In the present invention, glutinous rice flour, brown rice flour and rice flour were added to the broth, and a sticky glue paste was applied to the surface of the glutinous rice paste. Then, nuts and sesame seeds were sprayed on the surface of the glutinous rice paste, Baked in the form of a snack to significantly improve the texture and nutrition, so that the use of snacks and snacks as a side dish, regardless of sex, regardless of sex, A new kim snack, a method of manufacturing the same, and a manufacturing apparatus thereof are disclosed. The present invention also relates to a method for producing a poultry meat product, which comprises anchovy 40 to 42 g, dried shrimp 15 to 17 g, poultry 63 to 67 g, green poultry 15 to 17 g, bean sprouts 15 to 17 g, Dried shrimp 10 ~ 15g, kelp 3 ~ 5g, and onion 30 ~ 50g. An adhesive pool preparation step (ST2) in which grain flour mixed with glutinous rice flour, brown rice flour and rice flour at a weight ratio of 6: 3: 1 is added at a rate of 250 to 300 g to 1 liter of prepared broth, and boiled to prepare an adhesive paste； (ST3) for continuously feeding the background roots one by one from the background roving supply portion on the conveyor belt which is circulated and rotated； (ST4) such that the adhesive pool is evenly applied to one surface of the ground rope being transported while being placed on the conveyor belt； A nut supplying step (ST5) for uniformly supplying and attaching mixed nuts mixed with almond pieces, walnut pieces, sunflower seeds, pumpkin seeds and sesame seeds on the surface to which the adhesive paste is applied, A covering step (ST6) for supplying and adhering a covering layer to the surface of the base layer transferred with the nuts attached thereto； A primary drying step (ST7) in which the base laver and the cover laver laminated and attached to each other with the nuts therebetween are firstly semi-dried at 35 to 50 캜； A second drying step (ST8) for making the primary dried ground roots and cove
