The present invention relates to a method for producing broth for meat noodle using spine and meat noodle containing the same. (1) After steeping the spine and bone bone in clean water for 3 hours or more to remove the blood, after boiling for 30 to 60 minutes. Discarding the obtained broth； (2) put more than half of the water into the backbone, bone bones, pork hog, then boiled green onions, ginger, pepper, boiled and then boiled for 3 hours 30 minutes to 8 hours； (3) boil the onions one hour before the end of the boiling process； And (4) meat noodle prepared using the broth prepared according to the method for preparing meat broth using the backbone of the present invention, which comprises the step of removing the bone bone and oil mass remaining in the broth after the end of the boiling step. Not only is it suitable for our taste and contains various nutrients that promote the growth and development of children and the metabolism of adults, but it also solves all the problems in the cooking process, is easy to store and store, and does not use any additives. By providing a rich flavored bone marrow broth with a deep flavor with almost no loss of nutrients, it is effective to contribute to national health, and it is economical because it can easily use the required amount. It is economical and does not use salt and any seasoning ingredients. It can be used for food, especially for group meals or functional foods (baby food, patient food, stamina food, etc.) We can expect export prospects as it can be commercialized as export products to neighboring countries that prefer product development and broth products.본 발명은 등뼈를 이용한 고기국수용 육수의 제조방법 및 이를 함유하는 고기국수에 관한 것으로, (1) 등뼈와 사골뼈를 깨끗한 물에 3시간이상 담가 두어 핏기를 제거한 후, 30 내지 60분간 끓인 후 수득된 육수를 버리는 단계； (2) 통에 절반이상의 물을 넣고 등뼈, 사골뼈, 돼지 족발을 넣은 다음 대파, 생강, 통후추를 넣고 삶다가 끓기 시작하면 3시간 30분 내지 8시간 동안 더 삶는 단계； (3) 삶는 과정중 종료 1시간 전에 양파를 가하여 삶는 단계； 및 (4) 삶는 단계를 끝낸 후 육수안에 남아있는 사골뼈와 기름덩어리를 제거하는 단계를 포함하는 본 발명의 등뼈를 이용한 고기국수용 육수의 제조방법에 따라 제조된 육수를 사용하여 제
