PURPOSE: A cooking method of anchovy knife-cut noodles is provided to produce noodles by adding an onion skin extract, and to add Helianthus tuberosus as garnish. CONSTITUTION: 19-20 kg of wheat flour is mixed with 7-7.5 L of liquid mixed composition. The obtained dough is aged and molded to produce knife-cut noodles. 90-100wt% of Helianthus tuberosus is boiled with 10-15wt% of spring onion roots, 40-45wt% of onion skin, 85-100% of water, 5-8wt% of vinegar, 10-15wt% of unrefined salt, and 5-10wt% of sugar to produce Helianthus tuberosus for garnish. 68-70 L of water is mixed with 1.3 kg of anchovy, 1,000-1,200 g of radish, 80-150 g of onion, 50-100 g of spring onion, 100 g of sea tangle, and 1.5-2L of sesame oil, and the mixture is boiled to obtain broth. 700-750 ml of broth, 200-250 g of knife-cut noodles, 25-30 g of Helianthus tuberosus, and 30-40 g of green pumpkin is mixed.본 발명은 멸치육수를 이용한 칼국수에 돼지감자를 첨가한 것으로 의학적 효능을 가진 칼국수에 식감까지 새롭게 가미 된 기능성 칼국수의 제조 방법에 관한 것이다. 본 발명의 칼국수 제조 방법은 멸치육수를 주재료로 사용함으로써 깔끔하고 시원한 맛에 돼지감자 및 양파껍질이 가지는 우수한 효능을 이용한 새로운 기능성 칼국수를 제공하는 데 있다.
