Unicell Fiber for hot-dogs

Manufacturing process

1. Grinding meat to obtain particles 3mm diameter
2. Adding of iced water + combi mix
3. Cuttering by 3000 rpm, up to max 12°C
4. Fiber to be added at the end of cuttering process, due to fiber water retention action, the mass is drying on the surface
5. Filling of casing (possibly with the use of vacuum stuffer)
6. Resting for 1-2 hrs
7. Drying at 55°C for 15-20 minutes
8. Smoking at 55°C to obtain a light gold color
9. Steaming at 78°C down to 72°C
10. Cooling with jet of water
11. Packaging

Advantages of using Unicell fibers:

• Better filling, cohesion and stability
• Improved texture and bite
• Reduced leakage
• Improved nutritional profile
• Improved yield

Recommended fibers: BF/OF/PF/WF 200 fiber, BF/OF/PF/WF 500

Potential clients:

• meat processing plants

Aboved tests were conducted in laboratory conditions and for an extensive undertaking may be treated as guidelines only.
For industrial requirements, individual parameters of production have to be approved.