KR102266142B1 - Method of manufacturing grilled hot dog and grilled hot dog produced thereby - Google Patents

Abstract

The present invention relates to a grilled hot dog manufacturing method and a grilled hot dog produced thereby. The method includes: a material preparation and weighing step (S100) of preparing dough materials and weighing the materials at a constant weight; a dough preparation step (S200) of mixing the weighed materials and then performing kneading to prepare dough; a dough aging step (S300) of storing and aging the dough; a sausage preparation step (S400) of preparing a sausage without a casing and then applying oil to the surface of the sausage; a shaping step (S500) of manufacturing a shaped hot dot product by performing shaping such that the dough surrounds the outside of the oil-applied and casing-less sausage; a topping step (S600) of topping the surface of the shaped hot dot product; a frying step (S700) of frying the topped shaped hot dot product in oil to prepare a fried hot dog; a cooling and cutting step (S800) of cooling the fried hot dog and then cutting it to a predetermined size; and a grilling step (S900) of manufacturing a grilled hot dog by heating the cut fried hot dog on a skewer. According to the present invention, the hot dog is prepared by grill heating after oil frying is performed using the casing-less sausage. Accordingly, the texture unique to the hot dog and the fire taste of grill roasting are balanced and the taste and flavor are enhanced. In addition, the texture-improved grilled hot dog can be manufactured without the foreign matter feeling of edible sausage vinyl.

Description

A method of manufacturing a direct-fired hot dog and a direct-fired hot dog manufactured thereby (METHOD OF MANUFACTURING GRILLED HOT DOG AND GRILLED HOT DOG PRODUCED THEREBY)

The present invention relates to a method for producing a direct-fired hot dog and a direct-fired hot dog prepared thereby, and more particularly, to a hot dog by frying a sausage without a casing in oil and heating it over a direct fire to produce a hot dog, thereby providing a unique texture of a hot dog and baking with direct fire. The present invention relates to a method for producing a direct-fired hot dog with improved taste and flavor by harmonizing the fire taste, and improved texture without the heterogeneity of edible sausage vinyl, and to the direct-fired hot dog produced thereby.

In general, a hot dog refers to a food in which an earthquake sausage is sandwiched in oil on a long bread, and frankfurt sausage or Vienna sausage is mainly used. In Korea, a food in which a sausage is inserted and fried with wooden chopsticks is called a hot dog. Recently, as various types of hot dogs have been developed, they have developed into one of the most popular foods, and are very popular in traditional markets and tourist destinations.

However, conventional hot dogs are fast food fried in oil, and when consumed in large amounts, they can cause adult diseases and obesity due to cholesterol, etc., and the thick outer shell covers the whole sausage, so there is no choice but to consume too much cooking oil, resulting in deterioration of taste. .

In addition, since the conventional hot dog is manufactured including a sausage whose outer skin is casing with an edible vinyl, there is a problem in that the bonding strength with the hot dog dough is insufficient and the texture of the hot dog is lowered by the edible vinyl.

Therefore, there is a need for a hot dog with excellent taste and flavor and improved texture without the heterogeneity of sausage edible vinyl, which promotes health as well as taste, reflecting the recent increase in health awareness and the spread of well-being culture in food.

Domestic Registered Patent No. 10-1785464 (Registered on September 29, 2017) Domestic Registered Patent No. 10-2082841 (Registered on February 24, 2020) Domestic Registered Patent No. 10-2009407 (Registered on August 05, 2019)

The present invention uses a sausage without a casing, which is fried in oil and heated over a direct fire to produce a hot dog, thereby enhancing the taste and flavor by harmonizing the unique texture of the hot dog and the burning taste of burning with direct fire, and the texture of the sausage edible vinyl is improved without the heterogeneity of the sausage edible vinyl. An improved method for manufacturing a direct fire hot dog and to provide a direct fire hot dog prepared thereby.

In addition, the present invention is a direct-fired hot dog that can satisfy the tastes of modern consumers who are rich in taste and nutrition and are health-oriented by not using excessive cooking oil as in the prior art, increasing the bonding strength between hot dog dough and sausage, and reflecting the well-being culture. An object of the present invention is to provide a manufacturing method and a direct fire hot dog prepared thereby.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method of manufacturing a direct fire hot dog according to the present invention comprises: a material preparation and weighing step (S100) of preparing a dough material and weighing it with a constant weight; a kneading material manufacturing step (S200) of mixing the measured ingredients and kneading to prepare a kneaded material; A kneading material aging step of storing and aging the kneaded material (S300); A sausage preparation step (S400) of preparing a sausage without a casing and then applying oil to the surface of the sausage; forming a hot dog molded product by molding the outside of the sausage without the oil-coated casing so that the dough is wrapped (S500); A topping step (S600) of applying a topping to the surface of the hot dog molding; A frying step (S700) of frying the topping hot dog molded product in oil to prepare a fried hot dog; Cooling and cutting step (S800) of cutting the fried hot dog into a predetermined size after cooling; and a direct fire step (S900) of producing a direct fire hot dog by heating the cut fried hot dog on a skewer.

In the material preparation and measuring step (S100), the dough material is 50 to 100 parts by weight of strong flour, 5 to 10 parts by weight of glutinous rice flour, 1 to 3 parts by weight of konjac, 3 to 7 parts by weight of acorn powder, 1-3 parts by weight of pineapple concentrate. 1 to 3 parts by weight of salt, 5 to 15 parts by weight of sugar, 2 to 4 parts by weight of butter, 1 to 3 parts by weight of powdered skim milk, 5 to 10 parts by weight of eggs, 1 to 3 parts by weight of corn oil, 20 parts by weight of tapioca starch to 30 parts by weight, 5 to 10 parts by weight of fermented mushroom broth, and 80 to 120 parts by weight of purified water may be weighed and prepared.

In the kneading material aging step (S300), the aging of the kneaded material may be performed by storing the kneaded material at a temperature of 3 to 7° C. for 10 to 20 hours.

In the cooling and cutting step (S800), the fried hot dog may be cooled at a temperature of 8 to 12° C. for 30 to 60 minutes and then cut.

In the direct fire step (S900), the cut fried hot dog may be inserted on a skewer and then heated by direct fire on a grill plate preheated to 240 to 270°C.

In addition, the present invention includes a direct-fired hot dog prepared by the above method.

Specific details of other embodiments are included in the detailed description.

The present invention uses a sausage without a casing, which is fried in oil and heated over a direct fire to produce a hot dog, thereby enhancing the taste and flavor by harmonizing the unique texture of the hot dog and the burning taste of burning with direct fire, and the texture of the sausage edible vinyl is improved without the heterogeneity of the sausage edible vinyl. Improved direct-fired hot dogs can be made.

In addition, the present invention does not use excessive edible oil as in the prior art when manufacturing hot dogs, increases the bonding strength between hot dog dough and sausages, reflects well-being culture, is rich in taste and nutrition, and can satisfy the taste of health-oriented modern consumers. You can make direct fire hot dogs.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flowchart illustrating a method of manufacturing a direct fire hot dog according to the present invention.
2 is a photograph showing a direct-fired hot dog prepared according to the present invention.
3 is a photograph showing a sausage used in a direct-fired hot dog prepared according to the present invention.

Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the method for manufacturing a direct fire hot dog according to the present invention will be described in detail.

1 is a flowchart for explaining a method of manufacturing a direct fire hot dog according to the present invention, FIG. 2 is a photograph showing a direct fire hot dog prepared according to the present invention, and FIG. 3 is a sausage used in a direct fire hot dog prepared according to the present invention is a picture showing

1 to 3 , the method of manufacturing a direct fire hot dog according to the present invention includes a material preparation and measurement step (S100), a dough preparation step (S200), a dough maturation step (S300), and a sausage preparation step (S400) , forming step (S500), topping step (S600), frying step (S700), cooling and cutting step (S800), and direct fire step (S900).

1. Material preparation and weighing step (S100)

The material preparation and weighing step ( S100 ) is a step of preparing a dough material for manufacturing a hot dog and weighing it with a constant weight.

In the material preparation and weighing step (S100), the kneading material is strong flour, glutinous rice flour, konjac, acorn powder, pineapple concentrate, salt, sugar, butter, skim milk, egg, corn oil, tapioca starch, sage mushroom broth and Purified water may be included.

In addition, in the material preparation and measuring step (S100), the dough material is 50 to 100 parts by weight of strong flour, 5 to 10 parts by weight of glutinous rice flour, 1 to 3 parts by weight of konjac, 3 to 7 parts by weight of acorn powder, 1 pineapple concentrate to 3 parts by weight, salt 1-3 parts by weight, sugar 5-15 parts by weight, butter 2-4 parts by weight, skim milk powder 1-3 parts by weight, eggs 5-10 parts by weight, corn oil 1-3 parts by weight, tapioca It may be prepared by weighing 20 to 30 parts by weight of starch, 5 to 10 parts by weight of broth of Sangha mushroom, and 80 to 120 parts by weight of purified water.

The glutinous rice flour may be glutinous rice flour prepared by the following method.

In order to prepare the glutinous rice flour, first, the glutinous rice may be washed and then soaked.

In the above step, after washing the glutinous rice in purified water, it is immersed in purified water and water parsley juice so that the useful components of the water parsley contained in the water parsley juice penetrate into the glutinous rice.

That is, in the above step, the glutinous rice is washed, mixed with 10 to 20 parts by weight of water parsley juice and 80 to 120 parts by weight of purified water with respect to 100 parts by weight of the washed glutinous rice, and then immersed for 50 to 100 minutes. However, if the soaking of the washed glutinous rice is performed below the above lower limit range, there may be a problem that the glutinous rice is not sufficiently soaked, and when it is performed exceeding the above upper limit range, the glutinous rice is soaked excessively and the physical properties are There may be problems with degradation.

In the above example, the water parsley juice prepared by the following preparation method may be used as the water parsley juice.

In order to prepare the water parsley juice, first, the water parsley is prepared and washed clean in water, and then the washed water parsley can be divided into equal parts and cut, for example, the water parsley is cut into 2 to 4 equal parts. can be

The water parsley has a sweet, spicy, and cool taste, and is rich in various vitamins and minerals and fibers that are good for the body, so it is an alkaline food that has a good effect in detoxifying and purifying the blood.

In addition, the water parsley contains a large amount of vitamins A, B1, B2, and C, and is rich in minerals and fibers such as protein, iron, calcium, and phosphorus to purify the blood, eliminate thirst, and lower heat. Water parsley has a unique fragrance on the leaves and stems, and is widely used as an auxiliary material for herbs and soups. Water parsley is good for detoxifying, excreting heavy metals, improving liver function, relieving hangover, preventing constipation, and preventing high blood pressure.

Next, the cut water parsley may be immersed in a mixed solution of grape juice, lemon juice and bamboo salt water.

In the above step, the grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and helps to improve memory. , headache, etc., the lemon juice and bamboo salt water can prevent water parsley from discoloring over time, and the mixed solution is 2 parts by weight of grape juice, 2 parts by weight of lemon juice, and 3 parts by weight of bamboo salt water. It is prepared by mixing, and the salt solution may be bamboo salt solution having a concentration of 1 to 3 wt%.

In the above step, the cut water parsley may be immersed in a mixed solution of grape juice, lemon juice and bamboo salt, and then maintained at a temperature of 20 to 25° C. for 10 to 30 minutes.

Next, the water parsley immersed in the mixed solution of the grape juice, lemon juice and bamboo salt water may be separated and then steamed.

In the above step, the water parsley impregnated with the components of grape juice, lemon juice, and bamboo salt water is mixed with a mixture of cinnamon powder and sugar, and then steamed in a steamer. In the above step, the cinnamon powder and sugar are cinnamon powder 10 to 20 parts by weight and 5 to 10 parts by weight of sugar are mixed, and steaming may be performed by steaming with steam at 130 to 150° C. for 10 to 30 minutes in a steamer.

In the above step, the cinnamon powder increases immunity and promotes blood circulation to help prevent vascular diseases, and has food poisoning prevention and sterilization and insecticidal effects, and the sugar has an antiseptic effect, so it can improve storage properties.

Then, the steamed water parsley can be compressed to prepare a water parsley juice.

In the above step, by pressing the steamed water parsley at a pressure of 10 to 20 kgf/cm ² and squeezing it, it is possible to prepare a water parsley juice in which the useful components of the water parsley are sufficiently leached.

Next, the so-called glutinous rice can be pulverized to prepare glutinous rice flour.

In the above step, the soaked glutinous rice is sieved to remove moisture by gravity for 1 to 3 hours, the glutinous rice from which the moisture has been removed is dried using a dryer, and then the dried rice is pulverized with a mill to make 100 to 300 mesh. Glutinous rice flour having a particle size of (mesh) can be prepared.

At this time, the soaked glutinous rice is sieved to remove moisture, and the glutinous rice from which the moisture has been removed is heat-treated in a constant temperature dryer at 50 to 55° C. for 3 to 5 hours, and then air-dried at a temperature of 18 to 22° C. and 100 to 300 Glutinous rice flour may be prepared by milling with a mill to which a mesh sieve is attached, and the moisture content of the glutinous rice flour may be in the range of 13 to 15%.

The konjac contains a large amount of glucomannan, and it is known that mannan plays a role in lowering cholesterol levels, and glucomannan in konjac is mainly composed of water and dietary fiber. It is not only known to be good for constipation or dieting by stimulating the intestines, but also has a very low calorie content of 9kcal per 100g and a high feeling of satiety, attracting attention in the diet market.

The acorn powder may be an acorn powder prepared by the following manufacturing method.

First, the acorns can be prepared and then washed.

The acorn (acorn, Quercus acutissima CARR) is a generic term for the fruits of oak trees, oak trees, Japanese oak trees, and oak trees. In Korea, starch of acorns was mainly used to make jelly, but in many countries around the world, not only porridge and rice cakes, but also rice cakes. It is used in various fields.

Although there are differences depending on the type of tree in which the acorns are opened, acorns contain a significant amount of protein, carbohydrates and fat, as well as vitamins such as calcium, phosphorus, potassium, and niacin. It is a crop.

In addition, gallic acid, digallic acid, gallotannin, etc. contained in the acorns are known as antioxidant components, and physicochemical properties, physical properties, and sensory properties of acorn starch and acorn ink have been reported.

Next, the skins of the washed acorns may be removed.

The removal of the washed acorn shells in the above step may be performed by removing the shells of the acorns with a machine such as a dedicated peeler.

Next, the acorns from which the skin has been removed may be immersed in the mixed solution.

In the above step, it is possible to prevent the acorns from being discolored or easily deteriorated in a later process by immersing the acorns from which the skins have been removed in the mixed solution, and the mixed solution may be made of grape juice, lemon juice and bamboo brine.

In addition, in the above step, the grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and helps to improve memory, and the lemon juice has a high content of vitamin C, strong acidity, skin health, fatigue recovery, It is effective in preventing colds and headaches, and the bamboo salt water can sterilize the acorns to prevent them from easily rotting.

In addition, the lemon juice and bamboo salt water can prevent the acorns from discoloring over time, and the mixed solution is prepared by mixing 1 part by weight of grape juice, 1 part by weight of lemon juice, and 4 parts by weight of bamboo salt solution, The bamboo salt water may have a concentration of 1 to 3% by weight.

In addition, in the above step, the acorns from which the skin has been removed may be immersed in a mixed solution and maintained at a temperature of 20 to 25° C. for 50 to 100 minutes.

Then, after taking out the acorns immersed in the mixed solution, the acorns may be steamed with steam.

In the above step, the acorns impregnated with the components of grape juice, lemon juice, and bamboo salt water are mixed with a mixture of cinnamon powder and sugar, and then steamed in a steamer. In the above step, the cinnamon powder and sugar are cinnamon powder 15 to 25 parts by weight and 5 to 15 parts by weight of sugar are mixed, and heated in a steamer with steam at 120 to 130° C. for 20 to 40 minutes and steamed.

In the above step, the cinnamon powder enhances immunity and promotes blood circulation to help prevent vascular diseases, and has food poisoning prevention, sterilization and insecticidal effects, and the sugar enhances the surface gloss and sugar content of immersed acorns, and has an antiseptic effect. Storage can be improved.

Next, it may be dried after grinding the steamed acorns.

In the above step, it is possible to improve the drying efficiency of the acorns by grinding the steamed acorns into a large particle state and then drying them. For example, after grinding the acorns to a size of 0.5 to 2 mm, the pulverized acorns may be carried out by drying at 30 to 35° C. for 20 to 30 hours.

Next, acorn powder can be prepared by pulverizing the dried acorns.

In the above step, an acorn powder having a particle size in the range of 10 to 250 mesh can be prepared by pulverizing the dried acorns using a known grinder.

The pineapple concentrate can be prepared by using pineapple, and the pineapple is a fruit of ananas, a tropical plant, and has a sweet and sour taste as well as a very good scent, so everyone enjoys eating it. It contains enzymes, so if you eat it as a dessert after eating meat, it will greatly help digestion.

In addition, pineapple contains a large amount of vitamins A, B, and C, and these vitamins can greatly contribute to the prevention of colds and various adult diseases in that they help to strengthen immunity. It is known to prevent various blood vessel-related diseases by containing potassium in the sodium excretion from the body, and to help prevent osteoporosis and the health of the digestive system with abundant fiber as it contains manganese.

As the pineapple concentrate, a commercially known pineapple concentrate may be used, and a pineapple fermentation concentrate prepared by the following manufacturing method may be used.

In order to prepare the pineapple concentrate, first, it may be washed after preparing the pineapple.

In the above step, washing may be performed using purified water in which sodium bicarbonate is dissolved. That is, the sodium bicarbonate (NaHCO ₃ ) is also used as a food additive, has no toxicity, and may have functions such as penetration, diffusion, and expansion, and in the above step, 1 to 3 (w/w)% concentration range Eggplant can sterilize and wash the surface of the pineapple by using a sodium bicarbonate solution. At this time, the pineapple fruit and roots of the pineapple may be used.

Next, the pineapple may be enzymatically degraded.

As the enzyme for enzymatic decomposition of the pineapple in the above step, alpha amylase (α-Amylase), pectinase, xylanase (Xylanase) and cellulase (Cellulase) are used, and 100 parts by weight of the whole pineapple With respect to the alpha-amylase (α-Amylase) 0.01 to 0.03 parts by weight, pectinase (Pectinase) 0.02 to 0.04 parts by weight, xylanase (Xylanase) 0.03 to 0.05 parts by weight and cellulase (Cellulase) 0.02 to 0.04 parts by weight Mixed in a weight ratio, it can be carried out by storing the pineapple mixed with the enzyme at a temperature of 38 to 42 ℃ for 30 to 60 hours.

Next, the enzyme-decomposed pineapple can be stored and aged.

In the above step, the enzymatically decomposed pineapple may be stored for 10 to 50 hours at a temperature of 8 to 12 ° C. When the step is performed below the lower limit range, the problem that the pineapple is not sufficiently ripened It may occur, and when it is performed in excess of the above upper limit range, there may be a problem that the physical properties of the pineapple are lowered.

Then, by filtering the aged pineapple using a filter, it is possible to prepare a filtered pineapple solution.

In the above step, by filtering the aged pineapple to prepare a filtered pineapple liquid, it is possible to remove fine foreign substances contained in the pineapple, for example, the filtration is a known variety of known such as a plate-type pressure filter or a cartridge filter. A filter may be used.

Next, the filtered pineapple juice is fermented to prepare a pineapple fermentation broth, and the pineapple fermentation broth is concentrated and sterilized to prepare a pineapple fermentation concentrate.

In the above step, the pineapple fermentation broth may be prepared by mixing the vegetable lactic acid bacteria in a weight ratio of 0.1 to 0.3 parts by weight with respect to 100 parts by weight of the filtered pineapple liquid, and then fermenting for 2 to 6 days at a temperature of 18 to 22 ° C. , The pineapple fermentation concentrate can be prepared by concentrating the pineapple fermentation broth using a reduced pressure concentrator known in the art.

In the above step, plant lactic acid bacteria are used to ferment the filtered pineapple juice, and as the vegetable lactic acid bacteria, known lactic acid bacteria capable of fermenting the filtered pineapple juice may be used, for example, as the vegetable lactic acid bacteria, lactobacilli Bacillus plantarum ( Lactobacillus Plantarum , 400 × 10 ⁹ CFU / g) can be used.

As the corn oil, refined corn fermented oil prepared by the following method may be used.

In order to prepare the corn oil, first, corn consisting of corn kernels, corn stalks and corn leaves may be prepared and then washed.

In the above step, the corn may be prepared in a weight ratio of 5 to 15 parts by weight of corn kernels, 20 to 30 parts by weight of cornstalks, and 10 to 20 parts by weight of corn leaves.

In general, corn oil (Corn fermented oil) refers to an oily phase obtained from a part of corn or whole corn, such as corn kernels, cornstalks, and corn leaves. In the present invention, the corn fermented oil is fermented and juiced from the corn. Thus, the corn (Zea mays L) is a tropical crop belonging to the Grape family, and in the East, it is used as a herbal medicine in addition to food.

For medicinal purposes, corn roots and leaves are used to treat painful symptoms due to stinging urine and urinary stones, and corn bran or beard contains ferulic acid, coumaric acid, and diferulo. Bioactive ingredients such as N,N-diferuloylputrescine, dicoumaroylputrescine, carotenoids, phytosterols, corn fiber, and maysin Including anticancer, antihypertensive, antidiabetic, antioxidant, antiobesity and antiaging activity are known.

Next, the washed corn may be steamed with steam.

In the above step, the steaming may be performed by heating the washed corn with steam at a temperature of 150 to 160° C. and ^{a pressure of 3 to 4 kgf/cm 2} for 10 to 30 minutes.

Next, the steamed corn may be dried.

In the drying in the above step, in order to prevent the useful components of the corn from volatilizing during drying in sunlight, the corn may be dried at a temperature of 20 to 25° C. and a humidity of 50 to 60% for 30 to 60 hours.

Subsequently, the dried corn may be roasted and then cooled, and the roasting is the first roasting for 3 to 5 minutes at a temperature of 70 to 80° C. after putting the dried corn into a heating container, and Second roasting of the roasted corn at a temperature of 130 to 140° C. for 1 to 5 minutes, and cooling the second roasted corn at a temperature of 30 to 40° C. for 3 to 5 hours may proceed.

Next, it can be mixed by spraying the mineral and lactic acid bacteria culture solution on the cooled corn.

In the above step, 1 to 3 parts by weight of the mineral and 5 to 10 parts by weight of the lactic acid bacteria culture medium may be sprayed and mixed in a weight ratio of 100 parts by weight of the cooled corn, and the minerals are used in a process such as fermentation of the corn in a later process It means a mineral that is absorbed by the corn and is a nutrient required for growth, maintenance and reproduction of the human body in relatively small amounts, and any one or more selected from the group consisting of calcium, phosphorus, potassium, magnesium, manganese, iodine, selenium, molybdenum and cobalt. this can be used

In addition, in the step, the lactic acid bacteria can use a lactic acid strain isolated from kimchi, a fermented food, specifically, the lactic acid strain is Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens ) , Lactobacillus plantarum ( Lactobacillus plantarum ) and Leuconostoc lactis ( Leuconostoc lactis ) Any one or more known lactic acid strains selected from the group consisting of may be used.

For example, in the step, the pH of the medium is adjusted to 2.8-3.2 using 1.2N HCl to prepare a lactic acid bacteria culture solution from kimchi, and then the lactic acid strain is separated from the kimchi, and the separated lactic acid strain is used in MRS broth (Oxoid). , England), incubated for 20 to 25 hours at 37-39° C., ^{diluted to 1×1.0 8} to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10-15 minutes to obtain the supernatant. (supernatant) only, and after filtering the supernatant with a 0.45㎛ syringe filter (syringe filter), sterile distilled water with respect to 100 parts by weight of the filtered supernatant by mixing in a weight ratio of 1,000 to 2,000 parts by weight of lactic acid bacteria A culture solution can be prepared.

Next, the corn mixed with the mineral and lactic acid bacteria culture may be fermented.

In the above step, the corn mixed with the mineral and lactic acid bacteria culture medium is maintained at a temperature of 44 to 46° C. and a humidity of 60 to 62%, and may be fermented for 5 to 10 days. If it is carried out below the range, the corn may not be sufficiently fermented, and if it is carried out in excess of the above upper limit, there may be a problem in that the physical properties of the fermented corn are deteriorated.

Then, the fermented corn may be dried by cold air.

Cold air drying of the fermented corn in the above step may be performed by drying the fermented corn with cold air at a temperature of 5 to 8° C. for 5 to 10 hours, and maintaining the fermented corn at a temperature of 55 to 60° C. for 1 to 3 days. .

Next, the corn fermented oil can be prepared by pressing the cold-air dried corn with an expeller.

In the above step, the expeller presses so as to sufficiently produce oil from the cold air dried corn, for example, the step is ^{a pressure of 650 to 700 kgf / cm 2} at a temperature of 80 to 85 ° C. The cold air dried corn It can be added to prepare corn fermented oil.

Next, the refined corn fermented oil can be prepared by mixing the charcoal activated carbon powder with the fermented corn oil and stirring for 20 to 40 minutes, and filtering the fermented corn oil mixed with the charcoal activated carbon powder through a filter.

The charcoal activated carbon powder is used for refining or adsorbing odors, and it is possible to prepare safe and flavorful purified corn fermented oil by removing the odor that may remain in the fermented corn oil. is mixed to contain 1 to 5 parts by weight based on 100 parts by weight of the total oil, and the charcoal activated carbon powder having a particle size of 10 to 100 mesh particles may be used.

In addition, the charcoal activated carbon powder is prepared using oak trees such as oak, oyster oak, and water oak, and odorless charcoal activated carbon powder is used to prevent the smell of charcoal from being transmitted to the oil when it is mixed with oil and refined. can

The tapioca starch enables konjac buckwheat to maintain viscosity and elasticity for a long time due to its high viscosity, and also has economic advantages because it is cheaper than conventional starches such as corn starch.

That is, the tapioca starch refers to vegetable starch (= starch) collected from the root of cassava, and the root of cassava contains 20-30% of starch. to make tapioca. As an important edible resource in Southeast Asia, it is used to make starch sugar, caramel, and confectionery, and is also used as a textile paste. It is characterized in that the viscosity is very good enough to be used as a textile paste.

As for the situation mushroom broth, the situation mushroom broth prepared by the following method may be used.

First, it is possible to remove foreign substances attached to the surface of the situation mushroom by washing the collected situation mushroom.

The Sanghwang mushroom is a yellow mushroom that grows on a mulberry tree, and is called 'woody mud mushroom' in Korean. The Sanghwang mushroom has an excellent effect in preventing the growth of early cancer, has an excellent blood pressure lowering effect on hypertension, and is also used to prevent recurrence after cancer surgery. It works great. Unlike anti-cancer chemotherapy, it does not have a toxic effect on normal cells, and by further strengthening the immune function, it raises the immune antibody to a normal level, greatly increasing the resistance to cancer.

In addition, the Sangha mushroom improves immune function when combined with chemotherapy after resection of liver cancer, including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancer, which are cancers of the digestive system, and improves uterine bleeding and menstrual irregularities, intestinal bleeding, gastrointestinal and gastrointestinal functions. It is known to activate and detoxify.

In the above step, after immersing the collected Sanghwang mushroom in a mixed solution consisting of grape juice, lemon juice and salt solution for 3 to 5 minutes, the Sanghwang mushroom is washed with purified water in which _{sodium bicarbonate (NaHCO 3 ) is dissolved.} , The grape juice, lemon juice and salt solution may be mixed in a weight ratio of 2: 1: 2.

The grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and can help improve memory, and the lemon juice and salt solution can sterilize the Sangha mushroom and prevent easy spoilage at the same time. , The salt solution may use a salt solution having a concentration of 0.5 to 0.8 wt %, and is mixed in a weight ratio of 80 to 120 parts by weight of a mixed solution consisting of grape juice, lemon juice and salt solution with respect to 100 parts by weight of the harvested Shanghai mushroom. can be immersed.

The purified water in which the sodium bicarbonate (NaHCO ₃ ) is dissolved may have a concentration range of 1 to 3 (w/w)%, and the sodium bicarbonate is also used as a food additive, has no toxicity, and penetrates, diffuses, and expands have functions such as In the present invention, by washing the surface of the Sangha mushroom using purified water in which sodium bicarbonate is dissolved, the cell wall of the fungus is expanded to sterilize and wash the Sanghwang mushroom at the same time.

Next, the washed Sanghwang mushroom may be naturally dried to remove moisture contained in the Sanghwang mushroom.

In the above step, the washed situation mushrooms can be dried at a temperature of 23 to 27° C. for 2 to 4 days. By drying the situation mushrooms in the above range, the nutrition and flavor of the situation mushrooms can be subtly alive.

Next, the naturally-dried Shanghai mushroom may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to the naturally dried Sangha mushroom under a pressure of 55 to 65 mbar, wherein the step is performed at a temperature of 40 to 45° C. for 1 to 2 minutes, and on the naturally dried Sangha mushroom This can be done by irradiating a 2.15 GHz microwave to

The microwave can exhibit a volumetric heating effect that penetrates to the inside of the Sangha mushroom and heats it. When the microwave is irradiated, the water molecules inside the Sanghwang mushroom vibrate or rotate according to the polarity change of the microwave, such as The polarization vibration leads to friction between molecules, which can cause heat generation. If the Sangha mushroom is dried by irradiating microwaves under reduced pressure, swelling occurs due to heating inside the Sangha mushroom, and by this instantaneous internal heating and expansion As the cell membrane inside the Sangha mushroom is destroyed, a sterilization effect is also generated, and the active ingredient of the Sangha mushroom can be effectively leached out during broth production later by the expansion by heating inside the Sangha mushroom.

Subsequently, the vacuum-dried Sanghwang mushroom can be aged. In the above step, the vacuum-dried Sanghwang mushroom is stored at a temperature of 10 to 15° C. for 30 to 40 hours, thereby stabilizing the physical properties of the Sanghwang mushroom in the future. This can double the flavor and taste of our water.

Next, purified water is mixed with the aged Sanghwang mushroom and heated to prepare Sanghwang mushroom broth infused with useful components of the Sanghwang mushroom, which is 300 Sanghwang mushroom per 20 to 30 liters (L) of purified water. After mixing in a weight ratio of to 500 g, it can be prepared through a process of primary heating at a temperature of 95 to 100 ° C. for 60 to 80 minutes, and secondary heating at a temperature of 70 to 75 ° C. for 300 to 400 minutes. .

If the above step is performed below the lower limit range, there may be a problem that the flavor and useful ingredients of the Sangha mushroom are not sufficiently developed, and if it is performed in excess of the above upper limit, residues of the Sangha mushroom are generated. There may be a problem that the flavor of the boiled water is lowered.

2. dough preparation step (S200)

The kneading material manufacturing step (S200) is a step of preparing the kneaded material by mixing the measured ingredients and kneading the dough.

In the kneading material manufacturing step (S200), the measured materials may be uniformly mixed and then kneaded material may be prepared.

3. Dough maturation step (S300)

The kneading material aging step (S300) is a step of aging by storing the kneaded material at a low temperature.

In the kneading material aging step (S300), physical properties of the kneaded material can be softened by aging the kneaded material. For example, the aging of the kneaded material is performed by heating the kneaded material at a temperature of 3 to 7°C for 10 to 20 hours. This can be done by storing.

4. Sausage preparation step (S400)

The sausage preparation step ( S400 ) is a step of applying oil to the surface of the sausage after preparing the sausage without the casing.

Referring to FIG. 3, in the present invention, a direct-fired hot dog is manufactured using a sausage without a casing (1 in FIG. 3) instead of using a sausage with an edible plastic case (2 in FIG. 3) as in the prior art. Similarly, by manufacturing a hot dog using a sausage without a casing, the texture is improved without the heterogeneity of the edible vinyl surrounding the sausage, and the bonding strength between the hot dog dough and the sausage can be increased to satisfy the preference of the hot dog.

In the sausage preparation step (S400), oil may be applied to the surface of the sausage without the casing in order to enhance the taste and flavor of the prepared hot dog. The oil applied to the surface of the sausage in the sausage preparation step (S400) The silkworm aged powdered oil prepared by the following method may be used.

The silkworm matured powder oil can be prepared using matured silkworm larvae powder and silkworm pupa matured powder, and the silkworm (Bombyx mori L) is a larva of the silkworm moth family (Bombycidae), and is also recorded in ancient books such as Donguibogam and Bonchogangmok. It has been used as a folk medicine for malnutrition, pulmonary tuberculosis, flu, ichthyosis, and stroke since ancient times. In the past, it was mainly used only in the silk yarn industry, but with the recent development of the domestic functional food market and life science technology, it is also treated as a cosmetic, food, medical material, etc.

In addition, silkworm has a high nutritional value because it is rich in protein, free amino acids, monounsaturated or polyunsaturated fatty acids, minerals, fiber and deoxynojirimycin, and inhibits active oxygen, improves hyperlipidemia, and liver toxicity. Prevention and blood sugar lowering studies have been reported.

In the present invention, the aged silkworm powder oil may be used for the aged silkworm powder oil prepared by the following manufacturing method.

First, in order to prepare the mature silkworm powder oil, silkworm larvae mature powder and silkworm pupa mature powder may be prepared.

The mature silkworm larvae powder may use the silkworm larvae aged powder prepared by the following manufacturing method.

First, after preparing the silkworm larvae, the silkworm larvae may be washed.

In the above step, the silkworm larvae may be larvae before pupation, for example, the silkworm larvae may be the silkworm larvae of the third day of the fifth instar, and the washing of the silkworm larvae is the prepared silkworm larvae at 45 to 50 ℃ By immersing the prepared silkworm larvae in 1 to 3 (w/w)% sodium bicarbonate (NaHCO ₃ ) solution maintained at a temperature for 10 to 30 minutes, the surface of the prepared silkworm larvae can be washed.

In the above step, the prepared silkworm larvae are washed to remove foreign substances or mulberry leaves remaining on the surface of the silkworm larvae, thereby improving the taste of the prepared silkworm-aged powdered oil and preventing the aged silkworm powdered oil from easily decaying or denaturing due to foreign substances. can do.

Next, the washed silkworm larvae may be first dried.

In the first drying of the washed silkworm larvae in the above step, the washed silkworm larvae are dried at a temperature of 45 to 50° C. for 10 to 20 hours to first remove moisture remaining in the washed silkworm larvae.

Next, the first dried silkworm larvae may be second dried with hot air.

In the above step, the first dried silkworm larvae may be performed by applying hot air at a temperature of 135 to 140° C. for 50 to 100 minutes.

Then, the second dried silkworm larvae can be pulverized and then aged to prepare a matured silkworm larvae powder.

Grinding of the second dried silkworm larvae in the above step pulverizes the dried silkworm larvae to a particle size of 5 to 10mm, and the aging of the powdered silkworm larvae is 5 to 7 of the powdered silkworm larvae. It can be carried out by storing for 20 to 30 hours at a temperature of ℃.

The aged silkworm pupa powder may be used for the aged powder of silkworm pupa prepared by the following manufacturing method.

First, the silkworm pupae can be prepared and washed and then heated in a bath.

The washing of the silkworm pupa in the above step is by immersing the silkworm pupa in a solution of _{sodium bicarbonate (NaHCO 3} ) at a concentration of 1 to 3 (w / w)% maintained at a temperature of 40 to 45 ° C. for 20 to 40 minutes, The surface of the silkworm pupa can be washed, and the hot water heating of the silkworm pupa is sterilized by immersing the washed pupa in 1 to 1.5% by weight of bamboo salt water heated to a temperature of 90 to 95 ° C. can keep clean.

Next, by drying the silkworm pupa heated in the bath, moisture remaining in the silkworm pupa heated in the bath may be removed.

The drying of the silkworm pupa heated in the bath in the above step may be performed by drying the steamed silkworm pupa heated in the bath by storing it at a temperature of 70 to 75° C. for 20 to 30 hours.

Next, the dried silkworm pupae can be pulverized and powdered.

The pulverization of the dried silkworm pupae in the above step may be pulverized to a particle size of 5 to 10 mm using a known pulverizer.

Subsequently, a mixture may be prepared by mixing the lactic acid bacteria culture solution with the silkworm pupa powder.

In the above step, it may be mixed and mixed in a weight ratio of 10 to 15 parts by weight of the lactic acid bacteria culture solution with respect to 100 parts by weight of silkworm pupa powder.

In addition, in the step, the lactic acid bacteria can use a lactic acid strain isolated from kimchi, a fermented food, specifically, the lactic acid strain is Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens ) , Lactobacillus plantarum ( Lactobacillus plantarum ) and Leuconostoc lactis ( Leuconostoc lactis ) Any one or more known lactic acid strains selected from the group consisting of may be used.

More specifically, in the above step, the pH of the medium is adjusted to 2.8~3.2 using 1.2N HCl to prepare a lactic acid bacteria culture solution using the lactic acid strain isolated from kimchi, and then the lactic acid strain is separated from the kimchi, and the separated After culturing the lactic acid strain at 37-39° C. for 20 to 25 hours using MRS broth (Oxoid, England), ^{it is diluted to 1×1.0 8} to 5×1.0 ⁸ CFU/mL, and then 10 at 10,000 to 15,000 rpm. Separate the supernatant by centrifugation for ~15 minutes, filter the supernatant with a 0.45 μm syringe filter, and then sterilize 1,000 to 2,000 parts by weight of distilled water with respect to 100 parts by weight of the filtered supernatant A lactic acid bacteria culture solution can be prepared by mixing and diluting in a ratio.

Next, by aging the mixture consisting of the silkworm pupa powder and lactic acid bacteria culture medium, it is possible to prepare a silkworm pupa ripening powder.

In the above step, the silkworm pupa ripening powder can be prepared by storing and aging the mixture consisting of the silkworm pupa powder and the lactic acid bacteria culture solution at a temperature of 15 to 17° C. for 20 to 30 hours.

Next, by mixing the prepared silkworm larvae-aged powder and silkworm pupa-aged powder, it is possible to prepare a silkworm-aged powder.

In the above step, the matured silkworm powder may be mixed in a weight ratio of 40 to 60% by weight of the matured silkworm larvae powder and 40 to 60% by weight of the matured silkworm pupa powder.

Next, a mixture may be prepared by mixing the aged silkworm powder and olive oil.

In the above step, it may be mixed in a weight ratio of 1000 to 2000 parts by weight of olive oil with respect to 100 parts by weight of the mature silkworm powder.

Subsequently, the mixture of the aged silkworm powder and olive oil may be heated and then aged.

In the above step, the mixture of the aged silkworm powder and olive oil is heated at a temperature of 80 to 85 ° C. for 20 to 60 minutes, and then stored for 3 to 5 days at a temperature of 5 to 10 ° C. Nutrients can be sufficiently leached out.

Next, by filtering the mixture of the aged silkworm aged powder and olive oil, it is possible to prepare the aged silkworm powder oil.

In the above step, the mature silkworm powder oil can be prepared by filtering the mixture of the aged silkworm aged powder and olive oil with a filter to remove solids such as the aged silkworm powder, and the configuration such as filtering using a filter is a known technique. For convenience of description and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

5. Forming step (S500)

The forming step (S500) is a step of manufacturing a hot dog molded product by molding the outside of the sausage without the oil-coated casing so that the dough is wrapped.

In the forming step (S500), a molded product can be manufactured in the shape of a hot dog by allowing the dough to wrap the outside of the sausage without the oil-coated casing, and the dough is wrapped around the outside of the sausage to form a hot dog shape. Since the technique to be performed is a known technique, a detailed description thereof will be omitted.

6. Topping step (S600)

The topping step (S600) is a step of applying a topping to the surface of the hot dog molding.

For example, in the topping step (S600), an egg is coated on the surface of the hot dog molded product and then breadcrumbs are applied to the surface of the hot dog molded product to which the egg is coated. Since is a well-known technology, a detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention.

7. Frying step (S700)

The frying step (S700) is a step of preparing a fried hot dog by frying the topping hot dog molded product in oil.

For example, in the frying step (S700), a fried hot dog can be prepared by frying the topping hot dog molded product in edible oil oil. And for clarity of the technical spirit of the present invention, a detailed description thereof will be omitted.

8. Cooling and cutting step (S800)

The cooling and cutting step (S800) is a step of cooling the fried hot dog and then cutting it into a predetermined size.

In the cooling and cutting step (S800), the fried hot dog is cooled at a temperature of 8 to 12° C. for 30 to 60 minutes, and then cut to a predetermined size, for example, 6 equal parts.

9. Direct fire step (S900)

The direct fire step (S900) is a step of manufacturing the direct fire hot dog by heating the cut fried hot dog after putting it on a skewer.

For example, in the direct fire step ( S900 ), a direct fire hot dog may be manufactured by inserting the cut fried hot dog on a bamboo skewer and then heating it with direct fire on a grill plate preheated to 240 to 270 ° C.

Hereinafter, examples and comparative examples of the direct-fired hot dog according to the present invention will be described in more detail with reference to the accompanying drawings.

< Example 1 >

First, 80 parts by weight of strong flour, 7 parts by weight of glutinous rice flour, 2 parts by weight of konjac, 5 parts by weight of acorn powder, 2 parts by weight of pineapple concentrate, 2 parts by weight of salt, 10 parts by weight of sugar, 3 parts by weight of butter, 2 parts by weight of skim milk powder , 7 parts by weight of eggs, 2 parts by weight of corn oil, 25 parts by weight of tapioca starch, 7 parts by weight of fermented mushrooms and 100 parts by weight of purified water were mixed and kneaded to prepare a dough.

Next, the dough was stored for 15 hours at a temperature of 5 to 6° C. and aged, and after preparing a sausage without a casing, oil was applied to the surface of the sausage.

Next, a hot dog molded product was prepared by molding the outside of the sausage without the oil-coated casing to be covered with dough, and an egg was applied to the surface of the hot dog molded product and then coated with breadcrumbs and topping.

Then, the topping hot dog molded product was fried in oil to prepare a fried hot dog, the fried hot dog was cut into 6 equal parts, and the cut fried hot dog was put on a bamboo skewer and heated on a grill plate preheated to 250 ° C. By doing so, a direct-fired hot dog was manufactured.

< Example 2 >

A direct-fired hot dog was prepared in the same manner as in Example 1, wherein in Example 2, 95 parts by weight of strong flour, 6 parts by weight of glutinous rice flour, 3 parts by weight of konjac, 6 parts by weight of acorn powder, 3 parts by weight of pineapple concentrate, 2 parts by weight of salt, 13 parts by weight of sugar, 3 parts by weight of butter, 3 parts by weight of powdered skim milk, 9 parts by weight of eggs, 1 part by weight of corn oil, 30 parts by weight of tapioca starch, 6 parts by weight of sage mushroom broth and 85 parts by weight of purified water. A direct-fired hot dog was prepared using the dough.

< Example 3 >

A direct fire hot dog was prepared in the same manner as in Example 1, wherein in Example 3, 50 parts by weight of strong flour, 10 parts by weight of glutinous rice flour, 1 part by weight of konjac, 3 parts by weight of acorn powder, 1 part by weight of pineapple concentrate, 3 parts by weight of salt, 6 parts by weight of sugar, 3 parts by weight of butter, 3 parts by weight of powdered skim milk, 6 parts by weight of eggs, 3 parts by weight of corn oil, 22 parts by weight of tapioca starch, 9 parts by weight of oyster mushroom broth and 110 parts by weight of purified water. A direct-fired hot dog was prepared using the dough.

< Comparative Example 1 >

A fried hot dog prepared by frying in commercially available oil was prepared, which was used as a hot dog according to Comparative Example 1.

< Comparative Example 2 >

A direct-fired hot dog was prepared in the same manner as in Example 1, but in Comparative Example 2, a dough was prepared without using konjac, acorn powder, pineapple concentrate, and broth from Sanghwang mushroom. A hot dog was prepared.

As described above, sensory evaluation was performed on the texture, texture, flavor, flavor, preference, etc. of the hot dogs prepared according to Examples 1 to 3 and Comparative Examples 1 and 2, and the results are shown in [Table 2] below. The sensory test was conducted on 30 food-related experts and general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 usually 3 bad One very bad

division texture incense (smell) sense of organization zest Overall Preference Example 1 8.4 8.5 8.4 8.6 8.5 Example 2 8.3 8.5 8.4 8.5 8.4 Example 3 8.4 8.4 8.5 8.4 8.4 Comparative Example 1 5.6 5.4 5.5 6.0 5.7 Comparative Example 2 5.2 5.5 5.1 5.0 5.2

Referring to [Table 2], as a result of comparing the texture, texture, flavor, flavor and overall preference of the hot dogs prepared according to Examples 1 to 3 and Comparative Examples 1 and 2, the preparation according to Examples 1 to 3 It was confirmed that the hot dog prepared according to Comparative Examples 1 and 2 was superior in overall texture, texture, flavor, flavor and overall preference compared to the hot dogs prepared according to Comparative Examples 1 and 2.

This is because the hot dogs prepared according to Examples 1 to 3 are fried in oil using sausages without a casing and then heated over a direct fire to prepare a hot dog, thereby enhancing the taste and flavor by harmonizing the unique texture of the hot dog and the burning taste of the direct fire. It is judged that it has satisfied the preference of consumers because there is no sense of heterogeneity of sausage edible vinyl.

In the above, a preferred embodiment of the present invention has been described, but those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (5)

A material preparation and weighing step (S100) of preparing a dough material and weighing it with a constant weight;
a kneading material manufacturing step (S200) of mixing the measured ingredients and kneading to prepare a kneaded material;
A kneading material aging step of storing and aging the kneaded material (S300);
A sausage preparation step (S400) of preparing a sausage without a casing and then applying oil to the surface of the sausage;
A forming step of manufacturing a hot dog molded product by molding the outside of the sausage without the oil-coated casing so that the dough is wrapped (S500);
A topping step (S600) of applying a topping to the surface of the hot dog molding;
A frying step (S700) of frying the topping hot dog molded product in oil to prepare a fried hot dog;
Cooling and cutting step (S800) of cutting the fried hot dog into a predetermined size after cooling; and
A direct fire step (S900) of producing a direct fire hot dog by putting the cut fried hot dog on a skewer and heating it,
In the material preparation and measuring step (S100), the dough material is 50 to 100 parts by weight of strong flour, 5 to 10 parts by weight of glutinous rice flour, 1 to 3 parts by weight of konjac, 3 to 7 parts by weight of acorn powder, 1-3 parts by weight of pineapple concentrate. 1 to 3 parts by weight of salt, 5 to 15 parts by weight of sugar, 2 to 4 parts by weight of butter, 1 to 3 parts by weight of powdered skim milk, 5 to 10 parts by weight of eggs, 1 to 3 parts by weight of corn oil, 20 parts by weight of tapioca starch A method of producing a direct-fired hot dog, characterized in that it is weighed and prepared in a weight ratio of 30 to 30 parts by weight, 5 to 10 parts by weight of Sanghwang mushroom broth and 80 to 120 parts by weight of purified water.
delete The method of claim 1,
A method for producing a direct-fired hot dog, characterized in that the aging of the dough in the kneading aging step (S300) is carried out by storing the dough at a temperature of 3 to 7° C. for 10 to 20 hours.
4. The method of claim 3,
In the cooling and cutting step (S800), the fried hot dog is cooled at a temperature of 8 to 12 ° C for 30 to 60 minutes and then cut,
In the direct fire step (S900), the method of manufacturing a direct fire hot dog, characterized in that after inserting the cut fried hot dog on a skewer, heating it with direct fire on a grill plate preheated to 240 to 270 ° C.
A direct-fired hot dog, characterized in that it is prepared by any one of claims 1, 3, and 4.

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