Open Joint Stock Company
AFPC «Zhlobin Meat Processing Plant»
Production technologies
Основные технологические особенности производства
The production of meat products, regardless of their final characteristics, is carried out from raw materials that have undergone appropriate preparation. This consists of the following:
- Defrosting carcasses.
- Processing of carcasses. Carrying out deboning, i.e. removing meat from bone tissue and its subsequent defect detection, dividing by grades. Inclusions that worsen the taste characteristics and consumer properties of the product are also removed in the process. Including veins, cartilage, large blood vessels, blood clots are removed. After processing, the raw material is divided into pieces of the optimal size for further processing.
- Meat salting. The process involves keeping the raw material in a brine made from water, salt, sugar and other additives specified by the specific recipe for a certain period of time.
- Minced meat production. The mincer or grinder can be equipped with a grid with holes of a diameter corresponding to the requirements for the finished product. Large holes help preserve the meat fibers, which is important, for example, for ham. Small holes ensure thorough grinding, corresponding to dumplings, cooked sausage or other products of similar consistency. In some cases, additional processing on a cutter is necessary.
- Mixing the minced meat in a mixer, where it combines with spices, various solutions and additives that improve the characteristics of the finished product.
- Sending minced meat for further production. Filling casings with it, making dumplings – there are many options.
The final stages are various methods of heat treatment, which depend on the characteristics of the finished product. Sausage products are boiled or smoked, which makes them immediately ready for consumption, while dumplings are simply frozen and require additional processing before consumption.