PURPOSE: A manufacturing method of cut noodles is provided to improve functions, taste, and smell of the cut noodles by using yellow soil water.CONSTITUTION: A manufacturing method of cut noodles comprises the following steps: Form a pulverulent body by mixing and kneading some fresh eggs, refined salt, and yellow soil water with mixed powder of bean flour and wheat flour. Age the pulverulent body for 8-10 hours. Cut the aged pulverulent body, and form noodles consisting of multiple noodle strips cut in a same thickness and length. Produce first meat stock by mixing and heating water with a head of dried walleye, bean sprouts, leg bones of a cow, sea staghorn, Glycyrrhizae radix, milk vetch root, spring onion, garlic, onion, short-necked clam, kelp, and radish. Produce second meat stock by mixing and heating 100wt% of the first meat juice with 20-25wt% of yellow soil water and 5-10wt% of honey wine. Produce the cut noodle by putting the cut noodle strips into the second meat stock. Add each 5wt% of at least two ingredients selected among a grape extract, a spinach extract, and a leek extract to 100wt% of the pulverulent body. The yellow soil water is made by mixing the yellow soil water with the honey wine in a ratio of 7:3. The honey wine is made by the following steps. Make a first honey mixture by mixing first honey, yeast, and lactic acid. Mash the first honey mixture. Make a second honey mixture by mixing the first mashed fluid with second honey. Mash the second honey mixture. Filter, condense, and age the second mashed fluid. The first honey and the second honey are selected from a group comprising acacia honey, chestnut honey, bush clover honey, canola honey, multiflora honey, and wild honey.COPYRIGHT KIPO 2013[Reference numerals] (AA) Pulverulent body forming step (BB) Pulverulent body aging step (CC) Noodle stripes generating step (DD) First meat juice product making step (EE) Second meat juice product making step (FF) Cut noodles manufacturing step본 발명의 일
