Hot dogs are products made chopped meat, which is mixed with different flavorants, curing ingredients, and colorants. Even though the product is very old, having been invented thousands of years ago, it is still a popular fast food in the US. Billions of them are sold each year. When in search for quality hot dogs Seattle should be the first location to consider visiting. Restaurants in this place sell them at affordable prices and maintain high quality.
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.
Wieners comprise meat as the key ingredient. There are several regulations that the Department of Agriculture enforces regarding quality of meat to be used. Pork has been the most commonly used kind of meat, but chicken, turkey, and beef are also becoming popular. Meat by-products are also starting to be used in the place of meat. It is a requirement for manufacturers indicate on all products in which by-products are used.
The meat is mixed with curing solutions during processing to improve shelf life and taste. One of the major curing solutions added is salt. Adding salt makes it easier to work with the meat, enhances flavor, and inhibits bacterial growth.
Another curing solution that is used widely is water. Water helps to improve the juiciness of meat and to create meat emulsion. Stabilization of meat color is done using sodium nitrite. Sodium nitrite also retards the development of rancidity. The preservation of color meat while the product is in storage is achieved using curing accelerators, which include sodium ascorbate and sodium erythorbate.
Health concerns have led to several changes in the way the product is processed. Manufacturers are opting for less fatty meats or meat substitutes. Less sodium is also being used for health reasons. The technology for processing has only evolved a little from what was in use hundreds of years ago.
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.
Wieners comprise meat as the key ingredient. There are several regulations that the Department of Agriculture enforces regarding quality of meat to be used. Pork has been the most commonly used kind of meat, but chicken, turkey, and beef are also becoming popular. Meat by-products are also starting to be used in the place of meat. It is a requirement for manufacturers indicate on all products in which by-products are used.
The meat is mixed with curing solutions during processing to improve shelf life and taste. One of the major curing solutions added is salt. Adding salt makes it easier to work with the meat, enhances flavor, and inhibits bacterial growth.
Another curing solution that is used widely is water. Water helps to improve the juiciness of meat and to create meat emulsion. Stabilization of meat color is done using sodium nitrite. Sodium nitrite also retards the development of rancidity. The preservation of color meat while the product is in storage is achieved using curing accelerators, which include sodium ascorbate and sodium erythorbate.
Health concerns have led to several changes in the way the product is processed. Manufacturers are opting for less fatty meats or meat substitutes. Less sodium is also being used for health reasons. The technology for processing has only evolved a little from what was in use hundreds of years ago.
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For more information about hot dogs Seattle residents are encouraged to come to our website today. Details are available at http://dirtydoghotdog.com now.
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