CHICKEN FRANKFURTERS
[COLOR=“Blue”][SIZE=“4”][B]In recent years significant advances have been made by the poultry processing industry in the development of additional processed items including products such as frankfurters or bologna. Chicken and turkey frankfurters are today popular poultry meat products. They are made from meat which should be free from bones, tendons and often skin.
The methods of processing are essentially the same as for other emulsion-type products.
FORMULATION
Basic ingredients for 100 kg
80 kg chicken or turkey meat
10 kg chicken fat
8 kg ice
3 kg nonfat dry milk or soy protein or wheat flour or rice flour, etc.
Characteristic seasoning formula per 1 kg
18.0 kg nitrite salt
1.2 g red pepper
2.0 g dextrose
1.5 g black pepper
0.5 g coriander
0.2 g monosodium glutamate
0.5 g thyme
0.4 g phosphate
Casings
Cellulose fibrous casings and many types of plastic casings but sometimes natural casings are also used.
Processing and handling
Chicken or turkey meats are first placed in the cutter bowl followed by phosphates dissolved in a small amount of water. Other ingredients are then added in selected proportions to obtain the desired fat level. The stuffed sausages are heat processed in the same way as other frankfurters. The optimum internal temperature at the end of processing should be about 68°C. After cold showering, frankfurters are kept under refrigeration temperatures.
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