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CANNED IN SYRUP CANNED IN SYRUP, PEACH WINE PRODUCTION

The fruit in syrup are products pintón state fruit, healthy or not peeled, cored, despenduculadas, cut into halves or pieces, and packaged solution sugar co (syrup).

rarely found in fruits putrefactive bacteria, because its own acidity prevents the development of these organisms. Therefore, the objective of preserving the natural fruit in closed containers is to kill the yeast and bacteria already present and prevent others from spreading in the package.

Peaches are the most consumed product among the canned fruit, and its development represents a major source of employment worldwide. Is a frequent activity shows large seasonal contrasts between leaders factories and small industries.

I show an interesting video on Development of Canned Peaches (Peaches in Syrup):

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is known of the alcoholic wines produced from the fermentation of the grape.

However, considering the wide variety of fruits and problems of marketing and post harvest losses, the possibility of industrializing producing fruit wines from fruit of good quality at a competitive cost.

RAW MATERIAL AND SUPPLIES:

- Fruits:

ripe fruit can be used several, preferably aromatic such as peaches, nectarines, apples, custard apples, persimmons, passion fruit, star fruit, plum, strawberry, etc..

The process is similar for all fruits, with some variations depending on the operational characteristics of each fruit.

- Water:

The water should be boiled to remove any contamination. Water should be boiled one day in advance and kept in covered containers. This water is used in the dilution of the liquefied pulp.

- Sugar

serves to regulate the sugar content of wine.

- Citric acid and sodium bicarbonate:

used to correct the acidity of the wort for the yeast to develop properly.

In highly acidic fruits such as mandarin and passion fruit is added bicarbonate and less acidic fruits such as bananas and peaches acid is added citrus.

- Yeast:

is important to use specialized wine yeast. If not available this yeast can be used lyophilized yeast bread.

- Clarifying:

Used to speed up the clarification of wine and enhance your presentation. Can be used bentonite or peptic enzymes.

- sodium bisulfite:

is used to prevent contamination in containers fermentation and for the disinfection of bottles.

EQUIPMENT AND MATERIALS:

- Blender or pulpeadora

- Press for fruit.

- industrial kitchen

- Pots

- Tacho plastic or fiberglass

- Containers or tub

- Knives Stainless steel

- chopping boards

- Shoulders to shake

-

jug

INSTRUMENTS:

- Balance

- Mostimetro

- Refractometer

- Peachimetro

DESCRIPTION OF THE FLOW OF OPERATIONS:

PULP PREPARATION:

Reception:

After inspection of the fruit is weighed, disappointed and properly stored until processing.

Selection:

The fruit has to be no physical damage, chemical or biological. Check the weight of the fruit.

Pelado:

fruit peel and seed extracts. The shell can be used only in those fruits that do not give a bitter taste to the wine and help to give the characteristic color such as grapes, plums, strawberry, cherry, etc. It controls the weight of the pulp.

Bleaching Thermal

is used only in those fruits that have high enzyme activity that lead to its browning with loss of their organoleptic characteristics. This operation is conducted by immersing the fruits in water at boiling temperature for 3 to 5 minutes.

Smoothie:

blender or pulpeadora is used. Cold boiled water is added to facilitate the process in the proportion of 1 liter of water per liter of pulp.

MOST CORRECTION:

Measuring pulp:

liquefied pulp was measured with a measuring cup or weighed and placed in fermentation bin, previously cleaned and disinfected with a solution of sodium bisulfite 0.1% or 1 gr. Per liter of water.

Dilution:

cold boiled water is added at the rate of 2 liters of water per 1 liter of liquefied pulp.

sugar Correction:

For every liter of juice is added 120 grams of sugar.

Correction of acidity:

The acidity is adjusted with citric acid and sodium bicarbonate to pH 3.6 to 3.8. In practice it add 2.5 oz. Citric acid per 10 liters of wine.

FERMENTATION ALCOHOL:

For lyophilized yeast fermentation using previously activated.

Activation of yeast:

In a plastic container is placed half a cup of warm boiled water (35 ° C), half cup of juice, 4 teaspoons of sugar and yeast (the amount of yeast to use is 1 gram per liter of wine. Mix well and cover with a clean cloth and let rest in a warm place for 20 minutes. After this time shows the presence of foam on the surface of the mixture.

Adding the Yeast:

active yeast is added to the wort corrected, mix gently with a trowel, then close the pan tightly placing fermentation top fermentation trap. It ferments for 20 days.

The fermentation trap consists of a cap with a hole in the center through which a hose leading from the surface of the wort to a glass of water and a teaspoon of bisulfite sodium.

MOST IMMEDIATE STRENGTH:

After the 20 days after fermentation was the racking.

Devatting and clarified:

consists of separating the fruit wine yeast waste and solids settle to the bottom of the fermentation bin.

To perform the racking there is another bin in whose mouth is placed a piece of coarse cotton cloth in 2 or 3 layers, which act as a sieve. The wine is wine, properly drained and free of debris, it becomes to the jug of fermentation and allowed to rest for a month. Then conducted the first racking, that is to separate the clean wine from the sludge settle to the bottom of the container. Clarified: After the first racking is done clarified, for which the bentonite is added in the proportion of 1 gram per liter of wine. After 1 month there is the second transfer and 1 month after the third and final transfer.

BOTTLING:

was performed in glass bottles, previously washed and disinfected. The wine is full, leaving enough space to allow corked or sealed airtight. Of this operation depends on proper aging of wine during storage.

STORAGE:

bottles placed upside down on shelves located are stored in cool and dry. The storage time is indefinite, the greater the time spent the better the aroma, body and consistency of the wine.

QUALITY CONTROL:

The quality of wine depends on the correct use of the method of preparation of hygiene and cleanliness of the containers and the environment where the product is produced.

poor quality wines are the product of the poor quality of raw materials and pollution during the manufacturing process.

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TESTS TO DETERMINE THE EXTENT OF JAMS

The gel point of a jam occurs quickly when the sugar concentration is about 65% of this amount about 5% must come from the fruit and 60% of added sugar. The concentration of sugar can be tested at home in accordance with the methods 1.2 and 3. Methods 4 and 5 are used to determine when the jam can gel, but do not indicate the proportion of sugar.

1 .- TEST FOR HEAVY:

is a method by which satisfactory results are obtained if you have the right balance and make small amounts of jam. Not suitable for jam made with sweet fruit, like cherries. Note the weight of the empty bowl and spoon. The gel point is reached when the jam even 5 kilos for every 3 kilos of sugar employees. To determine the final weight must be multiplied the amount of sugar used by 5 divided by 3. Example: if a recipe is 1 ½ kilos of sugar and 1 ½ kilos of fruit, the jam must be reduced to a weight of 1 ½ x 5 / 3 = 2 ½ kilos. Remember that the weight scale includes recording the weight of the bowl and spoon.

2 .- TRIAL BY VOLUME:

This method determines the volume of the jam. No need any additional equipment, but not as accurate as the previous test when using shallow bowls. The amount of jam to be gained kilos is calculated by Method 1, and this number is measured in glass jars filled with water 1 kilo and poured into the pot so that water will reach the same volume as the amount of jam that is desired. A clean suit with flat end (for example, the handle of a wooden spoon), is held vertically in the center of the bowl and it marks the level reached by water, must be careful that the vessel is on a horizontal surface and vertical hold the rod during the test, then check all the water. When performing the test, remove the pot from heat, bubbles are expected to disappear and tested with the dipstick. When the jam has been reduced to the mark, must obtain the right spot.

3 .- TEST TEMPERATURE:

For this experiment, the thermometer divided into degrees and reaches at least 105 ° C. Before checking the temperature of the jam, place the thermometer in hot water. If the jam boils at 105 ° C, the percentage of sugar will usually correct, and if the fruit contains abundant pectin and acid, the jam will gel well. The jam can be stirred thoroughly before taking a temperature. Occasionally, temperatures of 106 ° C and 107 ° C even must be sought to obtain the best results.

4 .- TEST COPO:

A wooden spoon is dipped into the jam is removed and rotated horizontally in your hand until the jelly cools slightly attached. Then dripped over the edge, and if you boiled sufficiently to partially gelled jam spoon, the drops will flow flakes forming a separation is sharp and clean.

5 .- TESTING THE COLD PLATE:

If a teaspoon of jam-filled area on a sheet cools, the surface should gel and slide when pushed to finger. When performing this test, the jam should not be allowed to boil rapidly, otherwise the gel point may be wrong.

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GELATION CONTENT IN AIR (OVERRUN)

Ice cream is a refreshing smoothie product with different flavors, consisting of air bubbles films constrained by a mixture of proteins, sugars, salts and other components dissolved or not . It also contains emulsified fat globules and ice crystals.

The ice cream is not only a product of wide acceptance among the public of all ages and sectors also has a high nutritional value and is a source of energy. Its caloric value depends on the percentage of carbohydrates (lactose, sweeteners, sugars), proteins and fats. It also provides large amounts of fat soluble vitamins (A, D, E, K).

Due to its characteristics, ice cream is consumed mainly in the warmer seasons. Marketing in the appropriate places (beaches, parks, plazas) may represent a good source of income.

There are 6 kinds of ice cream: Ice cream, ice milk, Sherbets and sorbets, frozen fruit, frozen yogurt and ice cream diet.

AIR (OVERRUN):

is introduced through the batter and is a necessary ingredient, because without it the ice cream would be too dense, hard and cold. The increase in ice volume during the shake is made cold (-12 º C) is known as overrun. The increase is referred to the volume of the mixture entering the machine before being beaten. The range of overrun is usually higher in the ice cream in the fruit. Often presents product margin, if the overrun is high, the gain will be higher, but runs the risk that ice cream does not have a good conservation, but instead if it is low, the ice is too hard compact, which will significantly reduce the profit margin.

formulas to calculate the percentage of overrun:

1 .- Overrun calculated based on volume:

For example, are produced 5 liters of egg mixture and then obtained 6 , 5 liters of ice cream. Then the overrun is calculated as:

2 .- Overrun calculated based on weight:

For example: Before mixing, a mixture of ice cream in a container of one liter weighs 950 g. After mixing, this same mixture in a container of one liter weighs 700 g. Then, the overrun is calculated as:

Reference: food processing Serie 9 - popsicles and lollipops - ITDG Intermediate Technology Group Developmen Peru

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Arcor is the main confectionery exporter in Argentina, Brazil, Chile, and also exporter of candies from Peru. The seven plants that supply the Division (Four in Argentina, one in Chile, one in Brazil and one in Peru) produced a vast range of products: candy (fillers, acids, and soft cast), lollipops in various formats, chewing gum, bubble gum, jelly beans , jellies, nougat, compressed tablets, candy, milk and marshmallows. Among its main brands include Butter Toffees, TopLine, Menthoplus, Cowboy, Mint glass, Mr. Pop's, Big Big, DiNovo, Mogul, Butter'n Cream, Alka, Ricoma and Frutigelatin.

Reference: Arcor

The following video is of the "Made in America America Discovery Channel, which shows the as they are Arcor Butter Toffees:

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IN ICE CREAM FOOD-BORNE DISEASES - "ETA" (PART ONE)

There are many diseases transmitted for food, most are caused by bacteria, viruses and parasites, but also they may contain toxic chemicals or other substances harmful to our body. These different diseases have many different symptoms, but symptoms are listed first are nausea , vomiting, abdominal cramps and diarrhea. The types of food borne illness are:

INFECTIONS: are diseases that result from the ingestion of food containing harmful living organisms. For example, salmonellosis, viral hepatitis type A and toxoplasmosis.

POISON: are the ETA produced by the ingestion of toxins formed in the tissues of plants or animals, or of metabolic products of microorganisms in food, or chemicals that are incorporated into them by accident, incidental or intentional, from production to consumption.
In the case of microorganisms, their toxins usually have no odor or taste and are capable of causing disease after the microorganism has been eliminated. For example, botulism (caused by the bacterium Clostridium botulinum ).

TOXI-INFECTIONS CAUSED BY FOOD: It food intake with a number of disease-causing microorganisms, which are able to produce or release toxins once ingested. For example as cholera outbreak.

Reference: PANAFTOSA

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MANJAR DEVELOPMENT WHITE

The dairy industry considers as another way to use the cream, this product is concentrated or sweetened milk and cooked as jam, milk, water extraction and concentration of nutrients. The milk powder are a good food when processing is done properly. Sweetened milks are not as susceptible to deterioration from the high concentration of sugar.

RAW MATERIAL AND SUPPLIES:

- Milk: Use fresh cow milk, whole and natural. -Sugar: refined white sugar is used.

- Sodium bicarbonate: Lowers acidity of milk during processing.

- Flavoring: Optional, can generally be used when you want to give the product a special flavor, such as vanilla and chocolate.

- Thickener: The commercial white dish containing some type of thickener, often used white navy beans and lima beans.
The thickener is prepared as follows: The legume is soaked in water the day before he peeled, cooked and soft when it melts fine. As a thickener can also use corn starch.

- Preservative: Optional, can use potassium sorbate prevent microbial growth.

EQUIPMENT AND MATERIALS

-

Kitchen - Pots

- Strainers

- calico fabric

-

jug -

Workbench - Wooden pallets

Pots - Packaging

INSTRUMENTS:

- Balance

- Density

- Thermometer

DESCRIPTION OF CAPITAL FLOWS:

- RECEPTION:

Milk recepciona in clean, disinfected drinking water which Added 5 drops of bleach per liter. The milk must come from farms that guarantee a healthy milking clean and free of contamination. The milk quality is crucial to obtain a high quality product.

- FILTERING

milk is strained or filtered using a coarse cotton cloth clean and disinfected to remove foreign particles from the milking and poured into a pot of stainless steel or aluminum.

- HEAT TREATMENT:

The milk is heated to 85 ° C before adding 0.5 grams of sodium bicarbonate and 250 grams of sugar per liter of milk. Beat gently until completely dissolved.

- CONCENTRATION I:

The mixture is simmered for 2 hours stirring constantly with a wooden paddle.

- CONCENTRATION II:

more sugar is added in the proportion of 250 grams per liter is stirred gently until dissolved. Then add the flavoring to taste and thickener consisting of white or lima beans, prepared earlier in the ratio of 100 grams per liter of milk or less. Add the potassium sorbate in the proportion of 1 gram per 10 liters of milk. It continues with the concentration boiling, whisking constantly for an hour until the product takes point. This condition is recognized when passing the pallet is the bottom of the pot. It is advisable to perform this operation in a water bath to prevent browning of the product.

- PACKAGING:

is done in clean and sterile when the product was at 85 ° C. Then sealed containers and placed upside down on a table.

- COOL:

the packaged product is cooled to the temperature of the environment

- CONSERVATION:

sweetened milks are not as susceptible to deterioration from the concentration of sugar is high.

QUALITY CONTROL

quality controls are performed with physical and biological analysis. Blancmange quality is dependent on the quality of raw materials, processing techniques employed and personal hygiene and utensils used. Milk is a highly perishable food and is easily contaminated, so it is necessary that the milking and handling dairy products is very careful and hygienic. The milk must come from healthy cows and free of contagious diseases.

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HOW IS BON BON DE ARCOR O?

or Bon Bon is the brand with the traded a series of very popular candy known in Argentina. The candy belongs to Arcor.

History:

or Bon Bon began selling in 1984 to expand the range of products from Arcor. According to Guillermo Storni, business manager, was Luis Pagani (Arcor's alma mater), who chose the name for one of the talks in the Argentina Chamber of Advertisers. An estimated 600 million units per year are exported to 80 countries. In the Argentine market is estimated that the consumption or Bon Bon arrives at 5.5 units per capita, although in Chile, where that figure rises to six chocolate per person per year. In the U.S. the brand is marketed as Whisper and was adapted to local tastes: the filling was transformed into pasta or peanut butter but a lot less sweet flavor.

There is also a factory in Mexico and Australia, where it competes with bits of chocolate brands such as Nestle, Cadbury, Kraft, etc.. In Brazil, sold under the name Samba and a length slightly less than the original.

Currently, there are four types of these chocolates, or Bon Bon original, white chocolate, smooth, chocolate and black. On special occasions, they release a limited edition called gold. In Mexico, there is also fifth recently launched flavored coffee variety.

Week sweetly

With or Bon Bon, Arcor and Fito Paez song with which began selling these sweets called "Giving is giving," that was the creation in Argentina of the Week called Sweetness, starting 1 and ends on 7 July of each year and in which, during those seven days, it changes a treat for a kiss. Originally bonobones exchanged a kiss, but has now spread to any candy of any kind. the beginning, or bon bon was only one brand of chocolates, but today we can find a range of sweets as sandwich cookies, chocolate bars, mini snacks and ice cream. The slogan or bon bon is, "Where there is emotion, is or bon bon."

* Source: Wikipedia

The following video is of the "Made in Latin America Discovery Channel, which shows the development or Bon Bon:

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IRRADIATION OF FOOD PROCESSING candied fruit

Food irradiation is a food preservation technique that involves subjecting the product in an intense energy radiation, whose action makes some of its atoms lose one or more electrons and become ions. These ions and other electrons react with other atoms which in turn are transformed into ions. In any case, there is disintegration of the nucleus, so the food is not radioactive. Then mention 3 food irradiation techniques:

gamma ray : radioactive isotopes are used - Cobalt 60 or Cesium - 137. The electromagnetic radiation emitted by radioactive nuclei, composed of gamma photons penetrate into the food. The penetrating power of radiation is determined by the type of food, type of packaging and form and measurement units to be treated.

accelerated electrons: It employs a linear accelerator that generates a beam of electrons that interact with the material being treated. This technique has a much lower penetration power of the previous method.

X-rays: This technique is limited by its slow pace and lower yield, but its penetration is similar to gamma rays.

accepted maximum dose for irradiation of food is 10 kiloGrays (kGy) that do not pose any risk to the consumer.


Advantages:

- Almost does not destroy nutrients.
- Allows storage of products difficult to sterilize by other methods (spices and tropical fruits).
- Extends the life of the product.
- consumes much less energy to heat sterilization.
- Allows the sterilization of packaged foods with different materials.

Disadvantages:

- can mask the poor condition of some products.
- technically safe doses do not destroy all microorganisms and enzymes.
- It modifies the color, smell and taste some products due to the production of new chemical compounds.


favor of this technique include WHO, the U.S., France, Russia, Canada, Holland and Belgium. Spain only allows the irradiation of potatoes and onions to prevent sprouting and, in turn, allows the import of irradiated food.

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candied fruit in a food product made with fruit and vegetables in which the cell water content, has been replaced by sugar. Candied fruit is used for pastry, bakery and direct consumption.

RAW MATERIAL AND SUPPLIES:

Fruit:

fleshy fruits are used in an intermediate state between green and ripening fruit. Most widely used industrially fruit is papaya. Their physical characteristics allow to obtain a high quality product.

Sal:

sodium chloride is used or refined industrial salt without iodine.

Calcium chloride:

Gives firmness to the tissues of the fruit.

sodium bisulfite:

As preservative, prevents the development of microorganisms, fungi and yeasts in syrup confit.

Citric acid:

Avoid browning of sugars in the highly concentrated syrup.

Sodium bicarbonate:

is used to regulate the acidity of the syrup if necessary.

Potassium sorbate

Used as a preservative in the finished product that is in the candied fruit, to prevent the growth of microorganisms during storage and marketing.

Dyes:

permitted colors are used for food. The most used colors are: Green, red and yellow.

EQUIPMENT AND MATERIALS:

- industrial kitchen

- Pots

- Cutting board

- Tubs and buckets

- Knives or mechanical peeler and chopper

- Spoons

- Pans with lid

- Strainers

- jug

INSTRUCMENTOS:

- Balance

- Refractometer

- Density (Optional)

DESCRIPTION OF THE FLOW OF OPERATIONS:

candied fruit is a product obtained after successive stages of boiling and prolonged rest in syrup concentration increased, from 30% to 75%, so that the sugar syrup penetrates deeply into the tissues of the fruit.

RECEPTION:

After inspection and weighing, the fruit receives and stored until processing.

SELECTION

this product are used for fresh and healthy papayas, the ripeness between green and ripening fruit, which have hard and firm consistency. The color of the flesh should be white. In this operation are discarded fruits that do not have these features.

washing and peeling:

The fruits are washed and peeled, remove the seeds and placental tissue, washed again with water. In this operation is recommended to protect hands with rubber gloves to avoid skin damage by the proteolytic effect of resin or latex of the papaya.

CHOPPED:

The fruit is cut into pieces of 1 cm. x 1 cm. about using knives or hand biting.

MACERATION:

chopped pulp is placed within a plastic container containing brine at a rate of 1 liter per kg of fruit. The brine is prepared with the following formulation:

- 120 grs. Industrial salt without iodine.

- 50 grs. Calcium chloride

- 5 oz. Sodium bisulfite

- 1 Litre drinking water. Maceration of the fruit will be for 48hours.

maceration improves the consistency of fruit tissues and facilitates the penetration of sugar in syrup confit.

desalted WASH:

After two days of soaking the fruit is washed with running water to rid of the salty taste.

PRE COOK:

The drained fruit is placed in a pot with water enough to cover the fruit. Then boiled for 3 minutes.

COOL:

Immediately after cooking the fruit should be drained and cooled quickly with cold water to prevent warping.

CANDIED:

The confit is an operation that involves immersing the fruit pulp in syrup increasing concentrations, so that the sugar in half into the inside of the fabric and to obtain a product of crystalline appearance and a high capacity for conservation.

- Immersion in 30% syrup

30% syrup is prepared using 380 grams of sugar per liter of water.

For each quart of drained fruit used a quart of syrup. The syrup is heated to boiling, then add precooked and drained fruit and bring to boil for 5 minutes. Then placed in buckets and left standing for 12 hours at least, for the fruit lose water and sugar syrup to penetrate it. After this time runs the fruit and by measuring syrup concentration we see that this has dropped to approximately 18%.

- Immersion in 40% syrup

To reuse the previous concentration syrup, bring sugar and save 40%, this syrup is added to the amount of 180 grs. for each quart of syrup. This syrup is brought to a boil, add the drained fruit and cook for 5 minutes. Remove from the heat is placed in the pan with a lid and let stand for 12 hours minimum. After the fruit is drained and measured the volume and concentration of sugar syrup and you will see that this has fallen to 25%.

- Immersion in 50% syrup

syrup residual concentration above this, 230 grams of sugar per liter, this will get a 50% Syrup. This syrup is brought to a boil again, add citric acid at 3 grams per 10 liters and boil for 5 minutes. Then when you remove the pot from the fire also adds sodium bicarbonate in a ratio of 3 grams per 10 gallons of syrup. Immediately after the product is placed with the syrup into the plastic pan and add the dye chosen stirring gently to dissolve completely in the syrup and let stand for 12 hours minimum. The dye is used in a ratio of 1 gram per 10 gallons of syrup.

- Immersion in 60% syrup

previous syrup is added 206 grams of sugar per liter, to obtain a 60% Syrup.

procedure is as in the previous case by adding citric acid and baking soda in the ratio of 2 grams per 10 liters respectively. If it becomes necessary to add the dye in the ratio of 1 gram per 10 gallons of syrup.

- Immersion in 70% syrup

procedure is as in the previous case. Syrup is added:

- Sugar -235 grams

- Citric Acid - 2.5 grams per 10 liters

- Sodium bicarbonate 2.5 grams per 10 liters

- Dye optional.

- Immersion in 75% syrup

procedure is as in the previous case, is added to the syrup:

- Sugar 232 grams per liter of syrup.

- citric acid 2 grams per 10 liters

- Baking soda 2 grams per 10 liters.

- coloring, optional.

DRAINED:

After the final rest, the fruit is drained well using strainers.

RINSE:

hot water is used at 60 ° C. To remove the honey from the surface of the fruit. The process should be light. Then drain the product.

DRYING

candied fruit is placed on a thin mesh covering with a thin gauze-like material to prevent contamination by insects and dust. Then it is exposed to sunlight in a dry and ventilated for 1 or 2 days.

PRESERVATION AND PACKAGING:

To ensure preservation of the product is added potassium sorbate ratio of 1 gram per pound of candied fruit.

- Conservative sprayed evenly over the fruit before being packed.

- used for packing thick polythene bags.

- candied fruit must be packed when cold. After filling the container should be sealed tightly.

- The bags can be 1 kg, 5 kg and 10 kg of capacity to facilitate marketing.

QUALITY CONTROL:

candied fruit processed correctly is a very stable and long shelf life.

To achieve a high quality product is necessary to take into account following:

- Rest time of the fruit on every dive, is 12 hours minimum.

- Use good manufacturing practices with a lot of housekeeping.

- Protect the raw material, inputs and especially the product to avoid contamination and losses.

- candied fruit is saturated, ie no longer accept more sugar when it reaches 70% of sugar into the fruit. This condition is recognized when measuring the concentration of sugar syrup 75% remained stable.

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How sausages are made?

sausage (Italian salsiccia) is a meal of German origin minced meat, usually pork and sometimes vaccine, which has long, cylindrical shape. For the preparation is often exploit parts of the animal, but are edible and often nutritious, does not look particularly appealing, such as fat, viscera and blood. The meat is placed in a wrapper, which is traditionally the skin of animal intestines, but is now more common to use collagen, cellulose or plastic, especially in industrial production.

hot dogs (or hot dogs, hot dog English, also jochen called in Mexico, hot dogs in some parts of English America, as elsewhere complete certain parts of Chile and Shuko in Guatemala) are a kind of sausage sandwiches made with a long pan of the same length as the sausage and add to often ketchup, mustard and mayonnaise. It is also common to add avocado, sauerkraut, chili, chopped tomatoes, bacon, scrambled eggs, lettuce, melted cheese, pickles and raw salmon.

The following video is of the "Way to go Discovery Channel, which shows the preparation of sausages fries:

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