Friday, November 17, 2017

Chicken and Pork Hot Dogs

Use of TexDry 5101 LC

Study completed by: PHD Technologies LLC, Ames Iowa

Objective:

To use TexDry 5101 LC to increase cook yield, improve texture, reduce purge in chicken and pork hot dogs.

Results:

 

Formulation:

 Ingredient Control 1% TexDry 5101 LC 2% TexDry 5101 LC
  % % %
Mechancally separated chicken (20 Down) 51.00 49.00 48.00
Pork fat (with a trace of lean) 23.00 21.00 20.00
Water 13.65 14.68 15.71
Corn syrup solids - 42 DE 6.00 6.00 6.00
Salt 2.00 2.00 2.00
Potassium lactate 2.50 2.50 2.50
Flavorings (spice) with erythorbate 1.02 0.99 0.96
Sodium tripolyphosphate 0.25 0.25 0.25
Curing salt (6.25% nitrite) 0.18 0.18 0.17
Dextrose 0.40 0.40 0.40
Calcium chloride 0.00 2.00 2.00
TexDry 5101 LC 0.00 1.00 2.00
Total 100.00 100.00 100.00

 

Procedure:

1.  For treatments with TexDry 5101 LC, add all the formulation water to the bowl chopper and TexDry 5101 LC and chop for 5 min. then remove and set aside.
2.  Add mechanically separated chicken to the bowl chopper, then add :salt, sodium tripolyphosphate, flavorings and curing salt and chop to 8ᴼC.
3.  Add pork fat, corn syrup solids, potassium lactate, dextrose and *calcium chloride and finally the hydrated TexDry 5101 LC at the end of the chopping cycle (ensuring proper distribution) and chop to 16ᴼC.
4.  Stuff emulsion into cellulose casings of 22 mm diameter.
5.  Drench in liquid smoke for 3 min.
6.  Cook hot dogs using a typical hot dog cook cycle to an IT of 74ᴼC.
7.  Cool hot dogs following USDA standard regulations for stabilization.
8.  Peel casings from hot dogs, vacuum package and store refrigerated.

*Other calcium sources may be used as long as the calcium is available with for the TexDry 5101 LC.

Product Description:
TexDry 5101 LC

Ingredients
Citrus flour, standardized with sugar
Ingredient statement on finished product Citrus flour
Usage level Varies with application - typically 1 - 2%

 

Conclusion:

TexDry 5101 LC can effectively increase yield, improve firmness and reduce purge in chicken and pork hot dogs.