PURPOSE: A method of manufacturing cold noodle broth using yellow dried pollack extract is provided to use natural seasoning without adding artificial seasoning, thereby inducing the dept and protein taste of noodle broth. CONSTITUTION: The broth material is grinded including a yellow dried Pollack(S101). The crushed broth material 20 parts b weight and purified water 80 part by weighs are thrown in(S103). The noodle broth is extracted by heating the noodle broth thrown into the extraction tank(S105). The extracted noodle broth is filtered with a housing filter(S107). The filtered noodle broth is transferred to the stirring tank and seasoning is thrown in by lowering the temperature to 60°；C. The cooled and stirred noodle broth is filtered by high viscosity filter(S111). The noodle broth extracting stage is comprised by heating the noodle broth for 3~4 hours in 110°；C. The noodle broth is comprised of Pollack 10 to 12 parts by weight, Laminaria japonica 10 to 11 parts by weight, onion 1.0 to 1.1 parts by weight, white radish 7 to 8 parts by weight, garlic 0.1 to 0.2 parts by weight, welsh onion 0.1 to 0.2 parts by weight, licorice 0.02 to 0.03 parts by weight, laurel leaf 0.01 parts by weight, pepper 0.01 parts by weight, dried chili pepper 0.01 parts by weight, and soy source 1.5 to 2.0 parts by weight. The seasoning 13.5 to 14 parts by weight is added and comprises vinegar 6 parts by weight, refined salt 2.0 to 2.5 parts by weight, sugar 5.5 parts by weight.본 발명은 황태추출물을 이용한 냉면육수의 제조방법에 관한 것으로, 황태를 포함하는 육수재료를 파쇄하는 파쇄단계, 파쇄된 육수재료 20 중량비와 정제수 80 중량비를 추출탱크에 투입하는 재료투입단계, 추출탱크에 투입된 육수재료를 가열하여 육수를 추출하는 육수추출단계, 추출된 육수를 하우징여과기로 여과하는 제1여과단계, 여과된 육수를 교반탱크로 이송하여 조미료를 투입하고 온도를 60℃로 낮추면서 교반하는 냉각교반단계, 냉각교반된 육수를 고점도여과기로 여과하는 제2여과단계를 포함하여 이루어진다.
