The present invention relates to a manufacturing method of secondary steaming and multi-stage hot-wind dried rice, capable of manufacturing cooked rice with an excellent storage from microorganism, which is able to pregelatinize rice, to enhance the surface hardness of rice grain, to be excellent in the appearance, glutinousness and taste, and to prevent from being destroyed when mixing with other materials with a tea steaming process, and prevents a case hardening phenomenon of the structure by drying rice with hot-wind in multi-stage. The present invention comprises a step of washing rice and dipping in water a first steaming step of dehydrating the dipped rice and heating at 80-90°C for 10-15 minutes to pregelatinize rice a water addition step of spraying water on the pregelatinized rice through the first steaming step or dipping in water to penetrate moisture until the moisture content of the rice becomes 50-70% a second steaming step of heating the rice passed through the water addition step at 100-140°C for 5-35 minutes to enhance the hardness of the rice grain a first hot-wind drying step of moving the secondly steamed rice to a first drying chamber of 120-140°C and drying with hot-wind until the moisture content becomes 60-70% a second hot-wind drying step of moving to a second drying chamber of 100-120°C and drying with hot-wind until the moisture content becomes 50-60% a third hot-wind drying step of moving to a third drying chamber of 90-100°C and drying with hot-wind until the moisture content becomes 10-25% a fourth hot-wind drying step of moving to a fourth drying chamber of 80-90°C and drying with hot-wind until the moisture content becomes 5-10% and a step of packaging the hot-wind dried rice.COPYRIGHT KIPO 2014본 발명은 차 증숙과정으로 밥을 알파화시키고 밥알의 겉표면 경도를 증가시키면서 외관, 찰기, 식미 등이 우수하고, 다른 재료와 혼합할 때에도 파손되는 것을 방지할 수 있으며, 밥을 다단계 과정으로 열풍건조시켜 조직의 표면경화(Case Hardening)현상을 방지하게 됨으로서 미생물로부터 저장성이 우수한 건조밥을 제조할 수 있는 2차 증숙 및 다단식 열풍 건조밥의 제조방법에 관한 것이다.본 발명은 쌀
