Hydrolyzed vegetable protein - A flavor enhancer produced by boiling and breaking down cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid into their component amino acids.Garlic puree - Pureed cloves of garlic.
These are typically concentrated extracts derived from herbs, spices and vegetables. Flavoring - Flavors to add a depth of taste.It enhances flavor and browning during cooking. Dextrose - A sugar found naturally in fruits and honey, which can also be derived from starch (this might be labeled as “cultured dextrose”).Collagen casing - An edible casing alternative to hog or sheep intestines.Citric acid - A naturally occurring acid in citrus fruits and tomatoes commonly used to control the acidity of products.In hot dogs it may be used to assist with color development and stability and as a source of Vitamin C, which helps speed up the curing process. Cherry Powder - Finely ground powder extracted from cherries.Cultured celery powder has the same effects and benefits as sodium nitrite regarding: 1) anti-oxidant which inhibits rancidity development gives cured meats their characteristic pink color and their unique cured taste and 3) inhibits many dangerous bacteria helping make the hot dogs much safer. It is commonly found in “uncured” or organic products. Celery powder can be a curing ingredient in place of sodium nitrite. Celery powder - Dried, ground concentrate prepared from fresh celery, which is naturally rich in nitrate.May be added to achieve a “meatier” flavor. Beef Stock - Key ingredient in soup, most commonly made by cooking beef bones in water.Variety meats or organ meats are not typically used in hot dogs or sausages and if organs are used, the specific organ will be included in the ingredients statement on the package and the front of the package will declare “with variety meats” or “with meat byproducts.” It is then very finely ground and mixed with other spices. Beef - Most commonly pieces of meat cut away from steaks or roasts.Autolyzed Yeast Extract - Flavor enhancer derived from yeast and used to add a savory meaty flavor.Research has shown that including Vitamin C with sodium nitrite effectively prevents the formation of carcinogenic nitrosamines in fried bacon. This ingredient is effective and used at very small amounts. Per USDA regulation it is not permitted for use with Uncured Products (No Nitrites Added except celery juice powder). Ascorbic acid/Sodium ascorbate - Also known as Vitamin C, helps speed up the curing reaction between sodium nitrite and the meat.The following is a guide to the variety of ingredients that may be found in hot dogs: With so many different hot dog manufacturers, flavor profiles and even nutritional goals, each uses slightly different types and amounts of ingredients. Ingredients can perform important functions like “curing” meat products and preventing bacterial growth.Īll hot dog ingredients must be clearly detailed on the product ingredient statements, from the greatest amount to the least added. Only a fraction of these approved ingredients are commonly used in meat products like hot dogs. Approximately 2,800 food additives have been FDA-approved after a thorough review of their safety. Department of Agriculture (USDA), which regulates and inspects meat and poultry products. Ingredients added to meat and poultry in a hot dog recipe can add flavor, keep hot dogs moist and juicy and delay spoilage, and perhaps most importantly…provide food safety.Īny non-meat ingredient included in a meat product must be approved by the Food and Drug Administration (FDA) and accepted by the U.S. Many recipes require many different ingredients, including spices, flavorings, preservatives, binders and additives that combine to give hot dogs their distinctive taste and texture. Hot dogs are much like cakes: different recipes create very different tastes and textures and people have strong personal preferences.
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