Manufacturing method of vitamin-added fried nurungji storable at room temperature for long period of time and fried nurungji manufactured by using same method
The present invention relates to a manufacturing method of fried nurungji (scorched rice) comprising: a washing step (100) of washing rice with water to remove foreign substances in the rice； a soaking step (200) of putting the rice having the foreign substances removed therefrom into water to penetrate moisture into the rice； a cooking step (300) of heating the soaked rice using steam to cook the rice； a molding step (400) of putting the cooked rice to a predetermined shaped frame by a predetermined amount to mold the same； a drying step (500) of evaporating moisture of the molded nurungji； a frying processing step (600) of frying the cooked rice molded in a predetermined shape in oil； and a packaging step (700) of packaging the dried nurungji. Accordingly, the present invention increases an expiry date of fried nurungji.본 발명은 유탕누룽지의 제조 방법에 관한 것으로, 쌀을 물로 세척하여 쌀에 묻은 이물질을 제거하는 세미단계(100)；상기 이물질이 제거된 쌀을 물에 넣고 불려서 쌀에 수분을 침투시키는 불림단계(200)；불린 쌀을 증기로 가열하여 밥이 되도록 하는 취반단계(300)；상기 취반된 밥을 일정량씩 소정 형상의 틀에 넣어 성형하는 성형단계(400)；성형된 누룽지의 수분을 증발시키는 건조단계(500)；소정 형상으로 성형된 밥을 기름으로 튀기는 유탕처리단계(600)；건조된 누룽지를 포장하는 포장단계(700)；를 포함하는, 유탕누룽지의 제조 방법을 제공한다.
