A hot dog is a meat product that is processed by mixing various colorants, flavorants, and curing ingredients with chopped meat. The product is still consumed in large amounts in the US even though it has been around for thousands of years. When one is in need of high quality hot dogs Seattle offers the best place to pay a visit. Restaurants in this location serve high quality products affordably.
A typical raw hot dog is colored pink and has the shape of a cylinder. The average weight is 45 grams and has 5 to 7 grams composition of proteins. Other nutrients that can be found are 450 mg of sodium, 150 calories, and 13 grams of fats. Since the product is predominantly made of meat, it is rich in riboflavin, zinc, iron, B vitamins, and niacin.
Besides beef, the product can also be made using pork in which case it becomes a very good source of thiamin. The meat is usually cooked before packing, which makes the final product not to be prone to spoilage. Pre-cooking also makes the product one of the safest products available on the market. There are many varieties of hot dogs sold on the market today. Some are very popular while other only control small markets. Other common names by which the product is known are red hots, wieners, franks, and frankfurters.
Frankfurters are some of the oldest forms of processed meat products on the market. The earliest record documenting their existence dates 1500 B. C in Babylonia. The product existed in a very different form back in those days. A lot of debate is still ongoing on the exact origin of the frankfurter that people eat today. Major claims put its origin in Frankfurt, Germany, in 1484. Other claimants have placed its origin in Vienna, Austria.
The primary ingredient in wieners is usually meat. Strict regulations are enforced by the Department of Agriculture regarding the quality of meats used. Pork is the commonest kind of meat in use, but turkey, chicken, and beef are also becoming more popular. Meat by-products such as liver are also becoming popular. However, manufacturers must indicate on the package that they have used meat by-products in the wiener.
The process of manufacture involves mixing the meat with curing solutions so that the taste and shelf life of the product is improved. Salt is among the major curing solutions in use. Salt enhances flavor, makes it easier to work with meat, and inhibits the growth of bacteria.
Another crucial curing solution is water. Water does many functions, including creating meat emulsion and improving juiciness of the meat. Meat color is stabilized using sodium nitrite. Sodium nitrite is also used to retard development of rancidity. Color Meat color preservation during storage is done using curing accelerators like sodium erythorbate and sodium ascorbate.
The manner in which this product is made has been changed a lot due to health concerns. Meat substitutes and less fatty meats are being opted for in the place of traditional meats. The use of sodium is also being limited. Changes in the technology used in making the product has only changed minimally.
A typical raw hot dog is colored pink and has the shape of a cylinder. The average weight is 45 grams and has 5 to 7 grams composition of proteins. Other nutrients that can be found are 450 mg of sodium, 150 calories, and 13 grams of fats. Since the product is predominantly made of meat, it is rich in riboflavin, zinc, iron, B vitamins, and niacin.
Besides beef, the product can also be made using pork in which case it becomes a very good source of thiamin. The meat is usually cooked before packing, which makes the final product not to be prone to spoilage. Pre-cooking also makes the product one of the safest products available on the market. There are many varieties of hot dogs sold on the market today. Some are very popular while other only control small markets. Other common names by which the product is known are red hots, wieners, franks, and frankfurters.
Frankfurters are some of the oldest forms of processed meat products on the market. The earliest record documenting their existence dates 1500 B. C in Babylonia. The product existed in a very different form back in those days. A lot of debate is still ongoing on the exact origin of the frankfurter that people eat today. Major claims put its origin in Frankfurt, Germany, in 1484. Other claimants have placed its origin in Vienna, Austria.
The primary ingredient in wieners is usually meat. Strict regulations are enforced by the Department of Agriculture regarding the quality of meats used. Pork is the commonest kind of meat in use, but turkey, chicken, and beef are also becoming more popular. Meat by-products such as liver are also becoming popular. However, manufacturers must indicate on the package that they have used meat by-products in the wiener.
The process of manufacture involves mixing the meat with curing solutions so that the taste and shelf life of the product is improved. Salt is among the major curing solutions in use. Salt enhances flavor, makes it easier to work with meat, and inhibits the growth of bacteria.
Another crucial curing solution is water. Water does many functions, including creating meat emulsion and improving juiciness of the meat. Meat color is stabilized using sodium nitrite. Sodium nitrite is also used to retard development of rancidity. Color Meat color preservation during storage is done using curing accelerators like sodium erythorbate and sodium ascorbate.
The manner in which this product is made has been changed a lot due to health concerns. Meat substitutes and less fatty meats are being opted for in the place of traditional meats. The use of sodium is also being limited. Changes in the technology used in making the product has only changed minimally.
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