Production of semi-finished products - Business Alliance
Customer: Half Factories Enterprise - Business Alliance,
The project was ordered on May 15, 2018
The project is completed on June 15, 2018
Subject of the order: half the fabricator enterprise - "Business Alliance,"
Producer is a semi-product of the breeding product - chalk, pelmeni and cutlet.
Fresh meat or flour meat, including fragmented meat, or shrimps, which are added to food items, spices, or other substances, or having passed inadequate processes in such a way as to prepare semi-drops - khinkali and pelmeni, That of the internal muscle tissue of meat Kos did not lose the new meat characteristic structure.
Semi-cutlets utilize mole meat, or frozen flesh including fragments fragmented meat, or beef plus baked bread prepared food products, spices, seasonings and other ingredients and amovlebulia bread crumbs that has been processing the lack of process in such a way that the meat's internal kuntova I did not lose the new fiber fabric structure characteristic of meat.
When a semi-finished product is made from fresh meat, it is necessary to select fresh meat and have the following properties:
- The surface of the meat should be dry, and the weight of the paper napkin should not be worn.
- The meat consistency should be elastic and elastic.
- By clicking on the meat, the horn should be formed soon afterward;
- The flesh has the smell of this kind of meat;
The skin should not be yellow.
The property of the goods has white, cream or yellowish color, dense fuzzy consistency, pig fat is soft, its color can be pale or white.
Sheep fat is white and dense. The tough should be elastic and dense, the surface of the joints is white and shiny.
- Unlike fresh meat, frozen meat is wet. The flesh is not elastic. The fingers formed by clicking on it will not be filled for long.
The company "Innosystem" Ltd has implemented the relevant works by the professional team of the respective sector for the project of this enterprise as well as in the architectural and technical and technological directions:
1. The architectural project of the enterprise has been processed.
2. In the technical-technical unit, the search, processing and proposal of the necessary materials and documentation were made in the manner in which the customer was able to:
3. Selecting and calculating modern technological equipment in the technical area, taking into consideration the real conditions existing in Georgia, for further effective use.
4. Technological component - Selection of new innovative technologies in accordance with the selected technological equipment, resulting in the production of products produced as comparable to the local market, as well as in the production of foreign products.
5. Finding and processing standard documentation for practical implementation - strict compliance with the technological process parameters that ultimately ensures high quality products and human consumption of food.
