Hot dogs are an All-American fare. But most likely, it was German sausage makers who first came up with the idea. In fact, there are reports of German immigrant selling them from push carts in New York’s Bowery as far back as the 1860s. A century and a half later, hot dogs are still the number one treat on the street.
熱狗是一件全美國人的事。但很有可能是德國香腸制造者他們首先想到這個點子。事實上，早在1860年代，有些關(guān)于德國移民在紐約Bowery區(qū)用推車販賣它們的傳聞。一個世紀半以后，熱狗仍然是街上首屈一指的享受。

Traditional hot dogs are made from a mix of pork, beef and chicken. The cuts they start with are called trimmings, pieces of meat leftover from cutting steaks or pork chops. The trimmings are grounded the same way butchers chop up hamburger meat, by pushing the cuts through grated metal plates.
傳統(tǒng)熱狗是由豬肉、牛肉和雞肉的混合物制成。他們一開始所使用的部位叫做肉渣，是切牛排或豬排所剩下的殘余肉塊。 肉渣是屠夫用和剁碎漢堡肉一樣的方式，藉由推動肉塊穿過格子金屬板而絞碎的。

Processed chicken trimmings are added to the ground meat, followed by food starch, salt and other flavorings. These flavorings vary depending on where the hot dogs are to be sold, because people in different regions have different tastes.
處理過的雞肉肉渣被加進了絞肉中，接著是食用淀粉、鹽以及其他調(diào)味料。這些調(diào)味料依熱狗的銷售所在地而不同，因為不同的地區(qū)的人們有著不同的口味。

Water is sprayed into the mix, and everything is blended together in a big vat. Corn syrup adds a dash of sweetness. The addition of even more water helps to disperse the ingredients and make the hot dogs juicier. Another machine then purees the meat batter into a fine emulsion and vacuums out any air.
水被噴灑在混合餡料中，所有東西都被調(diào)混在一個大桶子里。玉米糖漿增添點些許的甜味。添加甚至更多的水份有助于松散原料并使熱狗更多汁。另一個機器接著將肉糊煮爛成一種細致的乳狀液體并抽出所有的空氣。

Long rolls of cellulose tubing are loaded into the stuffing machine. It pumps the meat puree into these casings, twisting it every five and a quarter inches, the length of one hot dog. It takes just 35 seconds to make a chain of hot dogs that would span a soccer field twice.
長卷的薄膜管被裝上填充機器。它將肉漿灌注進這些腸衣中，每五又四分之一英吋扭轉(zhuǎn)一次，正是一條熱狗的長度。僅需花35秒來做出能夠跨越足球場兩次的熱狗鏈。

Then, three of those hot dog chains are linked together to make an even longer string. And they’re loaded several at a time into another machine, which drapes the hot dogs onto moving racks. The process is carefully timed, so that the twist always lands on the bar.The racks shunt the hot dogs to a liquid smoke shower, then into an oven with several cooking zones. The liquid smokes seeps through the casing and adds flavor to the dogs as they bake.
接著，那些熱狗鏈中的三串被連結(jié)成甚至更長的一串。而它們一次數(shù)條被填裝進另一臺機器，這臺機器將熱狗垂掛在移動的架子上。這過程被謹慎的定時，所以扭轉(zhuǎn)節(jié)點總是落在條桿上。架子將熱狗運往液態(tài)煙霧淋浴間，然后進入一個有許多烹煮區(qū)的烤箱。這些液態(tài)煙霧滲透到腸衣中并在烘烤時給熱狗添加風(fēng)味。

Hot out of the oven, these franks are drenched in cold salty water, to chill them in preparation for packaging. The hot dogs then file down to an unloading zone. Here, a machine pulls them off the bars onto an conveyer. Then, the hot dogs slide off the conveyer into metal containers.
熱騰騰地出爐，這些牛肉熱狗被浸泡在又冷又咸的水中，為了準備包裝而冷卻它們。這些熱狗接著排隊降至卸除區(qū)。這兒，一臺機器將這些熱狗從桿子上拉開至一條輸送帶上。然后，熱狗從輸送帶滑落到金屬容器中。

If you’ve been wondering those black stripes on the casings, all is about to be revealed. The stripe is a marker attached to the casing. The absence of the black stripe means the hot dog is cooked and ready for packaging. Inside the peeler machine, a tiny knife slits each casing along the top. Then, steamy air blows the casings right off the dogs. This machine peels 700 hot dogs a minute.
如果你曾好奇這些腸衣上的黑色線條，一切即將揭曉。這線條是個附在腸衣上的記號。沒有黑色線條意味著熱狗已煮熟且準備好要包裝了。在剝皮機之中，有個微小的刀片從頂端切開每件腸衣。接著，蒸汽風(fēng)不偏不倚地將熱狗的腸衣吹掉。這臺機器一分鐘剝好700支熱狗。

An inspector makes sure the casing has been completely removed, and that there are no defects in the dogs. Then, it’s into a device that looks like a plastic bicycle chain. The sprockets position the hot dogs for packaging.
一位檢驗員確保腸衣完全被移除，以及熱狗中沒有瑕疵。然后，它進入一個看起來像塑料腳踏車鏈的裝置。扣鏈齒輪將熱狗安置好包裝位置。

This factory manufactures an incredible 300,000 hot dogs an hour. That’s close to two and a half million per shift. They really do churn them out like sausages. Fire up the grill, and a mouthwatering meal is just minutes away.
這間工廠一小時生產(chǎn)難以置信的三十萬支熱狗。那接近每班次兩百五十萬支。他們果真像香腸般大量生產(chǎn)它們。烤架升起火，一道令人垂涎三尺的餐點只要幾分鐘就好。

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