BACKGROUND OF THE INVENTION 1. Field of the Invention [The method of the present invention for preparing a low-A first step of preparing a suture envelope by processing a porcine window or a small intestine corresponding to a suture envelope in order to make a suture A second step of preparing a poultice containing poultry and poultry so as to enter the inside of the poultry shell Filling the net cage prepared in the second step with the net cage prepared in the second step and sewing both ends of the crown envelope so as to form the shape of the crown And a fourth step of heating the spinneret prepared in the third spinneret to melt the spinneret,The step of preparing the second-stage net-75% by weight of soybean paste, 20% by weight of boiled pork bark, 3% by weight of pine nut, 1% by weight again and 1% by weight of pure meat are mixed and sufficiently stirred to produce a pellet.The boiling step of the fourth step may include:The pellets prepared in the above step 3 were packed in a vacuum pack and packed in a heating container. The pellets were poured in water and then boiled at a temperature of 65C for 7 hours at a low temperature. And then cooked.According to the low-temperature cooked pot according to the present invention,Adding pine nuts to the pine noodles has the effect of catching the peculiar smell of pine nuts, and it is possible for ordinary consumers to consume physiologically active ingredients of pine nuts beneficial to the human body by ingesting the noodles.In addition, the sundae of the present invention can minimize the destruction of the nutritional components of the instant noodles by matured cooking for a certain time at a low temperature which does not boil, and the finished mouthfeel is soft while slightly tangled, It can give a soft texture like eating.본 발명은 저온에서 조리하는 순대 제조방법에 관한 것이다.본 발명의 저온에서 조리하는 순대 제조방법은,순대를 만들기 위해, 순대 외피에 해당하는 돼지 창자나 소의 창자를 가공하여서 순대 외피를 준비하는 제1단계와 상기 순대 외피의 내부에 들어가도록, 선지와 돼지 껍질을 포함하는 순대 소를 준비하는 제2단계와 상기 제1단계에서 준비한 순
