Мясо является важнейшим продуктом питания.It is the main supplier of natural protein necessary for the normal functioning of the human body. How and where meat is processed, what equipment use, will be discussed in this article.
На начальном этапе развития люди наряду с collecting engaged in fishing and hunting. Eating meat food had a huge impact on the formation of the brain. In the era before the reign of Peter 1, there was no single place for decapitating livestock. Animals were killed in different places: right on the street near the ravines, in the entrance hall of their houses or in the markets.
The first massacres in Russia appeared in 1739.They were chamber or hall premises. At the beginning of the twentieth century, 4,250 public slaughterhouses were already built. In addition to them, there were workshops for the production of sausages. Since then, the meat industry began to develop at an accelerated pace. Every year new technological equipment of the meat workshop is being developed, which allows to process raw materials in large quantities.
Catering facilities likecanteens and restaurants, have equipped rooms for meat processing. They have a full production cycle, but technological processes are not fully mechanized. This is due to the small areas where it is difficult to install this or that equipment.
The room is allocated a separate section, whereprocessed meat. Here are installed tanks with small sides, tables for cutting the carcass, deboning its individual parts and cutting the meat into portions. Special attention deserves the universal drive, without which simply can not do. It is equipped with removable mechanisms. The equipment of the meat workshop is simple, therefore it does not cause difficulties in maintenance.
The whole process begins with thawing and washing.meat that is in limbo. Some businesses use a huge bath with running water. Before this procedure, the carcass is cleaned and the stamp is removed from it. Then the meat is dried and divided into parts. Everything is done on the table, not on the floor. Bones and large pieces of semi-finished products are placed separately and sent for further work. If there is no conveyor, then all this is borne by the workers. The bones are cut, and the meat is cut into smaller pieces. This work is done on a cutting board. To the left of it is a tray with pieces of meat, and to the right with ready-made semi-finished products. Behind the board is a box of spices and scales.
Первичная обработка сырья и приготовление semi-finished products are carried out in the production area, which is the meat workshop. Equipment and inventory are placed in a specific order along the walls, from left to right clockwise:
Next in order:
On one of the walls are placed stands with useful and necessary information about the following:
Meat is the most suitable breeding ground forvarious parasites. That is why during the work it is necessary to comply with sanitary rules for handling inventory and tools. If during the processing of meat used mechanical equipment, at the end of the working day it must be disassembled and thoroughly rinsed with hot, up to 65 degrees, water with the addition of detergents. Then rinse well with warm water and allow time to dry. Then wipe with a clean towel and lubricate parts of mechanical devices with oil. Comply with the sanitary requirements necessary to prevent the occurrence of food poisoning, helminthic and infectious diseases.
