This invention provides a manufacturing method of puffed rice food, comprising the following steps of: S1: providing a unit of 100% rice and adjusting the water content to be 11-15% to produce a raw material S2: puffing the raw material to produce a puffed material, wherein the puffing temperature is 120 DEG C to 180 DEG C S3: molding the puffed material and cutting the puffed material into a plurality of primary products S4: baking each of the primary products to produce a plurality of secondary products, wherein the baking temperature is 80 DEG C to 120 DEG C and the baking time is 20 to 30 minutes S5: cooling each of the secondary products to produce a plurality of finished products, wherein each of the finished products has a center temperature lower than 35 DEG C and a water content lower than 3%. This invention mainly provides a pure puffed rice food and a manufacturing method and the puffed rice food has good puffing mouthfeel without needing to add food additives such as dextrin, etc.本發明提供一種膨發米食品製造方法,包含有以下步驟:S1.提供一單位之百分之百米,並調整所含之水份為11~15%,製得一原料;S2.膨發該原料,製得一膨發原料,膨發溫度為120℃至180℃;S3.成型該膨發原料,並裁切該膨發原料為複數初階產物;S4.烘烤每一該初階產物,製得複數次階產物,烘烤溫度為80℃至120℃,烘烤時間為20至30分鐘;S5.冷卻每一該次階產物,製得複數成品,每一該成品之中心溫度係為35°C以下,且水分含量為3%以下。本發明主要提供一種純米膨發食品與製作方法,其膨發口感良好,且無須添加糊精等食品添加物。S1~S5‧‧‧步驟
