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.
Among the oldest meat products in existence are frankfurters. It is documented that frankfurters were first produced in Babylonia in the 1500 B. C. The products of that time were very different from modern ones. The origin of the modern frankfurters is still being debated. Some propose Frankfurt, Germany, as the origin while others are proposing 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.
During processing, the meat is usually mixed with curing solution so as to increase the shelf life and taste of the final product. Salt is one of the major curing solution added. Salt increases the ease of working with the meat, inhibits bacterial growth, and improves the flavor.
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.
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.
Among the oldest meat products in existence are frankfurters. It is documented that frankfurters were first produced in Babylonia in the 1500 B. C. The products of that time were very different from modern ones. The origin of the modern frankfurters is still being debated. Some propose Frankfurt, Germany, as the origin while others are proposing 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.
During processing, the meat is usually mixed with curing solution so as to increase the shelf life and taste of the final product. Salt is one of the major curing solution added. Salt increases the ease of working with the meat, inhibits bacterial growth, and improves the flavor.
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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