LNS potato stick manufacturing method and LNS potato stick manufactured thereby

Abstract

The present invention relates to a method for manufacturing LNS potastic and LNS potastic manufactured thereby, and more specifically, includes a pretreatment step, a cutting step, a frying step, and a posttreatment step.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing LNS Potastic and LNS Potastic manufactured thereby, and more specifically, to providing stick-shaped potato fries with enhanced flavor and particularly good health. Background Technology

[0003] French fries are a dish made by cutting potatoes into long stick shapes and frying them in oil.

[0004] French fries were first created in Belgium or France, and Belgians consider fried potatoes, along with waffles, chocolate, and mussels, to be one of Belgium's representative foods, and the local name is frite (French: frite).

[0005] French fries became widely known throughout the world through American fast food franchise companies. Because they are known by the North American English name "French fries," which can be interpreted as "French-style fried food," they are seen as having originated in France; however, there has been a dispute over their origin with France due to claims that their origin is Belgium.

[0006] Belgium is known as the European country with the highest per capita consumption of french fries and is one of the world's largest exporters of processed potato products. Its annual production of processed potato products reaches 5.1 million tons, 90% of which is exported. Additionally, Belgium has many french fry specialty shops and is home to the world's only French fry museum (Frietmuseum in Dutch).

[0007] Meanwhile, the prior art, Registered Patent No. 10-1351909 (hereinafter referred to as prior art), relates to a method for manufacturing shake potatoes, and more specifically, comprises a step of supplying raw potatoes (S110); a step of washing the raw potatoes (S120); a step of cutting the raw potatoes into stick shapes (S130); a step of immersing the cut raw potatoes in hot water (S140); a step of fixing batter to the outer surface of the raw potatoes (S150); and a step of rapidly freezing the heat-treated stick-shaped potatoes (S160); a step of preparing stick-shaped frozen potatoes (S100); a step of frying the stick-shaped frozen potatoes for 2 to 3 minutes in frying oil heated to 175 to 182°C (S200); a step of cooling the fried potatoes (S300); and a step of mixing the fried potatoes with various seasonings (S400).

[0008] The above prior art includes a configuration in which, during the frying step, a batter selected from the group consisting of phosphate starch, rice flour, dextrin, and combinations thereof is applied to the dried surface of raw potatoes.

[0009] However, the above-mentioned conventional technology had the problem of reduced flavor and difficulty in seasoning by using a batter selected from the group consisting of phosphate starch, rice flour, dextrin, and combinations thereof.

[0010] In addition, the above-mentioned conventional technology had problems such as being unable to promote the secretion of digestive fluids, increase the absorption rate of nutrients in food, and reduce symptoms such as abdominal bloating and constipation. Prior art literature

[0012] Korean Registered Patent Publication No. 10-1351909 The problem to be solved

[0013] The problem to be solved by the present invention is to have the purpose of improving flavor and making it easy to adjust the seasoning.

[0014] In addition, the present invention has the purpose of promoting the secretion of digestive juices, increasing the absorption rate of nutrients from food, and reducing symptoms such as abdominal bloating and constipation, which are beneficial to health.

[0015] The problems of the present invention are not limited to those mentioned above, and other unmentioned technical problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0017] The present invention for solving the above problem comprises: a pretreatment step including one or more of a process of sorting potatoes, a process of washing potatoes, and a process of peeling potatoes; a cutting step of cutting the potatoes into stick-shaped pieces using a cutter; a step including a process of applying a batter solution containing wheat flour, pepper, and water to the cut pieces and a process of frying the cut pieces coated with the batter solution using a fryer; and a posttreatment step including one or more of a process of removing oil from the fried cut pieces, a process of cooling the fried cut pieces, a process of applying seasoning to the fried cut pieces, a process of detecting foreign substances in the fried cut pieces, and a process of packaging the fried potatoes. Effects of the invention

[0019] According to an embodiment of the present invention, the flavor is enhanced and the seasoning is easy to adjust.

[0020] In addition, the present invention promotes the secretion of digestive juices, increases the absorption rate of nutrients in food, and can reduce symptoms such as abdominal bloating and constipation, thereby having a beneficial effect on health. Brief explanation of the drawing

[0022] FIG. 1 is a schematic flowchart for explaining a method for manufacturing potatoes (a method for manufacturing fried potatoes) according to one embodiment of the present invention. FIG. 2 is a drawing for explaining additional embodiments of the present invention. Specific details for implementing the invention

[0023] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims.

[0024] Throughout this specification, when a part is described as being "connected" to another part, this includes not only cases where they are "directly connected," but also cases where they are "indirectly connected" with other elements interposed between them.

[0026] FIG. 1 is a schematic flowchart for explaining a method for manufacturing potatoes (a method for manufacturing fried potatoes) according to one embodiment of the present invention.

[0027] A method for manufacturing potatoes according to one embodiment of the present invention (LNS potato manufacturing method) relates to a method for manufacturing potato fries having a stick shape, and for convenience of explanation, it will be referred to as "the method" below.

[0028] Referring to FIG. 1, the present method may include a pretreatment step (S20), a cutting step (S40) (a step of cutting potatoes into stick shapes), a frying step (S80), and a posttreatment step (S90).

[0029] As will be explained in more detail in the following description, a conveyor can be installed between the devices performing each step of the method to transport potatoes to the rear end of the process, and thus the method can be performed automatically.

[0030] The above-mentioned french fries are a food made by cutting potatoes into long stick shapes and frying them in oil.

[0031] The above-mentioned french fries can be made by cutting potatoes with a cutting machine described later, forming them into a stick shape with a square cross-section, and frying them.

[0032] These french fries are typically served sprinkled only with salt. If you ask for unsalted French fries at a fast-food restaurant, they are often freshly fried. In Europe, however, there are many places that coat them with red paprika powder along with salt.

[0033] In Korea, Lotteria's seasoned fries, which are mixed with powdered soup mix, are famous. In the U.S., Chinese restaurants offer Sichuan peppercorn fries, while Indo-Pakistani restaurants have masala fries sprinkled with garam masala. The preparation method is almost identical to that of seasoned fries. Additionally, Turkish and Mexican restaurants sometimes add their respective traditional spices to french fries served as a side dish.

[0034] French fries themselves tend to be bland, so it is common to eat them with various sauces.

[0035] The most popular sauce in Korea is ketchup, so it is common to be given a small packet of ketchup when ordering french fries.

[0036] In the U.S., while ketchup is the mainstream choice, tastes vary widely, including barbecue sauce, ranch, and sweet and sour sauce. Some chain restaurants, like In-N-Out, even serve French fries with cheese sauce. It is very similar to the cheese sauce commonly used for dipping nachos, but in self-service restaurants, hot, melted instant cheddar cheese flows out of a dispenser-sized machine. It is not just a dipping sauce; it is practically mixed in.

[0037] In the UK, they eat it with vinegar and salt. See Fish and Chips. In fact, in the UK, vinegar is sprinkled on most fried foods.

[0038] In Europe, it is common to eat food dipped in mayonnaise along with ketchup.

[0039] French fries are high in calories and fat, with a fat content of 60%. They contain large amounts of fat and inorganic salts (mainly salt).

[0040] Referring to FIG. 1, the present method may include a storage step (S10) of refrigerating potatoes at 2 to 5°C prior to the pretreatment step (S20). The storage step (S10) may be performed by a refrigerated warehouse, etc.

[0041] The pretreatment step (S20) may include one or more of the following: a process for sorting potatoes (S21), a process for washing potatoes (S22), and a process for peeling potatoes (S23).

[0042] The above process (S21) can be performed by a conventional sorter, and is a process for producing uniform french fries by picking out potatoes that are too small or the like in process (S21).

[0043] The above process (S22) can be performed by a conventional washing machine and is a process for removing soil attached to potatoes.

[0044] The above process (S23) can be performed by a conventional roll degreasing machine and is a process for removing potato peels.

[0045] This is performed by known devices such as the aforementioned sorter, washer, and roll stripper, and since it is a known technology, a more detailed explanation will be omitted.

[0046] Referring to FIG. 1, the present method may include a removal step (S30) for cutting off the edges of potatoes moving through a sorting conveyor after the pretreatment step (S20). The removal step (S30) may be performed by a cutting tool such as a knife.

[0047] The cutting step (S40) can be performed after the removal step (S30), and is a step of cutting the potato into stick-shaped pieces using a cutter (regular cut, stick cut cutter).

[0048] The above-described cutter is a cutter for manufacturing potato sticks, and generally, the cutter may include a blade having a rectangular through-hole when viewed from the rear end, and a pressurizing unit that moves the potato from the front end to the rear end so that the potato passes through the blade (or a die including the blade). The pressurizing unit may, for example, include a press, a pump, or a screw.

[0049] In the above cutting step (S40), the potato is cut by the blade and passes through the penetration part, and is cut into a cut piece having a stick shape.

[0050] Referring to FIG. 1, the present method may include a starch removal step (S50) after the cutting step (S40), which includes one or more of the processes of feeding the cut material into a normal washing conveyor and removing starch from the cut material using a blower.

[0051] The washing conveyor may include a spray device that moves the cut material from the front end to the rear end of the process and sprays water onto the moving cut material. Additionally, the air pump may be a device that generates bubbles by being installed inside a receiving container that holds water and the cut material. Through the starch removal step (S50), starch adhering to the surface of the cut material after the cutting step (S40) can be removed, and the potato fries can be prevented from becoming soggy after the frying step (S80) described later and can be made crispy.

[0052] Referring to FIG. 1, the present method may include a boiling step (S60) (branching step) in which the cut material is maintained at 90 to 95°C for 4 to 10 minutes after the starch removal step (S50).

[0053] In the above boiling step (S60), the cut material may be immersed in boiling water at 90 to 95°C and maintained for 4 to 10 minutes, after which it may be rinsed with cold water.

[0054] The above boiling step (S60) can be performed by a known product, a boiling device, thereby preventing oxidation of the cut material and removing excess sugar.

[0055] If the boiling water is below 90℃, oxidation of the cut material cannot be effectively prevented, and if it exceeds 95℃, the cut material may become soft.

[0056] This method is performed after a boiling step (S60), and may include a drying step (S70) in which the boiled cut material is dried at room temperature. In the drying step (S70), the cut material may be moved to the rear end of the process by a conveyor.

[0057] In the drying step (S70) above, moisture is removed from the cut material, so that oil splattering due to moisture can be prevented in the frying step (S80) described later.

[0058] The frying step (S80) includes a process of applying a batter solution containing wheat flour, pepper, and water to the cut pieces after the drying step (S70) (hereinafter referred to as the application process) and a process of frying the cut pieces coated with the batter solution using a fryer (hereinafter referred to as the frying process).

[0059] The present method may include a mixing step prior to the coating process, wherein the wheat flour, pepper, and water are mixed to prepare the batter. The mixing step may be performed by a stirring device described later. The stirring device will be described in more detail in the following description.

[0060] Referring to the prior art above, conventionally, a batter selected from the group consisting of phosphate starch, rice flour, dextrin, and combinations thereof was used, but the present method prepared a batter liquid using pepper.

[0061] Pepper enhances the flavor of fried foods and makes it easier to season them. In addition, pepper contains piperine, which stimulates taste buds to promote the secretion of digestive juices, increases the absorption rate of nutrients from food, and can reduce symptoms such as bloating and constipation.

[0062] In addition, pepper is rich in vitamins A, C, and K, offering benefits such as protecting eyesight and eye health, preventing cell damage, promoting skin health, and preventing blood clotting and calcium leaching. It is also rich in plant nutrients, which aid in reducing body fat, improving metabolism, and facilitating weight loss. Furthermore, pepper may help prevent cancer; in fact, international studies have shown that piperine, a component found in pepper, promotes the production of melanocytes, thereby preventing skin pigmentation and UV exposure, which can lower the incidence of skin cancer.

[0063] Therefore, by including the above coating process, the present method can produce potato fries that can expect the efficacy of the pepper described above.

[0064] The above frying process can be performed by a conventional fryer (e.g., a vacuum low-temperature fryer), and since the fryer is a known product, a more specific description will be omitted.

[0065] The above frying process may be a process of placing the cut piece coated with the batter into oil at 85 to 100°C and maintaining it for 40 to 60 minutes.

[0066] The above conventional technology fried potatoes at 175 to 182°C, but the present method fries the cut pieces in low-temperature oil at 85 to 100°C, thereby preventing the formation of acrylamide, a carcinogen, and extending the shelf life by frying at a low temperature.

[0067] If the frying temperature is below 85℃, the potatoes inside the batter may not be sufficiently cooked, and if fried at a temperature exceeding 100℃, the function of preventing the formation of carcinogens may be reduced.

[0068] Meanwhile, the above batter may further contain vinegar. If the batter contains vinegar, crispy fried food can be produced.

[0069] More specifically, the mixing step may be a step of preparing the batter by mixing 1 to 2 parts by weight of wheat flour, 1 to 2 parts by weight of corn starch, 0.05 to 0.2 parts by weight of refined salt, 0.01 to 0.03 parts by weight of pepper, 0.01 to 0.07 parts by weight of vinegar, and 7 to 13 parts by weight of water, based on 100 parts by weight of the cut material.

[0070] If the above vinegar is less than 0.01 parts by weight, crispy fried food cannot be expected, and if it exceeds 0.07 parts by weight, there is a problem that the sour taste becomes too strong.

[0071] If the above pepper is used in an amount less than 0.01 parts by weight, the aforementioned benefits of the pepper cannot be expected, and if it exceeds 0.03 parts by weight, there is an advantage that excessive intake of pepper may occasionally cause dizziness or toothache.

[0072] Meanwhile, the pepper mentioned above may be white pepper, which has the advantage of preserving the natural flavor of the potato while adding the health benefits of the pepper mentioned above, as white pepper has a weaker aroma than black pepper.

[0073] The above mixing step may be a step of preparing the batter by mixing, based on 100 parts by weight of the above-mentioned cut material, 1 to 2 parts by weight of wheat flour, 1 to 2 parts by weight of corn starch, 0.05 to 0.2 parts by weight of refined salt, 0.01 to 0.03 parts by weight of pepper, 0.01 to 0.07 parts by weight of vinegar, 7 to 13 parts by weight of water, 0.00001 to 0.00002 parts by weight of phytosalt, 0.0001 to 0.0002 parts by weight of green tea, 0.0001 to 0.0002 parts by weight of cassia seeds, 0.00001 to 0.0002 parts by weight of garlic, and 0.0001 to 0.0002 parts by weight of an additional additive comprising any one of plum fermentation liquid and curry powder.

[0074] Phytosalt is made from plant-based ingredients that contain minerals, free amino acids, and saponins that provide a salty taste instead of sodium, and can reduce sodium intake by about 20% compared to regular salt.

[0075] In the mixing stage, Phytosalt can reduce the amount of refined salt used, thereby reducing sodium intake and enabling the production of healthier french fries.

[0076] Green tea contains catechins, which are known to have antibacterial properties by inhibiting DNA gyrase, an essential bacterial enzyme.

[0077] In addition, green tea is effective for blood sugar control, weight loss and skin care, and prevention of bad breath and cavities, so the aforementioned benefits can be added to the french fries (hereinafter referred to as "the fries") produced by this method.

[0078] Cassia seeds exhibit antibacterial activity of approximately 9.5 to 11.5 mm against all types of bacteria, and are known to have the effect of making the eyes clear and sharp, as well as being effective against high blood pressure and constipation, so the above-mentioned benefits can be added in this fried dish.

[0079] Garlic contains components such as alliin, scordin, and allicin, which are antibacterial compounds, so they can inhibit the growth of bacteria in the cut material and batter.

[0080] As described above, in this method, potatoes and cut materials are moved from the front end to the rear end of the process via a conveyor, and bacteria may multiply as they come into contact with the conveyor belt, etc.

[0081] In the above mixing step, by mixing the green tea, cassia seeds, garlic, etc., to add antibacterial properties to the batter, there is an advantage in that bacterial growth in the french fries can be inhibited.

[0082] Fermented plum extract is a natural sweetener that can help reduce the use of unhealthy sugar.

[0083] The above-mentioned fermented plum extract not only adds sweetness to the seasoning but also improves gastrointestinal disorders and indigestion, and has detoxifying effects, improves liver function, and increases the body's calcium absorption rate, thereby enabling the addition of the aforementioned benefits to the bibimbap that cannot be expected from conventional technology.

[0084] The post-processing step (S90) may include one or more of the following steps: a process for removing oil from the fried cut product (S91), a process for cooling the fried cut product (S92), a process for applying seasoning to the fried cut product (S93), a process for detecting foreign substances in the fried cut product (S94), and a process for packaging the fried potato (S95).

[0085] The above step (S91) can be performed by a centrifuge, and the oil in the cut pieces fried in the above step (S91) can be removed by about 15%.

[0086] (S92) Step can be performed by a cooling machine, and the fried cut pieces (fried potatoes) can be cooled to -20℃.

[0087] The process (S93) of applying seasoning to the fried cut pieces may be a process of putting the fried cut pieces and seasoning into a tumbler mixer and mixing the fried cut pieces and seasoning by the tumbler mixer.

[0088] The above step (S94) can be performed using a metal detector and may be a process for detecting heavy metal foreign substances such as iron, stainless steel, etc.

[0089] The above step (S95) can be performed by a conventional packaging device (box taping machine, pallet, plastic packaging device, etc.).

[0090] The devices performing the above post-processing step (S90) are known, and a more detailed description is omitted.

[0092] FIG. 2 is a drawing for explaining additional embodiments of the present invention.

[0093] Below, a stirring device (1) that performs the above mixing step will be described.

[0094] Referring to FIG. 2, the stirring device (1) may include a mixing container (11) with an open upper side.

[0095] The above mixing container (11) can accommodate materials to be mixed during the mixing step.

[0096] The above stirring device (1) may include a cover portion (12) covering the upper opening of the mixing container (11), a stirring shaft (13) inserted into the mixing container (11) through the cover portion (12), a stirring blade (14) protruding from and extending from the stirring shaft (13) and having a zigzag shape, a driving unit (15) (motor) provided on the upper part of the cover portion (12) and connected to the stirring shaft (13) to rotate the stirring shaft (13), an electric resistor (16) (exemplarily a copper wire) embedded in the stirring shaft (13) and the stirring blade (14), and a power supply unit (17) provided on the upper part of the cover portion (12) and electrically connected to the electric resistor (16) to supply power to the electric resistor (16).

[0097] The stirring shaft (13) rotates by the above-mentioned drive unit (15) and the stirring blade (14) can rotate, thereby stirring each component in the mixing tank (11).

[0098] As described above, the electric resistor (16) is embedded in the stirring shaft (13) and the stirring blade (14), and as the power supply unit (17) supplies power, it generates heat (resistive heat) and supplies heat to each component.

[0099] In particular, when wheat flour and corn starch are mixed with water and heated, the micelle structure of the starch loosens, allowing water to penetrate and cause swelling. If heating is continued further, the micelle structure is destroyed, and the starch particles become a colloidal solution, increasing viscosity.

[0100] Through this process, the viscosity of the batter increases, allowing it to adhere well to the cut material.

[0101] The above stirring shaft (13) and stirring blade (14) are inserted into the inside of the above-mentioned mixing container (11) to effectively supply heat to each component of the mixing step, thereby improving heat transfer efficiency and thus improving power efficiency.

[0102] In particular, the stirring blade (14) is shaped like a zigzag so that the contact area between the wheat flour and the stirring blade (14) is improved, allowing heat exchange to be performed effectively.

[0103] Meanwhile, the cover portion (12) may include an upper plate (121) covering the upper opening of the mixing container (11) and an inner groove (122) formed by being recessed upward from the lower perimeter of the upper plate and into which the upper side of the mixing container (11) is inserted.

[0104] The above mixing container (11) includes a bottom plate placed on the bottom and a side portion extending upward from the perimeter of the bottom plate, and the upper end of the side portion is inserted into the inner groove (122) so that the top plate (121) and the mixing container (11) are fitted together.

[0105] The cover portion (12) may include an outer groove (123) that is formed by being recessed upward from the lower perimeter of the top plate and positioned further outward than the inner groove (122).

[0106] Here, the inner side refers to the inner space side of the mixing container (11) when the housing including the mixing container (11) and the cover part (12) is viewed in a planar view, and the outer side refers to the outer side, and this will be applied in the following description.

[0107] That is, the inner groove (122) can be positioned closer to the center of the top plate when viewed in a planar view than the outer groove (123).

[0108] The cover portion (12) may include a shielding plate (124) having a height corresponding to the side of the mixing container (11) and having its upper end inserted into the outer groove (123).

[0109] The protective plate (124) is configured to surround the side of the mixing container (11) to protect the mixing container (11) from the outside.

[0110] The cover portion (12) may include an insulating material (129) (e.g., glass wool) provided on the inner surface of the cover plate (124) and disposed between the cover plate (124) and the side portion.

[0111] More specifically, the cover portion (12) may include an installation groove (128) formed by being recessed outward from the inner surface of the cover plate (124), and the insulating material (129) may be installed by being inserted into the installation groove (128).

[0112] As the above stirring blade (14) rotates, the cover part (12) and the mixing container (11) may shake, and the insulating material (129) is placed between the cover plate (124) and the side so as to absorb and disperse the impact on the side of the cover plate (124) and the mixing container (11).

[0113] In particular, the insulating material (129) surrounds the side to prevent the heat generated by the electric resistor (126) from being transferred to the outside of the stirring device (1).

[0114] Meanwhile, as each component is rotated and mixed on the stirring blade (14) in the mixing container (11), contents may also adhere to the lower part of the top plate (121), and in order to maintain cleanliness, the top plate (121) and the mixing container (11) need to be washed after this method.

[0115] However, the above-mentioned insulation material (129) is difficult to clean with water, and its durability decreases when in contact with water. Unlike the shielding plate (124), it absorbs water, making it difficult to evaporate, and can corrode the shielding plate (129) and its side, which are formed of metal.

[0116] Therefore, the cover plate (124) and the top plate (121), on which the insulating material (129) is provided on the inner surface, need to be detachably connected.

[0117] The cover portion (12) may include a communication hole (125) formed from the circumferential surface (thickness surface) of the top plate to the outer groove (123), a nut member (126) provided on the circumferential surface of the top plate (121) and communicating with the communication hole (125), and a bolt member (127) that is screw-fastened to the nut member (126), penetrates the communication hole (125), and presses the cover plate (124) inserted into the outer groove (123).

[0118] The above communication hole (125) can be in communication with the above outer groove (123).

[0119] The above outer groove (123) may include an inner portion extending downward from the inner end of the groove bottom and an outer portion extending downward from the outer end of the groove bottom. The above communication hole (125) may be formed from the outer portion to the thickness surface.

[0120] The bolt member (127) can press the upper portion of the cover plate (124) inserted into the outer groove (123) toward the inner portion to combine the top plate (121) and the cover plate (124), and when the bolt member (127) moves outward to release the pressure on the cover plate (124), the cover plate (124) can be separated from the top plate (121).

[0121] Therefore, only the top plate (121) can be washed separately, and the batter liquid can be manufactured more cleanly in this method. At the same time, contact between the shielding plate (124) and the insulation material (129) and moisture can be prevented, thereby preventing a decrease in durability.

[0123] Hereinafter, a Potastic (LNS Potastic, potato fries) (hereinafter referred to as "this fry") according to one embodiment of the present invention will be described. However, since this fry is a potato fry produced by the present method and includes technical features identical or corresponding to the present method described above, the same reference numerals will be used for configurations identical or similar to those previously examined, and redundant descriptions will be simplified or omitted.

[0125] Although embodiments of the present invention have been described above with reference to the attached drawings, those skilled in the art will understand that the present invention may be implemented in other specific forms without changing the technical concept or essential features thereof. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. Explanation of the symbols

[0127] 1: Stirring device

Claims

Claim 1 A pretreatment step comprising one or more of a process of sorting potatoes, a process of washing potatoes, and a process of peeling potatoes; a cutting step of cutting the potatoes into stick-shaped pieces using a cutter; a frying step comprising a process of applying a batter solution containing wheat flour, pepper, and water to the cut pieces, and a process of frying the cut pieces coated with the batter solution using a fryer; and includes a post-processing step comprising one or more of the following: a process for removing oil from the fried cut material, a process for cooling the fried cut material, a process for applying seasoning to the fried cut material, a process for detecting foreign substances in the fried cut material, and a process for packaging the fried cut material; the batter liquid further comprises vinegar; and prior to the frying step, further includes a mixing step of preparing the batter liquid by mixing, based on 100 parts by weight of the cut material, 1 to 2 parts by weight of wheat flour, 1 to 2 parts by weight of corn starch, 0.05 to 0.2 parts by weight of refined salt, 0.01 to 0.03 parts by weight of pepper, 0.01 to 0.07 parts by weight of vinegar, and 7 to 13 parts by weight of water; the frying process is a process of using a vacuum low-temperature fryer to place the cut material coated with the batter liquid into oil at 85 to 100°C and maintaining it for 40 to 60 minutes; and after the cutting step, to a washing conveyor The method further comprises a starch removal step including one or more of a process of introducing the cut material and a process of removing starch from the cut material using an air pump, and a boiling step in which the cut material after the starch removal step is maintained at 90 to 95°C for 4 to 10 minutes; and a drying step in which the boiled cut material is dried at room temperature, performed after the boiling step and before the frying step, and the mixing step comprises, based on 100 parts by weight of the cut material, 1 to 2 parts by weight of wheat flour, 1 to 2 parts by weight of corn starch, 0.05 to 0.2 parts by weight of refined salt, 0.01 to 0.03 parts by weight of pepper, 0.01 to 0.07 parts by weight of vinegar, 7 to 13 parts by weight of water, and 0.00 parts by weight of phytosalt.The step of preparing the batter by mixing 0.0001 to 0.00002 parts by weight of green tea, 0.0001 to 0.0002 parts by weight of Cassia seed, 0.0001 to 0.0002 parts by weight of garlic, and 0.0001 to 0.0002 parts by weight of an additional additive comprising any one of fermented plum extract and curry powder, wherein the pepper is white pepper. The above mixing step is performed by a stirring device, and the stirring device comprises: a mixing container; a cover portion covering an upper opening of the mixing container; a stirring shaft inserted into the mixing container by penetrating the cover portion; a stirring blade extending from the stirring shaft and having a zigzag shape; a driving unit provided on the upper part of the cover portion and connected to the stirring shaft and rotating the stirring shaft; an electric resistor embedded in the stirring shaft and the stirring blade; and a power supply unit provided on the upper part of the cover portion and connected to the electric resistor to supply power, and the cover portion comprises: an upper plate covering an upper opening of the mixing container; an inner groove formed from the lower periphery of the upper plate upward and into which the upper side of the mixing container is inserted; an outer groove formed from the lower periphery of the upper plate upward and formed outside the inner groove; a shielding plate having a height corresponding to the side of the mixing container and having an upper end inserted into the outer groove; a communication hole formed from the periphery of the upper plate to the outer groove; and a shielding plate communicating with the communication hole and on the periphery of the upper plate A method for manufacturing a potastic, characterized by comprising: a nut member provided; a bolt member that is screw-fastened to the nut member, penetrates the communication hole, and presses a cover plate inserted into the outer groove; an installation groove formed on the inner surface of the cover plate; and an insulating material inserted into the installation groove. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 delete Claim 8 delete Claim 9 Potastic produced by the method for producing potastic described in claim 1.

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