KR20190082617A - Chopped noodle containing meat and the manufacturing method for the same - Google Patents

Abstract

The present invention relates to a meat noodle kalguksu which can satisfy various consumers′ tastes by amplifying umami using meat broth mixed with specific raw materials and a method of manufacturing the same, wherein specific raw materials are mixed at a specific content ratio in kalguksu noodles, and raw materials treated with specific processes respectively are used, thereby manufacturing kalguksu noodles with new texture and flavor.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to chopped noodle meat meat,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

Kal-kook-so is a traditional Korean food. It is a hot noodle that has been sliced with a knife slicing kneaded dough into slices with a knife, and it is a favorite food with lots of soup and bean paste in the day of special rain due to its unique texture and flavor.

On the other hand, Kalguksu uses wheat flour as a base material, and Kalguksu is made with various names by making soup and noodles with various ingredients for each region. Not only is the nutritional value of each ingredient increased, but also the taste is varied.

On the other hand, according to the ingredients added to the meat and cotton, the noodles can be classified into chicken noodle soup, taste noodle soup, seafood noodle soup, perilla soup noodle, acorn noodle soup noodle, These kogoksoo are popularly used as popular folk food as a large amount of wheat flour is supplied by import unlike the past where the supply and demand of flour was limited. Recently, in response to the consumers' interest in different symbols and health, And the preparation method thereof is continuously proposed.

On the other hand, it was difficult to meet all the diverse preferences of consumers, since it was common to develop a new menu by varying the ingredients of soup water when Kalguksu was different from Kangguksu or Kangguksu.

Korean Patent Registration No. 10-1510159 (Feb. Korean Patent Publication No. 10-2015-0005196 (January 14, 2005)

The present invention relates to meat meat kneading noodles and a manufacturing method thereof for solving the above problems, and it is an object of the present invention to provide meat meat kneading noodles and a method of manufacturing the same, The present invention is to provide meat meat knife noodles capable of producing noodles with flavor and capable of satisfying various consumers' preferences by amplifying the richness of taste by using broth having specific raw materials in combination, and a manufacturing method thereof.

A) fumigating at least one raw material selected from the group consisting of beef, squid, chicken breast, chicken breast, clams and seafood in a fumed smoke at a temperature range of 60 to 65 ° C for 2 to 3 hours; b) preparing a ground material by pulverizing the raw material after the smokestack in the step a into a pulverizer and grinding it to a particle size of 3 to 7 mm; c) mixing 80 to 90 parts by weight of wheat flour, 1 to 3 parts by weight of salt, 20 to 30 parts by weight of the raw material pulverized material and 10 to 15 parts by weight of water, and then kneading for 20 to 30 minutes; d) wrapping the dough obtained in the step c) in a wrap, aging at a temperature of 3 to 5 캜 for 1 to 2 hours at a low temperature, then pushing the kneaded dough and dipping it with a neutralizing knife; (e) 15 to 20 parts by weight of kelp, 10 to 15 parts by weight of clams, 10 to 15 parts by weight of anchovies, 8 to 12 parts by weight of dried shrimps, 3 to 7 parts by weight of mussels and 3 to 7 parts by weight of tallow powder are added to 100 parts by weight of water , Boiling at 90 to 105 캜 for 20 to 40 minutes to produce broth; And f) adding the kneaded rice germ obtained in the step d) into the broth obtained in the step e), and boiling the kneaded rice germ in a temperature range of 90 to 110 ° C for 5 to 7 minutes.

Hereinafter, a method for manufacturing a meat knife cutter according to a specific embodiment of the present invention will be described in detail.

As described above, according to one embodiment of the present invention, there is provided a method of manufacturing a chicken meat product, comprising the steps of: a) mixing at least one raw material selected from the group consisting of beef, squid, chicken breast, chicken breast, clam, Smoldering for 2 to 3 hours; b) preparing a ground material by pulverizing the raw material after the smokestack in the step a into a pulverizer and grinding it to a particle size of 3 to 7 mm; c) mixing 80 to 90 parts by weight of wheat flour, 1 to 3 parts by weight of salt, 20 to 30 parts by weight of the raw material pulverized material and 10 to 15 parts by weight of water, and then kneading for 20 to 30 minutes; d) wrapping the dough obtained in the step c) in a wrap, aging at a temperature of 3 to 5 캜 for 1 to 2 hours at a low temperature, then pushing the kneaded dough and dipping it with a neutralizing knife; (e) 15 to 20 parts by weight of kelp, 10 to 15 parts by weight of clams, 10 to 15 parts by weight of anchovies, 8 to 12 parts by weight of dried shrimps, 3 to 7 parts by weight of mussels and 3 to 7 parts by weight of tallow powder are added to 100 parts by weight of water , Boiling at 90 to 105 캜 for 20 to 40 minutes to produce broth; And f) adding the kneaded rice germ obtained in the step d) into the broth obtained in the step e), and boiling the kneaded rice germ in the temperature range of 90 to 110 ° C for 5 to 7 minutes.

The present inventors have found that the raw materials to be mixed in dough for making knife noodle are smoked, the smoked raw materials are kneaded together with wheat flour, they are matured at low temperature to produce kneaded rice noodles, When anchovy and dried fish are roasted with edible oil and the soup is boiled in broth, a new noodle with fresh texture and flavor can be prepared, and boiled rice using specific raw materials can be used to amplify the richness And it is possible to satisfy various consumers' preferences through experiments. Thus, the present invention has been completed.

Specifically, the method for producing the meat kneader of the present invention is as follows.

At first, one or more raw materials selected from the group consisting of beef, squid, chicken breast, chicken breast, clam and seafood are smoked in the fumed smoke at 60 to 65 ° C for 2 to 3 hours (step a).

Beef is meat of cattle, and is rich in animal protein, vitamins A, B1, and B2, so it is highly nutritious. The savory taste of beef originates mainly from inosinic acid. When the beef is slaughtered and stored and aged for about 10 days at about 4 to 5 ° C, a large amount of inosinic acid occurs. Meanwhile, the beef according to an embodiment of the present invention may be selected to have a sharp red color with a slight orange color, a fat white color and a sticky feeling.

The squid is a mollusc, belonging to the cephalopods, and consists of three parts: the head, the trunk, and the legs. The head is between the legs and the torso, and has large eyes on both sides. Meanwhile, the squid according to an embodiment of the present invention may have a dark brown body, a lively and elastic body, a clear and protruding eye, and a sucker of a leg attached thereto.

The chicken feet are the lower part of the ankle of the chicken, that is, the legs that have been removed, and the remaining toes are cut off toes with toenails. The chicken feet have a small amount of muscle, and the bones and the bark are the majority. The bones are not thick, have a cartilage shape, and are chewed. The shell has a large number of connective tissue proteins such as collagen and elastin. On the other hand, according to one embodiment of the present invention, It may be that they have been cleaned.

The chicken breast is the least fat area of chicken, rich in protein, low fat, high protein food, suitable for diet. Meanwhile, the chicken breast according to an embodiment of the present invention may be selected to have thick flesh, glossy and elastic.

Clam is a mollusk with a lobster lily. It is mainly used for making soup, and the shell is oval-shaped and swollen and stiff. There are radial patterns on the surface, and the surface of the shell is rough and varies in size, color, pattern, and shape depending on the habitat. The tentacles are simple with no projections and have three teeth. Meanwhile, the clam-shell according to an embodiment of the present invention may be a clam whose mouth is firmly closed so that the inside is not visible, the shell is not broken, and the clam is selected.

Meanwhile, the seafood according to one embodiment of the present invention may be one selected from the group including abalone, octopus, oyster, shrimp, mussel, lily shell, and shellfish.

Abalone is a shellfish belonging to abalone and is distributed throughout Korea and is rich in vitamins and minerals. Meanwhile, the abalone according to an embodiment of the present invention may be one that is glossy and resilient.

The octopus belongs to the octopus and the octopus belonging to the octopus belongs to the bottom of the tidal flat or the intertidal zone to the depth of about 100m. Korea, China, Japan, etc. It is mainly distributed in the East Asian coastal waters. Body length including legs is about 30cm smaller than octopus. On the other hand, according to one embodiment of the present invention, the octopus may be selected from a group of omnidirectional eyes, no sense of foreign body, rigid sucker, no red light, and white.

Oyster is an edible species of ogre, also known as oyster shellfish. It belongs to bivalve. It is written in Chinese characters as oyster, stone flower, and so on. The oyster is attached to the rock with the left shell, and the right shell is small and convex. There are no teeth on the connection of the two shells, and they are closed with black ligaments. On the surface of the shell, a growth vein develops in the form of a plate, and protrusions and radial ribs may be formed. At the center of the body there is a posterior obturator muscle. Meanwhile, according to one embodiment of the present invention, the oysters may have black edges, tangled tangles, and the oysters may be selected to be firmly tangled.

Shrimp refers to animals belonging to the subtropical shrimp subspecies, more than 2,500 species worldwide. It is distributed in fresh water, nose water, and sea water, but mostly lives in seawater. It has a habit of living in a horde, and it lives in the continental shelf or estuary including the coast. Chitosan, calcium, and taurine. Meanwhile, the shrimp according to an embodiment of the present invention may be one that selects a good line from which water comes out when the center is pressed down.

The mussel is a mollusc, belonging to the mussel family. It is also called as the euphorbia. Its shape is elongated, narrowing toward the crest and spreading toward the back. The crest is on the shear and is pointed. Meanwhile, the mussel according to an embodiment of the present invention may be one that selects a mussel that does not open its mouth and has a dark black color that is not broken.

Lily shells are molluscs of lily lilies. In Korea, they live in the coasts of Chungcheongnam-do and Jeolla-do. They are distributed in Japan and China. Lily (白 蛤) is a name that various patterns in shell are called like lily (白 合). Meanwhile, the lily clams according to an embodiment of the present invention may be selected from those having a closed square mouth and a rectangular square sound as if breathing when the skin is stimulated with the back of a hand.

It is a large mollusk, which is a mollusk animal, generally in the form of a triangle. It is cooked in various ways, especially shellfish. Meanwhile, the keychain according to an embodiment of the present invention may be one which has its mouth closed and its shell not broken.

Meanwhile, the at least one raw material selected from the above-mentioned group is subjected to a fuming treatment in this step. Specifically, the fuming treatment can be performed by applying heat and smoke in a smoking room. The fumigation process is important for amplifying the richness of raw materials Process. On the other hand, it is important that the wood used in the fumigation process is oak, and that the heat and smoke from the oak are sufficiently permeated to the anchovy and the bandan.

In detail, the fumigation treatment process according to an embodiment of the present invention may be performed in the fumed smoke at a temperature range of 60 to 65 ° C for 2 to 3 hours. If the temperature and time range are below the above temperature and time range, heat and smoke from the oak may not sufficiently permeate into the raw material. If the temperature and time range are exceeded, the taste and flavor inherent to the raw material may be altered. It is appropriate to process.

Next, the raw material that has been smokestacked in step a is put into a pulverizer and pulverized to a particle size of 3 to 7 mm to prepare a pulverized raw material (step b).

The raw material pulverization process can be performed through a cutting and grinding machine and a sorter generally used in the related art. When the raw material is pulverized by the particle size, even if the raw material is kneaded with wheat flour, raw material particles are visible in the surface, , It is possible to make use of the texture of the raw material, so that it is appropriate to be pulverized in the above range.

Next, 80 to 90 parts by weight of wheat flour, 1 to 3 parts by weight of salt, 20 to 30 parts by weight of the raw material pulverized material and 10 to 15 parts by weight of water are mixed and then kneaded for 20 to 30 minutes (step c).

The wheat flour may be used in an amount of 80 to 90 parts by weight and the salt may be used in an amount of 1 to 3 parts by weight in the case of preparing meat kneaded kneading kernels according to an embodiment of the present invention. The raw material pulverized product obtained in the step b may be used in an amount of 20 to 30 parts by weight, and water may be used in an amount of 10 to 15 parts by weight. As described above, it is possible to produce noodles with a particularly good texture and flavor within the weight ratio range as described above, and particularly, it is possible to produce noodles.

Next, the dough obtained in the step c is wrapped in a wrap, matured at a temperature range of 3 to 5 캜 for 1 to 2 hours at a low temperature, and then the dough is compressed 10 to 12 times to the dough machine (step d).

The dough obtained in the step c may be wrapped in a wrap to prevent contamination, and then subjected to a low temperature aging process at a temperature range of 3 to 5 ° C for 1 to 2 hours. Specifically, in case of low-temperature aging under the above-mentioned temperature and time conditions, it is possible to prevent the dough from becoming rough and to double the pickiness.

In addition, the dough having undergone the low-temperature aging process as described above can be used to make knife-like rice having a thickness of about 2 to 5 mm according to taste and taste. The kneaded rice bran is made with a neutralizing knife, and the thickness of the noodles is about 2 to 5 mm for a good texture. In order to prevent the noodles from sticking to the knife edge when the noodle is kneaded with a neutralizing knife, the flour can be spread on some dough .

Next, 15 to 20 parts by weight of sea tangle, 10 to 15 parts by weight of sea tangle, 10 to 15 parts by weight of anchovies, 8 to 12 parts by weight of dried shrimp, 3 to 7 parts by weight of mussels and 3 to 7 parts by weight of sea tangle powder are added to 100 parts by weight of water And boiled at 90 to 105 ° C for 20 to 40 minutes to prepare broth (step e).

Specifically, the present step is a step of preparing seafood broth used in meat kneaded meat products, wherein 100 parts by weight of water contains 15 to 20 parts by weight of kelp, 10 to 15 parts by weight of clamshell, 10 to 15 parts by weight of anchovies, 3 to 7 parts by weight of mussel, and 3 to 7 parts by weight of coconut powder.

Kelp is a food containing a large amount of fiber called alginate. It reduces the triglyceride and cholesterol levels in the blood and reduces the absorption power of sugar to prevent the blood sugar level from rising sharply. This is effective for the treatment and prevention of diabetes. It is a mineral-rich food that acts to inhibit hypertension and to lower blood pressure, a basic amino acid in the kelp, lysine. In addition, carbohydrates, vitamins, ash and many as a rich content, especially rich in iodine, glutamic acid is rich in food that gives a flavor to taste food. On the other hand, seaweed soup is effective for patients with congenital hypertension because it contains histamine, which is a blood pressure enhancer. Alginic acid is effective for constipation by excretion by binding to heavy metals harmful to body. Kelp in accordance with one embodiment of the present invention may be a dry remainder in dry condition (less than about 5% water content).

Anchovy is a very nutritious food with about 20% protein, about 6% fat, and other vitamins A and minerals, especially calcium. The anchovy protein consists of free amino acids such as glycine, alanine, and folin, and nucleic acid components such as inosinic acid, thus forming the main taste of anchovy. Especially, inosinic acid gives a rich flavor and a cool taste. In addition, fatty acids that constitute the fat of anchovy contain many polyunsaturated fatty acids such as DHA and EPA, which are known to be good for prevention of adult diseases and brain development. The dried anchovy according to an embodiment of the present invention is characterized in that the dried anchovy has a silver color and is gritty from the head to the tail and is then removed from the hair and the inside and then put into a hot air dryer to have a moisture content of less than 5% have.

Dried shrimps are dried arthropod crustaceans, and they are used to give a juice to soup, like kelp. Specifically, shrimp, barley shrimp, shrimp shrimp, or light shrimp can be used, but there is no particular limitation, For example, red shrimp or light shrimp can be used. Dried shrimp according to one embodiment of the present invention may also be in a dry state (moisture content less than about 5%).

The clam and mussel are as described above, and a sufficiently deepened mussel can be used.

It is called "Daedeok Bukhwa" because it is frozen and dried like a furrow which is dried slowly by repeatedly freezing and melting in a sea breeze on a cold winter day. In a winter season, it refers to a sea bream which is dried by repeating the freezing and thawing twenty or more times by walking on a vineyard where the day-to-day snowfall is great and catching the cold wind. The light is chewy, fleshy, soft, and has a chewy texture and deep flavor. It has the effect of removing hangover, detoxifying soy sauce, and eliminating wastes. It is used for grilling, grilling, steamed, soup, stew. According to one embodiment of the present invention, the root can also be a dry state (moisture content less than about 5%) powder.

Specifically, the above-mentioned ingredients are added to water and boiled at 90 to 105 ° C for 20 to 40 minutes to produce broth. After the above process, the broth is filtered by a net, leaving only clear broth. Through the above process, the deep flavor of the seafood and the flavor of the seafood are overflowed into the seawater. When the temperature and the temperature are below the above range, the flavor and the smell of the seafood do not sufficiently escape into the seawater. If the time and temperature range is exceeded, Rather, it can taste tough.

On the other hand, in the above step, 10 to 15 parts by weight of dry matter and 3 to 7 parts by weight of hornbills can be added to water. The dried fruits and hinoki can be used to remove the catch of seafood.

Specifically, it means dried radish, which not only gives a cool taste to soup, but also contains an enzyme called diastase, which promotes digestion and removes poison, thereby preventing food poisoning. According to one embodiment of the present invention, the dried fruit may be dried to remove impurities through a washing process after selecting fresh radish, and then dried in a hot air dryer to have a moisture content of less than 3% by weight.

Hovenia trees are harvested in autumn to winter and dried in the sun. Hovenia trees are known to be effective in eliminating alcoholism and hangover, and keep the liver healthy. In addition, it accelerates the absorption of moisture in the body, stimulates the intestinal tract and stimulates intestinal smoothness. It is good for improving and preventing constipation, and is also good for intestinal health. In addition, it has the effect of strengthening bone health, it helps to improve arthritis, it activates diuretic action, releases toxins together with toxins in the body, and relaxes muscular muscles to relieve muscular pain. The Hovenian trunks according to an embodiment of the present invention may be dried to remove impurities through a washing process, etc., and then introduced into a hot air dryer to have a moisture content of less than 3% by weight.

In the case of additionally adding the dried and dried hinoki trees to the above-mentioned weight range at the time of producing seafood and marine water, it is possible to effectively remove the fishy smell and the specific odor which are peculiar to seafood.

On the other hand, in the above step, the anchovy and the shrimp in particular have a high salty taste as a seafood product. In order to remove the salty taste and enhance the rich taste of the raw material, an additional treatment may be required. Specifically, in the above step, anchovy and dried fish are roasted in a wok containing at least one edible oil selected from the group consisting of olive oil, grape seed oil, sunflower oil and soybean oil at a temperature of 200 to 210 ° C for 5 to 7 minutes Lt; / RTI >

The edible oil used according to one embodiment of the present invention may be at least one selected from the group consisting of olive oil, grape seed oil, sunflower oil and soybean oil, and in detail, grape seed oil may be used.

Specifically, in the case of grape seed oil, grape seed is pressed and squeezed out as an edible oil. Vitamin E is abundant to remove active oxygen, and includes catechin. On the other hand, the grape seed oil has a fuming point of not burning well at about 250 ° C and has a low acid-dissolving rate, thereby forming a finely thin oil-coated film on the surface of the raw material powder as described above and also enhancing the richness of raw materials, It effectively removes the specific fishy smell.

Specifically, the roasting process may be performed for a short time of 5 to 7 minutes under a high temperature condition of 200 to 210 ° C. If the roasting process is performed below the temperature and time, it is difficult to fully utilize the flavor of the raw material, It is difficult to sufficiently spray the nested water. If the temperature and the time range are exceeded, the raw material may be burned or the original taste of the raw material may be deteriorated.

Finally, the kneaded rice germ obtained in the step d is put into the broth obtained in the step e and boiled in the temperature range of 90 to 110 ° C for 5 to 7 minutes to prepare the kneaded meat meat (step f).

In this step, if the noodles are chewy, they can be boiled for a relatively short period of time. If they prefer to spread the noodles, they can be boiled for a relatively long period of time. .

According to the meat kneading and kneading method of the present invention as described above, specific raw materials are mixed at a specific content ratio in kneading noodle materials, and the raw materials having undergone specific processing for each raw material are used to produce kneaded noodles having a new texture and flavor And it is possible to satisfy the taste of various consumers by amplifying the richness of the taste by using the broth which is a combination of specific raw materials.

According to the present invention, the specific raw material is mixed at a specific content ratio in the case of the kneading noodle material, and the raw material having undergone specific processing for each raw material can be used to produce a noodle with a new texture and flavor.

Further, according to the present invention, it is possible to satisfy various consumers' tastes by amplifying the richness of taste by using broth which is a combination of specific raw materials.

FIG. 1 is a flow chart schematically showing a meat-cut knife station number and its manufacturing step according to an embodiment of the present invention.
FIG. 2 is a photograph of a meat cut noodle obtained according to an embodiment of the present invention.
FIG. 3 is a photograph of a meat cutter obtained according to an embodiment of the present invention.

The invention will be described in more detail in the following examples. However, the following examples are illustrative of the present invention, and the present invention is not limited by the following examples.

Example 1: Preparation of meat roasted noodles

Beef and clam were packed in a fume pan at a temperature range of 60 to 65 ° C in a fume pan, and fuming was performed for two and a half hours in an oak panicle. The smoked beef and clam were crushed to a particle size of 5 mm or less by a cutting and crushing machine to prepare pulverized products.

Next, 850 g of flour, 20 g of salt, 250 g of the ground powder and 120 g of water were mixed and then kneaded for 30 minutes. The dough was aged at a low temperature in a temperature range of 4 ° C for 2 hours and then pulled out to push the dough into the blackhead to make a thickness of 5 mm and to nail with a cotton knife having a thickness of 4 mm with a neutralizing knife.

Next, 150 g of kelp, 150 g of anchovy, 100 g of dried prawns, 50 g of mussels and 40 g of yellow powder were added to 1 kg of water, boiled at a temperature ranging from 100 to 105 ° C for 40 minutes to prepare broth. Particularly, in the above step, anchovy and dried persimmon were roasted in a wok containing grape seed oil for 5 minutes at a temperature of 200 to 210 ° C.

Next, 150 g of the cut soup was added to 500 ml of the broth, and the soup was boiled for 5 minutes while maintaining the temperature in the range of 90 to 110 ° C to prepare cut meat.

Example 2

In the same manner as in Example 1, meat products were prepared in the same manner as in Example 1 except that 100 g of dry matter and 50 g of Hovenia dulcis were added and boiled.

Comparative Example 1

In the same manner as in Example 1 above, meat-cut noodles were prepared, except that beef and clam were not smoked.

Comparative Examples 2-1 and 2-2

Except that beef and clams were smoked for 1 hour (Comparative Example 2-1) and smoked for 4 hours (Comparative Example 2-2).

Comparative Examples 3-1 to 3-2

Except that the fermentation at low temperature was carried out for 1 hour (Comparative Example 3-1) and for 3 hours (Comparative Example 3-2) by the same method as in Example 1 above.

Comparative Example 4

In the same manner as in Example 1 above, meat-cut noodles were prepared except that the anchovy and dried shrimp were not roasted.

[Experiment 1: Sensory test for meat kneading]

(5: very good, 4: good, 3: fair, 2: fair, and 2: good) were prepared according to the 5 point scoring method : Bad, 1: very bad). As a result, the richness, flavor, whether or not caught (bad taste), texture and overall score are shown in Table 1.

As can be seen from the results of the sensory evaluation of the above Table 1, in the case of the meat kneaded noodles prepared according to the comparative example, a score lower than that of the meat kneaded noodle according to the embodiment of the present invention was obtained in terms of richness, flavor, In particular, it was confirmed that, in the case of the meat knife noodles produced according to the embodiments of the present invention, the score was evenly distributed across all fields, and the result was over 4.0.

Although the embodiments of the present invention have been described above, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope or spirit of the present invention. Therefore, the scope of the present invention is not limited to the described embodiments, and various modifications and changes may be made without departing from the spirit and scope of the present invention, and such modifications or variations are within the scope of the present invention .

Claims (4)

a) fumigating at least one raw material selected from the group consisting of beef, squid, chicken breast, chicken breast, clams and seafood in a humid atmosphere at a temperature of 60 to 65 ° C for 2 to 3 hours;
b) preparing a ground material by pulverizing the raw material after the smokestack in the step a into a pulverizer and grinding it to a particle size of 3 to 7 mm;
c) mixing 80 to 90 parts by weight of wheat flour, 1 to 3 parts by weight of salt, 20 to 30 parts by weight of the raw material pulverized material and 10 to 15 parts by weight of water, and then kneading for 20 to 30 minutes;
d) wrapping the dough obtained in the step c) in a wrap, aging at a temperature of 3 to 5 캜 for 1 to 2 hours at a low temperature, then pushing the kneaded dough and dipping it with a neutralizing knife;
(e) 15 to 20 parts by weight of kelp, 10 to 15 parts by weight of clams, 10 to 15 parts by weight of anchovies, 8 to 12 parts by weight of dried shrimps, 3 to 7 parts by weight of mussels and 3 to 7 parts by weight of tallow powder are added to 100 parts by weight of water , Boiling at 90 to 105 캜 for 20 to 40 minutes to produce broth; And
f) adding the kneaded noodle surface obtained in the step d) into the broth obtained in the step e), and boiling the kneaded noodle at a temperature ranging from 90 to 110 ° C for 5 to 7 minutes. The method according to claim 1,
Wherein the seafood is one selected from the group consisting of abalone, octopus, oyster, shrimp, mussel, lily shell and key shell. The method according to claim 1,
Further comprising the step of adding 10 to 15 parts by weight of dry matter to the water and 3 to 7 parts by weight of hornwood in step e above. The method according to claim 1,
In step e, the anchovy and the dried fish are roasted in a wok containing at least one edible oil selected from the group consisting of olive oil, grape seed oil, sunflower oil and soybean oil at a temperature of 200 to 210 ° C for 5 to 7 minutes. , Meat - making method.

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