business - in the summer, customers move out of town, which means that we also need to negotiate with stores in their area. For example, there is a holiday village, and in it there is a farm products store. In winter, there is no demand for our meat in this store, it appears with the advent of the summer season. And vice versa, there is a store in a respectable area with which we cooperate - with the onset of the summer season, demand in it drops sharply, as customers move out of town.

Thoughts on the future

At the very beginning, I was inspired by the idea. I never doubted for a second that as soon as I launch the site, trading will immediately begin. In addition to rose-colored glasses, there was bad planning: I just didn’t have enough money for advertising and important little things like packaging design. There was not enough money for the packaging itself. Printers make individual packaging only in large quantities, and this is expensive.

In the absence of a budget, we gave advertising only on Facebook - the effect of it remained indistinct. We are looking for B2B clients personally - we contact shops and restaurants, we offer our products. Alas, we cannot work with the largest clients yet, as we are not able to provide the necessary volumes of production.

The project needs to be developed, and I see two ways. The first is slow development without attracting outside capital. The problem with this development is that we cannot start working with the largest wholesalers right now. The second is attracting investments and accelerated development, rapid development of the market, access to retail chains. Naturally, the second method is preferable.

Again, the main difficulty is the production cycle. We cannot quickly meet the growing demand. In order to always have large stocks of finished products, we do not have enough working capital. In order to reach a turnover that can satisfy demand, we need investments in the region of 5 million rubles. In general, I am ready to give 40% of the business to potential partners.

... I am very motivated by the books of Yitzhak Adizes and the series of programs "Gold Rush" on the Discovery TV channel. When you see how people work in Alaska, you understand that your problems are not such problems compared to the situation when the wheel of a single tractor fell off, and the nearest settlement is 500 kilometers away.

As for the assortment, this year we are going to expand product line traditional prosciutto and bresaola (aging period - about a year). In addition, we are preparing to release the new kind products - it is still unnamed - with pickling in a marinade based on red wine. In the distant plans - the construction of his smokehouse.

I will not dissemble, the sanctions have made a positive contribution to the development of business. The exchange rate is also to our advantage. Competitors who carry the so-called “sanctions” rather depend on it. Russian meat is not much more expensive. But even if sanctions are lifted tomorrow and oil recovers from the fall, our prices will still be much lower than in Europe. We will not diversify our business, but increase it, improving the quality.

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

The invention relates to the meat processing industry.

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

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

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

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

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

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

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

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

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

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

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

Information about food and energy value obtained by calculation.

Claim

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

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

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

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

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

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

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

8. Dried meat product, characterized in that it is obtained according to any one of claims 1-7, while the mass fraction of sodium chloride in finished product no more than 14%, and moisture no more than 30%.

Similar patents:

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

* Calculations use average data for Russia

1. PROJECT SUMMARY

The purpose of the project is to organize an enterprise for the production of dry-cured meat delicacies in the city of Nizhny Novgorod. The price category is premium. Implementation is carried out through non-chain grocery stores, stores draft beer and HoReCa establishments of the high price segment. Due to the simple manufacturing technology, the absence of a large number of production equipment, the project has a low level of investment and operating costs, which significantly increases its competitiveness. Also, the basis of the company's competitiveness is the originality of the recipes used in production, which makes it possible to differentiate from competitors.

Against the backdrop of the introduction of Western sanctions and anti-sanctions, the process of import substitution is being implemented quite successfully. Considering this factor, as well as the fact that there is a small number of similar products on the market today, the project seems to be highly effective and attractive to the investor. Key performance indicators are shown in Table 1.

Table 1. Key performance indicators of the project

2. COMPANY AND INDUSTRY DESCRIPTION

Meat products are one of the most sought after food products in the world. In Russia, the food culture, as a rule, provides for the presence of meat in almost all dishes: soups, many salads, hot (second courses), cold appetizers.

By meat products we mean products made from natural meat. GOST R 52427-2005 defines meat products: "a food product made with or without the use of non-meat ingredients, in the formulation of which the mass fraction of meat ingredients is above 60%".

The following terms are also distinguished:

meat and vegetable product - mass fraction of meat from 30% to 60% inclusive, vegetable ingredients are used;

vegetable and meat product - mass fraction of meat from 5% to 30% inclusive, vegetable ingredients are used;

analogue of a meat product - a food product similar to a meat product in terms of organoleptic characteristics, manufactured according to meat technology using non-meat ingredients of animal and/or vegetable and/or mineral origin, with a mass fraction of meat ingredients not exceeding 5%.

The largest share of meat consumption in Russia falls on pork and poultry - about 80% of the total.

The meat market in Russia is the largest of the food markets, ahead of the grain and dairy markets. However, the total market capacity decreased in 2015, continuing the trend of previous years. According to the Institute for Agricultural Market Studies (IKAR), in 2015 it amounted to 1.6 million tons, which is 1.6% lower than in 2014. The rate of decline, however, has slowed down from 2.8% in 2014. Based on official data on the population of Russia, the average per capita annual consumption of meat at the end of 2015 is 72.6 kg / person.

At the same time, thanks to the import substitution program, the share of domestic producers is growing, which is confirmed by the data of IKAR and Rosstat. Meat imports to Russia decreased from 1.8 million tons in 2014 to 1.2-1.3 million tons in 2015 (-33%). The main factors turned out to be: a ban on the supply of pork from the EU, a depreciation of the ruble, due to which imported products turned out to be virtually uncompetitive.

The total output of meat by Russian enterprises in 2015 increased by about 5%, while the poultry industry showed the highest growth rates (+8% compared to 2014). Pig breeding has been growing at the same pace over the past years (+4.5% compared to 2014); beef output is steadily declining (-1.1% against 2014). There is a trend towards an increase in the share of corporate producers at the expense of a decrease in the share of private farms. As part of the poultry sector, turkey meat production is growing most actively - it is becoming more and more popular in Russia.

Figure 1. Dynamics of pork meat market capacity in 2013-2015, million tons

Figure 2. Dynamics of poultry meat market capacity in 2013-2015, million tons

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Figure 3. Beef meat market capacity dynamics in 2013-2015, million tons

The dynamics of meat prices is different for each market segment. However, the general influencing factor was the decrease in the solvency of the population, which led to the containment and even some reduction in wholesale prices by the end of 2015 against the backdrop of rising production costs. At the same time, retail prices practically did not decrease; prices for beef, on the contrary, declining in wholesale, grew in retail.

Negative economic factors in 2014-2015 led to the absence of new livestock projects. Investing in development was carried out only by already existing large market players due to established relationships with banks, the availability of relatively liquid assets, and a lower cost of capital compared to new players.

According to IKAR, in 2016, two opposite trends in the industry are expected to materialize. On the one hand, the growth of pork and poultry production will grow, primarily due to domestic producers, with a decrease in imports. On the other hand, a decrease in consumer ability and a reduction in consumption. Demand is expected to shift towards the cheapest protein - chicken meat. Against this background, a further decline in wholesale prices for other types of meat is expected, which, with an increase in cost, may lead to the exit of a number of players from the market.

The advantage for producers can be the development of export markets. Given the weak position of the ruble against world currencies, Russian products can become highly competitive in foreign markets. In 2015, the volume of exports has already increased, reaching the target of 100 thousand tons in product weight. The volume of exports to the countries of the Customs Union is increasing, test deliveries of beef, chicken and turkey meat to such countries as Bahrain, the United Arab Emirates, Jordan, and a number of African countries have been carried out.

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From January to March 2016, livestock and poultry (in live weight) were produced by 188.6 tons more than in the same period in 2014 (+8.4%). The increase was due to an increase in production:

pigs for slaughter – by 13.6%;

birds - by 6.8%;

major cattle– by 1.9%.

In January-March 2016, the industrial production of beef increased by 11.8% compared to the corresponding period of 2015. Pork production - by 12.0%. Poultry meat production - by 5.9%.

In January-March 2016, meat imports in physical terms increased by 2.6% compared to the same period in 2015; in value terms, this amounted to 25.4% less.

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Figure 4. Dynamics financial indicators industries by section OKVED 15.1 in 2012-2015, thousand rubles

Market analysis shows that the production of meat products, including deli meats, is promising direction activities. Customer loyalty in the high price segment is much higher than in the middle and low ones. The main emphasis in the development of the project is on increasing brand awareness and forming a loyal audience of end consumers.

Enterprises are organized in rented premises on the territory industrial complex in Nizhny Novgorod. Nizhny Novgorod is a city in Central Russia, the administrative center of the Volga Federal District and the Nizhny Novgorod Region. An important economic, industrial, scientific, educational and cultural center. The population of the city is 1.27 million people.

The enterprise is organized "from scratch", investment costs are directed to the acquisition of fixed assets and the formation of a working capital fund until the enterprise reaches payback.

3. DESCRIPTION OF GOODS AND SERVICES

The enterprise produces dry-cured meat delicacies from pork and beef in vacuum packaging. Products comply with the requirements of GOST 22708-2015 "Smoked and dry-cured sausage products".

Products are made from high quality raw materials of domestic manufacturers. All raw materials have certificates of conformity, veterinary conclusions and other necessary permits. Manufacturing technology - the so-called "home" without the use of preservatives, flavor enhancers and other additives. The maximum shelf life of finished products in vacuum packaging at room temperature is 1 month.

Packaging - soft polyethylene film with the manufacturer's logo and all the necessary markings in accordance with the legislation of the Russian Federation: composition, shelf life and storage conditions, information about the manufacturer, and so on. The net weight of each unit is 350 g (±5%).

Table 2. Project range and product description

Table 3. Variable Costs and Selling Price

	PRODUCT / SERVICE	COSTS PER UNIT, rub.	TRADING MARGIN, %	UNIT COST, rub.
	Beef aggravation, 350 g
	Almost Jamon, 350 g

4. SALES AND MARKETING

The range of the project is given and the implementation prices are given in Table. 2 and Tab. 3. Sales channels:

establishments of the HoReCa segment - restaurants and cafes, mainly focused on a wide range of alcohol, since all products are a good snack for both light and strong alcoholic drinks and can be used, for example, as a component of a "meat plate"

draft beer shops with a range of high price range

non-network Retail Stores food products located in the elite neighborhoods of the city

Sales representatives are engaged in attracting customers and working with them in accordance with the established sales plan.

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The target audience ( end users) - mostly men aged 23 - 50 years, with a high level of income (from 50,000 rubles), consuming alcoholic beverages with varying regularity.

Mixed methods of promotion are used: independent promotion by customers, independent promotion of the brand by the manufacturer, joint promotion. Promotion tasks are determined a month in advance in accordance with the planned advertising budget.

The following activities can be attributed to independent promotion by the manufacturer:

The competitiveness of the project is based on the high quality of products, the manufacture of which uses only high-quality raw materials, and does not use preservatives, dyes and other additives. This fact is especially emphasized in all promotional activities. Features of the recipe and manufacturing technology provide a truly original taste of products with high organoleptic characteristics.

Today, the city presents the products of three manufacturers, which can be attributed to the direct competitors of the project. Comparative characteristics are given in Table. 3.

Table 3. Comparative characteristics of the project and competitors

	Name	Description and distinctive features
		Production is located in the sales area. High-quality raw materials are used, preservatives and dyes are not used. Convenient logistics with own transport, high speed responses to customer requests. Small assortment
	Snacks	Production - Moscow, which means a long logistical shoulder and a low reaction rate; there is no own warehouse in the region. Wider assortment (12 items), the price is 10-15% lower. Industrial production method using chemical additives. Non-original tastes, average organoleptic characteristics
	Meat eater's dream	Production - Yekaterinburg, which means an even longer logistical shoulder. However, it is distributed through a Nizhny Novgorod snack distributor. Industrial method of production, narrow assortment, low organoleptic characteristics. Price - 15-20% lower
	meat paradise	Production - Moscow, no own warehouse in the region. A wide range, high organoleptic characteristics, an industrial method of production using a large number of additives. Sufficiently wide client network. The price level corresponds to the project prices

Demand for the project's products does not have a pronounced seasonality, since meat delicacies can be eaten both on their own and as snacks for light alcoholic drinks, the demand for which is higher in summer, and strong drinks, the demand for which is higher in winter. Planned sales volumes are given in Table. 4.

Table 4. Planned sales volumes

	PRODUCT / SERVICE	AVERAGE PLANNED SALES VOLUME, units/month	PRICE PER UNIT, rub.	REVENUE, rub.	VARIABLE COSTS, rub.
	Basturma in Nizhny Novgorod, 350 g
	Beef aggravation, 350 g
	Almost Jamon, 350 g
	Cognac pig for beer, 350 g
			Total:	1 322 700	661 350

5. PRODUCTION PLAN

The company is located on a leased area within the industrial complex. The room has an area of ​​30 m 2 and meets all the requirements of the supervisory authorities of the Russian Federation. All communications are connected, there are convenient access roads.

The production technology does not require specialized equipment. The meat is aged in spices and salt, or soaked in a special brine (for example, “Cognac pig for beer”), after which it is dried in a suspended state. All operations are carried out by project specialists manually. The production cycle takes about 27-30 calendar days. The production plan is drawn up on a line-by-line basis, taking into account the planned sales volumes.

After the meat reaches the required state, it is cut and packed in vacuum packaging. Packed and packaged products are put into cardboard boxes. There are two installation options:

by grade - if the goods are produced in a warehouse, in one box there is one type of product

in accordance with the confection card - if the goods are to be sent to the client in accordance with the order, the required amount of goods of different varieties is placed in the box

In production, only high-quality raw materials of domestic producers are used. Raw materials must have all certificates - conformity, veterinary and others. Finished products twice a month undergo voluntary selective quality control at the Pishcheprom Research Institute.

Delivery of finished products by the client is carried out on the personal car of the project initiator. Delivery on the day of the order is possible, which is a significant competitive advantage.

6. ORGANIZATIONAL PLAN

The basis of the project team is its initiator, who performs all management functions, as well as a number of others. To do this, he has all necessary knowledge and skills in entrepreneurship and food production. The recipe and production technology are developed directly by the project initiator; the technology was recognized as complying with the requirements of the project and regulatory documentation (GOST) on the basis of quality checks carried out at the Pishcheprom Research Institute.

IP was chosen as the organizational and legal form. The form of taxation is the simplified tax system with the object of taxation "income minus expenses", the rate is 15%. Organizational structure the enterprise is simple and implies the linear subordination of all employees to the initiator of the project. Accounting outsourced.

Since the production cycle is approximately one month, there are no sales in the first month of implementation. This period can be considered preparatory. During the period, supply contracts are concluded with customers (the work is carried out by the project initiator), and staff is also being recruited. From the second month, the stage of operational activity begins.

Table 5 staffing and payroll

	Position	Salary, rub.	Quantity, pers.	FOT, rub.
Administrative
	Accountant
Industrial
	Workshop worker
	Packer
Trade
	Sales Representative
	Total:			$122,500.00
	Social Security contributions:			RUB 36,750.00
	Total with deductions:			$159,250.00

7. FINANCIAL PLAN

The financial plan is drawn up for a five-year period and takes into account all the income and expenses of the project. Income refers to revenue from operating activities; other income (from investments, from the sale of fixed assets) is not provided. Annual revenue after reaching the planned sales volumes is 15.9 million rubles; net profit after taxes - 4.0 million rubles.

Investment costs for the project - 909,500 rubles, of which the own funds of the project initiator - 500,000 rubles. The missing volume is planned to be covered by attracting a bank loan for a period of 24 months at a rate of 18% per annum. Loan repayment is carried out by annuity payments, credit holidays - three months.

Table 6. Investment costs

	NAME	AMOUNT, rub.
The property
	Production room preparation
Equipment
	Main cycle equipment set
	Vacuum packaging machine
Intangible assets
	Product certification
working capital
	working capital
	Purchase of raw materials
	Total:	909 500 ₽
	Own funds:	RUB 500,000.00
	Required borrowings:	409 500 ₽
	Bid:	18,00%
	Term, months:

Variable costs include the cost of purchasing raw materials, electricity used in the production process, and packaging materials (Table 3). Fixed costs (Table 7) include rent, advertising, utility bills, depreciation and other recurring expenses. The size depreciation charges is determined using the straight-line method based on the useful life of property, plant and equipment of five years.

Table 7. Fixed costs

A detailed financial plan is given in App. one.

8. PERFORMANCE EVALUATION

Evaluation of the effectiveness and investment attractiveness of the project is carried out on the basis of a detailed analysis financial plan and simple and integrated performance indicators (Table 1). To account for the change in the value of money over time, the discounted cash flow method is used. The discount rate is 12%.

Simple (PP) and discounted (DPP) payback period is 6 months. Net present value (NPV) - 1.08 million rubles. Internal rate of return (IRR) - 21%. Profitability index (PI) - 1.18. All these indicators testify to the high efficiency and investment attractiveness of the project.

9. WARRANTIES AND RISKS

To assess the risks associated with the implementation of the project, an analysis of internal and external factors is carried out. Internal factors include:

• discrepancy between the quality of manufactured products and the requirements of the project and the market - can be caused by various reasons: non-compliance with technology, low-quality raw materials; it is necessary to constantly monitor the quality of products and determine the causes of deviations, and then eliminate them immediately

External factors include:

the appearance on the market of direct competitors with similar products - does not seem critical for the project due to the unique recipes and technologies used in the project; needed in as soon as possible build a loyal audience through PR events







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Basic information.

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

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

Room.

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

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

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

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

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

Equipment.

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

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

Raw material.

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

Staff.

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

legal aspect.

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

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

Technical aspect.

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

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

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

Development prospects.

There are two ways to modernize this business:

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

Expenses.

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

Income.

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

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

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

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