The present invention relates to a method for manufacturing functional sundae (Korean sausage) by using pearl barley and pearl barley sundae manufactured by the same wherein, in particular, malodor is removed by manufacturing the sundae by mixing Lithospermum erythrorhizon having antibacterial and detoxifying effects and pear barley, and functional food with high quality is manufactured by irradiating the sundae with far-infrared rays by boiling the sundae using biotite emitting far-infrared rays. The method for manufacturing functional sundae by using black bean comprises the following steps: aging washed intestines of pigs and cows in liquid extract of a mulberry tree soaking dried vermicelli noodles in the liquid extract of a mulberry tree preparing seasoning manufactured by mixing beef powder seasoning, pepper, salt, garlic, sugar, chili pepper powder, and ginger powder at a mixing weight ratio of 50 : 1 : 12 : 400 : 10 : 15: 10 preparing vegetable stuffing obtained by mixing cabbage, chive, pear, barley powder, and Lithospermum erythrorhizon at a mixing weight ratio of 40 : 15 : 30 : 10 : 5 tying end portions in one direction of the intestines of pigs and cows, filling sundae stuffing obtained by mixing the prepared vermicelli noodles, the seasoning, the vegetable stuffing, and additionally prepared clotted blood in the intestines, and tying the intestines boiling the sundae in the liquid extract of a mulberry tree while biotite is inserted in the steamer and vacuum-packaging, freezing, and then storing the boiled sundae.COPYRIGHT KIPO 2017본 발명은 본 발명은 율무를 이용한 기능성 순대 제조방법 및 상기 제조방법를 통해 제작되는 율무 순대에 있어서, 특히 항균 및 해독작용을 하는 자초와 율무를 혼합하여 순대를 제조하여 잡냄새를 없애도록하고, 아울러 원적외선을 방사하는 흑운모를 이용하여 끓여 순대에 원적외선을 방사하여 고품질의 기능성 식품을 제조하는 것을 특징으로 하는 율무를 이용한 기능성 순대 제조방법 및 상기 제조방법를 통해 제작되는 율무 순대에 관한 것으로,세척된 돼지 소 창자를 뽕나무의 침출액에 숙성시키는 단계 건조 당면을 뽕나무의 침출액에 불리는 단계 소고기 분말 조미료, 후추, 소금, 마늘, 설탕, 고춧가루 및 생강분말을 혼합 비율 50 : 1 : 12 : 400 : 10 : 15: 10의 중량비로 혼합하여 제조한 조미 양념을 준비하는 단계 양배추와, 부추와, 뽕잎 분말과, 율무
