by Parson Snows » Tue Jan 25, 2005 12:40 am
Sausagemaker
This is one that I've been working on, please have a look over it and comment. I've tried to keep it a somewhat "low-fat" version, as the concept is people expect chicken to be healthy.
Chicken Frankfurter Recipe (≈10 % fat)
Chicken Breast (skinned) 62.00 % (2.1 % fat)
Chicken Skin w/Fat 18.00 % (44.2 % fat)
Water/Ice 15.00 %
Oatmeal 1.50 % (8.5 % fat)
Wheat Flour 1.50 % (2.6 % fat) or 1.50 % Potato Starch if I want to produce a "Gluten Free" version
Rice Flour 0.50 % (0.3 % fat)
Seasoning/Cure 4.50 %
103 % Total (3 % water assumed lost in evaporation/processing)
Seasoning/Cure 4.50 % Total
Curing Salt 2.50 % (6.25 % nitrite)
ADDITIONAL Salt 0.00 %
Dextrose 0.50 %
Sodium Phosphate 0.40 %
Brown Sugar 0.30 %
Garlic Powder 0.20 %
Black Pepper 0.15 %
Mustard Seed 0.15 %
Red Pepper 0.12 %
Coriander 0.05 %
Thyme 0.04 %
Sodium Erythorbate 0.04 %
Rosemary 0.03 %
MSG (optional) 0.02 %
NO SMOKE FLAVOURING
NOTE: your ingredient percentages add up to 92.70 %
kind regards
Parson Snows
PS FYI
Halal Chicken Frankfurter ingredients taken from Tahira Foods Ltd.
Ingredient
Mechanically deboned chicken (86%), water, wheat flour, preservatives: salt nitrate, flavouring, stabilizers: E450, spices, smoked flavouring, antioxydant: E300, flavour enhancer: E620, colouring: E120
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen