How to Make Chicken Hotdog

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

Raw materials: (calculated for 30 kg batch)
20.00 % Chicken meat trimmings, lean 6.000 kg
20.00 % Chicken MDM 6.000 kg
20.00 % Chicken fat emulsion (1:6:6) 6.000 kg
18.00 % Ice (drinking water) 5.400 kg

12.00 % Water for hydration of TVP (1:3) 3.600 kg
4.00 % TVP (Textured Vegetable Protein) 1.200 kg
0.50 % ISP (Isolated Soya Protein) 0.150 kg
4.00 % Potato starch 1.200 kg
1.50 % Skimmed milk 0.450 kg

(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
0.10 g Sodium erythorbate 3.00 g
1.00 g Food colouring (liquid) 30.00 g

(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

GRIND —Meat trimmings 3 mm and chill over night
EMULSIFY —Vegetable oil and chicken fats, chill emulsions 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 — in less than 4°C, SHELF LIFE LESS THAN 10 DAYS

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

3 Replies to “How to Make Chicken Hotdog”

  1. Sir,gud day po..tanung ko lng po nagtuturo ka ba ng actual making chicken hotdog po?kasi po interesado ako matotoo..Mraming slamat po sir sa blog mo…

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