The most popular hot dogs sausages are frankfurter and wiener. Hot dogs are a favorite snack eaten worldwide. Preparation includes grilling, smoking, boiling or cooking depending on the recipe.
Common condiments used in the preparation alongside hot dogs are mayonnaise, cheese, ketchup buns, and mustard. Garnishes are grated cheese olives, bacon, chilli, onions.
Alternative Names for Hot Dogs
The main ingredient determines the type of hot dogs produced. Hot dogs are known by many names such as wiener, frank, tube steak. Others are sausage banger, weenie, and frankfurter.
Hot Dogs Names
- Tube steak
- Sausage banger
Sausage Production Licensing
Licensing and permits are obtainable at government or state designated departments. Such licensing covers food manufacture, wholesale, distribution, retail, milk, dairy products, meat or poultry processing.
Before a license is given there is pre-inspection of facility. There are also Acidified and Low Acid Canned Food regulations and Juice HACCP regulations. Other license include company incorporation, operational license, and tax.
To determine the best location use economic parameters. Locate the factory close to meat supply with good delivery system. Situating the factory near a slaughter house has numerous advantages than disadvantages.
The next step is to construct then plan the sausage plant layout and provide good sanitation for factory and equipment. A sausage factory should have receiving section, chilling, cutting, trimming including non-meat ingredient section.
Other areas in the plant are meat chopping, mixing, and stuffing section. More include smoking, cooking, wrapping, storage and dispatch sections.
Sections in sausage factory
- Receiving section
- Non-meat ingredient section
- Meat chopping
- Stuffing section
- storage and dispatch sections
Hot Dogs Making Equipment
Basic sausage plant machinery are grinder (mincer), mixer, cutter (chopper) and tumbler. Others are high speed standard cutter, emulsifying mill, frozen meat cutting machine, stuffer.
There is the linker, smokehouse, cooker, vacuum filler, trolley and different hand tools. Quantitative vacuum sausage filler, sausage tying machine.
- grinder (mincer)
- cutter (chopper)
- high speed standard cutter
- emulsifying mill
- frozen meat cutting machine
- different hand tools
- quantitative vacuum sausage filler
- sausage tying machine
The main ingredient differs depending on the type of sausage. Main ingredients include turkey, chicken, beef or pork. If pork is the main ingredient then the hot dogs is a pork sausage.
Commercial Production Ingredients
Traditional raw material in the preparation of hot dogs is beef, chicken or pork. Fillets are achieve by moving blade grind mixed with ingredients and forced into tube casting.
Common ingredients used in the commercial production of hot dogs sausage are fat and meat trimming. This includes mechanically separated chicken, pork and meat rind in brine. Other ingredients are meat slurry, pink slime.
Canned Hot Dogs Ingredients
Canned hot dogs composition are hot dogs mechanically separated chicken 56%, water, pork rind 11% potato starch. Others are stabilizers (E412, E451 (i) E452 (i) hydrolyzed maize protein, spices, glucose syrup.
More include antioxidant E316, Trehalose, dextrose yeast extract, flavoring and spice extract. Ingredients include garlic powder, onion powder, smoke flavoring, chicory extract, preservative E250, salt and sugar.
- Mechanically separated chicken 56%
- Pork rind 11%
- Potato starch
- Stabilizers (E412, E451(i) E452(i)
- Hydrolyzed maize protein
- Glucose syrup.
- Antioxidant E316
- Yeast extract
- Spice extract
- Garlic powder
- Onion powder
- Smoke flavoring
- Chicory extract
- Preservative E250
- Salt and Sugar
Nutritional composition of canned hot dogs
Nutritional composition per 100g typical value are energy657kj/157 kcal, fat 9.6g. Others are saturates 3.1g, carbohydrate6.0g of which sugars0.1g. More are fiber<0.1g, protein 11.6g, salt 2g.
- nutritional composition per 100g typical
- energy657kj/157 kcal
- fat 9.6g
- saturates 3.1g
- carbohydrate 6.0g
- sugars 0.1g
- protein 11.6g
- salt 2g
Cooking guide lines for eady to serve hot dogs
Ready to serve just empty the contents including brine into a saucepan and stir while gently heating then drain and serve. To microwave place content including brine in microwave dish cover and microwave at full heat for 3 minutes, stir after 2 minutes drain and serve.
Types of casting
There are two types of casting the skinless hot dogs or natural casting hot dogs. Skinless casting was invented by Erwin O in 1925. The process involves skinless use casting for cooking then the cellulose thin casing is removed between cooking and packaging. Skinless are more uniform in shape, cheaper with smother surface.
Natural casting hot dogs
Natural casting is made from small intestines of sheep the hot dogs are cooked with the casing. They are more expensive than skinless hot dogs have firmer texture, rich flavor and juicier.
There are many major brands in the market therefore design an effective marketing strategy. Marketing incudes product brand, quality product, advertisement and promotional. Use television advertisement, radio, websites, ecommerce stores, distributors.