There is a convenient delicacy steeped in rich food culture. Its slender shape resembles that of the long‑bodied, brown‑coated dachshund (the origin of its name). Made from premium selected pork and seasoned with natural spices, it boasts a reddish, glossy and attractive appearance. It can be boiled, heated, grilled or pan‑fried, and served in sandwich buns. A single sausage offers hundreds of eating styles. It is a top choice for side dishes and an ideal companion for household and catering consumption, delivering consistent deliciousness and varied joys. This global trend, lifestyle and handy treat is none other than the hot dog—the American‑style hot dog.
I. Raw Material Formula
Pork 50, Chicken breast 20, Pork fat 8, Salt 2, Phosphate 0.4, Chicken skin 12, Monosodium glutamate 0.4, Fresh umami seasoning 0.1, White sugar 7, Licorice 0.12, Cinnamon powder 0.08, White pepper 0.15, Meat‑based essential oil 0.1, Meat‑based paste essence 0.35, Tapioca starch 12, Sodium nitrite 0.005, Sodium erythorbate 0.006, Glucose 1, Ice water 15, Food coloring (as needed).
II. Production Process
1.Meat Grinding
Freeze pork, chicken breast and pork fat in a freezer until the core temperature reaches approximately -5°C, then grind them separately with a meat grinder.
2.Curing
Mix ground pork and chicken breast thoroughly, add refined salt and sodium nitrite, and blend evenly. Compact the meat mixture tightly, cover its surface with a plastic film, and cure it in a low‑temperature storage room at 0–4°C for 12 hours.
3.Mixing and Emulsifying (Beating)
Add cured meat mixture, crispness improver, spices, flavorings, sugar, salt and monosodium glutamate sequentially while emulsifying in a meat emulsifier. Pour in ice water during emulsification for about 5 minutes. Finally, add tapioca starch and pork fat granules, and stir for 2 minutes.
4.Stuffing
Use natural casings (pork casings, 22–24 mm in diameter) or protein casings (22 mm in diameter recommended). Control sausage weight by adjusting casing length. A vacuum stuffer is preferred.
5.Thermal Processing
Manufacturers may choose to skip cooking and directly quick‑freeze and package the product, or cook it first then quick‑freeze and package. For cooked hot dogs, follow these steps:
Step 1: Drying for 30 minutes at 60°C
Step 2: Steaming for 20 minutes at 85°C
Step 3: Roasting for 20 minutes at 60°C
Arrange sausages evenly without squeezing or overlapping each other.
6.Cooling
7.Quick‑freezing and Packaging
III. Analysis of Product Quality Issues
1. Product Color
A bright red color is ideal. Excessively dark color will deepen further during grilling and ruin appearance. A blend of Monascus red pigment and Japanese Red No. 6 pigment is recommended.
2.Optimal Grilling Process Design
High‑quality grilled sausages feature rich meat texture and crispy outer casings. Adjust roasting parameters to enhance casing crispness.
3.Solutions to Sausage Bursting During Grilling
Bursting is related to meat mixture and grill temperature settings. The meat mixture should contain minimal air with balanced lean‑to‑fat ratio and moderate starch content. Bursting is also affected by the time and temperature of shaping (drying) and steaming.
I. Raw Material Formula
Pork 50, Chicken breast 20, Pork fat 8, Salt 2, Phosphate 0.4, Chicken skin 12, Monosodium glutamate 0.4, Fresh umami seasoning 0.1, White sugar 7, Licorice 0.12, Cinnamon powder 0.08, White pepper 0.15, Meat‑based essential oil 0.1, Meat‑based paste essence 0.35, Tapioca starch 12, Sodium nitrite 0.005, Sodium erythorbate 0.006, Glucose 1, Ice water 15, Food coloring (as needed).
II. Production Process
1.Meat Grinding
Freeze pork, chicken breast and pork fat in a freezer until the core temperature reaches approximately -5°C, then grind them separately with a meat grinder.
2.Curing
Mix ground pork and chicken breast thoroughly, add refined salt and sodium nitrite, and blend evenly. Compact the meat mixture tightly, cover its surface with a plastic film, and cure it in a low‑temperature storage room at 0–4°C for 12 hours.
3.Mixing and Emulsifying (Beating)
Add cured meat mixture, crispness improver, spices, flavorings, sugar, salt and monosodium glutamate sequentially while emulsifying in a meat emulsifier. Pour in ice water during emulsification for about 5 minutes. Finally, add tapioca starch and pork fat granules, and stir for 2 minutes.
4.Stuffing
Use natural casings (pork casings, 22–24 mm in diameter) or protein casings (22 mm in diameter recommended). Control sausage weight by adjusting casing length. A vacuum stuffer is preferred.
5.Thermal Processing
Manufacturers may choose to skip cooking and directly quick‑freeze and package the product, or cook it first then quick‑freeze and package. For cooked hot dogs, follow these steps:
Step 1: Drying for 30 minutes at 60°C
Step 2: Steaming for 20 minutes at 85°C
Step 3: Roasting for 20 minutes at 60°C
Arrange sausages evenly without squeezing or overlapping each other.
6.Cooling
7.Quick‑freezing and Packaging
III. Analysis of Product Quality Issues
1. Product Color
A bright red color is ideal. Excessively dark color will deepen further during grilling and ruin appearance. A blend of Monascus red pigment and Japanese Red No. 6 pigment is recommended.
2.Optimal Grilling Process Design
High‑quality grilled sausages feature rich meat texture and crispy outer casings. Adjust roasting parameters to enhance casing crispness.
3.Solutions to Sausage Bursting During Grilling
Bursting is related to meat mixture and grill temperature settings. The meat mixture should contain minimal air with balanced lean‑to‑fat ratio and moderate starch content. Bursting is also affected by the time and temperature of shaping (drying) and steaming.
