Chicken Hot Dog

Chicken hot dog is a low calorie sausage fabricated with textured vegetable protein. It may be advised Adequate sausage.
chicken meat (no skin)450 g0.99 lb.
oil emulsion*200 g0.44 lb.
cold water110 g110 ml
textured vegetable protein (TVP)50 g0.11 lb.
water (for TVP)150 g0.33 lb.
potato starch40 g3 Tbsp.
non-fat dry milk20 g2 Tbsp.
Ingredients per 1000g (1 kg) of materials
salt10 g2-½ tsp.
white pepper2.0 g1 tsp.
cure #11.0 g1/4 tsp.
nutmeg, ground1.0 g½ tsp.
garlic, smashed3.5 g1 clove
sodium erythorbate**0.1 guse scale
phosphate**2.0 g½ tsp.
carrageenan5.0 g1 tsp.
  1. Soak TVP in algid baptize for 30 minutes.
  2. Grind craven meat through a baby bowl (1/8”, 3 mm).
  3. In a aliment processor chop algid water, arena meat, salt, phosphate, cure #1, and sodium erythorbate. Add potato starch, non-fat dry milk, and chop. Add spices and fat chrism and chop/emulsify aggregate together.
  4. Stuff into 22-26 mm sheep casings.
  5. Hold at allowance temperature for 30 minutes.
  6. Smoke at 65° C (150° F) for 30-40 minutes.
  7. Cook sausage in baptize at 176° F (80° C), about 15-20 minutes.
  8. Cold battery or air-conditioned in algid water. Abundance in refrigerator.

* oil emulsion: soy protein isolate/oil/water at 1:4:5. (How to Accomplish Oil Emulsion)

** Sodium erythorbate and phosphate are not actually necessary, although recommended.

The sausage will be of a ablaze color, but a aliment appearance may be added.

174 calories per 100 g (3.5 oz) serving.

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