1. Special selected trimmings are cut and ground into small
pieces and put into the mixer. Formulas are continuously weighed to assure
proper balance of all ingredients.
2. A high speed, stainless steel chopper blends meat, spices
and curing ingredients into an emulsion or batter.
3. The emulsion is pumped and fed into a stuffer. Shirred strands
of cellulose casings are mechanically positioned on the stuffing horn.
As the emulsion flows through the horn into the casing, the filled strands
are linked into hot dogs of exact size. The strand is then put on
the smokehouse conveyor system.
4. In smokehouses, under controlled temperature and humidity,
the hot dog is fully cooked and hard-wood smoked for texture, color and
a delicious flavor.
5. After passing through the smoke and cook cycle, and being
showered in cool water, the hot dog goes into the peeler. Here the
protective, air and smoke permeable cellulose casing "skin" is stripped
away and individual links are conveyed to the packaging line.
6. Finally, the hot dog is conveyed to scales which divert off-weight
franks, and is then fed into the vacuum packaging equipment. Here, individual
packages of exact number and precise weight are wrapped and vacuum sealed
in plastic film to protect the freshness and flavor of the hot dog.
7. Once packaged and boxed, hot dogs are moved to storage coolers
and loaded on refrigerated trucks for delivery. The entire process, from
cut trimmings to the consumer's table is often measured in a matter of
hours. From beginning to end, the hot dog is carefully inspected by federal
officials according to strict federal standards of quality and sanitation. |
