KR20220137229A - Method of making hot dogs with sweet potato and cheese - Google Patents

Abstract

The present invention relates to a method of manufacturing a hot dog with a sweet potato and cheese, which includes the steps of: preparing hot dog dough; sticking cheese on a stick; coating the hot dog dough on an outer surface of the cheese; applying sweet potato topping to the outer surface of the hot dog dough; coating the outer surface of the hot dog dough and the outer surface of the sweet potato topping with bread crumbs, and frying a result of the above steps in oil at 140℃ to 200℃ for 3 to 5 minutes.

Description

Method of making hot dogs with sweet potato and cheese

The present invention relates to a hot dog to which sweet potatoes and cheese are added.

In general, hot dogs are made by splitting a long piece of bread lengthwise and putting sausages in ketchup, mustard sauce and vegetables, or by sticking the sausages (usually wooden chopsticks) on a stick (usually wooden chopsticks), coating them with a batter, and then deep-frying them in oil. It refers to prepared food.

Because hot dogs are easy to consume and can give you a feeling of satiety, they are widely used as a universal snack in daily life regardless of age or gender.

According to the popularity of these hot dogs and the development of food culture, the demand for hot dogs using various shapes or various ingredients is increasing.

In the present invention, when preparing hot dog dough, rice flour is added to provide a hot dog having a chewy texture, including mozzarella cheese on the inside, and sweet potato topping on the outer surface to provide a hot dog with excellent taste.

The present invention relates to the steps of preparing a hot dog dough, putting cheese on a stick, applying the hot dog dough to the outer surface of the cheese, applying a sweet potato topping to the outer surface of the hot dog dough, and the outer surface of the hot dog dough and applying bread crumbs to the outer surface of the sweet potato topping, and frying the above-mentioned step in oil at 140° C. to 200° C. for 3 minutes to 5 minutes.

In one embodiment of the present invention, preparing the hot dog dough comprises mixing 300 to 1100 parts by weight of water and 40 to 80 parts by weight of egg white liquid, 10 to 30 parts by weight of milk or powdered milk, and 300 to 300 parts by weight of flour to the mixture. It may include adding and mixing 700 parts by weight, 15 to 45 parts by weight of sugar, and 5 to 10 parts by weight of salt, and adding and mixing 80 to 160 parts by weight of rice flour to the mixture.

In an embodiment of the present invention, the mixing of 300 to 1100 parts by weight of water and 40 to 80 parts by weight of the egg white solution comprises 300 to 1100 parts by weight of water and 40 to 80 parts by weight of the egg white solution at 80 rpm to 120 rpm. Mixing for 1 minute to 2 minutes, and adding 10 to 30 parts by weight of the milk or powdered milk, 300 to 700 parts by weight of the flour, 15 to 45 parts by weight of the sugar, and 5 to 10 parts by weight of the salt to the mixture, In the mixing step, 10 to 30 parts by weight of the milk or powdered milk, 300 to 700 parts by weight of the flour, 15 to 45 parts by weight of the sugar, and 5 to 10 parts by weight of the salt are added to the mixture, and the mixture is stirred at 300 rpm to 400 rpm for 3 minutes. It is a step of mixing for 5 minutes, and the step of adding 80 to 160 parts by weight of the rice flour to the mixture and mixing is a step of adding 80 to 160 parts by weight of the rice flour to the mixture and mixing at 80rpm to 120rpm for 2 minutes to 4 minutes. have.

In one embodiment of the present invention, the flour may be at least one of strong flour, soft flour, and light flour.

In one embodiment of the present invention, the powdered milk may be at least one of whole milk powder, skim milk powder, and mixed milk powder.

In one embodiment of the present invention, the rice flour may be at least one of dry rice flour and wet rice flour.

In one embodiment of the present invention, the hot dog dough may be prepared and stored at 10 ℃ to 25 ℃.

In one embodiment of the present invention, the cheese may be mozzarella cheese having a size of 15mm to 25mm in width, 15mm to 25mm in length, and 35mm to 55mm in height.

In one embodiment of the present invention, the sweet potato topping may have a size within a width of 5mm to 15mm, a length of 5mm to 15mm, and a height of 5mm to 15mm.

In one embodiment of the present invention, the sweet potato topping may be at least one of a steamed chestnut sweet potato, a steamed pumpkin sweet potato, a steamed honey sweet potato, and a steamed water sweet potato.

In one embodiment of the present invention, the oil may be at least one of extra virgin olive oil, canola oil, soybean oil, peanut oil, palm oil, corn oil, sunflower seed oil, almond oil, grape seed oil, sesame oil, perilla oil, and coconut oil have.

The present invention provides a sweet potato whole mozzar hot dog prepared by the above hot dog manufacturing method.

According to the method for producing a hot dog including sweet potato and cheese according to the present invention and the hot dog including sweet potato and cheese prepared thereby, it is possible to supply a lot of nutrients by adding cheese and sweet potato to the hot dog, and provides a snack with excellent texture and taste can do.

1 is a flowchart illustrating a method of manufacturing a sweet potato whole mozzar hot dog according to an embodiment of the present invention.
2 is a photograph showing mixing of water and egg white liquid using a foamer according to the present invention.
3 is a photograph showing a stick inserted into mozzarella cheese, according to the present invention.
4 is a photograph showing that a stick is inserted into mozzarella cheese according to the present invention.
5 is a photograph showing that the hot dog dough is applied to the mozzarella cheese having the stick inserted therein according to the present invention.
6A and 6B are photographs showing the coating of sweet potato toppings on the outer surface of the hot dog coated with dough, according to the present invention.
7 is a photograph showing that breadcrumbs are applied to the hot dog dough with sweet potato topping according to the present invention.
8 is a photograph showing the appearance of a hot dog according to the frying time according to the present invention.

Since the present invention can have various changes and can have various embodiments, specific embodiments are illustrated in the drawings and will be described in detail in the text. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted.

Hereinafter, embodiments disclosed in the present specification will be described in detail with reference to the drawings. Exemplary embodiments described above in the detailed description, drawings, and claims are not for limitation, and embodiments other than the described embodiments may be used, and other changes may be made without departing from the spirit or scope of the technology disclosed herein. are also possible

Since the description of the disclosed technology is merely an embodiment for structural or functional description, the scope of the disclosed technology should not be construed as being limited by the embodiment described in the text. That is, since the embodiment may have various changes and may have various forms, it should be understood that the scope of the disclosed technology includes equivalents capable of realizing the technical idea.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the disclosed technology belongs, unless otherwise defined. Terms defined in the dictionary should be interpreted as being consistent with the meaning of the context of the related art, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present application.

The present invention relates to a hot dog to which sweet potatoes and cheese are added. FIG. 1 is a flowchart illustrating a method for manufacturing a sweet potato whole mozzar hot dog according to an embodiment of the present invention.

A hot dog manufacturing method according to an embodiment of the present invention includes the steps of preparing hot dog dough, putting cheese on a stick, coating the hot dog dough on the outer surface of the cheese, and applying sweet potato topping on the outer surface of the hot dog dough. It may include the step of burying, coating the outer surface of the hot dog dough with breadcrumbs and the outer surface of the sweet potato topping, and frying in oil at 140° C. to 200° C. for 3 minutes to 5 minutes.

In one embodiment of the present invention, preparing the hot dog dough comprises mixing 300 to 1100 parts by weight of water and 40 to 80 parts by weight of egg white liquid, 10 to 30 parts by weight of milk or powdered milk, 300 to 700 parts by weight of wheat flour in the mixture. It may include adding and mixing parts by weight, 15 to 45 parts by weight of sugar, and 5 to 10 parts by weight of salt, and adding and mixing 80 to 160 parts by weight of rice flour to the mixture.

In an embodiment of the present invention, the mixing of 300 to 1100 parts by weight of water and 40 to 80 parts by weight of egg white liquid may be mixing at 80 rpm to 120 rpm for 1 minute to 2 minutes. The step of adding and mixing 10 to 30 parts by weight of the milk or powdered milk, 300 to 700 parts by weight of the flour, 15 to 45 parts by weight of the sugar, and 5 to 10 parts by weight of the salt to the mixture is 300 rpm to 400 rpm for 3 minutes. It may be mixed for 5 minutes. The step of adding and mixing 80 to 160 parts by weight of the rice flour to the mixture may be mixing at 80 rpm to 120 rpm for 2 minutes to 4 minutes.

In one embodiment of the present invention, the flour may be at least one of strong flour, soft flour, and light flour.

In one embodiment of the present invention, the flour may be strong flour. Strong flour has a gluten content of about 12% to 14%, and is mainly used for baking. Strong flour has a high gluten content, so when water is added, the dough becomes elastic. Gluten helps expand the gas produced by yeast fermentation and can give a chewy texture when baked.

However, it is not possible to use strong flour as the flour, and depending on the purpose, light flour or light flour may be used, or at least one or more types of strong flour, light flour, and soft flour may be mixed and used.

Gravity flour has a gluten content of about 10% to 12%, and is mainly used for the production of ramen, noodles, and dumpling skin. Gravity flour has a gluten content intermediate that of soft flour and strong flour, so it is a flour commonly used for various purposes.

Soft flour has a gluten content of 8% to 10%, and is mainly used for cakes, confectionery, or fried and pan-fried dishes. Soft flour has a low gluten content, so it is low in protein and can make soft dough. In addition, since the soft flour has fine particles, it is easy to mix it with other materials and use it. Unlike strong flour that has a chewy texture, soft flour has a crispy texture.

In one embodiment of the present invention, the powdered milk may be at least one of whole milk powder obtained by pulverizing milk as it is, skim milk powder obtained by removing milk fat from milk and powdered, and mixed milk powder mixed with other additives.

In one embodiment of the present invention, the powdered milk may be skim milk powder. The skim milk powder refers to a product made in a powder state by removing fat and moisture from milk, and the skim milk powder has a high protein and low calorie compared to whole milk powder. Skim milk powder has 355 kcal of calories, 35 g of protein, 1 g of fat, 1300 mg of calcium, and 600 mg of sodium per 100 g, and is high in protein and high in calcium. Skim milk powder separates cream from crude oil, sterilizes at 72°C for 15 seconds, and then concentrates, preheats at 63°C, filtration, and high-pressure pump (3,000psi), and then spray-dries to 2% to 4% moisture at 32°C. to manufacture

However, the present invention is not limited thereto, and whole milk powder or mixed milk powder may be used as the powdered milk, and at least one of skim milk powder, whole milk powder, and mixed milk powder may be mixed and used.

Whole milk powder is powdered milk that has not been removed from fat, and when water is added, it is used as reduced milk that is reduced back to milk. Whole milk powder contains 495 kcal of calories, 38 g of carbohydrates, 27 g of fat, 25 g of protein, 950 mg of calcium, and 420 mg of sodium per 100 g, and is rich in nutrients such as protein, milk fat, and carbohydrates. Whole milk powder is prepared by sterilizing milk at 90°C for about 3 minutes, concentrating, preheating at 71°C, passing through a high-pressure pump (2,500 psi), and spray-drying at 32°C to a moisture content of 2% to 4%. . Since whole milk powder is easily oxidized due to its high fat content, it can be stored for 3 to 7 months at room temperature (15°C to 25°C).

Mixed milk powder is a mixture of other additives to control at least one of nutrition, taste, color, and shelf life of milk powder. For example, sweeteners, creamers, or starch powder may be included.

In one embodiment of the present invention, the rice flour may be dry rice flour.

Dry rice flour is generally packaged and sold rice flour at retail stores, and since there is no moisture, insects do not easily form, and it has the advantage of being able to store it at room temperature in a dry place.

However, the type of rice flour is not limited thereto, and wet rice flour may be used depending on the purpose. Wet rice flour is rice flour pulverized with water added. In the case of wet rice flour, water control is convenient and the aging time is very short, so it can be used instead of dry rice flour.

In the step of inserting the cheese into a stick according to an embodiment of the present invention, the cheese may be mozzarella cheese. However, the present invention is not limited thereto, and the size, type, and number of cheeses can be arbitrarily set as long as they can be put on a stick within the limit of maintaining the shape, such as in a solid or semi-solid state.

The cheese is, for example, mozzarella cheese, camembert cheese, emmental cheese, cheddar cheese, gorgonzola cheese, colby cheese, brie cheese, ricotta cheese, parmesan cheese, Gruyère cheese, gouda cheese, parmigiano reggiano cheese, It may be at least one of Monterey Jack cheese, Fontina cheese, Edam cheese, and Conte cheese.

In one embodiment of the present invention, the cheese may be formed in various shapes. Since the cheese is easy to eat and the purpose is to manufacture it in a shape and size suitable for making a hot dog, it can be variously modified within a range that does not deviate from the purpose of manufacture. For example, the cheese may have a size of 15 mm to 25 mm in width, 15 mm to 25 mm in length, and 35 mm to 55 mm in height. However, the present invention is not limited thereto, and the cheese has a width of 15 mm to 25 mm, a length of 15 mm to 25 mm, and a height of 15 mm to 25 mm, and a plurality of cheeses may be used.

The step of coating the hot dog dough on the outer surface of the cheese according to an embodiment of the present invention may be to put the outer surface of the cheese stuck on a hot dog stick into the hot dog dough and apply about 40 g to 60 g of the hot dog dough while turning it. In this process, if the hot dog dough is too little, the cheese will burst, and if too much, the dough may not be cooked.

In the step of burying the sweet potato topping on the outer surface of the hot dog dough according to an embodiment of the present invention, the sweet potato may be at least one of a steamed chestnut sweet potato, a steamed pumpkin sweet potato, a steamed honey sweet potato, and a steamed water sweet potato.

In one embodiment of the present invention, the sweet potato topping may have a size within a width of 5mm to 15mm, a length of 5mm to 15mm, and a height of 5mm to 15mm. However, the present invention is not limited thereto, and when the hot dog dough is well fixed to the dough and has a size that is easy to eat, it may have a different shape and a different size.

According to an embodiment of the present invention, in the step of frying the hot dog with sweet potato topping added at 140 ° C. to 200 ° C. for 3 minutes to 5 minutes, various types of oil may be used, for example, soybean oil or soybean oil It may be a mixed oil containing.

However, the present invention is not limited thereto, and the oil may be at least one of canola oil, soybean oil, peanut oil, palm oil, corn oil, sunflower seed oil, almond oil, grape seed oil, sesame oil, and extra virgin olive oil.

The oil may be, for example, a mixed oil obtained by mixing two or more types of oils.

The smoke point of canola oil is 240°C to 250°C, the smoke point of soybean oil is 230°C, the smoke point of peanut oil is 232°C, the smoke point of palm oil is 232°C, the smoke point of corn oil is 230°C, sunflower oil is Seed oil has a smoke point of 250°C, almond oil has a smoke point of 254°C, grapeseed oil has a smoke point of 220°C, sesame oil has a smoke point of 232°C, and extra virgin olive oil has a smoke point of 210°C.

In the case of frying the hot dog, the temperature of the oil may be set differently depending on the type of oil, for example, it may be set to 160° C. to 180° C., and the frying time may be 4 minutes to 4 minutes and 30 seconds. If the hot dog is fried for 4 minutes at a temperature lower than 160°C, the hot dog will absorb more oil and may smell of flour. If the hot dog is fried for longer than 4 minutes and 30 seconds at a temperature higher than 180 ° C, the surface of the hot dog may become hard or the color may darken.

<Experimental example>

To prepare the sweet potato whole mozzar hotdog according to the present invention, 500 g of flour, 32 g of sugar, 8 g of salt, 20 g of skim milk powder, 60 g of egg white liquid, 120 g of rice flour, 560 g of water, 40 g of mozzarella cheese, 65 g of sweet potato topping, and 3 g of breadcrumbs were prepared. .

Table 1 below is a table listing the ingredients and contents of the sweet potato whole mozzar hot dog according to the present invention.

material name Weight (g) Characteristic flour 500 Using strong flour, the dough is chewy and elastic. sugar 32 - salt 8 - skim milk 20 Skim milk powder can be replaced with milk, whole milk powder, or mixed milk powder. egg white fluid 60 - rice flour 120 Dried rice flour is used to add a chewy texture to the dough. water 560 - mozzarella cheese 40 Use a rectangular shape of 21mm (width)*21mm (length)*45mm (height) or a square shape (4 pieces) of 21mm (width)*21mm (length)*11mm (height) sweet potato topping 65 Using steamed sweet potato, 10mm (horizontal)* 10mm (length)*10mm (height) cube shape bread crumbs 3 -

2 is a photograph showing mixing water and egg white liquid using a whisk according to the present invention. First, put 560 g of water and 60 g of egg white liquid (egg white) in a container and mix at 102 rpm for 1 minute and 30 seconds using a whisk. did. 500 g of strong wheat flour, 32 g of sugar, 8 g of salt, and 20 g of powdered skim milk were added to the mixture of water and egg white liquid, and the mixture was mixed at 366 rpm for 4 minutes using a whisk. 120 g of dry rice flour was added to the mixture and mixed for 3 minutes at 102 rpm using a whisk. The mixture subjected to the above process was further mixed at 366 rpm for 1 minute to prepare a hot dog dough. When performing the above process, the temperature of the material and dough was maintained at 15 °C to 20 °C. When preparing the hot dog dough, strong flour was used to make a resilient and chewy dough.

3 is a photograph showing a stick inserted into mozzarella cheese, according to the present invention.

4 is a photograph showing that a stick is inserted into mozzarella cheese according to the present invention.

As the stick, a rod having a length of 170 mm to 180 mm was used. As for the mozzarella cheese, one having a width of 21mm, a length of 21mm, and a height of 45mm was used, or four of those having a width of 21mm, a length of 21mm, and a height of 11mm were used.

5 is a photograph showing that the hot dog dough is coated on the mozzarella cheese with the sticks, according to the present invention.

While turning the cheese stuck on the stick 3 to 5 times in the hot dog dough, 54 g of the hot dog dough is evenly applied. In this process, if the hot dog dough is too little, the cheese will burst, and if too much, the dough will not be cooked.

6A and 6B are photographs showing the coating of sweet potato toppings on the outer surface of the hot dog coated with dough, according to the present invention.

The sweet potato topping was prepared in the form of a cube of steamed sweet potatoes having a width of 10 mm, a length of 10 mm, and a height of 10 mm. 65 g of the sweet potato topping prepared in the cube shape was embedded in the dough on the hot dog.

7 is a photograph showing that breadcrumbs are applied to the hot dog dough with sweet potato topping according to the present invention.

Spread 3g of breadcrumbs evenly on the surface of the hot dog with sweet potato topping.

8 is a photograph showing the appearance of a hot dog according to the frying time according to the present invention.

Breadcrumbed hot dogs were fried in cooking oil at 170°C for 4 minutes and 30 seconds. In the case of frying at a temperature lower than 170° C. in the frying process for a time shorter than 4 minutes and 30 seconds, the amount of oil permeated into the hot dog increases, and the smell of flour may be emitted. Conversely, when fried at a temperature higher than 170° C. for a time longer than 4 minutes and 30 seconds, the surface of the hot dog may be hardened or the color may be darkened.

<sensory test>

In the present invention, a sensory test was performed on 15 adults to investigate the color, shape, sugar content, texture, and overall preference of hot dogs according to the amount of sweet potato toppings. For the hot dog used in the experiment, dough prepared by mixing 500 g of flour, 32 g of sugar, 8 g of salt, 20 g of skim milk powder, 60 g of egg white liquid, 120 g of rice flour, and 560 g of water was used. The sensory test was performed with the frying time of 4 minutes and 30 seconds in the cooking oil of In the sensory test, the sugar content was expressed by scoring the sugar content actually felt with the tongue, rather than using a saccharometer. The sensory test was expressed by a 9-point evaluation method (1 point: very bad, 9 points: very good).

Table 2 is a table showing the sensory test of hot dogs according to the amount of sweet potato toppings.

number Sweet potato topping amount (g) color shape sugar content texture overall sign One 25 4 2 2 5 3 2 35 5 3 2 5 4 3 45 5 4 5 6 5 4 55 6 6 6 7 6 5 65 7 9 8 9 8 6 75 7 5 8 6 8 7 85 6 5 7 4 6

As a result of the sensory test, in color, sugar content, and overall preference, hot dogs with sweet potato toppings of 65g and 75g showed the highest preference with 7, 8, and 8 points, respectively. In terms of shape and texture, a hot dog with a sweet potato topping amount of 65 g scored 9 points, whereas a hot dog with a sweet potato topping amount of 75 g scored 5 and 6 points, respectively, and a hot dog with a sweet potato topping amount of 65 g. In the present invention, the sensory test was performed to investigate the color, shape, texture, taste, and overall preference of hot dogs according to the frying time. The hot dog used in the experiment was a dough prepared by mixing 500 g of flour, 32 g of sugar, 8 g of salt, 20 g of skim milk powder, 60 g of egg white liquid, 120 g of rice flour, and 560 g of water. The same was set to 3 g, and the sensory test was performed by varying the frying time in cooking oil at 170° C. to 180 seconds, 210 seconds, 240 seconds, 270 seconds, and 300 seconds. The sensory test was expressed by a 9-point evaluation method (1 point: very bad, 9 points: very good).

Table 3 is a table showing the sensory test of hot dogs according to the frying time.

number Frying time (seconds) color shape texture taste overall sign One 180 6 5 4 3 4 2 210 6 6 6 5 5 3 240 7 6 6 6 5 4 270 7 7 8 7 7 5 300 5 6 5 4 3

As a result of the sensory test, in color, shape, texture, taste, and overall preference, hot dogs fried in cooking oil at 170° C. for 270 seconds showed superior sensory test results compared to hot dogs under other conditions. In the present invention, a sensory test was performed to investigate the color, shape, texture, chewiness, taste, and overall preference of hot dogs according to the content of rice flour. The hot dog used in the experiment was a dough prepared by mixing 500 g of flour, 32 g of sugar, 8 g of salt, 20 g of skim milk powder, 60 g of egg white liquid, and 560 g of water. The frying time in edible oil at ℃ was set the same to 4 minutes and 30 seconds, and the sensory test was performed by varying the content of rice flour to 80 g, 100 g, 120 g, 140 g, and 160 g, respectively.

Table 4 is a table showing the sensory test of hot dogs according to the content of rice flour.

number Rice Flour (g) color shape texture chewy taste overall sign One 80 6 6 3 2 4 4 2 100 7 7 4 5 4 6 3 120 7 7 6 8 6 8 4 140 6 7 5 6 6 7 5 160 5 6 3 4 3 5

As a result of the sensory test, in color, shape, texture, chewiness, taste, and overall preference, the hot dog with the addition of 120 g of rice flour showed superior sensory test results compared to the hot dog under other conditions. The present invention has been looked at with a focus on preferred experimental examples, and those of ordinary skill in the art to which the present invention pertains can implement embodiments other than the detailed description of the present invention within the essential technical scope of the present invention. will be able Here, the essential technical scope of the present invention is indicated in the claims, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (11)

preparing hot dog dough;
sticking the cheese on a stick;
coating the hot dog dough on the outer surface of the cheese;
burying sweet potato topping on the outer surface of the hot dog dough;
applying breadcrumbs to the outer surface of the hot dog dough and the outer surface of the sweet potato topping; and
A method for producing a sweet potato cheese hot dog comprising a; frying the resultant result of the above steps in oil at 140° C. to 200° C. for 3 minutes to 5 minutes. The method of claim 1,
The step of preparing the hot dog dough is
mixing 300 to 1100 parts by weight of water and 40 to 80 parts by weight of egg white solution;
adding and mixing 10 to 30 parts by weight of milk or powdered milk, 300 to 700 parts by weight of flour, 15 to 45 parts by weight of sugar, and 5 to 10 parts by weight of salt to the mixture; and
A method of producing a sweet potato cheese hot dog comprising a; adding and mixing 80 to 160 parts by weight of rice flour to the mixture. 3. The method of claim 2,
The step of mixing the water and the egg white liquid is a step of mixing 300 to 1100 parts by weight of the water and 40 to 80 parts by weight of the egg white liquid at 80 rpm to 120 rpm for 1 minute to 2 minutes,
The step of adding and mixing the milk or the powdered milk, the flour, the sugar, and the salt to the mixture includes 10 to 30 parts by weight of the milk or the powdered milk, 300 to 700 parts by weight of the flour, and 15 parts by weight of the sugar to the mixture. to 45 parts by weight, and adding 5 to 10 parts by weight of the salt and mixing at 300 rpm to 400 rpm for 3 to 5 minutes,
The step of adding and mixing the rice flour to the mixture is a step of adding 80 to 160 parts by weight of the rice flour to the mixture and mixing at 80 rpm to 120 rpm for 2 to 4 minutes. 3. The method of claim 2,
The method for producing a sweet potato cheese hot dog wherein the flour is at least one of strong flour, soft flour, and light flour. 3. The method of claim 2,
The method for producing a sweet potato cheese hot dog wherein the powdered milk is at least one of whole milk powder, skim milk powder, and mixed milk powder. 3. The method of claim 2,
The method for producing a sweet potato cheese hot dog wherein the rice flour is at least one of dry rice flour and wet rice flour. The method of claim 1,
The hot dog dough is prepared and stored at 10 ℃ to 25 ℃ sweet potato cheese hot dog manufacturing method. The method of claim 1,
The cheese is a sweet potato cheese hot dog manufacturing method having a size of 15 mm to 25 mm in width, 15 mm to 25 mm in length, and 35 mm to 55 mm in height. The method of claim 1,
The sweet potato topping is a method for producing a sweet potato cheese hot dog having a size within a width of 5mm to 15mm, a length of 5mm to 15mm, and a height of 5mm to 15mm. The method of claim 1,
The oil is at least one of extra virgin olive oil, canola oil, soybean oil, peanut oil, palm oil, corn oil, sunflower seed oil, almond oil, grape seed oil, sesame oil, perilla oil, and coconut oil. A sweet potato cheese hot dog prepared by the method of claim 1 to 10.

Images