阅读说明：本技术 一种芝士香肠热狗的制作方法 (Method for making cheese sausage hot dog ) 是由 魏祝明 濮忠群 冯秀红 于 2019-11-12 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体公开了一种芝士香肠热狗的制作方法,先将香肠串在竹签上,尖端预留芝士位置,将芝士放在水浴锅中加热后取出部分称重,将芝士揉捏至竹签上的预留位置上,冷却后将香肠芝士段放入蛋糕浆中,直至蛋糕浆覆盖整个香肠芝士段,再蘸取部分面包糠,将包裹蛋糕浆和面包糠的香肠芝士段放在热油中煎炸,最后冷却后速冻包装。本发明通过融化芝士并趁热计重,极好的控制了重量比例,利用了芝士本身的延展性,既使芝士本身紧实不易碎,同时也使芝士和竹签之间更紧密,为后续工序极大的减少了次品率；该产品同时使用了香肠、芝士、蛋糕浆等原料,使产品口感更好,营养更丰富。(The invention relates to the technical field of food processing, and particularly discloses a method for making cheese sausage hot dogs. According to the invention, the weight proportion is well controlled by melting the cheese and weighing the cheese while the cheese is hot, and the ductility of the cheese is utilized, so that the cheese is compact and not easy to break, and the cheese and the bamboo stick are more compact, thereby greatly reducing the defective rate for the subsequent process; the product simultaneously uses sausage, cheese, cake slurry and other raw materials, so that the product has better taste and richer nutrition.)

1. A method for making cheese sausage hot dogs is characterized by comprising the following steps:

s1: stringing the sausage on a bamboo stick, and reserving the cheese position at the tip;

s2: heating cheese in water bath, taking out part, and weighing;

s3: kneading cheese to a reserved position on the bamboo stick, and cooling for 2-3 hours to prepare sausage cheese sections;

s4: putting the sausage cheese sections into the cake slurry until the cake slurry covers the whole sausage cheese sections;

s5: putting the sausage cheese sections wrapped with the cake pulp into the bread crumbs and dipping the bread crumbs;

s6: frying the sausage cheese sections wrapped with the cake pulp and the flour-wrapped bran in hot oil;

s7: cooling, quick freezing and packaging.

2. The method for making cheese sausage hotdogs as claimed in claim 1, wherein the sausage in S1 is 7-8cm long and 2cm in diameter, and the reserved cheese position is 6 cm.

3. The method for making cheese sausage hot dogs as claimed in claim 1, wherein the water bath temperature in S2 is 80-90 ℃, and the heating time is 15-20 min.

4. The method for making cheese sausage hot dogs as claimed in claim 1, wherein in S3, cheese is kneaded at 35-45 ℃ into a cylinder of 6cm in length and 2cm in diameter.

5. The cheese sausage hot dog making method according to claim 1, wherein the cake slurry in the S4 is prepared from the following raw materials, by weight, 22-23 parts of wheat flour, 12-13 parts of starch, 3-4 parts of shortening, 11-12 parts of vegetable oil, 18-19 parts of white granulated sugar, 32-33 parts of eggs, 0.3 part of a leavening agent and 0.3 part of white vinegar.

6. The method for making cheese sausage hot dogs as claimed in claim 1, wherein the mass ratio of sausage, cheese and cake pulp in the sausage cheese segment in S4 is 1: 1:1.6.

7. The method for making cheese sausage hot dogs as claimed in claim 1, wherein the oil temperature in S6 is 150 ℃ and 160 ℃, and the frying time is 4-5 min.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for making cheese sausage hot dogs.

Background

Hot dogs are sausages that are eaten by sandwiching a sausage between split bread loaves, baking the sausage prior to eating, or frying the sausage covered with flour. The bread with the sausage is a traditional hot dog making method, and has a single appearance; the fried hot dog has different raw materials and different preparation modes, for example, the existing cheese sausage hot dog on the market uses cold cut cheese which is easy to break and has difficult string of broken parts and weight control; a large gap exists between the cheese and the bamboo stick, and the cheese is easy to break down or even fall off to form a defective product when being stained with cake slurry.

Disclosure of Invention

The invention aims to provide a method for making cheese sausage hot dogs, so that cheese is not easy to break and is tightly stuck on bamboo sticks, and the defective rate is reduced; meanwhile, the sausage, cheese, cake pulp and other raw materials are used, so that the product has better taste and richer nutrition.

In order to solve the problems, the invention is realized by the following technical scheme:

the invention provides a method for making cheese sausage hot dogs, which comprises the following steps:

s1: stringing the sausage on a bamboo stick, and reserving the cheese position at the tip;

s2: heating cheese in water bath, taking out part, and weighing;

s3: kneading cheese to the reserved position on the bamboo stick, cooling for 2-3h, and making into sausage cheese section;

s4: putting the sausage cheese sections into the cake slurry until the cake slurry covers the whole sausage cheese sections;

s5: putting the sausage cheese segments into the bread crumbs and dipping the bread crumbs;

s6: frying the sausage cheese sections wrapped with the cake pulp and the flour-wrapped bran in hot oil;

s7: cooling, quick freezing in refrigerator, and packaging.

Further, the sausage in the S2 is 7-8cm in length and 2cm in diameter, and the reserved cheese position is 6 cm.

Further, the water bath temperature of S2 is 80-90 ℃, and the heating time is 15-20 min.

In S3, the cheese was kneaded at 35-45 ℃ into a cylinder having a length of 6cm and a diameter of 2cm, so that the sausage was uniform in thickness.

Furthermore, the cake slurry formula in the S4 comprises, by weight, 22-23 parts of wheat flour, 12-13 parts of starch, 3-4 parts of shortening, 11-12 parts of vegetable oil, 18-19 parts of white granulated sugar, 32-33 parts of eggs, 0.3 part of a swelling agent and 0.3 part of white vinegar.

Further, the mass ratio of the sausage, the cheese and the cake pulp in the sausage cheese section in the S4 is 1: 1: 1.6;

further, the oil temperature is 150-.

The invention has the following beneficial effects: the cheese is not easy to fall off when being weighed after being heated, and the cheese is more tightly connected with the bamboo stick due to the ductility of the cheese when being kneaded on the bamboo stick while the cheese is hot, so that the defective rate is greatly reduced in the subsequent procedures. The cheese sausage hot dog simultaneously uses cheese, sausage, cake pulp and other raw materials, and has rich nutrition and good taste.

Detailed Description

The following description will be given with reference to specific examples, and all other examples obtained by those skilled in the art without any inventive step will fall within the scope of the present invention.