CN102870845A - Manufacture method for hot dog - Google Patents
Manufacture method for hot dog Download PDFInfo
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- CN102870845A CN102870845A CN2012104142731A CN201210414273A CN102870845A CN 102870845 A CN102870845 A CN 102870845A CN 2012104142731 A CN2012104142731 A CN 2012104142731A CN 201210414273 A CN201210414273 A CN 201210414273A CN 102870845 A CN102870845 A CN 102870845A
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- sausage
- hot dog
- dough
- preparation
- temperature
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Abstract
The invention discloses a manufacture method for a hot dog. The method is characterized by comprising the following steps of making a sausage according to a traditional method, wrapping a layer of dough on the surface of the sausage, stewing the sausage which is wrapped with the dough in a steam box at a stewing temperature of 100-120 DEG C and a central temperature of 71-80 DEG C for 1-2 min, then cooling to 5-10 DEG C to be laid and quick-frozen after stewing, and finally checking and accepting packing materials, and packing and storing after the packing materials are sterilized, sealed and detected by metal. The manufacture method has the advantages that compared with the traditional manufacture method for the hot dog, a layer of dough is uniformly wrapped on the surface of the sausage, thus the problem that when the traditional sausage is processed, a taste of the hot dog is affected due to non-uniform distribution of the sausage in a bread is avoided, the hot dog manufactured according to the method has a unique appearance, the distribution of the bread and the sausage is uniform, the taste is good, and the appearance is fine.
Description
Technical field
The present invention relates to the hot dog preparation method.
Background technology
Hot dog is a kind of eating method of sausage, sausage of folder in the microscler gem of cutting open, edible front roasting heat.Can mix the batching of many types when eating hot dog, such as catsup, mayonnaise, mustard, stain cabbage, stain ternip, onion bits, romaine lettuce bits, tomato and capsicum etc.This bread that accompanies sausage is the preparation method of traditional hot dog, and profile is more single.
Summary of the invention
The purpose of this invention is to provide a kind of hot dog preparation method.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of hot dog, make sausage according to conventional method, it is characterized in that: be wrapped with one deck dough on described sausage surface, twine and send into boiling in the steam box behind the face, boiling temperature is 100-120 ℃, central temperature is 71-80 ℃, time is 1-2min, after the end, is cooled to 5-10 ℃, the discharging quick-frozen, last packaging material are checked and accepted, through sterilization, and bin storage behind sealing, the metal detection.
Preferably, described dough formula, according to weight portion proportioning meter, wheat flour: 25-64 part, granulated sugar: 2.3-6 part, salad oil: 1.25-3.2 part, yeast: 0.352-0.9, water: 9.766-25 part.
Preferably, the manufacturing process of described dough is that with above-mentioned dough formula raw material adding dough mixing machine, stirring 10-15min places 10-15min more naturally.
Preferably, the described face technique that twines is, dough is twisted into the rectangular of 30cm, twists in 6-8 circle on the sausage, keeps the equal in length of sausage that reveal at two ends.
Preferably, described discharging quick-frozen process is, product temperature is controlled at 30 ℃ in the time of will discharging, and quick-frozen Kuku temperature is lower than-30 ℃.
The invention has the advantages that: different from traditional hot dog preparation method, the present invention is the coating one deck dough at the sausage surface uniform, when having avoided traditional hot dog processing, the problem of sausage skewness in bread, affect its mouthfeel, and the hot dog that adopts the present invention to make, unique outlook, bread and sausage are arranged evenly, and mouthfeel is good.
The specific embodiment
In order to make the public can fully understand technical spirit of the present invention and beneficial effect, the applicant is not restriction to technical scheme to the description of embodiment, anyly makes form and immaterial variation all should be considered as protection scope of the present invention according to the present invention's design.
A kind of preparation method of hot dog, the one, the making of sausage and dough, process is as follows:
1, the making of sausage, comprise that flavoring is prepared, the preparation of minced pork processing, the processing of ridge fat meat gruel, albumen sausage casing,
Bowel lavage and rear process, concrete steps are as follows:
Described flavoring set-up procedure is: after flavoring was checked and accepted and synthesized, powder must be removed foreign matter with the screening of 200 purpose sieves,
The liquid filtered through gauze.
Described minced pork process is divided into: 1) pork is checked and accepted, and color and luster is fresh, and result of laboratory test is synthetic, Packing Sound without
Breakage places-18 ℃ storehouse temperature to refrigerate, and uses in batches; 2) will refrigerate pork and send into thawing vat, the meat central temperature is 0-5 ℃ when thawing, the meat after thawing, and block-by-block cuts, and repaiies the muscle key, removes the foreign matter impurity such as wound, broken bone, pig hair of dehematizing, and is cut into the cube meat of size about 400g; 3) the cube meat block-by-block that trims is passed through metal detector, when piping, the product taking-up is reaffirmed that still having pipes should cut inspection, confirm to pipe reason, make respective handling; 4) pork is added flavoring and deionized water and stirring is even, mixing time is 5min, is twisted into meat gruel with the 8mm plate hole, then, meat gruel is put into pre-freezer pickle more than the 6h, guarantee that pre-cold storage locker temperature is below 10 ℃, the meat bucket should hide, can not open exposure in air.
The rotten processing of described ridge fat is: 1) the ridge fat is checked and accepted, and color and luster is fresh, and result of laboratory test is qualified, and Packing Sound places-18 ℃ storehouse temperature refrigeration without breakage, uses in batches; 2) will refrigerate pork and send into pre-freezer and thaw, the storehouse temperature is 0～4 ℃, naturally thaws, and notes spinning upside down, and keeps temperature consistent, and the ridge fat finishing after thawing is except dehematizing the foreign matter impurity such as wound, broken bone, pig hair; 3) the ridge fat after the finishing is sent into the high speed cutmixer, and during batching, every 40kg ridge fat is equipped with the das Beinfleisch after the 15kg finishing, cuts together and mixes ridge fat meat gruel, and temperature is no more than 10 ℃ after finishing.
The preparation of described albumen sausage casing: albumen sausage casing is checked and accepted, fresh cleaning, and without phenomenons such as dissolving, go mouldy, Packing Sound is sent into pre-freezer keeping without breakage, and the storehouse temperature is 0～4 ℃, after thawing, removes the foreign matter impurity such as chip and duds, bad clothing.
Described bowel lavage and rear process: the minced pork that 1) will pickle first and ridge fat meat gruel stir, time is 15min, and modest viscosity is sent into the interior filling of sausage filler and entered in the albumen sausage casing, even thickness is removed defective section of breakage, size etc. with the sausage that irrigates; The chassis that 2) will hang with sausage steadily pushes away to be put under the purification water nozzle and sprays, and waters the gravy chip of surface attachment etc.; 3) sausage is sent into fumigator and add hot smoking, 75 ℃ of heating-up temperatures, time 40-50min guarantees that colouring is good, color and luster is consistent; 4) cured sausage list is propped up cut off, notice that simultaneously foreign matter sorts, remove deformity, substandard products, require the length even thickness consistent.
2, the making of dough comprises preparation and the manufacturing process of raw material.
The preparation of described raw material is as follows: dough formula, and according to weight portion proportioning meter, wheat flour: 25-64 part, granulated sugar: 2.3-6 part, salad oil: 1.25-3.2 part, yeast: 0.352-0.9, water: 9.766-25 part.
The manufacturing process of described dough is that with above-mentioned dough formula raw material adding dough mixing machine, stirring 10-15min places 10-15min more naturally.
The process of hot dog is: dough is twisted into the rectangular of 30cm, tightly twist in the about 6-8 circle in sausage surface, send into the interior boiling of steam box after twining face, boiling temperature is 100-120 ℃, and central temperature is 71-80 ℃, and the time is 1-2min, after the end, be cooled to 5-10 ℃, the discharging quick-frozen, product temperature is controlled at 30 ℃ during discharging, quick-frozen Kuku temperature is lower than-30 ℃, last packaging material are checked and accepted, through sterilization, and bin storage behind sealing, the metal detection.
The hot dog that adopts the present invention to make, unique outlook, bread and sausage are arranged evenly, and mouthfeel is good.
Claims (5)
1. the preparation method of a hot dog is made sausage according to conventional method, it is characterized in that: be wrapped with one deck dough on described sausage surface, send into boiling in the steam box after twining face, boiling temperature is 100-120 ℃, and central temperature is 71-80 ℃, and the time is 1-2min, after the end, be cooled to 5-10 ℃, the discharging quick-frozen, last packaging material are checked and accepted, through sterilization, bin storage behind sealing, the metal detection.
2. the preparation method of a kind of hot dog according to claim 1 is characterized in that: described dough formula, according to weight portion proportioning meter, wheat flour: 25-64 part, granulated sugar: 2.3-6 part, salad oil: 1.25-3.2 part, yeast: 0.352-0.9, water: 9.766-25 part.
3. the preparation method of a kind of hot dog according to claim 1 and 2 is characterized in that: the manufacturing process of described dough is, above-mentioned dough formula raw material is added dough mixing machine, stirs 10-15min, again natural placement 10-15min.
4. the preparation method of a kind of hot dog according to claim 1 is characterized in that: the described face technique that twines is, dough is twisted into the rectangular of 30cm, twists in 6-8 circle on the sausage, keeps the equal in length of sausage that reveal at two ends.
5. the preparation method of a kind of hot dog according to claim 1 is characterized in that: described discharging quick-frozen process is, product temperature is controlled at 30 ℃ in the time of will discharging, and quick-frozen Kuku temperature is lower than-30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104142731A CN102870845A (en) | 2012-10-26 | 2012-10-26 | Manufacture method for hot dog |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104142731A CN102870845A (en) | 2012-10-26 | 2012-10-26 | Manufacture method for hot dog |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102870845A true CN102870845A (en) | 2013-01-16 |
Family
ID=47472560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104142731A Pending CN102870845A (en) | 2012-10-26 | 2012-10-26 | Manufacture method for hot dog |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102870845A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317935A (en) * | 1998-08-01 | 2001-10-17 | 布罗伊科肉和香肠销售有限公司 | Method and device for producing sausages and bakery article prepared with this sausage |
-
2012
- 2012-10-26 CN CN2012104142731A patent/CN102870845A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317935A (en) * | 1998-08-01 | 2001-10-17 | 布罗伊科肉和香肠销售有限公司 | Method and device for producing sausages and bakery article prepared with this sausage |
Non-Patent Citations (2)
| Title |
|---|
| 熊冬冬: "热狗面包卷", 《一个人的烤箱烘焙新手美味秘籍》 * |
| 许正忠: "热狗面包卷", 《热销面包精选》 * |
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Application publication date: 20130116 |