The present invention relates to a method for manufacturing fermented rice noodles and a product manufactured thereby, wherein the method comprises: a rice noodle raw material preparation step of preparing a fermented rice flour obtained by pulverizing and fermenting white rice, lactic acid rice bran fermentation powder, refined salt, starch of Helianthus tuberosus, and purified water rice noodle raw material mix step of weighing required quantities of the rice noodle raw materials in the preparation step, and then uniformly mixing the rice noodle raw materials using a stirrer without addition of water a paste making step of adding the purified water to the completely mixed rice noodle raw materials, followed by making a paste using a stirrer a steaming step of putting the paste in a low-pressure steamer, followed by aging at room temperature for 1 hour an extrusion-molding step of introducing the aged paste into an extrusion-molding machine rice noodle raw materials, followed by extrusion-molding at room temperature a cooling step of cooling the extrusion-molded rice noodles at a low temperature a drying step of performing drying so as to remove the moisture on surfaces of the rice noodles transferred in a cooled state a cutting step of cutting the dried rice noodles into a predetermined length a packaging step of packaging the cut rice noodles and a check step of passing the packaged rice noodles through an automatic machine to check the presence or absence of defects of the packaged rice noodles. The fermented rice noodles are circulated by passing through the above steps.COPYRIGHT KIPO 2014본 발명은 발효 쌀국수의 제조방법 및 그 제품에 관한 것으로서, 백미를 분쇄하여 발효시킨 발효쌀가루, 유산균 미강(쌀겨) 발효분말, 정제염, 돼지감자전분, 정제수로 이루어지는 쌀국수원료 준비단계와 상기 준비단계의 쌀국수원료는, 정량을 계량하여 물을 첨가하지 않은 상태로 교반기로 고르게 섞이도록 혼합하는 쌀국수원료 혼합단계와 혼합 완료된 쌀국수원료에 정제수 를 첨가해서 교반기로 반죽하는 반죽단계와 반죽을 저압 스팀기에 넣고 상온에서 에서 1시간 숙성시키는 찜 단계와 숙성된 반죽을 압출 성형기계에 투입하여 상온에서 압출 성형하는 압출성형단계와 길게 압출 성형된 쌀국수를 저온 냉각시키는 냉각단계와 냉각된 상태로 이동하는 국수표면의 습기가 제거되도록 건조하는 건조단계와 건조된
