The present invention relates to a manufacturing method of non-glutinous rice cake for frying only. The non-glutinous rice cake uses non-glutinous rice as a main ingredient. The non-glutinous rice is dipped in warm water containing malt or amylase for fermenting and inducing the change of matter properties of the non-glutinous rice, and then punched after crushing and steaming to make the rice cake and prevent the rice cake from exploding or bursting while frying. The rice cake has excellent frying applicability, and has no hardening phenomenon after frying, allowing the rice cake to maintain a crunchy texture for a long time. The non-glutinous rice cake for frying only, of the present invention, can be coated with various colors, and can secure various material application properties by mixing various natural spices, grains, fish, meat, and cheese. The non-glutinous rice cake can be frozen and stored for a long time, and refrigerated and stored for a medium amount of time, and has excellent storage properties. [Reference numerals] (AA) Preprocessing raw ingredients through fermentation immersion； (BB) Separating from water； (CC) Crushing the raw ingredients； (DD) Adding and mixing sub ingredients； (EE) Steaming the mixed raw ingredients； (FF) Punching process； (GG) Molding and cutting； (HH) Cooling； (II) Dipping in batter； (JJ) Improving and packaging본 발명은 튀김전용 멥쌀 떡의 제조방법에 관한 것으로, 멥쌀을 주원료로 사용하되 맥아 또는 아밀라제를 첨가한 온수에 멥쌀을 침지하여 발효시켜 멥쌀의 물성변환을 유도하여 분쇄·증숙 후 펀칭하여 떡을 제조함으로써 튀김시 폭발하거나 터지는 현상이 전혀 없어 튀김 적용성이 우수하며 튀김 후에도 딱딱하게 굳는 경화현상 없이 바삭한 식감이 오래 유지될 수 있는 튀김전용 떡을 제조할 수 있다. 또한, 본 발명의 튀김전용 멥쌀 떡은 다양한 형태의 색감을 입힐 수 있으며 다양한 천연향료, 곡물류, 생선류, 육류, 치즈 등을 혼합하여 다양한 소재 응용성을 확보할 수 있다. 또한 장기간의 냉동유통 및 중기간의 냉장유통 및 보관이 가능하여 저장성이 우수하다.
