The present invention relates to a method for manufacturing porridge manufactured by using cooked and dried rice and soup powder, the method comprising the following steps: (a) preparing cooked and dried rice； (b) preparing soup powder materials； (c) firstly sterilizing the cooked and dried rice and the soup powder by using a steam mixer； (d) mixing the cooked and dried rice and the soup powder sterilized in step (c)； (e) cooling a mixed product, mixed in step (d) and manufacturing the same into a powder-type product； (f) inserting the powder-type product in an inner package by using a three-side packaging device； (g) sealing the inner package after the powder-type product is inserted into the inner package and then seaming the inner package to maintain a vacuum state of the inside of the inner package； (h) packaging the inner package and attaching a spoon to the outside of the inner package； (i) displaying a distribution period on the outside of the inner package by using a printing device； (j) performing contraction packaging to reduce the volume of the product； (k) inserting the product with the volume reduced in step (j) and secondly sterilizing the product； (l) inserting the secondly sterilized product in a metal detector, detecting metal, and removing impurities； (m) inspecting whether the product, processed by step (l), has any abnormality； and (m) packaging the product, having passed the inspection of step (m) to make the product a finished product. The powder-type product as the finished product comprises 32-34 parts by weight of the cooked and dried rice and 66-68 parts by weight of soup powder. The soup powder is one selected among vegetable porridge soup powder, button mushroom porridge soup powder, and potato porridge soup powder.COPYRIGHT KIPO 2017본 발명은 건조밥과 스프분말을 이용하여 제조되는 죽 제조방법에 있어서, (a) 건조밥을 준비하는 단계, (b) 스프분말 재료를 준비하는 단계, (c) 건조밥과 스프분말을 스팀혼합기를 이용하여 1차 살균하는 단계, (d) (c) 단계를 통해 살균된 건조밥과 스프분말을 혼합시키는 단계, (e) (d) 단계를 통해 혼합된 혼합물을 냉각하여 분말 형태의 제품으로 제조하는 단계,
