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.
Typically, a raw hot dog has a pink color and is shaped cylindrically. It weighs 45 grams on average and contains somewhere between 5 to 7 grams of protein. Other contents include 150 calories, 450 mg of sodium, and 13 grams of fat. The product is predominantly a meat product. As such, it is a good source of B vitamins, riboflavin, niacin, iron, and zinc.
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 process of manufacturing the product has evolved a lot due to the health concerns that have been noted. Today, manufacturers are opting for meat substitutes and other meat types that are less fatty. Sodium is also being used reservedly. The technology of production remains widely unchanged.
Typically, a raw hot dog has a pink color and is shaped cylindrically. It weighs 45 grams on average and contains somewhere between 5 to 7 grams of protein. Other contents include 150 calories, 450 mg of sodium, and 13 grams of fat. The product is predominantly a meat product. As such, it is a good source of B vitamins, riboflavin, niacin, iron, and zinc.
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 process of manufacturing the product has evolved a lot due to the health concerns that have been noted. Today, manufacturers are opting for meat substitutes and other meat types that are less fatty. Sodium is also being used reservedly. The technology of production remains widely unchanged.
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