SEMI-FINED FOOD PRODUCTION

Today, the production of semi-finished products is one of the most profitable areas for business in the food industry. The rhythm of life is growing rapidly, and people have less and less time left for cooking. Therefore, semi-finished products have become an integral part of the nutrition of Estonian urban residents.

Semi-prepared products allow you to diversify your daily diet and spend less time at the stove to achieve the desired results – delicious breakfasts, lunches and dinners.

From the very name of the products, it becomes clear that they are talking about almost cooked products, it remains only to cook or fry them. Perhaps it is precisely because of the convenience and affordability that these types of products are in great demand.

Semi-finished products can be either meat or fish, or vegetable or dairy. They fall into several main categories:

● Natural – in fact, it is meat, fish or poultry cut into pieces of a certain size. It can be both steaks and langets, and shish kebabs or roasts. This also includes meat and bone products.

● Chopped – this category includes products such as cutlets, schnitzel, various forms of sticks using a variety of spices and additives.

● Various minced meat – most often minced meat is made from pork or beef. This type of product is more widely consumed than poultry products. In the assortment you can also find mutton, homemade and meat and vegetable minced meat.

● Semi-finished products in the test – are in great demand all over the world. Their variety is growing every year, but classic recipes always take first place in the market. The fillings are made using special equipment for the production of semi-finished products, they are either meat, or vegetable or dairy.

In order for our business to prosper and bring us a good income, we need to be well aware of the technology for the production of semi-finished products. The process itself is simple and involves several steps:

1. Preparation of raw materials – usually meat products enter the workshop in frozen blocks, after which the meat goes through the grinding process in special machines.

By-products are sorted separately. Important: already defrosted products are not re-frozen, this will spoil the quality of the product, and further actions will not be able to return it to its original consistency and usefulness.

2. After that, pre-prepared ingredients are placed in the mincemeat and everything is evenly mixed until the desired consistency is obtained. For the preparation of products from varieties of other meats, such as poultry, special equipment for semi-finished products is used, which automatically separates the required amount of raw materials and then carefully processes it.

3. Dough preparation – depending on what you want to produce, the dough recipe also depends.

To prepare a standard dough for dumplings, for example, all pre-prepared components are added to the dough mixer and kneaded for 15-25 minutes.

Before sending the dough to special dumpling equipment, it is kept until ripening for 45-60 minutes, but this is an optional step.

4. Shaping and freezing – the finished minced meat is immersed in the appropriate equipment for semi-finished products, in which meat products or products in dough are formed according to a given shape and a certain weight. Further, the products can be fed for breading, but this is an optional condition.

As a result, ready-made semi-finished products are sent for freezing, the duration of the process depends on the type of product. Shock freezing is considered the most effective, it is this method that preserves the juicy taste and all the benefits of the product.

5. Packaging – finished semi-finished products are packaged at the final stage. After all products are packaged and checked for strength, they are placed in cold storage rooms and transported to designated points of sale.