CHICKEN VIENNAS (premium quality, pure poultry product)
(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS
Raw materials: (calculated for a 30 kg batch)
50.00 % Chicken meat trimmings, lean 15.000 kg
10.00 % Vegetable oil 3.000 kg
20.00 % Chicken fat emulsion (1:6:6) 6.000 kg
20.00 % Ice (drinking water) 6.000 kg

Additives:
(per kg raw materials and extenders) (total for 30 kg)
10.00 g Nitrite curing salt 300.00 g
2.00 g Phosphate 60.00 g
0.10 g Sodium erythorbate 3.00 g
1.00 g Food colouring (liquid) 30.00 g

Seasonings:
(per kg raw materials and extenders) (total for 30 kg)
2.00 g White pepper, ground 60.00 g
0.30 g Nutmeg, ground 9.00 g
0.60 g Garlic powder 18.00 g

PROCESSING

• GRIND Meat trimmings 3 mm
• EMULSIFY Chicken skin/fats, chill emulsions at < 0°C
• CHILL Meat trimmings and vegetable oil over night
• CHOP Meats, ice, extenders and additives for 10-15 rounds
• Add fat emulsion and seasonings and chop until +12°C
• STUFF Into sheep or collagen casings, 20-22 mm and link
• SMOKE Dry for 30 min. at +45°C, smoke at +65°C for 30 min.
• COOK In water or steam at +75°C for 20 min.
• COOL under cold shower or in water, vacuum pack and chill
• STORE < +4 C, shelf life less than 10 days

Gunter Heinz & Peter Hautzinger – Meat Processing Technology