PURPOSE: A meat processed food manufacturing method is provided to immediately enable eating after cooking or heating food while the food can be used for rice cake soup or seasoned rice cake. CONSTITUTION: A meat processed food manufacturing method comprises steps of: preparing 20 to 70 parts by weight of rice cake and 30 to 80 parts by weight of garnish； preparing a processed food by molding the rice cake to wrap around or the whole garnish by supplying the rice cake and the garnish together to a molder, wherein the rice cake is prepared by vapor cooking rice cake materials including pulverizes nonglutinous rice, white sugar, and refined salt, wherein the garnish is prepared by cutting meat, mixing, and aging the cut meat, soybean protein, and seasoning sauce； kneading the aged garnish materials into a think knead； heat-treating the thin knead in an oven； and then pulverizing the heat-treated garnish materials. The rice cake materials further include one of a mugwort powder and a pumpkin powder at an amount of 5 to 15% based on a weight of the nonglutinous rice. The garnish materials further include onion, bread crumb, black sugar, and refined salt. The garnish materials includes 75 to 85 parts by weight of meat, 6 to 10 parts by weight of soybean protein, 0.3 to 0.6 parts by weight of onion, 0.3 to 0.6 parts by weight of bread crumb, 0.1 to 0.3 parts by weight of black sugar, 0.04 to 0.08 parts by weight of refined salt, and 8 to 12 parts by weight of seasoning sauce based on a total weight of the garnish materials. The meat includes at least one selected from chicken, pork, and beef. [Reference numerals] (AA) Adding mugwort powder/pumpkin powder； (BB) Preparing rice cake ingredients； (CC) Mixing the rice cake ingredients； (DD) Steaming； (EE) Manufacturing rice cake； (FF) Preparing garnish materials； (GG) Mixing the garnish materials； (HH) Aging； (II) Kneading； (JJ) Thermally treating in an oven； (KK) Pulverizing； (LL) Manufacturing garnish； (MM) Mixing with cone
