KR20140128283A - The method of tubular hot dog - Google Patents

The method of tubular hot dog Download PDF

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Publication number
KR20140128283A
KR20140128283A KR20140122101A KR20140122101A KR20140128283A KR 20140128283 A KR20140128283 A KR 20140128283A KR 20140122101 A KR20140122101 A KR 20140122101A KR 20140122101 A KR20140122101 A KR 20140122101A KR 20140128283 A KR20140128283 A KR 20140128283A
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KR
South Korea
Prior art keywords
hot dog
tubular
clothes
frying
hot
Prior art date
Application number
KR20140122101A
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Korean (ko)
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이가연
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이가연
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Priority to KR20140122101A priority Critical patent/KR20140128283A/en
Publication of KR20140128283A publication Critical patent/KR20140128283A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

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  • Chemical & Material Sciences (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)

Abstract

The present invention relates to a method of manufacturing a tubular hot dog, and more particularly, to a method of manufacturing a tubular hot dog, in which a hot dog frying garment is formed into a tubular shape in which one side is clogged and in which an insert space is formed so as to take out a sausage, A tubular hot dog is manufactured by inserting a desired taste material (such as vegetables, fruits, cooked meat, cheese, ice cream, etc.) into the inside of the insertion space to produce a tubular hot dog, And the taste material desired by the food is inserted so as to provide a new type of delicious instant food, but to facilitate the manufacture.
A method for manufacturing a tubular hot dog according to the present invention comprises: a hot dog powder preparing step (1) of preparing hot dog flour containing wheat flour;
A kneading step (2) of mixing the hot dog powder with water to form hot dog dough;
A hot dog clothes forming step (3) of forming the hot dog clothes (11) by covering the hot dog clothes with the hot dog clothes forming rods (10);
A frying step (4) of putting the hot dog clothes-forming rods (10) covered with the hot dog clothes (11) in a frying pan and splashing them with cooking oil;
The hot dog clothes forming rods 10 which are covered with the hot dog frying cloths 12 fried in the frying step 4 are taken out from the frying pan and naturally cooled and then removed from the hot dog clothes forming rods 10 Hot dog battering step (5);
And a taste material inserting step (6) for inserting the taste material (15) into the insertion space (13) of the hot dog fryer (12) to produce the tubular hot dog (16).

Description

[0001] The present invention relates to a tubular hot dog,

The present invention relates to a method of manufacturing a tubular hot dog, and more particularly, to a method of manufacturing a tubular hot dog, in which a hot dog frying garment is formed into a tubular shape in which one side is clogged and in which an insert space is formed so as to take out a sausage, A tubular hot dog is manufactured by inserting a desired taste material (such as vegetables, fruits, cooked meat, cheese, ice cream, etc.) into the inside of the insertion space to produce a tubular hot dog, And the taste material desired by the food is inserted so as to provide a new type of delicious instant food, but to facilitate the manufacture.

Generally, hot dogs are sausages with wooden chopsticks like bobbins, and hot dog dough is put on the outer surface of the sausage.

Such conventional conventional hot dogs have a certain taste because they are overlaid on the outside of the sausage with only fried hot dog fried in a state of being fried, but they are not satisfied with different tastes of each person, and after eating the conventional hot dog, The trunk is discarded, and the wooden chopstick-shaped trunk has a long length and is difficult to put into trash.

In addition, conventional hotdogs also include the problem of sticking the mouth to the barb if attention is not paid to eating hot dogs by a long and hard barb.

In the case of the conventional patent application No. 1999-0031700, a hot dog and a manufacturing method thereof were filed, in which a barb is inserted, and a plurality of sausages inserted in the longitudinal direction are covered with a plurality of layers of frying clothes, A stick type hot dog, and a conventional hot dog, so that they have the same problems as conventional hot dogs.

Patent Application No. 1999-0031700 (title of the invention: hot dog and manufacturing method thereof)

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and an object of the present invention is to provide a taste material such as vegetables, fruit, cooked meat, cheese, ice cream and the like desired by the user in a space for insertion of a hot- By inserting the tubular hotdog into the tubular hotdog, the tubular hotdog is inserted into the inside of the tubid hotdog, and the inside of the tubid hotdog is inserted into the inside of the tubular hotdog, so that a delicious new instant food can be provided. So that it is possible to easily manufacture such a tubular hot dog.

According to an aspect of the present invention, there is provided a method for preparing a hot dog meal comprising: preparing hot dog flour containing flour; A kneading step of mixing the hot dog powder with water to form hot dog dough; A hot dog clothes forming step of covering the hot dog dough with hot dog clothes forming rods to form hot dog clothes; A frying step of putting the hot dog clothes forming rods covered with the hot dog clothes in a frying pan and then frying them with cooking oil; A hot dog frying cloth separating step of removing the hot dog frying cloth from the hot dog clothes forming rod after taking out the hot dog clothes frying cap fried in the frying step from the frying pan and naturally cooling it; And a taste material inserting step of preparing a tubular hot dog by inserting taste material into the inserting space portion of the hot dog batter.

As described above, the method of manufacturing a tubular hot dog according to the present invention is a tubular type in which one side is opened, and the insertion space portion of the hot-dog fryer fried in oil has flavors such as vegetables, fruit, cooked meat, cheese, By forming the tubular hot dog by inserting the taste material, it is possible to provide a new type of delicious instant food by inserting the desired taste material into the inside of the inside while being crispy on the outside as the hot dog, So that it is possible to easily manufacture such a tubular hotdog, and the complicated or expensive facilities are not required, so that the manufacturing cost of the tubular hotdog is not increased.

In addition, the taste material inserted into the insertion space of the tubular hot dog is exposed to the outside through the insertion space inlet and the side incision to easily identify the contents (taste material) inserted into the tubular hot dog among various kinds of tubular hot dogs And the effect of such a taste, so that the taste of the food additive to the appetite is to have the effect.

1 is a process chart showing an embodiment of the present invention.
FIG. 2 is a process chart showing an example of a failure of the present invention. FIG.
FIGS. 3 (a) through 3 (e) are explanatory diagrams for explaining steps of manufacturing the present invention using a tubular bar with a handle; FIG.
4 (a) to 4 (e) are explanatory diagrams for explaining steps of manufacturing the present invention using a tubular bar having a separation frame.
Fig. 5 (A) and (B) are a perspective view showing another example of the tubular barrel and a cross-sectional view showing a state in which the other tubular barrel is covered with the hot dog clothes.

Hereinafter, a method for manufacturing a tubular hot dog according to the present invention will be described with reference to the accompanying drawings 1 to 5 as follows.

One embodiment of the invention, shown in Figures 1 and 3,

A hot dog powder preparation step (1) of preparing hot dog flour containing flour;

A kneading step (2) of mixing the hot dog powder with water to form hot dog dough;

A hot dog clothes forming step (3) of forming the hot dog clothes (11) by covering the hot dog dough with the tubular bar (10);

A frying step (4) of putting the tubular barrel (10) overlaid with the hot dog clothes (11) into a fryer (not shown) and then frying with cooking oil;

A hot dog frying cloth removing step (12) for removing the hot dog frying cloth (12) from the tubular bar (10) after the tubular barring (10) fried in the frying step (4) is removed from the frying pan (5);

And a taste material inserting step (6) for inserting the taste material (15) into the insertion space (13) of the hot dog fryer (12) to manufacture the tubular hot dog (16).

The hot dog powder prepared in the hot dog powder preparation step (1) is a well known product sold in the market. The hot dog powder is sold as a magpie table hot dog powder in a sea food, It is also indicated.

Ingredients of hot dog flour: 78% wheat flour, vein sugar, vegetable cream [starch syrup, whey powder, casein sodium, potassium phosphate dibasic], corn starch, acidity regulator (sodium bicarbonate,

The hot dog powder may be a mixture of hot pepper powder, pepper powder, vegetable powder, chopped garlic, and the like in addition to the hot dog powder.

The hot dog dough kneaded in the kneading step (2) can form a thin dough by mixing 1 to 1.2 liters of water per 1 kg of hot dog powder or 0.2 to 0.3 liters of water per kg of hot dog powder to form a dough have.

When the tubular bar 10 is put into a thin dough, the thin dough is mixed with water and hot dog powder so that the tubular bar 10 sticks to the outer circumferential surface of the tubular bar 10 with a thin dough. It is possible to prevent the dough from sticking to the tubular bar 10 and to prevent the dough from sticking to the tubular bar 10 when the water is mixed with less than 1 liter of water, .

For reference, 2.5 kg of hot dog powder sold in the market is mixed with 2.5 to 2.8 liters of water and 2.5 kg of hot dog powder, and then the mixture is kneaded so as not to be lumpy. It is noted that the mixing ratio of 1.2 liters and the rate of 2.5 to 2.8 liters of water mixed with 2.5 kg of the hot dog powder indicated on the wrapping paper are similar to each other, so that it is possible to easily make diluted dough.

The kneaded dough refers to a kneaded dough of the same or similar degree as the kneaded kneaded product or kneaded kneaded product. The kneaded dough is formed into a plate-like dough having a thickness of about 5 to 10 mm, And the plate-shaped dough thus cut is attached to the outer surface of the tubular bar 10 without any gaps.

In the hot dog clothes forming step (3), when the tubular barrel (10) is immersed in a thin dough, the thin dough adheres to the outer surface of the tubular barrel (10) 10 mm, which is the best when the thickness of the hot dog frying cloth 12 completed at a later time is 5 to 10 mm, and if it is out of the range, the texture is deteriorated and a problem occurs in the frying time to be.

That is, if the thickness of the dough is large, the frying time is delayed, and the frying time is delayed due to the burning of the surface, resulting in a problem that the working time is entirely delayed.

In the case of the kneading in the hot dog clothes forming step (3), as described above, the plate type dough is cut to a size large enough to cover the outer circumferential surface of the tubular bar 10, ) Without any gaps.

5, a wing portion 17 for forming the side incision portion 14 in the longitudinal direction is formed on one side of the tubular bar 10, and the wing portion 17 is formed on the wing portion 17, The hot dog clothes 11 can be formed by pressing the kneaded dough on the outer surface except the one front side.

5, when the hot dog clothes 11 are overlaid on the tubular bar 10, and when the hot dog frying cloth 12 is detached after being fried in edible oil, Since the hot dog clothes 11 are not attached, the side incision part 14 is formed without the side incision step 7 separately.

After the hot-dog dough is overlaid on the outer surface of the tubular bar 10 through the hot-dog clothes forming step 3, the frying step 4 is performed. The hot- When the bar 10 is fried in the frying pan for 4 to 5 minutes, the hot dog batter is fried to produce the hot dog batter 12.

After performing the frying step (4), a hot dog frying step (5) is performed in which the tubular bar (10) with the frying hot frying cloth (12) fried in the frying step (4) After taking out and naturally cooled, the hot dog frying cloth 12 is detached from the tubular bar 10 with the handle as shown in Fig. 3 (c).

When the hot dog fryer 12 is detached from the tubular bar 10 as described above, the hot dog frying cap 12 is formed with the insertion space 13 having one side opened by the outer shape of the tubular bar 10.

Next, as shown in FIG. 1 and FIG. 3 (e), a taste material inserting step (6) for inserting the taste material (15) into the insertion space part (13) of the hot dog frying cloth (12) The hot dog 16 is completed.

The taste material 15 collectively refers to a food material desired by the person to be consumed. The taste material 15 can be selected from vegetables, fruits, cooked meat, cheese, ice cream, and the like and can be inserted into the insertion space 13.

A side incision step 7 may be further performed in which one side of the hot dog frying cloth 12 is cut in the longitudinal direction to form the side cut part 14 before performing the taste material inserting step 6 as described above, This can be confirmed in the drawings, which illustrate examples in FIGS. 2 and 3.

The side cutting step 7 is further performed when it is difficult to insert the taste material 15 into the insertion space 13 having a narrow and deep depth and a narrow and deep depth, The side incision part 14 is formed by cutting one side of the side wall part 12 in the longitudinal direction to easily insert the taste material 15 into the insertion space part 13 while opening the side incision part 14. [ And the taste material can be seen from the outside through the side cut section 14, so that the kind of the taste material can be easily identified and the appetite can be enhanced.

The hot dog frying cloth 12 manufactured from the hot dog powder preparing step (1) to the hot dog frying cloth separating step (5) can be supplied to a shop selling frozen food by storing many of them in a frozen or refrigerated state, The tubular hot dog 16 can be completed by heating the hot dog batter 12 in a microwave oven or by frying it in a frying pan for 1 to 2 minutes and then inserting the taste material 15 into the insertion space 13.

3 shows a tubular barrel 1 with a handle 10b formed thereon with a barb in a sausage when a conventional hot dog is manufactured. The tubular barrel 10 shown in Fig. 3 ) Of the sausage is immersed in a conventional thin dough and then the sausage containing the bar is rotated so that a thin dough is adhered to the outer surface of the sausage. In order to increase the thickness of the hot dog clothes (11) (10), frying firstly, and then secondly spreading the thin dough again to fry, the thickness of the hot dog batter (12) becomes thick.

4, a separating frame 10a is formed around the outer periphery of the middle portion of the tubular bar 10 without the barbs, and the hot-dog clothes 11 are attached to the tubular bar 10 on both sides of the separating frame 10a In this case, the dough is attached to the tubular bar 10 on both sides of the separation frame 10a to perform the operation of attaching the hot dog clothes 11, and then the frying operation can be performed will be.

The hot dog clothes 11 are fried in the frying step 4 while the hot dog clothes 11 are attached to the tubular bar 10 on both sides of the separation frame 10a as shown in FIG. 4 (B) After the hot dog frying cloth 12 on both sides of the separation frame 10a is fried, the frying oil is taken out from the frying pan and naturally cooled down while allowing the cooking oil to flow down.

After this cooling, a pair of hot dog frying cloths 12 are separated from the tubular bar 10 on both sides of the separating frame 10a, and the insert space 13 of the hot dog frying cloth 12 is filled with a desired taste material (15) is inserted to complete the tubular hot dog (16).

In the case of the tubular hot dog 16 in which greasy and cold cooked meat or a taste material 15 containing cheese is inserted in the taste material 15, it can be supplied to the cooker by heating in a microwave oven I will reveal.

The size of the tubular hot dog 16 manufactured according to the present invention described above can be manufactured from a size of about 3 to 5 cm and a size of about 20 cm which can fit into one mouth. In the present invention, , And there is no fear of hurting the mouth in the process of eating because there is no barb, and there is no fear that the problem of discarding the hard and long barb will arise.

1: Prepare hot dog powder Step 2: Dough step
3: Formation of hot dog clothes Step 4: Frying step
5: Detach hot dog batter Step 6: Insert taste material
7: side incision step 10: tubular barrel 11: hot dog clothes
12: hot dog fryer 13: insertion space part 14: side incision part
15: taste material 16: tubular hot dog 17: wing portion

Claims (6)

A hot dog powder preparation step (1) of preparing hot dog flour containing flour;
A kneading step (2) of mixing the hot dog powder with water to form hot dog dough;
A hot dog clothes forming step (3) of forming the hot dog clothes (11) by covering the hot dog clothes with the hot dog clothes forming rods (10);
A frying step (4) of putting the hot dog clothes-forming rods (10) covered with the hot dog clothes (11) in a frying pan and splashing them with cooking oil;
The hot dog clothes forming rods 10 which are covered with the hot dog frying cloths 12 fried in the frying step 4 are taken out from the frying pan and naturally cooled and then removed from the hot dog clothes forming rods 10 Hot dog battering step (5);
And a taste material inserting step (6) for inserting a taste material (15) into the insertion space (13) of the hot dog fryer (12) to manufacture the tubular hot dog (16). The method of claim 1, further comprising a side cutting step (7) of cutting the side of the hot dog fryer (12) in the longitudinal direction to form a side cut section (14). The method of manufacturing a tubular hot dog according to claim 1 or 2, wherein the hot dog dough is mixed with 1 to 1.2 liters of water per kg of hot dog powder to form a thin dough. The method of manufacturing a tubular hot dog according to claim 1 or 2, wherein the hot dog dough is formed by mixing 0.2 to 0.3 liters of water per kg of hot dog flour. 3. The hot dog clothes (11) according to claim 1 or 2, wherein a separating rim (10a) is formed on the periphery of the outer periphery of the middle portion of the tubular bar (10) Wherein the tubular hotdog is covered with a covering material. The tubular bar (10) according to claim 1 or 2, wherein a wing (17) for forming a side cutout (14) in a longitudinal direction is formed on one side of the tubular bar (10) Wherein the hot dog clothes (11) are formed by pressing the kneaded dough on the outer surface except for the hot dog clothes (11).
KR20140122101A 2014-09-11 2014-09-11 The method of tubular hot dog KR20140128283A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190047486A (en) 2017-10-27 2019-05-08 씨제이프레시웨이 주식회사 Paste composition for hot dog stick, hot dog stick and hot dog manufactured by using the same and manufacturing methods thereof
CN115812760A (en) * 2023-02-03 2023-03-21 河南玖玖飘香食品有限公司 Method for making crisp-fried hot dog

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190047486A (en) 2017-10-27 2019-05-08 씨제이프레시웨이 주식회사 Paste composition for hot dog stick, hot dog stick and hot dog manufactured by using the same and manufacturing methods thereof
CN115812760A (en) * 2023-02-03 2023-03-21 河南玖玖飘香食品有限公司 Method for making crisp-fried hot dog

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