How to Make Beef Hotdogs

BEEF HOTDOG (substantially extended)
(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS
Raw materials: (calculated for a 30 kg batch)
35.00 % Beef meat trimmings, lean 10.500 kg
14.00 % Fat emulsion (1:6:6) 4.200 kg
20.00 % Ice (drinking water) 6.000 kg
Extenders: (calculated for a 30 kg batch)
18.00 % Water for hydration of TVP (1:3) 5.400 kg
6.00 % TVP (Textured Vegetable Protein) 1.800 kg
0.50 % ISP (Isolated Soya Protein) 0.150 kg
5.00 % Potato starch 1.500 kg
1.50 % Skimmed milk 0.450 kg

Additives:
(per kg raw materials and extenders) (total for 30 kg)
10.00 g Nitrite curing salt 300.00 g
2.00 g Phosphate 60.00 g
2.00 g Carrageenan 60.00 g
0.10 g Sodium erythorbate 3.00 g

Seasonings:
(per kg raw materials and extenders) (total for 30 kg)
2.00 g White pepper, ground 60.00 g
0.30 g Nutmeg, ground 9.00 g
0.60 g Garlic powder 18.00 g
0.35 g Paprika 10.50 g
0.35 g Mustard seeds, ground 10.50 g

PROCESSING
GRIND Meat trimmings 3 mm and chill over night
EMULSIFY ISP, water and vegetable oil, chill emulsion at < 0°C
HYDRATE TVP by mixing with cold water 1:3
CHOP Meats, ice, extenders and additives for 10-15 rounds
Add fat emulsion and seasonings and chop until +12°C
STUFF
Into peeling casings diameter 20-22 mm and link
SMOKE Dry for 30 min. at +45°C, smoke at +65°C for 30 min.
COOK In water or steam at +75°C for 20 min.
COOL under cold shower or in water, vacuum pack and chill
STORE <+4 C, shelf life less than 14 days

Gunter Heinz & Peter Hautzinger – Meat Processing Technology


Ads

Be the first to leave a comment. Don’t be shy.

Join the Discussion