KR20130103700A - Barbecue hotdog manufacturing method - Google Patents

Abstract

This is a method of making a barbecue hot dog, which is a meat sausage, toppings barbecue, vegetables, grilled onions, lettuce, chicory, sandwiched between the sides of the hot dog bread, sprinkled with pork cutlet, cheese sauce, tomato sauce To prepare, the present invention is sandwiched between the cut side of the hot dog bread, grilled sausage and topping barbecue, vegetables grilled onions, lettuce, chicory, meat processing, sprinkled with various sources of pork cutlet sauce, cheese sauce, tomato sauce It has a rich and rich flavor, especially the pork cutlet and cheese sauce contains dairy and broths like butter, cheese, mayonnaise and milk, and it burns quickly without greasing sausages and onions on them. The amount of oil included in the barbecue hot dog has a significant effect.

Description

Barbecue hot dog manufacturing method {BARBECUE HOTDOG MANUFACTURING METHOD}

The present invention relates to a method for manufacturing a barbecue hot dog, and more particularly, a steamed hot dog bread cut in a horizontal direction about two-thirds in a horizontal direction into a steamer, and then roasted sausage and onions, topping barbecue, lettuce, and chicory. Stacking from the cut bottom of the method relates to a barbecue hot dog manufacturing method made by sprinkling pork cutlet sauce, cheese sauce, tomato sauce.

In general, a hot dog is a food that is divided into elongated breads vertically, sandwiched with hot sausages, and butter and mustard sauce. In particular, in Korea, hot dogs are sticky sticks wrapped around flour and fried in oil. In the form of consumers.

However, as described above, the conventional hot dog is manufactured through a simple manufacturing process in which sausages are put into sticks and coated with flour and then served to consumers, and the taste of hot dogs provided to consumers differs depending on the type of sausage. There is only a common hot dog has a problem that it is difficult to provide a variety of hot dog taste to consumers because there is no difference between the fried clothes surrounding the sausage.

According to Patent Publication No. 10-1999-0078721 (published November 05, 1999), a hot dog and a manufacturing method thereof, each of the handle end, the first region, the second region, and the insertion end from one end to the other end Skewers with limited area; A first sausage penetrated through the first region of the spigot; A second sausage inserted into and inserted into the insertion end of the spigot; A two-stage elliptic rod-shaped first frying garment completely enclosing the first sausage, the second sausage and the second region of the pod, and being deposited in a constricted shape around the second region of the pod; And a second fried food of a two-stage elliptic rod having a predetermined thickness according to the outer shape of the first fried clothes and being deposited in a two-stage elliptic rod shape while exposing the handle portion of the skewer.

In particular, hot dogs formed from sausage and flour are difficult to provide consumers with a variety of nutrients, which does not induce consumers to choose hot dogs to improve their health, making it difficult for consumers to easily select and eat hot dogs. There was a problem that it is difficult to increase the increase, even when consumers eat a variety of nutrients were difficult to eat.

Patent No. 10-2011-0061276 (published June 09) discloses a method for producing a nutritious hot dog, in the method of manufacturing a hot dog, a dough for forming a fried dough by mixing glutinous rice flour, flour and rice flour with water Forming step 100; Wash the green vegetables forming the green color with clean water and crush finely mixed with grains to form a green dough, then mix with the fried dough prepared through the dough forming step 100 to form a green fried dough Forming step 200; The blue vegetables forming the color of blue are washed with clean water and finely pulverized and mixed with grains to form a blue dough and then mixed with the fried dough prepared through the dough forming step 100 to form a blue fried dough dough Forming step 300; Wash the yellow vegetables forming the color of yellow with clean water and finely pulverized and mixed with grains to form a yellow dough and then mixed with fried dough prepared through the dough forming step 100 to form a yellow fried dough Forming step 400; Wash the red vegetables forming the color of red with clean water and finely pulverized and mixed with grains to form a red dough, then mixed with the fried dough prepared through the dough forming step 100 to form a red fried dough dough Forming step 500; After inserting the sausage in the bamboo rack and the green frying dough prepared by the green frying dough forming step 200 on the surface of the sausage to wrap the first frying clothes forming step of splashing with oil forming a temperature of 180 ~ 200 ℃ ( 600); Forming the second fried clothes to be splashed with oil forming a temperature of 180 ~ 200 ℃ to wrap the blue fried dough prepared through the blue fried dough forming step on the surface of the green fried dough rough forming step (600) Step (700); The second frying clothes forming step (700) to the surface of the rough blue fried dough to make a yellow fried dough prepared through the yellow fried dough forming step 400 to achieve a temperature of 180 ~ 200 ℃ Third frying clothes forming step of frying in oil (800); The third frying clothes forming step (800) to the surface of the rough yellow fried dough to form a red fried dough prepared through the red fried dough forming step 500 to fry with oil forming a temperature of 180 ~ 200 ℃ Tea fried clothes forming step (900); it is described as a nutrition hot dog manufacturing method comprising a.

However, in the conventional hot dog as described above, the frying cloth which is fried with oil covers the sausage, so it is inevitable to ingest the oil excessively. There was a problem with.

Accordingly, the present invention has been made to solve the above problems, and to provide a barbecue hot dog manufacturing method using a variety of materials and sauces while reducing the amount of oil included in the existing hot dog.

This is a method of making a barbecue hot dog, which is a meat sausage, toppings barbecue, vegetables, grilled onions, lettuce, chicory, sandwiched between the sides of the hot dog bread, sprinkled with pork cutlet, cheese sauce, tomato sauce It is characterized by manufacturing.

The method of manufacturing a barbecue hot dog of the present invention is sandwiched between the cut side of the hot dog bread, grilled sausage and topping barbecue, vegetables, baked onion, lettuce, and chicory, which are meat processed foods, and sprinkle various sauces such as pork cutlet sauce, cheese sauce, and tomato sauce. It has a rich and rich flavor, especially the pork cutlet and cheese sauce contains dairy and broths like butter, cheese, mayonnaise and milk, and it burns quickly without greasing sausages and onions on them. The amount of oil included in the barbecue hot dog has a significant effect.

This is a method of making a barbecue hot dog, which is a meat sausage, toppings barbecue, vegetables, grilled onions, lettuce, chicory, sandwiched between the sides of the hot dog bread, sprinkled with pork cutlet, cheese sauce, tomato sauce It is characterized by manufacturing.

In addition, the barbecue hot dog is based on 50 parts by weight of the hot dog bread, baked sausage 40 to 60 parts by weight, baked onion 10 to 20 parts by weight, lettuce 10 to 20 parts by weight, chicory 10 to 20 parts by weight, topping barbecue 12 ~ 24 parts by weight, 5 to 10 parts by weight of pork sauce, 9 to 18 parts by weight of cheese sauce, 7 to 13 parts by weight of tomato sauce.

Barbecue hot dog manufactured by the present invention, hot dog bread; Grilled sausages; Grilled onions; lettuce; Chicory; Topping barbecue; Pork cutlet sauce; Cheese sauce; Tomato sauce; to include.

In addition, the barbecue hot dog is based on 50 parts by weight of the hot dog bread, baked sausage 40 to 60 parts by weight, baked onion 10 to 20 parts by weight, lettuce 10 to 20 parts by weight, chicory 10 to 20 parts by weight, topping barbecue 12 ~ 24 parts by weight, 5-10 parts by weight of pork cutlet sauce, 9-18 parts by weight of cheese sauce, 7-13 parts by weight of tomato sauce.

In addition, the pork cutlet sauce includes wheat flour, butter, tomato ketchup, broth, laurel leaves, uta sauce, salt, vinegar, pepper, onion, mushroom, cooking oil (olive oil, etc.).

The cheese sauce also includes sliced cheese, sugar, mayonnaise and milk.

In addition, the tomato sauce includes tomato ketchup, water, sugar, Italian seasoning.

Referring to the process of making the barbecue hot dog inventors are as follows.

Hot dog buns are steamed for 5-7 minutes at a temperature of 85-90 ° C. in a special steamer to make them soft and moist.The hot dog buns are cut to 2/3 in the horizontal direction in the horizontal direction. Make sure to include grilled sausages, grilled onions, lettuce, chicory and barbecue toppings.

In addition, it is natural to use the hot dog bread previously processed by the said cutting method.

10 parts by weight of brewed soy sauce is mixed with 100 parts by weight of water to make a seasoning sauce, and then onions are cut in half, and the onions cut in half are cut to a size of 0.1-0.3 mm using a knife.

And, the thinly cut onions cut the long portion in half.

Soak the cut onion in the sauce for about 2-4 hours to relieve the odor of the onion, remove moisture in the onion, and soften the cut onion tissue so that the time is shortened when grilled in the grill.

Wash the lettuce clean, cut it to 1-4 cm and put it in the lettuce bart.

Then, chicory is washed clean, cut into a round cross-section of 1 ~ 2 cm thick and put in chicory bart.

Sausage is a barbecue-flavored mixture of pork, chicken, and barbecue sauce. The color is white, but the color may vary depending on the ingredients added to the sausage. The sausage is put in a warmer, and the topping barbecue is made of pizza. Smoked ham, mainly used for topping, cut into 0.3 ~ 0.5 cm squares and placed in topping barbecue baits.

After preparing the ingredients as described above, barbecue hot dogs based on 50 parts by weight of the hot dog bread, 40 to 60 parts by weight of roast sausage, 10 to 20 parts by weight of grilled onions, 10 to 20 parts by weight of lettuce, 10 to 20 parts by weight of chicory 12 to 24 parts by weight of the topping barbecue, 5 to 10 parts by weight of pork cutlet sauce, 9 to 18 parts by weight of cheese sauce, 7 to 13 parts by weight of tomato sauce is prepared.

First, grab sausage with petal tongs on the griddle preheated to 180 ~ 200 ℃ and place it on the griddle.

Hold the left end of the sausage with the pincers with your left hand, hold the knife with your right hand, and cut the top and bottom of the sausage at 3.5 cm intervals and bake the top and bottom for 30 seconds each.

When the roasted sausage is less than 40 parts by weight, and inserted into the hot dog bread, the barbecue peculiar to the roasted sausage is weakened. When the roasted sausage is inserted into the hot dog bread by more than 60 parts by weight, the roasted sausage has a strong flavor unique to the roasted sausage, and the flavor of other ingredients inserted into the hot dog bread. This can make barbecue hot dogs taste bad.

Grab the onions soaked in the marinade with petal tongs and place them on a preheated griddle at a temperature of 180-200 ° C and bake for 10-30 seconds.

Take out the hot dog bread, which was previously placed in the steamer, with hygienic gloves, hold it in your left hand, lift the petal tongs with your right hand, spread the hot dog bread on both sides, spread the grilled onions in a row on the right side of the hot dog bread, and place it in the center of the bread. Raise baked sausages.

When the roasted onion is less than 10 parts by weight and inserted into the hot dog bread, the spicy and sweet taste peculiar to the roasted onion is weakened, and when it is inserted into the hot dog bread by more than 20 parts by weight, the characteristic of the roasted onion is strong, which is inserted into the hot dog bread. Barring the taste will make barbecue hot dogs taste bad.

Sprinkle the pork cutlet sauce in the tonkatsu sauce on the right side of the sausage from the top to the opposite side.

If less than 5 parts by weight of tonkatsu sauce, sprinkled from top to bottom on the right side of the roasted sausage, is used, the taste of the toasted pork cutlet is weakened and the roasted sausage exceeds 10 parts by weight. When sprinkled, the taste of the pork cutlet sauce is so strong that it inhibits the taste of other ingredients to be put on the hot dog bread, and the taste of the barbecue hot dog becomes worse, and the pork cutlet sauce easily flows out of the barbecue hot dog when the barbecue hot dog is eaten by hand.

With a hot dog bun in your left hand, pick the petal tongs in the lettuce batt with your right hand and stack the sliced lettuce on top of the sausage so that it does not stick out to the side of the hot dog bun.

When the lettuce is inserted into the hot dog bread less than 10 parts by weight, the refreshing taste of lettuce is weakened, and when the sandwich is inserted into the hot dog bread by more than 20 parts by weight, the unique flavor of lettuce is strong, impairing the taste of other ingredients inserted into the hot dog bread and barbeque. The hot dog tastes bad.

In addition, the sliced chicory is stacked on the sausage evenly so as not to stick to the side of the hot dog bread like the lettuce.

If the chicory is less than 10 parts by weight to the hot dog bread, the crispy and refreshing taste peculiar to chicory is weakened, and if more than 20 parts by weight is inserted into the hot dog bread, the taste of chicory is strong, impairing the taste of other ingredients to fit the hot dog bread This makes barbecue hot dogs bad.

Evenly raise the topping barbecue on the lettuce and chicory.

If the topping barbecue is less than 12 parts by weight to fit hot dog buns, the flavor of smoked ham peculiar to topping barbecue is weakened, and if more than 24 parts by weight is inserted into hot dog buns, the topping barbecue has a strong flavor peculiar to topping barbecues and other ingredients This will deteriorate the taste of the barbecue hot dog.

Hold the cheese saucer with cheese sauce with your right hand and sprinkle the cheese sauce zig-zag five times on the topping barbecue from side to side.

If the cheese sauce is sprinkled from side to side on the topping barbecue five times in a zigzag pattern, less than 9 parts by weight; The strong taste of the sauce inhibits the taste of other ingredients inserted into the hot dog bread, so that the taste of the barbecue hot dog is felt, and the cheese sauce easily flows down from the barbecue hot dog when the barbecue hot dog is eaten by hand.

Hold the tomato sauce container with tomato sauce with your right hand and sprinkle the tomato sauce five times in a zigzag pattern from side to side over the cheese sauce sprinkled on the topping barbecue.

If the tomato sauce is sprinkled from side to side five times on a cheese sauce sprinkled on the topping barbecue, and the sprinkled tomato sauce is less than 7 parts by weight, the flavor of the fresh tomato sauce, which is added to the savory taste of the cheese sauce sprinkled on the topping barbecue, is weakened, 13 weights When it is poured over the rich, the tomato sauce is so strong that it inhibits the taste of other ingredients on the hot dog buns, making the barbecue hot dog bad, and when the grab barbecue hot dog is eaten by hand, the tomato sauce flows down from the barbecue hot dog. It becomes easy.

Then, as needed, add the parsley powder, holding the parsley jar in your right hand and sprinkling the parsley powder on the sauce.

That is, 40 to 60 parts by weight of grilled sausages, 10 to 20 parts by weight of grilled onions, 10 to 20 parts by weight of lettuce, 10 to 20 parts by weight of chicory, 12 to 24 parts by weight of topping barbecue, and 5 tons of pork sauce 10 parts by weight, cheese sauce 9-18 parts by weight, tomato sauce 7-13 parts by weight, parsley powder 0.5-1 part by weight.

If the powder is less than 0.5 parts by weight, the flavor of meat processed foods such as roasted sausages and topping barbecues becomes weaker, and when it is added in an amount greater than 1 part by weight, the taste and aroma of the sauce is strong. Barbecue hot dogs become bad because they interfere with the flavor of other ingredients.

Place the completed barbecue hot dog in the designated packaging.

And, the sauce to be sprayed on the ingredients in the barbecue hot dog of the present invention will be described below.

The method of manufacturing pork cutlet sauce (brown sauce) is 150 to 165 parts by weight of wheat flour, 150 to 165 parts by weight of butter, 50 to 55 parts by weight of tomato ketchup, 200 to 220 parts by weight of broth, 1 to 5 parts by weight of laurel leaves, 1 to 5 star sauce. 5 parts by weight, 1-5 parts by weight of salt, 1-5 parts by weight of vinegar, 1-5 parts by weight of pepper, 10-20 parts by weight of onions, 5-10 parts by weight of mushrooms, 5-10 parts by weight of cooking oil (olive oil, etc.) It is manufactured by.

Slice the onion and peel the slices into thin slices.

Put butter in a pan, add flour, fry in low heat brownish, pour broth, add tomato ketchup and laurel leaves, simmer them well, and then boil it thickly and season with brown sauce with uta sauce, salt, vinegar and pepper. Make.

Grease other pans, fry sliced onions and mushrooms, add flour and fry more.

After deep frying, add tomato ketchup and fry until sour.

Pour the broth and the basic brown sauce, unwrap it well and boil it once, then sift.

After cooling, put it in a pork cutlet.

Butter and flour should be added in equal proportions.If the butter is added to the pork cutlet at less than 150 parts by weight, the flour is more likely to burn when the butter is added to the flour, and when it is added in excess of 165 parts by weight, the buttery taste of the pork is The taste will be impaired.

When the flour is added in less than 150 parts by weight, the taste of the butter impairs the taste of the tonkatsu sauce, and when it is added in excess of 165 parts by weight, the flour is easily burned when roasted by putting butter in the flour This can fly

In addition, when tomato ketchup is added in less than 50 parts by weight of tomato ketchup, the sour and sweet taste unique to tomato ketchup does not appear in the tonkatsu sauce, and when the tomato ketchup is added in excess of 55 parts by weight, it becomes sour and sweet in the tonkatsu sauce. It will hinder the overall flavor.

When the broth is added less than 200 parts by weight, the deep taste of the tonkatsu sauce decreases and the concentration becomes thick. When the broth is added more than 220 parts by weight, the overall taste of the tonkatsu sauce is impaired and the concentration is thin, and when the sauce is sprinkled. It becomes uncomfortable.

In addition, when the laurel leaves are added less than 1 part by weight, it is difficult to remove the broth of broth from the pork cutlet sauce, and when added in excess of 5 parts by weight, the flavor of the laurel leaves used as a spice is strong to inhibit the overall flavor of the pork cutlet sauce.

And, when added to less than 1 part by weight of the uta sauce, the taste tasted in the pork cutlet sauce does not taste, but when added in excess of 5 parts by weight of the stimulating, sour and salty taste of the utasu sauce to inhibit the overall flavor of the pork cut sauce do.

In addition, when the salt, vinegar and pepper powder used as the basic liver is added in less than 1 part by weight, the taste of the tonkatsu sauce becomes flat, and when the salt is added in excess of 5 parts by weight, the tonkatsu sauce becomes salty and the vinegar is 5 parts by weight. If it is added in excess, the pork cutlet sauce is sour taste, and when the pepper powder is added in excess of 5 parts by weight, the pork cutlet sauce is irritating and spicy taste is strong to inhibit the overall flavor.

In addition, onions and mushrooms, which are vegetables included in the pork cutlet sauce, are fried with cooking oil (olive oil, etc.) without roasting with butter so that the soft taste of the vegetables is not impaired. If the sweetness does not come from the pork cutlet and onions are added in excess of 20 parts by weight, the deep taste of the pork cutlet sauce is inhibited.

In addition, when the mushroom is added less than 5 parts by weight, the soft and rich taste unique to the roasted mushrooms does not come from the pork cut sauce, and when the mushroom is added more than 10 parts by weight, the flavor of the fried mushrooms affects the taste of the pork cut sauce.

And, when cooking oil (olive oil, etc.) included in the preparation of pork cutlet sauce is added in less than 5 parts by weight, it is burned or cooked during the roasting of onions and mushrooms, and when it is added in excess of 10 parts by weight, the amount of cooking oil is excessive to grease the pork cutlet As it hinders the overall taste of the pork cutlet sauce.

Cheese sauce manufacturing method is prepared including 250 to 290 parts by weight of sliced cheese, 140 to 160 parts by weight of sugar, 900 to 1000 parts by weight of mayonnaise, 720 to 770 parts by weight of milk.

Heat the milk to a temperature of 70-75 ° C, then chop the chopped sliced cheese into the heated milk and stir to melt.

After the cheese is melted, it is cooled and put in a blender for 30 to 60 seconds to make the cheese particles fine. Then, mayonnaise and sugar are added to the blender for 30 to 60 seconds, and then in a cheese sauce container. Put it.

Repeating the grinding process in the blender as described above is a phenomenon that the particles of the cheese sauce is in a fine state to have a soft taste, and the cheese in the cheese sauce solidifies to form a small grain to block the exit of the cheese sauce container. It is to prevent.

In addition, when sliced cheese is added in less than 250 parts by weight in the cheese sauce, the peculiar taste of the cheese is lowered, and when it is added in excess of 290 parts by weight, the cheese does not melt in the heated milk, or the cheese sauce cools and agglomeration occurs. When the finished cheese sauce is sprinkled often the outlet of the cheese sauce container is clogged.

In addition, when sugar is added to the cheese sauce less than 140 parts by weight, the sweetness of the cheese sauce is lowered, and when sugar is added in excess of 160 parts by weight, the sweetness is excessive and the taste of the cheese sauce is impaired, mayonnaise is 900 in the cheese sauce If it is added in less than a part by weight, the savory and rich taste of the cheese sauce is lowered, and when the mayonnaise is added in excess of 1000 parts by weight, the overall taste of the cheese sauce is felt, and the concentration of the cheese sauce is high, which is inconvenient when sprinkled in a cheese sauce container. .

When milk is added to the cheese sauce at less than 720 parts by weight, the sliced cheese, sugar, and mayonnaise do not melt and mix well in the heated milk.When milk is added in excess of 770 parts by weight, the concentration of the cheese sauce is diluted. It's uncomfortable when you put it in a container, and the cheese sauce on the barbecue hot dog flows down.

Tomato sauce preparation method is prepared by including 70 ~ 78 parts by weight of tomato ketchup, 13 ~ 17 parts by weight of water, 9.5 ~ 12.5 parts by weight of sugar, 0.2 ~ 0.5 parts by weight of Italian seasoning.

Weigh and mix tomato ketchup, water, sugar, and Italian seasonings.

Place the mixed tomato sauce in a tomato sauce container.

And, if tomato ketchup is added to the tomato sauce less than 70 parts by weight, the taste of tomato ketchup is weak and the concentration of the tomato sauce is thinned, and if it is added in excess of 78 parts by weight, the sour taste is emphasized in the sour and sweet taste of the tomato sauce. It is uncomfortable when it is dropped and the concentration of tomato sauce is so high that it is put in a tomato sauce container.

In addition, when water is added to the tomato sauce less than 13 parts by weight, sugar and Italian seasoning is not mixed well, the concentration of the tomato sauce is thick, which is inconvenient when sprinkled in a tomato sauce container, when added in excess of 17 parts by weight of the tomato sauce The taste is weak and the concentration is low, causing the tomato sauce on the barbecue hot dog to flow down.

When sugar is added to less than 9.5 parts by weight of the tomato sauce, the sweetness of the tomato sauce is insufficient, sour taste is emphasized, and when it is added in excess of 12.5 parts by weight, the sweetness of the tomato sauce is strong, sour taste is weakened, the overall taste is reduced. .

In addition, Italian seasoning added to tomato sauce is a commercially available product in the form of powdered spices containing herbs such as basil, oregano, rosemary, garlic, and net mushrooms, and Italian seasoning in tomato sauce is less than 0.2 parts by weight. When added to the fresh flavor of the tomato sauce falls, when added in excess of 0.5 parts by weight of the unique flavor of Italian seasoning to reduce the overall taste of the tomato sauce.

And, the pork cutlet sauce, cheese sauce, tomato sauce is stored refrigerated at 4 ~ 7 ℃ after being put in a sauce container, if stored for a long time after manufacturing, if possible put in a vacuum pack temperature condition of -18 ℃ or less Refrigerate under

The method of manufacturing a barbecue hot dog of the present invention is sandwiched between the cut side of the hot dog bread, grilled sausage and topping barbecue, vegetables, baked onion, lettuce, and chicory, which are meat processed foods, and sprinkle various sauces such as pork cutlet sauce, cheese sauce, and tomato sauce. It has a rich and rich flavor, especially the pork cutlet and cheese sauce contains dairy and broths like butter, cheese, mayonnaise and milk, and it burns quickly without greasing sausages and onions on them. The amount of oil included in the barbecue hot dog has a significant effect.

Claims (2)

Grilled sausages and toppings, meat processed foods, grilled onions, lettuce, chicory, sandwiched between the cut side of the hot dog bread, sprinkled pork cutlet sauce, cheese sauce, tomato sauce characterized in that the manufacturing method According to claim 1, The barbecue hot dog is based on 50 parts by weight of the hot dog bread, 40 to 60 parts by weight of grilled sausage, 10 to 20 parts by weight of grilled onions, 10 to 20 parts by weight of lettuce, 10 to 20 parts by weight of chicory, 12 to 24 parts by weight of topping barbecue, 5 to 10 parts by weight of pork cutlet sauce, 9 to 18 parts by weight of cheese sauce, 7 to 13 parts by weight of tomato sauce barbecue hot dog manufacturing method