The Guide to Chicken Frankfurter

Chicken Frankfurter is popular world-wide.

The following guide is intended to disclose all possible ingredients which could be used to make Chicken Frankfurter Sausage in 3 variations – premium, medium and cost effective. According to local meat qualities and machinery park, results and acceptance may vary.

Raw Materials

The industrial production of Chicken Frankfurter Sausage may require the use of mechanically deboned meat [MDM] and skin emulsions. The use of these lean meat substitutes requires extra binding ingredients, such as AGAGEL 220. This will excess moisture whilst improving texture and mouthfeel, yet resulting into a better product acceptance

Pro Tip: The chicken meat should be skinless and free of connective tissue which would reduce binding properties. Best chicken meat temperature is 0 °C – 2 °C. For best results, grind the chicken meat through a 3 mm plate before placing into the bowl cutter.

Chicken Frankfurter Sausage recipes can use up to 30% added

water. Use partially flaked ice instead of water to reduce the water temperature to less than 2° C. Flaked ice allows longer and faster knife speed resulting into finer emulsions which consumer rate as better quality.

Modern ice machines offer UV-Disinfections which has direct influence to the final product’s shelf life. More information on ice machines can be obtained from www.maja.de.

Page 2 of 5 The Guide to Chicken Frankfurter, updated 10 March 2018. © 2016 by friedrich ingredients, Germany. All rights reserved.

Ingredients and seasonings

Please refer to xlsx-recipes for details regarding ingredients. These recipes are conveniently presented in MS EXCEL® format which allows changing the batch size according to individual requirements.

The quantity of all ingredients in the recipe will change when the kg-value of Total Meat is changed:

1. Click on the Excel-icon to download the recipe 2. Enter the desired meat quantity into the blue cell (standard = 100 kg) 3. Print or save your individual recipe

All variations are available in our Recipe-Service, free to download and adaptable to your individual needs.

This recipe was developed to the best of our knowledge, and according to today's technical standards.However, we cannot take responsibility for the result or lack of acceptance. www.ingredients.de

bonless, skinless 40,000 kg 70,000 kg 30,000 kg

boneless, skin-on 20,000 kg 30,000 kg 30,000 kg

skinless 40,000 kg40,000 kg

100,000 kg 100,000 kg 100,000 kg

22,000 kg 15,000 kg 10,000 kg

- for FibreMaxx 0,000 kg 4,000 kg 8,000 kg

opt. Yield

increasment 0,000 kg 25,000 kg 50,000 kg

122,000 kg 144,000 kg 168,000 kg

Item #

55.041 Frankfurter Classic CL 1,340 kg12.006 Chicken Frankfurter Combi 1,300 kg 1,680 kg51.014 BouillonMaxx Chicken Optional 0,430 kg 0,670 kg51.008 BouillonMaxx Chicken [no MSG] Optional 0,240 kg11.022 AGAGEL 220 0,610 kg 0,720 kg 1,680 kg11.049 Curing Salt [Nitrite pickling salt] 1,830 kg 2,520 kg 3,360 kg11.055 FibreMaxx WF 200 Water Binder 0,000 kg 0,500 kg 1,000 kg11.146 RoMaxx MB [liquid] Recommended 0,240 kg 0,290 kg 0,340 kg50.011 Meister KutMaxx 0,610 kg50.003 Meister Fixrot 0,290 kg 0,340 kg10.395 MDM Neutralizer 0,120 kg

4,870 kg 6,050 kg 9,190 kg

126,870 kg 150,050 kg 177,190 kg

- --- -

-

Premium

-

-Chicken BreastChicken MDM

Chicken Thigh

Total Meat + Water

Additional Water

Soya Emulsion

Chicken Frankfurter - Variations

→ Total Recipe Weight (before cooking):

Chicken Skin

Water / Flaked Ice

Total Ingredients:

Total Meat

Standard

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- -

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Economy

Ingredients

Page 3 of 5 The Guide to Chicken Frankfurter, updated 10 March 2018. © 2016 by friedrich ingredients, Germany. All rights reserved.

Processing

The following Process-Flow-Diagram will give detailed information on how to produce the

perfect Frankfurter-Emulsion. In case you have a high-performance and/or a vacuum Bowl-

Chopper, you may use the all-in method until step number 5.

If you do not have such a device, or if you are producing a recipe with extern Emulsions

(Soya-Emulsion), please refer to this Process-Flow-Diagram. It shows a detailed overview on

how to properly process Mortadella, without leaving behind air pockets.

Side note: Preparation of Soya Emulsion

Depending on the desired viscosity of the Soya Emulsion, we recommend using our ingredients Isolated Soya Protein (ISP) or Soya Concentrate, and mix with either Vegetable

Oil or Chicken Skin, and Water (1:5:5). Add to the Meat Emulsion as shown on the graph.

Page 4 of 5 The Guide to Chicken Frankfurter, updated 10 March 2018. © 2016 by friedrich ingredients, Germany. All rights reserved.

Casings

Use natural sheep casings, cal. 18-22 mm, edible collagen casings or cellulose (skinless) casings of same diameter. Cellulose casings are removed from the sausage after processing, prior to packing.

For a bird’s eye view on our casings, please check here.

Filling

After the emulsion is processed and optional ingredients are well blended, the chicken meat mix is ready to place into a vacuum stuffer and immediately filled into well-cleaned natural casings, edible collagen casings, or skinless casings.

Modern vacuum fillers prevent holes in the emulsion causing discoloration.

Photo courtesy of Frey: www.frey-maschinenbau.de

Cooking, Smoking, Chilling

Chicken Frankfurter Sausage should be hot smoked, followed by a cooking cycle. Chicken Frankfurter Sausage requires an internal temperature of 72° C to be considered as safe in most countries.

Most smokehouse suppliers offer standard recipes for sausages, such as Chicken

Frankfurters. Here is our recommendation:

Cooking / Smoking Programme:

Step Temperature Time

1 Drying 60° C 15 min

2 Smoking (60% humidity) 65° C 20 min

3 Drying 70° C 10 min

4 Steam Cooking 80° C to 72° C internal temp.

5 Shower 20 min

6 Chill until 2° C is achieved before peeling, packing and shipping

Pro Tip: Stop the cooking process as early as 70° C internal temperature. The temperature will still go up to 72 or even 73° C, even if the oven is shut off. This will avoid loss of juices and yield and will save energy.1

This recipe was developed with the best of knowledge, and according to today’s technical standards. However, we cannot accept any responsibility for the result or lack of acceptance.

Page 5 of 5 The Guide to Chicken Frankfurter, updated 10 March 2018. © 2016 by friedrich ingredients, Germany. All rights reserved.

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