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Hot dog manufacturing method with both crispy and sticky taste
Hot dog manufacturing method with both crispy and sticky taste
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机译：香酥兼粘的热狗制作方法
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摘要
The present invention relates to a method for manufacturing a highly crispy and chewy hot dog. According to the present invention, a dough skin is formed such that its inner ingredient (hot dog bread) is given a highly chewy mouthfeel by multiple special starch mixtures and the dough skin is combined with a sausage with a uniform thickness and an equal area (Problems have occurred so far in the form of uneven dough application to sausage surfaces because sausages have been dipped in or smeared with dough). As a result, a very nice mouthfeel can be given. The dough skin is not separated from the sausage during combination with bean crumbs on the outside because of a high level of surface stickiness. In addition, a crispy mouthfeel can be enjoyed as a result of frying. The dough skin is made in advance by the manufacturing method described above, and then quick combination is performed based on immediate rolling around sausages. Then, productivity can be improved to a significant extent.
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