KR102057274B1 - Manufacturing method of pan fried potato - Google Patents

Abstract

The present invention provides a method for manufacturing a potato pancake, which comprises: a step (a) of processing peeled potato into a paste type to make potato paste; a moisture removing step (b) of removing moisture from the potato paste; a step (c) of heating the potato paste, from which the moisture is removed, to make a potato pancake; and a step (d) of making a seasoning sauce for the potato pancake. According to the present invention, the potato paste made of only potato without adding flour or other starch powders is used as dough for a potato pancake, thereby increasing unique taste and flavor of potato. Moreover, loss of starch included in the potato paste is prevented through a moisture removing apparatus preventing the loss of the starch included in the potato paste while removing the moisture included in the potato paste and accordingly, dough for the potato pancake can be made only with the starch of the potato paste without adding flour such that unique chewy texture of the potato pancake can be maximized, thereby increasing taste of the potato pancake.

Description

Manufacturing method of potato fried {Manufacturing method of pan fried potato}

The present invention relates to a potato field production method, and more particularly, to a potato field production method that can not only enhance the natural taste of potatoes, but also maintain the chewy texture to improve the taste of potato fields.

In general, potatoes are known as the world's four largest crops, along with rice, corn, and wheat, and are alkaline nutrition foods rich in carbohydrates, proteins, minerals such as potassium, calcium, and iron, and vitamin B and vitamin C.

The potato was used as a staple food in the past when there was not enough food, but now it is widely used as a side dish or snack as the food supply is smoothed due to the development of the industry. Starch which is present is widely used as raw material of feed besides vermicelli and industrial raw materials.

Meanwhile, various kinds of processed foods using such potatoes have been developed. Conventionally, foods using potatoes are processed into potato chips, French fries, croquettes, vermicelli, rice cakes, or the like, or the potatoes themselves are cooked as soup or side dish. Ate.

As an example of this technique, Korean Laid-Open Patent Publication No. 1999-008623 discloses that a predetermined amount of potato starch is added to a stirring vessel, while additional water to be added to the potato starch is added to another container to start heating. After heating for 30 minutes, the heating is stopped, and sodium chloride, sugar, sugar, etc. prepared in the heated addition water are added to dissolve and mixed, and the mixed water waits until the temperature falls to 75 to 85 degrees and then falls to 75 to 85 degrees. After stirring for about 5 minutes while gradually mixing the mixed water in the potato starch accommodated in the stirring vessel, and performing the usual secondary agitation to increase the stretchability and elasticity of the dough, and put into the tertiary stirrer on the screw After passing through, it is molded into a certain size, and when the molded product reaches room temperature, it is put into a steamer while maintaining at least 30% moisture, and it is about 15 to 20 minutes with steam of 110 to 120 degrees. The potato starch characterized in that the bar has ladies disclosed a method for producing potato rice as a raw material.

On the other hand, the potato jeon made through ups and downs of the cooking using the potato, has a chewy texture and chewy taste than flour, and unlike glutinous rice has a feature that does not stick to it when eaten.

In this regard, potato fields have been steadily increasing in consumer preferences, and the market for them has been expanding. Recently, various types of potato fields have been developed.

However, the conventional potato field has a problem that it is difficult to bring out the original taste of potatoes because of the addition of flour or the like for the cost and workability, there is a problem that does not properly utilize the chewy texture unique to the potato field.

Korean Laid-Open Patent Publication No. 1999-008623

The present invention can be made only by the potato without the addition of flour or other starch powder, so that the original taste of the potato can be improved and the taste and flavor of the potato field can be improved, and the chewy texture of the potato field can be maintained to maintain the taste of the potato field. An object of the present invention is to provide a method for producing potato jeon, which can be improved.

The present invention comprises the steps of (a) processing the peeled potato in the form of a paste to prepare a potato paste; (b) a water removal step of removing water from the potato paste; (c) heating the potato paste from which moisture is removed to prepare potato potatoes; (D) it can provide a potato potato manufacturing method characterized in that it comprises a step of producing a marinade of the potato field.

Here, the potato can be applied to two hundred potato of two hundred varieties.

In the step (a), the potato paste may be prepared by grinding the potato by the grinding mechanism.

The grinding mechanism includes a cylindrical support body having a receiving space formed therein, a grinding protrusion disposed in a horizontal direction in the receiving space, for grinding the potato seated on an upper surface thereof, and the potato paste spilled downward. It may include a grinding plate formed with a plurality of outlet openings, a rotating part for axially rotating the grinding plate about a vertical rotation axis, and a pressing unit installed on the potato to press the potato.

In the step (b), the potato paste, the water is removed by a water removal mechanism, the water removal mechanism, the filter member is seated on the upper surface of the filter member for draining the moisture in the potato paste, It may be configured to include a dewatering tray is formed with a plurality of drain holes so that the filter member is seated and the moisture of the potato paste passing through the filter member can naturally flow.

The water removal mechanism may be configured to further include a housing for opening the upper and lower, respectively, the dehydration tray is coupled to support the dehydration tray.

The filter member is formed of a fabric having a mesh size larger than the size of the water particles contained in the potato paste and smaller than the size of the starch particles contained in the potato paste, and the moisture of the potato paste is passed through the potato paste. The starch of may be configured to accumulate on the top surface.

In step (d), the marinade may include a main material including soy sauce and shredded leeks, and a subsidiary material mixed with the main material and including garlic, sesame salt, and red pepper powder.

Here, the main material, the soy sauce and the leeks may be blended in a weight ratio of 3: 1.

At this time, the soy, fermented and aged soybean, skim soybean, wheat meju may be composed of mixed soy sauce mixed with an amino acid solution made by decomposing soy protein.

The submaterial may be blended with the chopped garlic, sesame salt and red pepper powder in a volume ratio of 3: 6: 1.

In the step (c) the potato jeon, the potato paste may be prepared by heating the intensity of the medium heat and then low intensity.

The filter member may include a first filter member seated on an upper surface of the dewatering tray, and a second filter member seated on an upper surface of the first filter member and seated on the upper surface of the potato paste. The mesh size of the second filter member may be larger than the mesh size of the first filter member.

The first filter member is formed of a fabric having a mesh size larger than the size of the water particles contained in the potato paste and smaller than the size of the starch particles contained in the potato paste, and the water of the potato paste is passed through the Starch of the potato paste is configured to accumulate on the upper surface and the second filter member is formed of a fabric having a mesh size larger than the size of the starch particles contained in the potato paste, and smaller than the potato particles of the potato paste, Moisture and starch of the potato paste is passed and the potato particles of the potato paste may be configured to accumulate to the upper surface.

In the step (b), the water is removed, (b1) sequentially seating the first filter member and the second filter member on the upper surface of the dewatering tray, and then seating the potato paste on the upper surface of the second filter member. (B2) naturally draining the moisture from the potato paste for a set time; and (b3) storing the potato paste in a storage container when a part of the moisture contained in the potato paste is removed by the natural drop. It may comprise a step.

The storing of the potato paste in the step (b3) may include: (b31) separating the potato paste from the dewatering tray by lifting the first filter member and the second filter member while the potato paste is seated; (b32) removing the first filter member located at the bottom in step (b31) and covering the first filter member on the upper surface of the potato paste; and (b33) the first step of step (b32). The first filter member, the potato paste and the second filter member may be stored in the storage container.

In this case, in the step (b32), after the first filter member is separated in the step (b31), the upper surface may be switched to the lower position so that the upper surface may contact the potato paste.

The wave may be fine-cut the skin of the wave by the thinning mechanism before the thinning process.

The thinning mechanism may be formed with fine protrusions to be subdivided on the surface of the wave when the wave is slid.

Potato jeon production method according to the present invention provides the following effects.

First, by using the potato paste made of potatoes only without the addition of flour or other starch flour as potato dough, it is possible to preserve the original taste and flavor of potatoes.

Second, the moisture contained in the potato paste is removed, but the starch included in the potato paste prevents the starch contained in the potato paste, thereby preventing the loss of the starch contained in the potato paste, thereby eliminating the addition of flour, etc. By making the potato dough with the starch of the paste itself, you can improve the taste of the potato jeon by making the most of the chewy texture unique to the potato jeon.

Third, since the potato paste is prepared through the grinding mechanism for grinding the potato, a soft texture can be obtained.

Fourth, since the seasoning sauce is based on soy sauce and green onions, it is possible to save the unique flavor of potato jeons, and many Mannan ingredients are generated from green onions, so that the flavor of potato jeons can be further improved.

Fifth, after generating the thinning in advance on the surface of the wave through the thinning mechanism, it is cut to induce the generation of the met components of the wave. Since it is possible, the shape of the wave is preserved at the time of cutting, so that the texture of the wave can be maintained as much as possible, but the generation of met components of the wave can be maximized, so that the inherent good ingredient extraction and flavor can be improved.

1 is a photograph showing a potato jeon prepared by the potato jeon manufacturing method according to an embodiment of the present invention.
2 is a process diagram showing a method for producing potato jeon according to an embodiment of the present invention.
3 is a front sectional view showing the configuration of a grinding mechanism for producing potato paste in the potato field manufacturing method of FIG.
Figure 4 is a front sectional view showing the configuration of a water removal mechanism for removing the water of the potato paste in the potato field manufacturing method of FIG.
5 is a cross-sectional view showing in detail the dewatering tray and the filter member in the water removal mechanism of FIG.
6 is a view schematically showing a process of removing moisture of the potato paste of FIG. 4.
FIG. 7 is a view illustrating a washing mechanism used in the manufacture of a seasoning sauce in the potato field manufacturing method of FIG. 2.

Hereinafter, with reference to the accompanying drawings to look at the method of manufacturing beef noodle soup according to a specific embodiment of the present invention.

Prior to the description, the effects, features and methods of achieving the same of the present invention will be clarified in the embodiments described below in detail with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but can be implemented in various different forms, and only the embodiments make the disclosure of the present invention complete, and the general knowledge in the art to which the present invention belongs. It is provided to fully inform the person having the scope of the invention, which is defined only by the scope of the claims.

In describing the embodiments of the present invention, when it is determined that a detailed description of a known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted, and the following terms are used in the embodiments of the present invention. Terms are defined in consideration of the function of the may vary depending on the user or operator's intention or custom. Therefore, the definition should be made based on the contents throughout the specification.

1 is a view showing a potato jeon prepared by the potato jeon manufacturing method according to an embodiment of the present invention. Referring to the drawings, the potato jeon, prepared by heating the potato pasta using potato paste, can be prepared with a side dish, such as leek, may be accompanied by a marinade to improve the liver and taste.

Thus, with reference to Figure 2 in detail with respect to the potato field manufacturing method, the potato field manufacturing method, the step of manufacturing the potato paste (2) by processing the peeled potato (1) in the form of paste (S10), and The step of removing the water (3) of the potato paste (2) and the step (S20), the step of heating the potato paste (2) from which the water (3) is removed to prepare a potato warp (S30), seasoning sauce It may be configured to include a manufacturing step (S40).

Hereinafter, referring to FIGS. 3 to 5, the above-described method for preparing potato jeons will be described.

1. Potato Paste Manufacturing

In general potato pasta, flour or other starch powder is added to the potato paste to secure the viscosity, and used as a potato pastry.

On the other hand, the potato field according to the present invention utilizes only the potato paste (2) processed by grinding the potato (1) as a potato dough, and thus can maximize the natural flavor and unique flavor of natural potatoes.

Hereinafter, the method of manufacturing the potato paste 2 will be described.

First, the potato 1 is peeled off and washed. At this time, the potato (1), it is preferable to apply two hundred potato of two hundred varieties.

This is because the two hundred potatoes of various varieties of potato starch content is high, but in the present invention, since the starch content of starch content is increased by using the two starch potatoes with high starch content as described above, no separate flour or starch is used. To increase.

In other words, the general potato wares, while preparing the potato dough by mixing the flour or starch, such as a separate flour or starch in the potato paste to maintain the form of the potato dough to make the crushed potatoes well agglomeration, potato wares according to the present invention Since only the potato paste processed by grinding natural potatoes is used as potato dough, it can further enhance the original taste and unique flavor of potatoes.

In addition, the potato jeon of the present invention, unlike the conventional mixture of flour or starch to form the dough in the potato paste (2), because the starch contained in the potato paste (2) itself is used to harmonize the potato tissue and taste It can be improved and more chewy.

Hereinafter, the manufacturing method of the potato paste 2 will be described.

First, the present invention manufactures the potato paste 2 using the grinding mechanism 100.

Here, the grinding mechanism 100 is to grind or pulverize the potato to form a paste, unlike the grinder (mixer) for coarse grinding can obtain a smooth texture of the potato paste (2).

Referring to FIG. 3, the grinding mechanism 100 may include a support body 110, a grinding plate 120, a rotation part 130, and a pressing part 140.

First, the support body 110, there is a receiving space 111 is formed to accommodate the grinding plate 120 and potatoes therein, the pressing portion 140 is accommodated in the upper side and the lower side The rotating unit 130 is configured to be accommodated.

The support body 110 may be formed in a cylindrical shape corresponding to the rotating grinding plate 120.

The grinding plate 120 is disposed in the horizontal direction in the receiving space 111, the potatoes are seated on the upper surface.

Here, the grinding plate 120 is preferably configured such that the outer surface is in close contact with the inner surface of the support body 110. This, if the gap between the grinding plate 120 and the support body 110 is large, the potato paste (2) is sandwiched between the grinding plate 120 and the support body 110 to increase the rotational friction of the grinding plate 120 This is because the rotational load of the rotating part 130 is increased and the grinding performance can be reduced.

The grinding plate 120, the grinding protrusions 121 for grinding the potato seated on the upper surface is formed. The grinding protrusions 121 serve to cause the surface of the potato to be crushed when the potato is in contact with the sliding movement, and can be changed in various sizes according to the texture of the potato field.

When the potato plate is ground and the potato paste 2 is produced, the grinding plate 120 is formed with a plurality of outlets 122 through which the potato paste 2 can flow out. Here, the outlet 122, the diameter is set so that the potato paste (2) in the form of a paste passes, but does not pass potato grains (potato particles).

The rotating unit 130, by rotating the grinding plate 120, so that the potato can be ground on the grinding plate 120.

The rotating part 130 may include a rotating shaft 131 and a rotating motor. The rotating shaft 131 is installed perpendicular to the horizontal grinding plate 120 as shown, the upper surface is coupled to the lower surface of the grinding plate 120, the grinding plate 120 is rotated horizontally by the shaft rotation Do it.

Although not shown, the rotating motor is combined with the rotating shaft 131 to serve to rotate the rotating shaft 131, and a known driving motor may be applied.

The pressing unit 140 is provided on the upper portion of the potato is configured to press the potato downward. The pressing unit 140, by pressing the potato downward when grinding the potato serves to prevent the lifting of the potato during the rotation of the grinding plate 120 and to increase the friction force so that the grinding of the potato can be made more effectively.

The pressing unit 140 may include a pressing plate 141, a pressure rod 142, and a pressure pump. First, the pressing plate 141 is formed in a plate shape to correspond to the flat cross-sectional shape of the receiving space 111 is accommodated in the receiving space 111, the lower surface is in contact with the upper portion of the potatoes.

The pressure rod 142 is coupled to the pressure plate 141 is configured to press the pressure plate 141 downward. The pressing rod 142, as shown in the vertical perpendicular to the upper surface of the pressing plate 141 may be coupled to the upper surface of the pressing plate 141.

The pressure pump is connected to the pressure rod 142 serves to reciprocate the pressure rod 142 in the vertical direction. Here, the pressure pump may be configured to use hydraulic pressure as a driving source for reciprocating the pressure rod 142, but is not limited thereto.

On the other hand, the grinding mechanism 100, when it is necessary to further supplement the potato in the potato grinding, to lift the pressing unit 140 to contain the potato to be added in the receiving space 111, the pressing unit 140 again ) May be accommodated in the receiving space 111, and then the grinding operation may proceed.

2. Moisture Removal

The water removal process is to remove the water (3) of the prepared potato paste (2), the process for maintaining a suitable concentration to become a potato dough.

That is, conventionally, carbohydrate powder such as flour or starch is added to potato paste to adjust the water content and viscosity, but in the present invention, the water content and viscosity are controlled through the water removal process and the aging process.

In other words, the conventional conventional potato jeon was required to increase the moisture content of the potato paste, because the addition of flour or starch, the present invention is to remove the water by higher than the moisture content of the conventional potato jeon because the addition of flour or starch powder desirable.

In this regard, when the potato paste 2 is manufactured in the above process, the moisture 3 included in the potato paste 2 is removed through the water removing mechanism 400.

Referring to FIG. 4, the water removal mechanism 400 may include a housing 300, a filter member 200, and a dehydration tray 210.

The housing 300 has a cylindrical shape in which the upper and lower portions are open, respectively, the dehydration tray 210 is coupled, and serves to support the dewatering tray 210 to be positioned horizontally.

In the figure, the housing 300, the dehydration tray 210 is horizontally coupled to the inner space 301, the outer peripheral surface of the dehydration tray 210 is coupled to the inner surface.

In addition, the housing 300 is integrally coupled with the dehydration tray 210, the opening 310 is formed to discharge the water discharged from the plurality of dewatering tray 210 to the lower outer peripheral side.

On the other hand, the water removal mechanism 400 of the above configuration, in one embodiment the housing 300 and the dewatering tray 210 may be configured to be separated from each other. In addition, the housing 300 may be variously changed as long as the housing 300 supports the dewatering tray 210 and discharges the water flowing out of the dewatering tray 210.

Although not shown, the moisture removing mechanism 400 may further include an opening and closing cover that is opened and closed at an upper portion of the housing 300.

The opening and closing cover is coupled to the housing 300 when removing the moisture (3) of the potato paste (2), while the moisture (3) from the potato paste (2) during natural discharge of the moisture (3) contained in the potato paste (2) 3) can be prevented from evaporating.

Here, the opening and closing cover, the opening and closing structure with the housing 300, it is possible to apply a variety of known opening and closing configuration, such as snap or screw fastening method.

Referring to FIG. 5, the dewatering tray 210 includes a plurality of filters such that the filter member 200 and the potato paste 2 are seated thereon, and the moisture 3 of the potato paste 2 may naturally flow down. Drainage holes 211 are formed.

Here, the dewatering tray 210 may increase the drainage area as shown, and may be formed flat to remove the moisture 3 by evenly spreading the potato paste 2. However, in one embodiment, of course, it can be formed in a concave shape so that the potato paste 2 can be stably contained without flowing.

The filter member 200 is configured to be seated on the upper surface of the dehydration tray 210 and the potato paste 2 is seated on the upper surface to drain the moisture (3) in the potato paste (2).

The filter member 200, it is preferable to apply a light cloth fabric formed of environmentally friendly materials. However, this is a preferred embodiment of the filter member 200, of course, can be used in a variety of fabrics that can achieve the above object.

That is, the filter member 200 is formed of a fabric having a mesh size larger than the size of the water particles contained in the potato paste 2 and smaller than the size of the starch particles contained in the potato paste 2, and thus the potato paste. Water (3) of (2) is passed through and discharged, the starch contained in the potato paste (2) can be configured to accumulate on the upper surface without being discharged.

On the other hand, the starch particles of the potato paste (2), the particle size of a wide range of 6㎛ to 212㎛, the particle size may vary.

In other words, the starch particle size of the potato paste 2 may be seen to be variable, and in response thereto, the filter member 200 may set various mesh sizes corresponding to the starch particle size.

In this regard, first, in the case of applying a fabric having a relatively small mesh size, the filter member 200 may lower starch loss rate by blocking starch particles having a large particle size from starch particles having a small size. Can be degraded.

On the other hand, in the case of applying a fabric having a relatively large mesh size, the filter member 200 may have a high drainage rate, but may increase starch loss rate as compared to the fabric having a small mesh size.

Therefore, the filter member 200 may be set in various mesh sizes according to the water content of the potato, the starch loss rate and the drainage rate in consideration of the working time.

On the other hand, the filter member 200 composed of one fabric as described above, when starch is accumulated on the upper surface as time passes, the drainage rate decreases while the starch particles are filled between the meshes and the drainage time increases, In the end, the drainage function is lost, and there is an inconvenience in that the filter member 200 needs to be replaced periodically, and part of the starch may be lost during the replacement of the filter member 200.

Accordingly, the filter member 200 may be configured to stack a plurality of fabrics in an embodiment different from the above, and to configure a mesh size of each fabric to maintain starch blocking rate but also to prevent a decrease in drainage rate. have.

In this regard, the filter member 200 may include a first filter member 220 and a second filter member 230 seated on an upper surface of the first filter member 220.

The first filter member 220 is seated on an upper surface of the dewatering tray 210.

The second filter member 230 is positioned above the first filter member 220, and the bottom surface thereof is seated on the top surface of the first filter member 220, and the potato paste 2 is seated on the top surface.

Here, the first filter member 220 and the second filter member 230 is configured so that the mesh size is different, respectively, the mesh size of the second filter member 230 is located on the first filter member 220 It is configured to be larger than the mesh size.

In detail, the second filter member 230 positioned at an upper portion of the second filter member 230 blocks potato particles (paste) forming the potato paste 2, but passes through the water 3 and the starch contained in the potato paste 2. It is configured to be.

To this end, the first filter member 220 is formed of a fabric having a mesh size larger than the size of the water particles contained in the potato paste 2 and smaller than the size of the starch particles contained in the potato paste 2. The moisture of the potato paste 2 may be passed, and the starch of the potato paste 2 may be accumulated on the upper surface.

In addition, the second filter member 230 is formed of a fabric having a mesh size larger than that of the starch particles contained in the potato paste 2 and smaller than the potato particles of the potato paste 2, and thus the potato paste 2 Moisture and starch of the) is passed and the potato particles of the potato paste (2) can be configured to accumulate to the upper surface.

That is, the second filter member 230 is configured to pass only the starch tissue and the water 3 included in the potato paste 2 by filtering only the potato tissue, thereby reducing the drainage rate of the potato paste 2. It is configured to prevent.

In addition, the first filter member 220 positioned at the lower portion is configured to allow the water (3) and the starch (3) out of the starch to flow out from the second filter member (230) to block the starch. It is configured to prevent the loss of starch contained in 2).

Accordingly, the filter member 200 secures starch through the first filter member 220 and prevents a decrease in drainage rate through the second filter member 230, thereby reducing the starch acquisition rate of the potato paste 2. The drainage rate can be obtained simultaneously.

Meanwhile, in the above-described embodiment, all starch particles have been described as being blocked by the first filter member 220 by passing through the second filter member 230. However, some starch particles are considered in consideration of the starch oil compartment blocking efficiency and drainage efficiency. (Particles having a relatively large particle size) may be blocked by the second filter member 230, and the remaining starch may be blocked by the first filter member 220.

That is, for this purpose, the mesh size of the second filter member 230 may be set within a particle size range of 6 μm to 212 μm of starch particles. Do.

When the moisture (3) of the potato paste (2) is removed by the above process, it can be stored in a sealed container 500.

Hereinafter, a process of removing moisture and storing method of the potato paste 2 using the filter member 200 including the first filter member 220 and the second filter member 230 will be described.

First, as shown in (a) of FIG. 6, the first filter member 220 and the second filter member 230 are sequentially seated on the upper surface of the dewatering tray 210, and the second filter member 230 is disposed. After the potato paste (2) is seated on the upper surface of, the moisture (3) of the potato paste (2) is naturally dropped.

Here, the removal of moisture of the potato paste (2), it is possible to set the natural discharge time according to the amount of potatoes, the moisture content of potatoes, it is preferable to perform until the moisture content of the appropriate concentration of 60 ~ 70% of the dough. Do.

Thus, when some of the moisture (3) contained in the potato paste (2) by natural loading is removed to store the potato paste (2) in the storage container 500, wherein the first filter to the upper surface of the potato paste (2) The member 220 is covered and stored.

This is to prevent moisture evaporation by using starch accumulated on the upper surface of the first filter member 220 and preventing the potato paste 2 from being exposed to the outside.

In detail, when the moisture 3 of the potato paste 2 is removed after a set time elapses, as shown in FIG. 6B, the first filter member is placed in a state where the potato paste 2 is seated. Lifting the 220 and the second filter member 230 to separate the potato paste (2) from the dehydration tray (210).

Then, as shown in (c) and (d) of FIG. 6, the first filter member 220 disposed below is separated and the first filter member 220 is covered on the upper surface of the potato paste 2. .

At this time, the first filter member 220, after being separated so that the upper surface is inverted to be switched to the lower position so that the upper surface can be in contact with the potato paste (2). This means that the starch 5 captured on the upper surface of the first filter member 220 may be absorbed by being brought into contact with the potato paste 2 so that the starch blocked by the first filter member 220 may be effectively used. To do this.

After the first filter member 220 covers the upper portion of the potato paste 2 as described above, as shown in FIG. 6E, the first filter member 220, the potato paste 2, and the first filter member 220 are formed. The filter member 230 is accommodated in the storage container 500 and kept closed, and the potato paste 2 is aged. This aging process, it is preferable to ensure that the sufficient viscosity of the potato paste (2), to make the taste of the potato unique, and to ensure that the viscosity is secured. Here, reference numeral 510 denotes a cover that is opened and closed on the storage container 500.

3. Potato Field Manufacturing

When the moisture (3) of the potato paste (2) is removed by the above-described process, a predetermined amount of salt is added to the potato paste (2) to match the liver, and the potato paste is prepared by using it as a potato dough.

The potato jeon is prepared by a cooking method of a well-known dish, and is prepared by placing a device such as a frying pan on a heating means such as a gas burner, placing a small amount of vegetable oil and potato paste on the frying pan, and then heating it. .

At this time, the heating of the potato field, the intensity of the fire can be carried out by alternating between medium and low light, so that the potato field on the outside and has a chewy texture inside.

Here, the intensity of the fire is usually about less than about 130 ℃ temperature on the basis of the gas and medium fire, may refer to a temperature in the range of 130 ℃ to 240 ℃, in the case of other heating appliances other than gas the temperature can be changed. have.

4. spice manufacturing

The marinade may include a main material including soy sauce and finely processed leeks, and a subsidiary material mixed with the main material including chopped garlic, sesame salt, and red pepper powder.

Here, the soy sauce and leeks that are the main material may be blended in a weight ratio of 3: 1, and may be blended in a volume ratio of 2: 1 on a volume basis.

The soy sauce is preferably composed of a mixed soy sauce mixed with an amino acid solution made by decomposing soy protein into a brewed soy sauce fermented and aged for a long time with fermented and aged meju made from soybean, skim soybean, and wheat. Can be used.

The submaterial may be blended minced garlic, sesame salt and red pepper powder in a volume ratio of 3: 6: 1.

On the other hand, the wave used as the main material, may use a leek or large leek, etc., the skin of the wave may be fine-cut by the thinning mechanism before the cutting process.

This is because, by preliminarily processing the skin of the leeks in advance, the natural flavor of the leeks can be enhanced and the Mannan ingredient extraction of the leeks can be further promoted, thereby further improving the taste of the potato field.

In this regard, the leeks should be chopped to a very small size or crushed several times in order to sufficiently generate the high odor and met components described above. Not only does it lose its shape, but it also causes a problem that its texture is lost.

Therefore, in the present invention, by slicing the wave epidermis before cutting the wave, inducing the generation of the components met from the thinning surface and cutting the wave, the shape of the wave is preserved even when the wave is cut to a relatively large size. The texture of the green onions can be maintained as much as possible, but the extracted components of the green onions can be maximized. Here, the term "fragmentation" means that the epidermis is cut on the surface of the wave to generate an incision, but is cut to a depth such that the wave is not cut.

On the other hand, for this purpose, the present invention can use a finer mechanism that can give a finer heat to the surface of the wave to extract more met components from the wave.

7 is a view showing an embodiment of the thinning mechanism. Referring to the drawings, the subdivision mechanism 600 includes a support plate 610 on which a large wave is seated on the upper surface and the micro protrusions 620 are protruded, and the fine wave is seated on the upper surface of the support plate 610. Sliding and moving the leek (4) to the projection 620 may be configured to generate a fragmentation on the surface of the leek.

Here, the fine protrusion 620 is preferably formed to have a depth (protrusion height) smaller than the cross-sectional thickness of the leek 4 so that only the fine waves are generated on the surface without cutting the leek 4, the above object Of course, it can be implemented in various forms if it can be achieved.

Although the present invention has been described with reference to the embodiments shown in the drawings, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims.

1: potato 2: potato paste
3: moisture 4: green onion
100: grinding mechanism 110: support body
111: accommodation space 120: grinding plate
121: grinding wheel 122: outlet
130: rotating part 131: rotating shaft
140: pressure unit 141: pressure plate
142: pressure rod 200: filter member
210: dewatering tray 211: drain hole
220: first filter member 230: second filter member
300: housing 301: internal space
302: engaging jaw 310: opening and closing cover
400: water removal mechanism 500: storage container
600: washing machine 610: seating frame
620: mounting plate 630: fine projection

Claims (12)

(a) processing the peeled potato into a paste to prepare potato paste;
(b) a water removal step of removing water from the potato paste;
(c) heating the potato paste from which moisture is removed to prepare potato potatoes;
(d) preparing a seasoning sauce for the potato field, the method comprising:
In the step (b), the potato paste,
Moisture is removed by the moisture removal mechanism,
The water removal mechanism,
A filter member seated on an upper surface of the filter member for draining moisture in the potato paste;
It comprises a dewatering tray is formed with a plurality of drain holes so that the filter member is seated in the upper portion and the moisture of the potato paste passing through the filter member can naturally flow down:
The filter member,
A first filter member seated on an upper surface of the dewatering tray;
A lower surface is mounted on the upper surface of the first filter member and includes a second filter member on which the potato paste is seated on the upper surface;
The first filter member,
It is formed of a fabric having a mesh size larger than the size of the water particles contained in the potato paste and smaller than the size of the starch particles contained in the potato paste, so that the water of the potato paste is passed and the starch of the potato paste is on the upper surface. Configured to hold back;
The second filter member,
It is formed of a fabric having a mesh size larger than the size of the starch particles included in the potato paste and smaller than the potato particles of the potato paste, so that the moisture and starch of the potato paste are passed through and the potato particles of the potato paste face upwards. It is configured to stall:
The seasoning in the step (d),
Main material containing soy sauce and shredded leek,
It is mixed with the main material and comprises a subsidiary material comprising garlic, sesame salt and red pepper powder:
The finely cut dug,
The method of manufacturing potato potatoes, characterized in that the fine cut to form a cut in the skin cut, then cut into a predetermined size.
The method of claim 1,
The potato,
Potato jeon manufacturing method characterized by the two hundred potato of two hundred varieties.
The method of claim 2,
In the step (a), the potato paste,
Potato production method characterized in that the potato is ground and manufactured by the grinding mechanism.
The method of claim 3, wherein
The grinding mechanism,
Cylindrical support body formed with a receiving space therein,
A grinding plate disposed in a horizontal direction in the receiving space and formed with grinding protrusions for grinding the potato seated on an upper surface, the grinding plate having a plurality of outlet openings to discharge the potato paste downward;
A rotating part for rotating the grinding plate about a vertical rotation axis;
Potato field manufacturing method characterized in that it comprises a pressing unit for pressing the potato is installed on the upper portion of the potato.
delete The method of claim 1,
The water removal mechanism,
The upper and lower openings respectively, the dehydration tray is coupled to the potato potato manufacturing method characterized in that it further comprises a housing for supporting the dehydration tray.
delete delete The method of claim 1,
The main material,
Potato field production method characterized in that the soy sauce and the leeks are blended in a weight ratio of 3: 1.
The method of claim 9,
The soy sauce,
A method of preparing potato jeon, characterized in that it consists of mixed soy sauce mixed with amino acid solution made by fermenting and aging meju made from soybean, skim soybean, and wheat.
The method of claim 1,
The submaterial is
Potato jeon manufacturing method characterized in that the minced garlic, sesame salt and red pepper powder is blended in a volume ratio of 3: 6: 1.
The method of claim 1,
In the step (c) the potato jeon,
Potato paste manufacturing method characterized in that the potato paste is heated to the intensity of the medium heat and then heated to the intensity of the medium fire.

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