KR20110069494A - Corn dog and the manufacturing method thereof - Google Patents

Corn dog and the manufacturing method thereof Download PDF

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KR20110069494A
KR20110069494A KR1020090126251A KR20090126251A KR20110069494A KR 20110069494 A KR20110069494 A KR 20110069494A KR 1020090126251 A KR1020090126251 A KR 1020090126251A KR 20090126251 A KR20090126251 A KR 20090126251A KR 20110069494 A KR20110069494 A KR 20110069494A
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frying
fruit
skewer
deposited
dough
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KR1020090126251A
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Korean (ko)
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KR101160395B1 (en
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박동환
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박동환
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    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)

Abstract

PURPOSE: Corndog with the taste and the shape of fruit used for producing the corndog, and a producing method thereof are provided to secure the shape of the fruit by coating fresh fruit with flour dough or bread and frying. CONSTITUTION: A producing method of corndog comprises the following steps: preparing a frying skewer with fruit slices, and a fruit coating solution containing cheese, butter, and milk; heating the fruit coating solution for mixing, and dipping the frying skewer for coating the fruit slices; freeze-drying the frying skewer; attaching flour dough or bread on the frying skewer; and frying the frying skewer using frying oil, or heating the frying skewer with an oven.

Description

콘도그의 제조방법 및 상기 제조방법에 의해 제조된 콘도그{Corn dog and the manufacturing method thereof}Corn dog manufacturing method and the corn dog manufactured by the manufacturing method

본 발명은 각종 과일류를 막대기에 꽂은 후, 밀가루나 빵을 입힌 콘도그의 제조방법 및 상기 제조방법에 의해 제조된 콘도그에 관한 것이다.The present invention relates to a method of manufacturing a corn dog coated with flour or bread after inserting various fruits into a stick and a corn dog manufactured by the method.

일반적으로, 막대기에 쏘시지를 꽂아 밀가루 및 빵가루를 묻혀 튀겨 만든 음식은 콘도그(Corn dog)라 하고, 길쭉한 햄버거와 같은 도그빵 위에 쏘시지, 햄, 야채, 과일, 피클, 소스, 겨자 등을 얹어서 만든 음식을 핫도그(Hot dog)라고 한다.In general, foods made by placing sausages on sticks and being fried with flour and bread crumbs are called corn dogs. The food is called a hot dog.

여기서, 콘도그는 길쭉한 모양을 갖는 한 개의 소시지에 꼬지가 끼운 후, 상기 소시지를 감싸는 튀김반죽이 튀겨져 튀김옷을 입힌 일자모양의 구조로 만들어지게 된다. 또한, 상기 소시지를 감싸는 튀김옷을 형성하기 위해 준비된 튀김반죽에 소정의 식용물질을 더 포함하여 혼합튀김반죽을 이용하여 튀김옷을 형성하기도 한다.Here, the corn dog is sandwiched in one sausage having an elongated shape, and then the fried dough surrounding the sausage is fried to form a straight structure coated with a fried cloth. In addition, the fried dough prepared to form a frying cloth surrounding the sausage may further include a predetermined edible material to form a frying cloth using a mixed fried dough.

그러나, 종래의 일자형 콘도그는 외형 및 단면구조의 단순함으로 인해 시식자에게 식욕 내지는 구매의욕 자극과 관련된 특이성을 제공하지 못함과 더불어, 맛과 향이 콘도그 내에 들어있는 소시지에 의해 결정되기 때문에 미각상 독특하지 못 하게 된다.However, conventional straight corn dogs do not provide the taster with specificity related to appetite or purchase stimulus due to the simplicity of appearance and cross-sectional structure, and because taste and aroma are determined by the sausage contained in the corn dog, the taste is unique. You will not be able to.

본 발명은, 시식자에게 식욕 내지는 구매의욕 자극하는 형상 및 맛을 제공하는 콘도그의 제조방법 및 상기 제조방법에 의해 제조된 콘도그를 제공하는데 목적이 있다.It is an object of the present invention to provide a method for producing a corn dog that provides a taster or appetite-stimulating shape and taste to a taster, and a corn dog manufactured by the method.

본 발명은, 막대기에 과일 조각들을 꽂은 튀김용 꼬지와, 치즈와 버터 및 우유로 형성된 과일피착액을 준비하는 단계와, 상기 과일피착액을 가열하여 혼합 형성한 후, 상기 튀김용 꼬지를 상기 과일피착액에 담궈 피착시키는 단계와, 상기 과일피착액이 피착된 상기 튀김용 꼬지를 냉각 건조시키는 단계와, 냉각 건조된 상기 튀김용 꼬지에 밀가루 반죽이나 빵을 피착시키는 단계 및, 상기 밀가루 반죽이나 빵이 피착된 상기 튀김용 꼬지를 가열상태의 튀김기름에 튀기거나 오븐에 넣어 가열하는 단계를 포함하는 콘도그의 제조방법을 제공한다.The present invention, the step of preparing a frying skewer and the fruit sticking liquid formed of cheese, butter and milk, the fruit sticking liquid is mixed by heating and forming the fruit sticking liquid, and then the frying skewer is the fruit Dipping and depositing in the deposition liquid; and cooling and drying the frying skewer to which the fruit adherent liquid is deposited; depositing a dough or bread onto the cold-dried frying skewer; and the flour dough or bread Provided is a method for producing a corn dog comprising the step of frying the deposited fried skewers in a fried frying oil in a heated state or put in an oven.

또한, 상기 과일피착액은, 치즈, 버터, 우유를 9:0.5:0.5의 부피비로 형성하며, 55 ~ 70℃로 가열 혼합 형성할 수 있다.In addition, the fruit coating liquid, cheese, butter, milk is formed in a volume ratio of 9: 0.5: 0.5, it can be formed by heating and mixing at 55 ~ 70 ℃.

또한, 상기 과일피착액이 피착된 상기 튀김용 꼬지는 8 ~ 12℃의 냉각수에 8 ~ 12초 담궈 냉각할 수 있다.In addition, the frying broth, to which the fruit adherent liquid is deposited, may be cooled by soaking for 8 to 12 seconds in cooling water of 8 to 12 ° C.

또한, 상기 밀가루 반죽이 피착된 상기 튀김용 꼬지는 180 ~ 190℃의 튀김기름에 3 ~ 5분간 튀길 수 있다.In addition, the frying kneaded on which the dough is deposited may be fried for 3 to 5 minutes in a frying oil of 180 ~ 190 ℃.

또한, 상기 빵이 피착된 상기 튀김용 꼬지는 180 ~ 190℃의 오븐에 2 ~ 3분 간 가열할 수 있다.In addition, the frying broth, to which the bread is deposited, may be heated in an oven at 180 to 190 ° C. for 2 to 3 minutes.

또한, 상기 밀가루 반죽은 우유, 계란, 꿀, 소금, 버터, 화이트와인, 식용유, 박력밀가루를 혼합 형성할 수 있다.In addition, the dough may be formed by mixing milk, eggs, honey, salt, butter, white wine, cooking oil, powerful wheat flour.

또한, 상기 밀가루 반죽은 박력밀가루, 베이킹파우더, 소금, 이스트, 계란, 우유를 혼합 형성할 수 있다.In addition, the flour dough may be formed by mixing the flour, baking powder, salt, yeast, eggs, milk.

그리고, 본 발명의 다른 측면에 따르면, 상기 제조방법에 따라 제조된 콘도그를 제공한다.And, according to another aspect of the present invention, there is provided a corn dog manufactured according to the manufacturing method.

본 발명에 따라 제조된 콘도그는, 튀김용 꼬지에 꽂혀 있는 과일 조각들에 치즈와 버터 및 우유로 형성된 과일피착액을 피착시킨 후, 과일들을 감싸도록 밀가루 반죽이나 빵을 피착하고 튀기거나 구어냄으로써, 튀김용 꼬지에 꽂힌 과일의 맛과 모양을 그대로 유지되게 하여 시식자에게 식욕 및 구매의욕을 자극하는 형상 및 맛을 제공할 수 있다.The corn dog prepared according to the present invention, by depositing a fruit coating liquid formed of cheese, butter and milk on the pieces of the fruit sandwiched in the frying skewer, by depositing the dough or bread to wrap the fruits, fried or baked By maintaining the taste and shape of the fruit plugged into the fried skewers can provide the taster with a shape and taste that stimulates appetite and willingness to purchase.

이하 첨부된 도면을 참조로 본 발명의 바람직한 실시예들을 상세히 설명하기로 한다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings.

도 1은 본 발명의 일실시예에 따른 콘도그의 제조방법을 나타낸 순서도이다. 상기 콘도그의 제조방법은, 튀김용 꼬지 및 과일피착액을 준비하는 단계, 튀김용 꼬지에 과일피착액을 피착시키는 단계, 튀김용 꼬지를 냉각 건조시키는 단계, 튀김용 꼬지에 밀가루 반죽이나 빵을 피착시키는 단계, 튀김용 꼬지를 튀기거나 가열하 는 단계를 포함하고 있다.1 is a flow chart illustrating a method of manufacturing a corn dog according to an embodiment of the present invention. The method of manufacturing the corn dog, preparing a frying skewer and fruit coating liquid, depositing the fruit coating liquid on the frying skewer, cooling and drying the frying skewer, and depositing the dough or bread on the frying skewer And frying or heating the frying skewer.

먼저, 이후 밀가루 반죽이나 빵을 피착시킬 튀김용 꼬지와, 과일피착액을 준비한다. 여기서, 상기 튀김용 꼬지는 막대기에 과일 조각들을 순차적으로 꽂아 형성하게 된다. 이때, 상기 막대기에는 같은 종류의 과일 조각을 꽂거나, 다양한 종류의 과일 조각을 혼합상태로 꽂을 수 있다. 더불어, 상기 막대기에는 이후 시식자가 파지할 수 있도록 일정한 길이는 남겨두도록 상기 과일들을 꽂는다. 그리고, 상기 과일피착액을 준비하는데, 상기 과일피착액은 이후 밀가루 반죽이나 빵을 피착한 상기 튀김용 꼬지를 튀기거나 익힐 경우에 상기 막대기에 꽂힌 과일 조각들을 보호하여, 맛과 모양을 유지시킬 수 있게 한다. 이러한, 상기 과일피착액은 치즈와 버터 및 우유로 혼합 형성되며, 상기 치즈와 버터 및 우유를 9:0.5:0.5의 부피비로 혼합 형성하게 된다.First, prepare a frying skewer and a fruit coating liquid to deposit the dough or bread. Here, the frying skewer is formed by sequentially inserting fruit pieces into a stick. At this time, the stick can be inserted into the same kind of fruit pieces, or various kinds of fruit pieces can be inserted in a mixed state. In addition, the stick is inserted in the stick so that a certain length is left for the taster to grasp. And, preparing the fruit coating liquid, the fruit coating liquid to protect the pieces of fruit stuck to the stick when the frying or cooking the fried skewers after the dough or bread deposited, it can maintain the taste and shape To be. The fruit coating liquid is mixed with cheese, butter, and milk, and the cheese, butter, and milk are mixed at a volume ratio of 9: 0.5: 0.5.

이렇게, 상기 과일이 꽂힌 상기 튀김용 꼬지와 상기 과일피착액이 준비되면, 상기 과일피착액이 상기 튀김용 꼬지의 과일에 피착되게 한다. 즉, 상기 과일피착액을 가열하여 혼합 형성되게 한 후, 상기 튀김용 꼬지를 상기 과일피착액에 담근 상태로 돌려가며 상기 과일에 상기 과일피착액이 골고루 피착되게 한다. 이때, 상기 과일피착액은 55 ~ 70℃로 가열하면서, 치즈와 버터 및 우유가 상호 혼합상태로 형성되게 하여, 상기 튀김용 꼬지의 과일에 골고루 피착될 수 있게 된다.As such, when the frying skewer and the fruit coating liquid are prepared, the fruit coating liquid is deposited on the fruits of the frying skewer. That is, the fruit coating solution is heated to form a mixture, and then the frying skewers are returned to the fruit coating solution while the fruit coating solution is evenly deposited on the fruit. At this time, while the fruit coating liquid is heated to 55 ~ 70 ℃, so that the cheese, butter and milk are formed in a mixed state, it can be evenly deposited on the fruit of the frying skewer.

상기 튀김용 꼬지에 상기 과일피착액을 피착시킨 후에는, 상기 과일피착액이 상기 튀김용 꼬지의 과일에 피착된 상태를 유지할 수 있도록 냉각 건조시키게 된다. 즉, 앞서 설명한 바와 같이 상기 튀김용 꼬지가 상기 과일피착액에 담겨져 피 착된 후, 상기 튀김용 꼬지를 상기 과일피착액에서 꺼내 냉각수에 넣어 냉각시키게 된다. 이때, 상기 냉각수는 8 ~ 12℃를 유지하며, 상기 냉각수에 8 ~ 12초 정도 담궈 상기 튀김용 꼬지에 피착된 상기 과일피착액을 냉각시킨다. 이렇게, 상기 과일 표면에 상기 과일피착액이 피착된 상기 튀김용 꼬지는 상온 상에서 20 ~ 30초 정도 자연건조시켜 상기 과일피착액에 함유된 수분을 제거하게 된다. 이렇게, 상기 튀김용 꼬지에 꽂힌 상기 과일 조각들이 상기 과일피착액에 의해 감싼 상태로 피착되어, 이후 상기 과일피착액을 감싸도록 밀가루 반죽이나 빵을 피착한 후, 상기 튀김용 꼬지를 튀김기름에 넣어 튀기거나 오븐에 넣어 익히더라도 상기 과일피착액에 의해 외부의 열이 상기 과일 조각들로 전달되는 것이 억제되어 상기 과일 조각들의 맛과 모양을 유지시키게 된다.After the fruit coating liquid is deposited on the frying skewer, the fruit coating liquid is cooled and dried to maintain a state of being adhered to the fruit of the frying skewer. That is, as described above, after the frying skewers are deposited in the fruit coating liquid and are deposited, the frying skewers are removed from the fruit coating liquid and cooled in the cooling water. At this time, the cooling water is maintained at 8 ~ 12 ℃, immersed in the cooling water for about 8 to 12 seconds to cool the fruit coating liquid deposited on the frying skewers. In this way, the frying broil having the fruit coating liquid deposited on the surface of the fruit is naturally dried at room temperature for about 20 to 30 seconds to remove moisture contained in the fruit coating liquid. Thus, the pieces of fruit inserted in the frying skewers are deposited in the state wrapped by the fruit coating liquid, and then after the dough or bread is deposited to surround the fruit coating liquid, the frying skewer is put in the frying oil. Even when fried or put into an oven, the external heat is prevented from being transferred to the fruit pieces by the fruit coating liquid, thereby maintaining the taste and shape of the fruit pieces.

상기 튀김용 꼬지에 피착된 상기 과일피착액이 냉각 건조된 후에는, 상기 튀김용 꼬지에 밀가루 반죽이나 빵을 피착시킨다. 이때, 상기 밀가루 반죽은 우유, 계란, 꿀, 소금, 버터, 화이트와인, 식용유, 박력밀가루를 혼합 형성한 것을 사용하거나, 박력밀가루, 베이킹파우더, 소금, 이스트, 계란, 우유를 혼합 형성한 것을 사용할 수 있다. 그리고, 상기 빵으로는 상기 튀김용 꼬지의 상기 과일피착액이 피착된 상기 과일 부분을 감쌀 수 있도록 식빵을 사용하는 것이 바람직하나, 이에 한정하지 않고 다양한 종류의 빵을 적용할 수 있음은 물론이다.After the fruit adherent liquid deposited on the frying skewer is cooled and dried, a dough or bread is deposited on the frying skewer. At this time, the dough is used to form a mixture of milk, eggs, honey, salt, butter, white wine, cooking oil, powerful wheat flour, or use a mixture of powerful flour, baking powder, salt, yeast, eggs, milk Can be. As the bread, it is preferable to use a bread so as to wrap the fruit portion to which the fruit adherent liquid of the frying skewer is deposited, but various kinds of bread can be applied without being limited thereto.

여기서, 상기 밀가루 반죽으로 우유, 계란, 꿀, 소금, 버터, 화이트와인, 식용유, 박력밀가루를 사용할 경우에는, 우유 60ml, 계란 7개, 꿀 20g, 소금 2g, 버터 25g, 화이트와인 20g, 식용유 10g, 박력밀가루 200g을 혼합 반죽한 후, 상기 튀 김용 꼬지의 상기 과일피착액이 피착된 상기 과일부분을 감싸도록 피착시킨다.Here, when using the flour, milk, eggs, honey, salt, butter, white wine, cooking oil, powerful flour, milk 60ml, 7 eggs, honey 20g, salt 2g, butter 25g, white wine 20g, cooking oil 10g After mixing and kneading the force wheat flour 200g, the fruit coating liquid of the fried skewers is deposited so as to surround the adhered fruit portion.

더불어, 상기 밀가루 반죽으로 박력밀가루, 베이킹파우더, 소금, 이스트, 계란, 우유를 사용할 경우에는, 박력밀가루 100g, 베이킹파우더 2g, 소금 1g, 이스트 1g, 계란 3개, 우유 50ml을 혼합 반죽한 후, 상기 튀김용 꼬지의 상기 과일피착액이 피착된 상기 과일부분을 감싸도록 피착시킨다. 이때, 상기 밀가루 반죽은 시식자에 의한 파지가 용이하도록 상기 튀김용 꼬지의 단부를 일정 길이 남기도록 피착시킨다.In addition, in the case of using flour, baking powder, salt, yeast, eggs, milk as the flour dough, after mixing and mixing dough 100g, flour powder 2g, 1g salt, 1g yeast, 3 eggs, 50ml milk, The fruit adherent liquid of the frying skewer is deposited to surround the adhered fruit portion. At this time, the dough is deposited to leave a predetermined length of the end of the frying skewer to facilitate gripping by the taster.

반면에, 상기 튀김용 꼬지에 피착하는 것으로 빵을 사용할 경우, 식빵으로 상기 튀김용 꼬지의 상기 과일피착액이 피착된 상기 과일부분을 감싸도록 한 후, 상호 접하는 상기 식빵의 양 단부에 우유를 적신 후 상호 밀착상태로 결합되게 한다. 여기서, 상기 식빵에 의해 감싸지지 않는 부분은 앞서 설명한 상기 밀가루 반죽을 도포할 수 있다.On the other hand, when the bread is used to be deposited on the frying skewer, the fruit coating liquid of the frying skewer is covered with the bread, and then the milk is wetted at both ends of the bread. Afterwards to be in close contact with each other. Here, the portion that is not wrapped by the bread can apply the above-mentioned dough.

이렇게, 상기 튀김용 꼬지에 상기 밀가루 반죽이나 상기 빵을 피착시킨 후에는, 상기 튀김용 꼬지를 튀김기름으로 튀기거나 오븐에 넣어 익히게 된다. 즉, 상기 튀김용 꼬지에 상기 밀가루 반죽을 피착한 경우에는, 상기 튀김용 꼬지를 180 ~ 190℃의 튀김기름에 3 ~ 5분간 넣어서 튀긴 후 꺼내어 상기 콘도그를 완성하게 된다. 반면에 상기 튀김용 꼬지에 상기 빵을 피착한 경우에는, 상기 튀김용 꼬지를 180 ~ 190℃의 오븐에 2 ~ 3분간 넣어서 가열하여 구운 후 꺼내어 상기 콘도그를 완성하게 된다.Thus, after the dough or the bread is deposited on the frying skewer, the frying skewer is fried with frying oil or put in an oven to cook. That is, when the dough is deposited on the frying skewer, the frying skewer is put in a frying oil at 180 to 190 ° C. for 3 to 5 minutes, then taken out to complete the corn dog. On the other hand, when the bread is deposited on the frying skewer, the frying skewer is put in an oven at 180 to 190 ° C. for 2 to 3 minutes, heated, baked, and taken out to complete the corn dog.

이러한, 일실시예에 따른 제조방법에 의해 제조된 상기 콘도그는, 상기 튀김 용 꼬지에 꽂혀 있는 상기 과일 조각들에 치즈와 버터 및 우유로 형성된 상기 과일피착액을 피착시킨 후, 상기 과일들을 감싸도록 밀가루 반죽이나 빵을 피착하고 튀기거나 구어냄으로써, 상기 튀김용 꼬지에 꽂힌 상기 과일의 맛과 모양을 그대로 유지되게 하여 시식자에게 식욕 및 구매의욕을 자극하는 형상 및 맛을 제공하게 된다.The corn dog manufactured by the manufacturing method according to an embodiment of the present invention is such that the fruit adherent liquid formed of cheese, butter and milk is deposited on the fruit pieces inserted into the frying skewer, and then the fruits are wrapped. By depositing the dough or bread and frying or baking, the taste and shape of the fruit plugged into the frying fry are maintained as it is, thereby providing a taster with a shape and taste that stimulates appetite and desire to purchase.

본 발명은 도면에 도시된 실시예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 다른 실시예가 가능하다는 점을 이해할 것이다. 따라서, 본 발명의 진정한 기술적 보호 범위는 첨부된 특허청구범위의 기술적 사상에 의하여 정해져야 할 것이다.Although the present invention has been described with reference to the embodiments shown in the drawings, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims.

도 1은 본 발명의 일실시예에 따른 콘도그의 제조방법을 나타낸 순서도이다.1 is a flow chart illustrating a method of manufacturing a corn dog according to an embodiment of the present invention.

Claims (8)

막대기에 과일 조각들을 꽂은 튀김용 꼬지와, 치즈와 버터 및 우유로 형성된 과일피착액을 준비하는 단계와;Preparing a frying skewer in which fruit pieces are inserted into a stick, and a fruit coating liquid formed of cheese, butter and milk; 상기 과일피착액을 가열하여 혼합 형성한 후, 상기 튀김용 꼬지를 상기 과일피착액에 담궈 피착시키는 단계와;Heating and forming the fruit coating liquid, and then dipping the frying skewers into the fruit coating liquid and depositing them; 상기 과일피착액이 피착된 상기 튀김용 꼬지를 냉각 건조시키는 단계와;Cooling and drying the fried skewers on which the fruit coating liquid is deposited; 냉각 건조된 상기 튀김용 꼬지에 밀가루 반죽이나 빵을 피착시키는 단계; 및,Depositing flour dough or bread on the cold-dried skewers; And, 상기 밀가루 반죽이나 빵이 피착된 상기 튀김용 꼬지를 튀김기름에 튀기거나 오븐에 넣어 가열하는 단계를 포함하는 콘도그의 제조방법.The method of manufacturing a corn dog comprising the step of frying the frying skewers to which the dough or bread is deposited in a frying oil or put in an oven. 청구항 1에 있어서,The method according to claim 1, 상기 과일피착액은, 치즈, 버터, 우유를 9:0.5:0.5의 부피비로 형성하며, 55 ~ 70℃로 가열 혼합 형성하는 콘도그의 제조방법.The fruit coating liquid, cheese, butter, milk is formed in a volume ratio of 9: 0.5: 0.5, and the method for producing a corn dog formed by mixing at 55 ~ 70 ℃ heat. 청구항 1에 있어서,The method according to claim 1, 상기 과일피착액이 피착된 상기 튀김용 꼬지는 8 ~ 12℃의 냉각수에 8 ~ 12초 담궈 냉각시키는 콘도그의 제조방법.The frying broth, to which the fruit adherent liquid is deposited, is immersed in cooling water at 8 to 12 ° C. for 8 to 12 seconds to cool. 청구항 1에 있어서,The method according to claim 1, 상기 밀가루 반죽이 피착된 상기 튀김용 꼬지는 180 ~ 190℃의 튀김기름에 3 ~ 5분간 튀기는 콘도그의 제조방법.The frying broth, to which the dough is deposited, is fried in a frying oil at 180 to 190 ° C. for 3 to 5 minutes. 청구항 1에 있어서,The method according to claim 1, 상기 빵이 피착된 상기 튀김용 꼬지는 180 ~ 190℃의 오븐에 2 ~ 3분간 가열하는 콘도그의 제조방법.The frying broth, to which the bread is deposited, is heated in an oven at 180 to 190 ° C. for 2 to 3 minutes. 청구항 1 내지 청구항 5 중 어느 한 항에 있어서,The method according to any one of claims 1 to 5, 상기 밀가루 반죽은 우유, 계란, 꿀, 소금, 버터, 화이트와인, 식용유, 박력밀가루가 혼합 형성된 콘도그의 제조방법.The dough is milk, eggs, honey, salt, butter, white wine, cooking oil, a method of producing a corn dog mixed with a powerful wheat flour. 청구항 1 내지 청구항 5 중 어느 한 항에 있어서,The method according to any one of claims 1 to 5, 상기 밀가루 반죽은 박력밀가루, 베이킹파우더, 소금, 이스트, 계란, 우유가 혼합 형성된 콘도그의 제조방법.The flour dough is a flour mill, baking powder, salt, yeast, eggs, milk, a method of producing a mixed corn dog formed. 청구항 1 내지 청구항 7 중 어느 한 항의 제조방법에 따라 제조된 콘도그.A corn dog manufactured according to the method of any one of claims 1 to 7.
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