Manufacturing method of vitamin-added fried nurungji storable at room temperature for long period of time and fried nurungji manufactured by using same method

摘要

The present invention relates to a manufacturing method of fried nurungji (scorched rice) comprising: a washing step (100) of washing rice with water to remove foreign substances in the rice; a soaking step (200) of putting the rice having the foreign substances removed therefrom into water to penetrate moisture into the rice; a cooking step (300) of heating the soaked rice using steam to cook the rice; a molding step (400) of putting the cooked rice to a predetermined shaped frame by a predetermined amount to mold the same; a drying step (500) of evaporating moisture of the molded nurungji; a frying processing step (600) of frying the cooked rice molded in a predetermined shape in oil; and a packaging step (700) of packaging the dried nurungji. Accordingly, the present invention increases an expiry date of fried nurungji.