Hot Dog

Hot Dog | Food | what is in a hot dog, hot dog dog, hot hot dog, la hot dog, dog hot dog, dog hot, hot dog dogs -A hot dog is a sausage served in a sliced bun. It is commonly garnished with mustard, ketchup, onions, mayonnaise, relish or sauerkraut. Hot dogs are a processed meat product made by mixing chopped meat with various curing ingredients, flavorings, and colorants. The meat is then stuffed in casings, cooked, removed from the casing, and put in the final package. Although the technology for hot dog making was developed thousands of years ago, these meat products continue to be a popular summertime food. In fact, in America alone over 16 billion hot dogs are consumed each year.

The typical raw hot dog is a pink, cylindrical-shaped piece of meat. It is about 1.6 oz (45.36 g) on average and contains anywhere from 0.175-0.245 oz (5-7 g) of protein. It also contains about 0.455 oz (13 g) of fat, 450 mg of sodium and 150 calories. Since hot dogs are meat products, they are an excellent source of nutrients including iron, zinc, niacin, riboflavin, and B vitamins. When hot dogs are made using pork meat, they are good source of thiamin. Since they are a pre-cooked food, they are less prone to spoilage than other types of meat products. This makes them one of the safest meat products available.

Hot dogs are known by many different names including frankfurters, franks, red hots, and wieners. While there are many varieties of hot dogs, one of the most famous is the Kosher hot dog. These hot dogs are prepared in a manner, which follows 3,000 year old traditions that comply with Jewish religious practices. Specially trained Rabbis oversee the entire kosher hot dog making process. Ultimately, the main difference between a kosher and a regular hot dog is that kosher hot dogs do not contain pork.

The primary ingredient in hot dogs is the meat. The U.S. Department of Agriculture requires that meats used for hot dogs must be the same type of quality ground meat sold in supermarkets. While pork is most often used, other types may be used such as beef, chicken or turkey. Sometimes variety meats like livers are used however, the hot dog producers must clearly label the product with the statement "with variety meats" or "with meat by-products." The proteins and fats of which meats are composed are responsible for meat characteristics. For example myofibrillar proteins give meat its texture and structure. Myoglobin and hemoglobin proteins create the natural color of the meat. Fats in the meat give the characteristic flavor.

During processing, the meat is mixed with a curing solution to improve the taste and increase the shelf life. A major ingredient in this curing solution is salt. It is used to make the meat easier to work with, improve flavor, and inhibit bacterial growth. Water is another component of the curing solution. It has a variety of functions including helping create the necessary meat emulsion and adding to the meat's juiciness. Sodium nitrite is included in the curing solution to retard the development of rancidity and stabilize the meat color. Curing accelerators such as sodium ascorbate or sodium erythorbate may also be added to preserve the color of the meat during storage.

In addition to the meat and curing ingredients, other ingredients are important in hot dog manufacture. Sugar and corn syrup are used to give hot dogs a sweeter taste. Flavoring is added to give hot dogs their characteristic taste. The flavorants may be natural or artificial, but typically a mixture of the two is used. Natural flavorants include herbs and spices such as pepper, nutmeg, ginger, cumin, and dill. Artificial flavoring compounds include organically synthesized esters, ketone and amino acids. Monosodium glutamate is an artificial flavor that is often used to intensify the flavor of the meat.

Hot dogs may contain units that are the basic ingredients of meat, which will increase the number of hot dogs that you can do a certain amount of meat and improve the nutritional value. Extenders come from plant and animal sources, and include things such as skim milk, cereal, soy protein, and whole milk. In the U.S., all ingredients used in the production of a hot dog should be clearly labeled on the package.

Tags: chicago hot dog recipe, hot dog banners, hot dog cart insurance, italian hot dog recipe, calories in hot dog with bun, calories in hot dog bun, hot dog bun calories, hot dog nutrition facts, calories in a hot dog bun, calories in hot dog and bun, hot dog facts

Beef

Beef | Food | beef steak, beef recipe, recipe for beef, beef recipes, recipes for beef, recipes with beef, recipes beef, ground beef, beef steaks, beef burgers - Beef is defined as the flesh of a cow, bull, or ox, used as food. Others defined beef as a full-grown steer, bull, ox, or cow, especially one intended for use as meat and beef is the flesh of a slaughtered full-grown steer, bull, ox, or cow. Beef is the meat of cattle. In this profile, we discuss how beef is finished. Finishing is the final stage of cattle production. Two to six months before animals are ready for market, they are sent to a feedlot where cattle are fed a high protein and energy diet so they will gain weight prior to slaughter.

About 2 to 6 months before an animal is ready for market it is sent to a feedlot. A feedlot is an enclosed area where the cattle are fed high energy food, mainly barley, oats, and wheat. The average feedlot in BC holds about 400 head of cattle, but there are some large feedlots which hold up to 5,000 animals. In other areas feedlots can be much larger. Each animal will gain 1.3 to 1.8kg of weight a day. This stage is called finishing the cattle. The meat will become marbled with a small amount of fat which helps make beef juicy. The animal is ready for market when it weighs about 227 to 272kg.

We eat beef when we are eating steaks, hamburgers, prime rib roast or beef sausages. We can also eat the liver, kidneys, heart, brain and tongue. Beef is an excellent source of protein, the B vitamins, vitamin A, iron, fat and zinc. Edible by-products from beef include gelatin for marshmallows and ice cream and natural sausage casings.

The hides are tanned and used as leather in shoes, gloves, jackets or sports equipment. Beef by-products are also used for soap, cosmetics, buttons, photographic film, sandpaper, violin strings and explosives. Pharmaceuticals that come from beef by-products include insulin (for diabetes), epinephrine (for hay fever and asthma), heparin (an anti-coagulant), thrombin (for blood clotting), estrogen and thyroid extract.

Packing plants send buyers to the feedlots to buy finished cattle. The cattle are taken to a packing plant where they are slaughtered. Beef is graded at the plant based on the age of the animal, quality of the meat and the meat yield. In Canada, top grade beef is quite lean. The carcass is then cut in two and sides of beef are sold to grocery stores and butcher shops. In some cases the carcasses are further processed and cut into portions that fit into a box. This is called 'boxed beef'. Many of the large chain stores now receive their beef in this form. The by-products, like bones and hides, are sent to processing plants.

One challenge that feedlot operators face in BC is that the high energy protein feed is grown in the Prairies, therefore, we do not have a ready supply (not a major grain producing area). This gives the Prairie feedlot operators a comparative advantage in feed costs. Many BC cow-calf operations send their cattle to Alberta feedlots.

Beef animals are ruminants and like all ruminants have several stomachs. Ruminants swallow grass or other vegetation that people cannot eat. The animal does not chew grass properly. It goes into the rumen, one of the stomachs, where it is stored and broken down into balls of cud. The rumen, which is the largest of the stomachs, is a large fermentation vat. It is this feature that allows ruminants to digest cellulose and convert it to a usable product. When the animal has eaten its fill, it rests and "chews the cud". The balls of cud are brought back up into the mouth, chewed into a pulp and swallowed again. The chewed food goes on through the other three stomachs where it is digested. Other ruminant animals are dairy cattle, sheep, goats and buffalo.

Tags: beef gift baskets, beef gifts, mail order beef, prime beef online, kellys roast beef, aged beef online, beef jerky packaging, order beef online, usda prime beef, corn beef sandwich, beef jerky gifts, beef delivery, prime beef steaks, organic beef online, buy beef online, hunan beef, beef on line

Food Technology

Food Technology | Food Technology | what is food technology, food and technology, food technology and, about food technology, technology food, technology and food, technology in food, technology of food, food & technology, b.e food technology - Food technology, or food tech for short is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Food Technology is the application of science and technology to the treatment, processing, preservation, and distribution of foods. Hence the term food technologist.

Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods.

Research in the field now known as food technology has been conducted for decades. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.

Research on Spoilage of wine by Louis Pasteur, and his description of how to avoid spoilage in 1864 was a first attempt to put food technology, on basis of the scientific. Besides research on the spoilage of the wine, Pasteur made research on the production of alcohol, vinegar, wine and beer, and the souring of milk. He developed the pasteurization- process of heating milk and milk products to destroy food deterioration and disease-producing organisms. In His food technology research, Pasteur became a pioneer in the modern part of Bacteriology and Preventive Medicine.

By the year 1940 1950, the original four departments, that had taught the subject with different names in the United States (including the University of Massachusetts and the University of California) was entitled "Food Science", "Food Science and Technology ", or similar variations.

Tags: ift food technology, food technology degrees, degree in food technology, food technology degree, msc food technology in uk, online food technology courses, food technology consultants sydney, food science and technology degree, food technology degree courses, food technology courses in canada, food technology education, food technology consulting, advances in food technology, global food technology

terrific two...

being able to view the world thru the eyes of a child is a pretty magical thing... today marks my 730th day taking the world in from this vantage point and, i must admit, i am forever changed.

from here...  each day is greeted with a smile...the world is a big place with an adventure around every corner... and each step is an exploration in self-discovery...you wear your heart on your sleeve... you trust in people... you laugh at yourself,..and you cry, too...you appreciate the small things...you embrace your independence...you cherish the security of home... you pass no judgement...there is always love & a smile to share...and you laugh, SO much.


curren oliver, you rule. your wit, passion, kindness and eye for adventure inspire me. i love you beyond belief. happy birthday!!!

Food Machine: Immersion Blender

Food Machine | Food Machine: Immersion Blender | kitchenaid immersion blender, immersion blender review, what is an immersion blender - This hand blender is great, thin and has a rotating blade on one end. It has a variable speed, is completely portable and can be immersed directly in a pot of soup (or other mixture) to puree or chop the contents. Immersion blenders Many come with a whisk attachment (good for whipping cream) and other accessories such as filters or beakers for mixing individual drinks. Some also come with wall mount.

An immersion blender, or "mixture" is a kitchen utensil to mix ingredients or puree food in the container in which they are established. They are sometimes called stick blenders, mixers of the wand, Bermixers (after the brand of professional models made by Dito-Electrolux), or a boat (a nickname used by chefs Emeril Lagasse and Alton Brown). Can be used to puree soups and sauces emulsifier. Some can be used when the bread is on the stove. Mixers Mixers and food processors that need the food is placed in a special container for processing. They differ from the hand mixer to cut food, such as mixed.

The immersion blender was invented in Switzerland by Roger Perrinjaquet, who patented the idea on March 6, 1950. He called the new appliance "bamix", a portmanteau of the French "bat et mixe" (beats and mixes). The immersion blender has been in use in European professional kitchens since the 1960s, and was adopted for home use in the United States market in the 1980s.

Models for home use usually have a shaft of ten to twelve inches, but models are available for professionals with a shaft up to two feet. Home models are available in corded or cordless versions.

bosch mixxo cordless immersion blender, industrial immersion blender, bosch immersion blender, bosch mixxo hand held immersion blender, kitchenaid khb300 immersion blender, kitchenaid immersion blender chopper, kitchenaid immersion blender khb100, kitchenaid immersion blender khb300

finger find...

wow. just discovered these rings (here & here) from st.kilda's eclectic line of jewelry. i'm completely obsessed with the subtle, hidden details of both versions. would be the perfect token of love for the romantic's out there or a push present for those momma's to be.


now...i've got to figure out a way to convince my honey that i'm deserving of yet another piece of jewelry to adorn my fingers

Food Preservation

Food Preservation | Food Science | Food preservation is the action of keeping and maintaining a food so that it can be eaten at a later date. Often canned foods are preserved so they can last on the store shelves longer. Food preservation is a process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive value of the food is also preserved. Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage.

Food preservation usually involves preventing the growth of bacteria, yeasts, fungi and other microorganisms (although some methods work by introducing benign bacteria or fungi for food), and slows the oxidation of fats which causes rancidity. Food preservation may also include processes that inhibit a visual impairment that can occur during food preparation, such as the enzymatic reaction of browning of apples after they are cut.

ManyProcesses engineered for preserving food involves a number of methods of food preservation. The preservation of fruit, making jam, for example, is to boil (to reduce the moisture content of the fruit to kill bacteria, yeast, etc.), sugar (to prevent re-growth) and seal an airtight container (to avoid contamination). There are many traditional methods of food preservation which limit inputs of energy and carbon footprint.

Maintaining or creating nutritional value, texture and taste is an important aspect of food preservation, while historically some methods radically changed the character of the food being preserved. In many cases these changes have now come to be perceived as desirable qualities - onions, cheese, yogurt and pickled are common examples.

what is food preservation, preservation of food, preservation food, freeze drying food preservation, food preservation pasteurization, food preservation freeze drying, food preservation by freezing, freeze drying, food preservation refrigeration, natural food preservation methods, freezing food preservation, food preservation drying