CN110786476A - Method for making cheese sausage hot dog - Google Patents
Method for making cheese sausage hot dog Download PDFInfo
- Publication number
- CN110786476A CN110786476A CN201911099197.8A CN201911099197A CN110786476A CN 110786476 A CN110786476 A CN 110786476A CN 201911099197 A CN201911099197 A CN 201911099197A CN 110786476 A CN110786476 A CN 110786476A
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- CN
- China
- Prior art keywords
- cheese
- sausage
- making
- parts
- hot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 68
- 235000013580 sausages Nutrition 0.000 title claims abstract description 50
- 235000019692 hotdogs Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 11
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 11
- 241001330002 Bambuseae Species 0.000 claims abstract description 11
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 11
- 239000011425 bamboo Substances 0.000 claims abstract description 11
- 235000012970 cakes Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 235000012813 breadcrumbs Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004904 shortening Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000010855 food raising agent Nutrition 0.000 claims description 2
- 241001391944 Commicarpus scandens Species 0.000 abstract description 4
- 230000002950 deficient Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012787 bread loaves Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000004260 weight control Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly discloses a method for making cheese sausage hot dogs. According to the invention, the weight proportion is well controlled by melting the cheese and weighing the cheese while the cheese is hot, and the ductility of the cheese is utilized, so that the cheese is compact and not easy to break, and the cheese and the bamboo stick are more compact, thereby greatly reducing the defective rate for the subsequent process; the product simultaneously uses sausage, cheese, cake slurry and other raw materials, so that the product has better taste and richer nutrition.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making cheese sausage hot dogs.
Background
Hot dogs are sausages that are eaten by sandwiching a sausage between split bread loaves, baking the sausage prior to eating, or frying the sausage covered with flour. The bread with the sausage is a traditional hot dog making method, and has a single appearance; the fried hot dog has different raw materials and different preparation modes, for example, the existing cheese sausage hot dog on the market uses cold cut cheese which is easy to break and has difficult string of broken parts and weight control; a large gap exists between the cheese and the bamboo stick, and the cheese is easy to break down or even fall off to form a defective product when being stained with cake slurry.
Disclosure of Invention
The invention aims to provide a method for making cheese sausage hot dogs, so that cheese is not easy to break and is tightly stuck on bamboo sticks, and the defective rate is reduced; meanwhile, the sausage, cheese, cake pulp and other raw materials are used, so that the product has better taste and richer nutrition.
In order to solve the problems, the invention is realized by the following technical scheme:
the invention provides a method for making cheese sausage hot dogs, which comprises the following steps:
s1: stringing the sausage on a bamboo stick, and reserving the cheese position at the tip;
s2: heating cheese in water bath, taking out part, and weighing;
s3: kneading cheese to the reserved position on the bamboo stick, cooling for 2-3h, and making into sausage cheese section;
s4: putting the sausage cheese sections into the cake slurry until the cake slurry covers the whole sausage cheese sections;
s5: putting the sausage cheese segments into the bread crumbs and dipping the bread crumbs;
s6: frying the sausage cheese sections wrapped with the cake pulp and the flour-wrapped bran in hot oil;
s7: cooling, quick freezing in refrigerator, and packaging.
Further, the sausage in the S2 is 7-8cm in length and 2cm in diameter, and the reserved cheese position is 6 cm.
Further, the water bath temperature of S2 is 80-90 ℃, and the heating time is 15-20 min.
In S3, the cheese was kneaded at 35-45 ℃ into a cylinder having a length of 6cm and a diameter of 2cm, so that the sausage was uniform in thickness.
Furthermore, the cake slurry formula in the S4 comprises, by weight, 22-23 parts of wheat flour, 12-13 parts of starch, 3-4 parts of shortening, 11-12 parts of vegetable oil, 18-19 parts of white granulated sugar, 32-33 parts of eggs, 0.3 part of a swelling agent and 0.3 part of white vinegar.
Further, the mass ratio of the sausage, the cheese and the cake pulp in the sausage cheese section in the S4 is 1: 1: 1.6;
further, the oil temperature is 150-.
The invention has the following beneficial effects: the cheese is not easy to fall off when being weighed after being heated, and the cheese is more tightly connected with the bamboo stick due to the ductility of the cheese when being kneaded on the bamboo stick while the cheese is hot, so that the defective rate is greatly reduced in the subsequent procedures. The cheese sausage hot dog simultaneously uses cheese, sausage, cake pulp and other raw materials, and has rich nutrition and good taste.
Detailed Description
The following description will be given with reference to specific examples, and all other examples obtained by those skilled in the art without any inventive step will fall within the scope of the present invention.
Example 1:
a method for making cheese sausage hot dogs comprises the following steps:
1. raw material preparation (by mass)
a. Adjusting the temperature of the water bath to 80-90 ℃, putting the cheese slices into a freshness protection package, putting the freshness protection package and the cheese into the water bath, and heating the cheese slices in a water-proof manner for 15-20min until the cheese is completely melted;
b. preparing cake slurry: uniformly mixing 30g of wheat flour, 18g of starch, 5g of shortening, 15g of vegetable oil, 25g of white granulated sugar, 40g of egg liquid, 0.4g of leavening agent and 0.4g of white vinegar to prepare cake slurry;
c. stringing sausages with the length of 7-8cm, the diameter of 2cm and the weight of 25g on a bamboo stick, and reserving the position of 6cm cheese at the tip;
d. weighing 25g of heated cheese, kneading on a bamboo stick at 35-45 deg.C, kneading into a cylinder with a length of 6cm and a diameter of 2cm to make the diameter of the cylinder identical to that of sausage, and cooling for 2-3h to obtain sausage cheese section;
e. placing the sausage cheese portions in the prepared cake slurry until the cake slurry covers the entire sausage cheese portions, the cake slurry being about 40 g;
f. putting the sausage cheese segments into bread crumbs and dipping 2-3g of the bread crumbs;
g. frying the sausage cheese sections wrapped with the cake pulp and the flour-wrapped bran in hot oil at the temperature of 150-;
h. cooling, quickly freezing at-35 deg.C for 30-35min, and packaging.
The above disclosure is only one preferred embodiment of the present invention, and certainly should not be construed as limiting the scope of the invention, which is defined by the claims and their equivalents.
Claims (7)
1. A method for making cheese sausage hot dogs is characterized by comprising the following steps:
s1: stringing the sausage on a bamboo stick, and reserving the cheese position at the tip;
s2: heating cheese in water bath, taking out part, and weighing;
s3: kneading cheese to a reserved position on the bamboo stick, and cooling for 2-3 hours to prepare sausage cheese sections;
s4: putting the sausage cheese sections into the cake slurry until the cake slurry covers the whole sausage cheese sections;
s5: putting the sausage cheese sections wrapped with the cake pulp into the bread crumbs and dipping the bread crumbs;
s6: frying the sausage cheese sections wrapped with the cake pulp and the flour-wrapped bran in hot oil;
s7: cooling, quick freezing and packaging.
2. The method for making cheese sausage hotdogs as claimed in claim 1, wherein the sausage in S1 is 7-8cm long and 2cm in diameter, and the reserved cheese position is 6 cm.
3. The method for making cheese sausage hot dogs as claimed in claim 1, wherein the water bath temperature in S2 is 80-90 ℃, and the heating time is 15-20 min.
4. The method for making cheese sausage hot dogs as claimed in claim 1, wherein in S3, cheese is kneaded at 35-45 ℃ into a cylinder of 6cm in length and 2cm in diameter.
5. The cheese sausage hot dog making method according to claim 1, wherein the cake slurry in the S4 is prepared from the following raw materials, by weight, 22-23 parts of wheat flour, 12-13 parts of starch, 3-4 parts of shortening, 11-12 parts of vegetable oil, 18-19 parts of white granulated sugar, 32-33 parts of eggs, 0.3 part of a leavening agent and 0.3 part of white vinegar.
6. The method for making cheese sausage hot dogs as claimed in claim 1, wherein the mass ratio of sausage, cheese and cake pulp in the sausage cheese segment in S4 is 1: 1:1.6.
7. The method for making cheese sausage hot dogs as claimed in claim 1, wherein the oil temperature in S6 is 150 ℃ and 160 ℃, and the frying time is 4-5 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911099197.8A CN110786476A (en) | 2019-11-12 | 2019-11-12 | Method for making cheese sausage hot dog |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911099197.8A CN110786476A (en) | 2019-11-12 | 2019-11-12 | Method for making cheese sausage hot dog |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110786476A true CN110786476A (en) | 2020-02-14 |
Family
ID=69443961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911099197.8A Pending CN110786476A (en) | 2019-11-12 | 2019-11-12 | Method for making cheese sausage hot dog |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110786476A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812760A (en) * | 2023-02-03 | 2023-03-21 | 河南玖玖飘香食品有限公司 | Method for making crisp-fried hot dog |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261891A (en) * | 2016-09-18 | 2017-01-04 | 河南省淇县永达食业有限公司 | A kind of coconut palm perfume (or spice) cheese rolls up heart chicken stick and preparation method thereof |
| CN106901226A (en) * | 2017-04-28 | 2017-06-30 | 合肥绿益食品有限公司 | Honey cheese's sausage and preparation method thereof |
| CN108936358A (en) * | 2018-08-15 | 2018-12-07 | 山东佳士博食品有限公司 | A kind of elastomeric crackling cheese intestines of delicious meat and preparation method thereof |
-
2019
- 2019-11-12 CN CN201911099197.8A patent/CN110786476A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261891A (en) * | 2016-09-18 | 2017-01-04 | 河南省淇县永达食业有限公司 | A kind of coconut palm perfume (or spice) cheese rolls up heart chicken stick and preparation method thereof |
| CN106901226A (en) * | 2017-04-28 | 2017-06-30 | 合肥绿益食品有限公司 | Honey cheese's sausage and preparation method thereof |
| CN108936358A (en) * | 2018-08-15 | 2018-12-07 | 山东佳士博食品有限公司 | A kind of elastomeric crackling cheese intestines of delicious meat and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| XJZ3103: "芝士炸热狗", 《HTTPS://WWW.MEISHIJ.NET/ZUOFA/ZHISHIZHAREGOU.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812760A (en) * | 2023-02-03 | 2023-03-21 | 河南玖玖飘香食品有限公司 | Method for making crisp-fried hot dog |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200214 |
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| RJ01 | Rejection of invention patent application after publication |