Speaking of frankfurter sausage, many friends think of a movie. In fact, it is not true. Frankfurter sausage really exists, and it is the most popular sausage making method in Germany. However, if you talk about it, it is different. If there is one name, you must know it, it is hot dog! It can be said that this method of making sausage has become popular in European and American countries and is indispensable in their lives.

Making frankfurters is actually not difficult, but if you want to make it delicious, you must pay attention to the principles of the materials, and if you want different flavors, you can also choose different ones. It can be made with raw materials, such as beef, mutton, etc.

Ingredients (%) (calculated based on raw meat weight):

Pork (lean) 50, fat 25, crushed ice 25, salt 1.6, sugar 1, white pepper 3, Polyphosphate 0.3, spice 3, MSG 0.2, appropriate amount of pigment (red), collagen fibrin casing

Selection of raw meat: Select fresh livestock meat, trim and cut it to reduce the rapid growth of microorganisms. Proliferation requires not only low-temperature treatment, but also rapid operation.

Fine cutting and mixing:

(1) To avoid the temperature of the meat rising during the fine cutting process or the cell juice in the meat dissolving, resulting in the loss of flavor, the flat plate of the fine cutting machine and The blade must have a good combination.

(2) The emulsification of Western-style sausage is mainly composed of lean meat, added fat and crushed ice, and is called a state formed after finely cutting and mixing. Therefore, in the early stage of fine cutting, it is necessary to extract the salt-soluble protein first and increase the knot strength; therefore, lean meat, salt and added phosphate are the first to be added. However, when it is chopped finely like this, the salt-soluble protein will be extracted and mucus will be produced, which will also cause the temperature of the meat to rise. Therefore, crushed ice must be added to keep the meat temperature from exceeding 10°C. For example, when the temperature rises, the protein will be denatured, which will reduce the binding property. At the same time, the fat will melt, hindering the interaction between proteins. When making products, phenomena such as separation of water and free fat will occur. And the chewing feel is poor.

(3) In order to prevent unevenly chopped meat slices and additives in meat products, during the fine cutting process, pay attention to fully mixing the meat on the inside of the cover, between the meat grinder plates. There are some meat and additives in the surroundings that have not been fully chopped and mixed. Be careful to mix them into emulsified products to avoid the formation of impurities in the products.

This is how to make frankfurter sausage. Frankfurter sausage is also quite popular in China. However, the frankfurter sausage made outside will definitely not taste as good as the one you make yourself. But this is based on your success. After the basics, you can learn more about its production techniques when making it to make it more delicious.