KR101713139B1 - Hot dog manufacturing method with both crispy and sticky taste - Google Patents

Abstract

The present invention relates to a method for manufacturing a highly crispy and chewy hot dog. According to the present invention, a dough skin is formed such that its inner ingredient (hot dog bread) is given a highly chewy mouthfeel by multiple special starch mixtures and the dough skin is combined with a sausage with a uniform thickness and an equal area (Problems have occurred so far in the form of uneven dough application to sausage surfaces because sausages have been dipped in or smeared with dough). As a result, a very nice mouthfeel can be given. The dough skin is not separated from the sausage during combination with bean crumbs on the outside because of a high level of surface stickiness. In addition, a crispy mouthfeel can be enjoyed as a result of frying. The dough skin is made in advance by the manufacturing method described above, and then quick combination is performed based on immediate rolling around sausages. Then, productivity can be improved to a significant extent.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing a hot dog having a crispy and chewy texture,

The present invention relates to a method of manufacturing a hot dog having a crispy and chewy texture. The technical feature of the present invention is that the bread (hot dog) The present invention relates to a method for manufacturing a hot dog having a crispy and chewy texture, which is excellent in texture and has crispy texture due to frying, because it is tied to a sausage with uniform thickness and uniform area.

At this time, the kneading blood is made separately, and the kneaded product can be quickly combined with the sausage immediately, so that the productivity compared to the past is remarkably high.

Generally, a hot dog is a piece of food with long sausage, oil, and sausage, and is mainly made of Frankfurt sausage or Vienna sausage.

In Korea, fried food with wooden chopsticks and sausage is called a hot dog.

A corndog is a hot dog type sandwich made from fried corn bread dough in hot cooking oil, which is also seen as a variation of bread.

Originally there were no bars, but in recent years almost all condos have been eaten by sticks in bars and in Korea, they are called hotdogs.

The food that is fried with sausage on the wooden chopsticks called hot dog in Korea is very popular and is very popular in traditional markets and sightseeing places.

Accordingly, Korean Patent Laid-Open Publication No. 10-2014-0128283 (published on April 1, 2014) discloses a tubular open-end type hot-dog fryer in which a vegetable or fruit, cooked meat, Cheese, ice cream, and the like to produce a tubular hotdog, thereby making it possible to provide a new type of delicious instant food by inserting a desired taste material into the inside of the inside while being crispy as a hot dog , And there is no barb when eating the tubular hot dog so that the mouth is not injured.

However, the above-mentioned invention has a problem in that the preparation method may be simple, but there is no special property of the dough, and the chewy texture is lowered, and the hot dog bread does not come into close contact with the sausage completely.

In order to solve the above-mentioned problems, the present invention is characterized in that a kneaded product is formed by a special starch paste (mixture) so as to add crispness and a chewy texture to the hot dog, and the kneaded product has a uniform thickness and an even area, And then heating the mixture.

It is another object of the present invention to provide pepper and capsaicin to the dough so that the hot dog can be spiced.

In order to remove the air layer of the hot dog and maximize the flavor of the hot dog, the dough is firstly kneaded through a basic kneader, and the kneaded mixture is finely kneaded through a rolling kneader equipped with first and second pressure rollers The purpose is to provide.

In order to achieve the above object, the present invention relates to a method for producing a starch composition comprising 11.44% by weight of a high strength, 24.51% by weight of a first starch, 16.34% by weight of a second starch, 3.21% A first step S100 of making a dough 100 by mixing 0.08% by weight of cellulose, 6.61% by weight of glutinous rice, 1.63% by weight of cooking oil, 0.82% by weight of liver, 0.82% by weight of starch syrup, 5.72% by weight of eggs and 20.42% by weight of purified water. A second step (S200) of removing the dough (100) according to a predetermined amount and cutting the dough (100) into a predetermined size and shape to cut the dough (200); A third step (S300) in which the kneaded product (200) is wound on the sausage (300) having a stick; A fourth step (S400) of topping the bread crumbs (400) on the surface of the kneaded pussy (200) of the sausage (300); And a fifth step (S500) of making the hot dog 500 by heating the bread crumbs 400 with the toppings 200 of the toppings.

In the second step S200, 0.08% by weight of pepper and 4.08% by weight of capsaicin are added to the total weight of the dough 200 to make the spicy taste better.

In the second step S200, when the kneading machine 100 is completed through the basic kneader 600, the kneading machine 700 is put into a rolling kneader 700 to rotate the kneading machine, A primary pressurizing roller 720 is provided to press the dough progressing through the screw 710 in a flat manner. The primary pressurizing roller 720 is provided at one side of the primary pressurizing roller through which the kneaded blood is discharged so that the inner air layer is removed And a secondary pressurizing roller 740 is formed at one side of the lathe where the kneaded material is discharged, so that the surface of the kneaded object in the form of concave and convex due to the lathe can be processed smoothly.

Accordingly, the present invention is characterized in that the dough is formed so that the texture of the bread is considerably chewy by a large number of special starch dough (mixture), and the dough is adhered to the sausage with a uniform thickness and uniform area, It is very excellent and has the effect of adding crispy texture due to the frying.

In addition, in an embodiment of the present invention, pepper and capsaicin are added to the dough so that hot spots are added to hot spots, thereby promoting consumption to consumers who prefer hot spices, thereby securing a wider consumption layer.

Thus, in one embodiment of the present invention, the dough is firstly kneaded through a basic kneader, and the kneaded kneader is kneaded through a rolling kneader equipped with a first and second pressure rollers to remove an air layer formed in the dough, It has the effect of maximizing the chewy taste.

That is, the dough blood is prepared in advance by the above-described manufacturing method, and then the sausage can be quickly rolled and combined with the sausage, thereby remarkably high productivity is achieved.

FIG. 1 is a block diagram showing a method of manufacturing a hot dog having a crispy and chewy texture according to the present invention,
FIG. 2 is a perspective view showing a state before sausage is wrapped around a cut dough mixed with a cutter according to the present invention,
FIG. 3 is a perspective view showing a hot dog in which a sausage is wound around a cut mixed dough according to the present invention,
FIG. 4 is a perspective view showing that the sausage of FIG. 2 according to the present invention is further provided with grooves and dimmers;
FIG. 5 is a perspective view showing a sausage wrapped around the mixed dough shown in FIG. 4 according to the present invention,
FIG. 6 is a cross-sectional view showing a side sectional view taken along line AA 'of FIG. 5 according to the present invention,
7 is a perspective view showing a basic kneader according to the present invention,
8 is a view showing an example of a rolling kneader and a cutting unit according to the present invention,
9 is an exemplary view showing the cutting portion according to the present invention in more detail.

As shown in FIGS. 1 to 9, the present invention includes a kneading machine 100, a kneading machine 200, a sausage 300, a bread crumbs 400, a hot dog 500, a basic kneader 600, a rolling kneader 700, a cutting unit 800 and a first step S100, a second step S200, a third step S300, a fourth step S400 and a fifth step S500.

As shown in FIGS. 1 to 3, the first step S100 includes 11.44% by weight of a strong fraction, 24.51% by weight of a first starch, 16.34% by weight of a second starch, 3.21% (100) was prepared by mixing 0.23% by weight of salt, 0.08% by weight of hydroxymethylpropyl cellulose, 6.61% by weight of glutinous rice, 1.63% by weight of cooking oil, 0.82% by weight of liver, 0.82% by weight of starch syrup, 5.72% by weight of egg, .

At this time, the first starch is a modified starch prepared by mixing potato starch and burdock starch, and the second starch is a waxy corn starch.

In the first step S100, the dough 100 is wrapped with a lap, followed by primary (high temperature) fermentation at 45 to 50 ° C for 50 to 60 minutes on a shade at 45 ° C to 50 ° C. The tea (low temperature) fermentation causes the expansion and contraction of the mixed dough to maximize the gain.

In the second step S200, 0.08% by weight of pepper and 4.08% by weight of capsaicin are added to the total weight of the dough (200), so that the spicy taste is added to the dough (200) .

The second step S200 is to remove the dough 100 according to a predetermined amount (about 60 g) and to cut the dough 100 into a predetermined size and shape to cut the dough 200.

At this time, the kneaded product 200 has a width of about 10 cm and a length of about 8 to 10 cm And is formed in a rectangular shape.

In the third step S300, the kneaded product 200 is curled and fixed to the sausage 300 having a stick.

4 to 6, the sausage 300 has a plurality of grooves 310 formed on the outer circumferential surface thereof.

In the fourth step S400, the sausage 300 tops the bread crumbs 400 on the surface of the dried dough.

At this time, eggs are put on the outer side of the kneaded poultry 200 so that the bread crumbs 400 can be buried well, and the bread crumbs are added with starch powder.

In the fifth step S500, the bread crumbs 400 melt the toppings 200 to make the hot dog 500.

At this time, a dim sum (D) made by mixing the high-strength ingredient, the root ingredient starch and the glutinous rice starch with the purified water is formed between the kneaded product 200 and the sausage 300 so that the flavor, It acts as a mediator.

At this time, the hot water of the hot dog 500 is primarily heated at a low temperature of 150 to 160 DEG C (relatively low temperature in the case of deep frying) for 5 to 7 minutes so that the inner dimmer blood D is not fried The sausage is immersed in the groove 310 of the sausage 300 so that the sausage is firmly fixed to the kneaded product 200 So that it becomes a so-called hot water.

Also, after the dough (100) is firstly coarse-fired, the coarse texture of the hot dog (500) is baked at a high temperature of 190 to 200 ° C (high temperature compared to the primary fermentation; .

That is, since the (relatively) low-temperature primary hot water which is primarily performed on the kneaded product 200 has more oil permeating inward than the water that escapes to the outside, moisture is maintained inside the hot dog 500, The kneaded product 200 and the sausage 300 are firmly fixed to each other through the kneading process, but the hot dogs are about 80% cooked, and the hot dogs are cooked completely by the secondary (relatively) high temperature cooking, , A chewy inner and a crispy hot dog.

At this time, hydroxymethyl propyl cellulose in the mixture of the dough (100) can prevent further evaporation of water, thereby maximizing the taste of chewy.

7, when various mixtures of the dough 100 are mixed, they are mixed in a first stage (40 to 100 RPM) for 3 minutes in a basic kneader 600, and then mixed in a second stage (150 to 250 RPM) Mix for 3 minutes to thoroughly mix the ingredients of the dough mix so that there is no air inside.

8, the dough 100 primarily kneaded in the basic kneader 600 is kneaded by a pressing screw 710, a primary pressing roller 720, a lathe 730, And is rolled up by a rolling kneader 700 composed of rollers 740.

More specifically, when the kneading machine 100 is inserted into the basic kneader 600 through the hopper H provided at the upper portion of the kneader 700, the kneading machine 700 is moved forward and backward by the servo motor 711 The pressing screw 710 pushes the dough between the first pressure rollers 720 composed of a pair of upper and lower rollers to spread the dough thinly. On one side through which the dough is discharged after passing through the primary pressure roller, And the kneaded product having passed through the kneading machine is kneaded by the secondary pressing roller 740 so that the unevenness of the dough is flattened So that the air layer inside the dough is removed to make the dough more firm.

Accordingly, the air layer in the dough (200) is once removed by pressing with the lathe (730).

At this time, the clearance (a gap between the upper and lower rollers) of the secondary pressure roller 720 is narrower than the clearance of the primary pressure roller 740.

A cutting portion 800 is formed to cut the dough 100 that has passed through the rolling kneader 700.

At this time, the cutting unit 800 is formed with a cutting knife 810 having a hollow shape with the bottom opened at the lower side and the dough 100 is cut at the lower edge.

In order to prevent the dough (100) of the cutting knife (810) from being cut and to prevent the dough from sticking (cutting knife), a push portion (820) is formed inside the cutting knife When the cutting knife is conveyed downward to cut the dough, the spring is contracted by the height of the dough so that the push portion is raised to the upper portion. When the cutting knife is completely cut and the cutting knife is conveyed upward, As the spring expands, the push portion will return to its original position (basic state) and push the dough downward.

At this time, the push portion 820 is formed in a line on the lower surface of the cutting knife 810 as a basic state.

The push portion 820 is provided with a plurality of needles 821 on the lower surface thereof to form a plurality of grooves on the cut dough 200 so that the starch component of the bread crumb 400 flows into the dough The hot dog 500 is finally attached to the bread crumb.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims and their equivalents. Of course, such modifications are within the scope of the claims.

100 ... Dough 200 ... Dough P
300 ... sausage 400 ... bread crumbs
500 ... hot dog 600 ... basic kneader
700 ... Rolling kneader 710 ... Pressing screw
711 ... Servo motor 720 ... Primary pressure roller
730 ... rudder 731 ... ridge
740 ... second pressure roller 800 ... cutting portion
810 ... cutting knife 820 ... push part
821 ... Needle D ... dim sum p
H ... hopper

Claims (3)

A starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, A first step (S100) of making a dough (100) by mixing 1.63% by weight of soy sauce, 0.82% by weight of soy sauce, 0.82% by weight of starch syrup, 5.72% by weight of eggs and 20.42% by weight of purified water. A second step (S200) of removing the dough (100) 60g and pushing the dough (100) and cutting the dough (100) into a rectangle having a width of 10 cm and a length of 8 cm; A third step (S300) in which the kneaded product (200) is wound on the sausage (300) having a stick; A fourth step (S400) of topping the bread crumbs (400) on the surface of the kneaded pussy (200) of the sausage (300); A fifth step (S500) of making the hot dog 500 by melting the topical kneaded product 200 with the bread crumbs 400; Lt; / RTI >
In the second step S200, 0.08% by weight of pepper and 4.08% by weight of capsaicin are added to the total weight of the dough 200 to produce a hot taste,
Wherein the first starch is modified starch made by mixing potato starch and burdock starch, the second starch is waxy corn starch,
At this time, a dim sum (D) is formed between the kneaded pussy 200 and the sausage 300 by mixing a high-strength powder, a root starch starch and a glutinous rice starch together with purified water. The hot dog 500 is heated at 150 ~ The dumpling drops D on the inner side are melted without being fried so that the dimples D are fixed on the outer circumferential surface of the sausage 300 where the grooves 310 are formed, It is heated at a temperature of 200 ° C for 2 to 3 minutes,
In the second step S200, when the dough 100 is completed through the basic kneader 600, the kneaded product is put into a rolling kneader 700 to rotate the kneading machine 700, 710), a first pressure roller (720) is provided to press the dough to be flattened, and a first pressure roller (720) And a secondary pressure roller 740 is formed at one side of the tapping machine where the kneaded material is discharged, so that the surface of the kneaded surface in the form of concave and convex due to the tapping device is flattened,
A cutting part 800 for cutting the dough 100 having passed through the rolling kneader 700 is formed and the cutting part 800 is formed with a cutting knife 810 having a box shape with upper and lower sides opened, The dough 100 is cut into the lower edge portion to form the kneaded product 200,
In order to prevent the kneaded product 200 from sticking to the cutting knife 810, a push portion 820 is formed on the inner side of the cutting knife for holding the elasticity by a plurality of springs and moving up and down. As shown in FIG.
Wherein the push portion (820) is provided with a plurality of needles (821) on the lower surface thereof to form a plurality of grooves on the cut dough (200) surface. delete delete

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