Manufacturing method of fried nurungji through air frying process

摘要

The present invention relates to a method of making air-fried scorched rice snacks. The method comprises: a washing step (S110) of mixing non-glutinous rice and glutinous rice in 1:1 weight ratio and washing the same with water, thereby removing foreign materials from the rice; a water immersion step (S120) of soaking the rice from which the foreign materials have been removed in water to allow moisture to penetrate the rice; a rice cooking step (S130) of mixing the soaked rice and water in 1:1 weight ratio and heating the same, thereby producing rice in a half-cooked state; a molding step (S140) of placing a fixed amount of the cooked rice in a mold with a predetermined shape to mold the same; an air-frying step of applying hot air streams to the cooked rice molded in the predetermined shape to fry the same; and a drying step of evaporating moisture and oils off of the surface of scorched rice snacks at room temperature, wherein the air-frying step (S160) is characterized by frying the cooked rice only by using the oils contained therein.