The present invention relates to a manufacturing method for sweet and sour chicken powder. The manufacturing method for sweet and sour chicken powder comprises: (a) a step of mixing 100 parts by weight of flour, 7-25 parts by weight of corn starch, 0.5-7 parts by weight of refined salt, 0.3-1 parts by weight of peanut powder, 0.5-3 parts by weight of onion powder, and 0.5-2 parts by weight of garlic powder； (b) a step of mixing 0.05-0.2 parts by weight of orostachys japonicus powder and stirring the same for 30-50 minutes； (c) a step of mixing 0.5-1.3 parts by weight of soybean oil and stirring the same for 10-30 minutes； (d) a step of leaving a mixture for 30-60 minutes after mixing 0.05-0.3 parts by weight of the orostachys japonicus powder and supplying hot air of 150-200°C for 10-15 minutes, and of supplying cold air of -5-0°C for 1-3 minutes； and (e) a step of mixing 0.01-0.2 parts by weight of seasoning, 0.01-0.03 parts by weight of a natural flavoring agent, 0.5-1.3 parts by weight of soybean oil, 0.01-0.03 parts by weight of a natural pigment, and 0.01-0.05 parts by weight of black pepper oil. The manufacturing method for sweet and sour chicken powder can be easily stored for a long term by using a natural preservative and preventing a change of a taste.본 발명은 닭강정 파우더 제조방법에 관한 것으로, (a) 밀가루 100 중량부에 대하여, 옥수수전분 7 ~ 25 중량부, 정제소금 0.5 ~ 7 중량부, 땅콩가루 0.3 ~ 1 중량부, 양파분말 0.5 ~ 3 중량부 및 마늘가루 0.5 ~ 2 중량부를 혼합하는 단계와； (b) 와송 분말 0.05 ~ 0.2 중량부를 더 혼합한 후 30 ~ 50분간 교반하는 단게와； (c) 대두유 0.5 ~ 1.3 중량부를 더 혼합한 후 10 ~ 30분간 교반하는 단계와； (d) 와송 분말 0.05 ~ 0.3 중량부를 더 혼합한 후 150 ~ 200℃의 열풍을 10 ~ 15분간 공급한 다음 30 ~ 60분간 방치하고, -5 ~ 0℃의 냉풍을 1 ~ 3분간 공급하는 단계와； (e) 조미료 0.01 ~ 0.2 중량부, 천연 착향료 0.01 ~ 0.03 중량부, 대두유 0.5 ~ 1.3 중량부, 천연 색소 0.01 ~ 0.03 중량부 및 후추 오일 0.01 ~ 0.05 중량부를 더 혼합한 후 포장하는 단계로 구성됨으로써, 맛의 변화가 없으며 천연 방부제를 활용하여 장기간 보관이 용이한 효과가 있다.
