The present invention relates to a method for producing a rice bar, and to a rice bar. A first mixed dough is produced by mixing hot rice already mixed with vinegar with salt, vinegar, and sugar. A second mixed dough is produced by mixing the first mixed dough with the glutinous rice. A third mixed dough is obtained by further mixing the second mixed dough with various roasted vegetable pulverized materials. The third mixed dough is produced into a rice bar having a bar shape with a stick through a bar molding frame. The rice bar is refrigerated, and the rice bar has the thickness of 10-20 mm. A rice bar can be rapidly heated within a minute through a heating means such as a microwave.COPYRIGHT KIPO 2018본 발명은 식초가 혼합된 뜨거운 밥에 소금,식초,설탕을 혼합한 제1혼합반죽물에 찹쌀풀을 혼합한 제2혼합반죽물과 제2혼합반죽물에 볶아진 다양한 야채분쇄물이 더 혼합된 제3혼합반죽물을 핫바성형틀에서 손잡이와 함께 핫바형상의 밥바로 형성되어 그 밥바를 냉동시키고 그 밥바의 두께를 10mm ~ 20mm의 두께로 형성하여 전자레인지와 같은 가열수단으로 1분이내로 신속하게 밥바를 덥혀서 먹을 수 있도록한 밥바의 제조방법 및 밥바에 관한 것이다.
