A hot dog refers to a processed meat product that is produced by mixing chopped meat with various curing ingredients, colorants, and flavorants. The consumption of this product is very high in the United States despite the fact that it was invented several hundreds of years ago. When in need of high quality hot dogs Seattle is the best location to consider making a visit to. There are many restaurants that serve the best quality of the product.
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.
The product is also commonly made using pork besides beef. Pork is rich in thiamin. Spoilage of the product while in storage is often limited because the meat is usually pre-cooked. Pre-cooking increases safety of the meat. Over the years, many varieties of hot dogs have been invented. Some are global brands being sold worldwide, while others are only sold on local markets in specific locations. Franks, frankfurters, wieners, and red hots are among the names that are commonly used for these products.
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.
Water is also another important curing solution added during processing. Water serves a wide range of functions, including creation of meat emulsion and adding meat juiciness. Sodium nitrite is often added to stabilize meat color and to retard the development of rancidity. Sodium erythorbate and sodium ascorbate among other curing accelerators are also added to preserve meat color during storage.
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.
The product is also commonly made using pork besides beef. Pork is rich in thiamin. Spoilage of the product while in storage is often limited because the meat is usually pre-cooked. Pre-cooking increases safety of the meat. Over the years, many varieties of hot dogs have been invented. Some are global brands being sold worldwide, while others are only sold on local markets in specific locations. Franks, frankfurters, wieners, and red hots are among the names that are commonly used for these products.
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.
Water is also another important curing solution added during processing. Water serves a wide range of functions, including creation of meat emulsion and adding meat juiciness. Sodium nitrite is often added to stabilize meat color and to retard the development of rancidity. Sodium erythorbate and sodium ascorbate among other curing accelerators are also added to preserve meat color during storage.
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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