To provide a rice cracker which suppresses salt concentration by using a wooden noodle of a by-product produced in a noodle manufacturing process.SOLUTION: This is a rice cracker which leaves the non-standard rice noodle shape which is produced by heat treatment of dipping noodles of non-standard portion occurring in the manufacturing process of noodles after immersed in water or after boiling The boiling condition of Fushimi is 50 degrees or more and 30 minutes or less, and the water pickling condition of Fushi noodles is 20 degrees or less and 3 hours or more.(FIG.【課題】麺製造工程で出来る副産物のふし麺を利用し、塩分濃度を抑制させた煎餅を提供する。【解決手段】麺類の製造工程に発生する規格外部分のふし麺を、水に漬けた後若しくは茹でた後に加熱処理されて製造される、該規格外部分のふし麺の形状が残る煎餅であって、ふし麺の茹でる条件が、50度以上で30分以内であり、ふし麺の水漬け条件が、20度以下で3時間以上である。【選択図】図2
