PURPOSE: A production method of nutritious noodles is provided to add meat powder using beef, pork, chicken, mutton, or duck to medium flour. CONSTITUTION: Meat is steamed in a steam box at 100°；C for 20-30 minutes, and cut. The cut meat is dried and crushed in a crusher. 30-50 wt% of meat powder, 15-25 wt% of rice powder, 15-25 wt% of flour, 17-19 wt% of starch, and 1-3 wt% of refined salt are mixed. The mixture is kneaded with water in a kneader at a room temperature for 10 minutes. The obtained dough is inserted into a noodle making machine, and rolled for 3 minutes to obtain noodle sheets. The noodle sheets are rolled into a desired thickness, and cut to obtain noodles. The noodles are packed in the vacuum condition, and stored at 0-10°；C. [Reference numerals] (1) Steam, cut and dry meat at high temperature； (2) Process meat in meat powder form； (AA) Prepare raw material； (BB) Mix； (CC) Knead flour, rice powder, starch, white salt and water； (DD) Make noodle； (EE) Produce noodle sheets by putting dough in a noodle making machine and rolling； (FF) Roll and cut； (GG) Roll noodle sheets into a thin thickness and cut into regular width； (HH) Pack and store； (II) Pack cut noodle sheets and store in cold storage본 발명은 육류인 쇠고기, 돼지고기, 닭고기, 양고기, 오리고기를 증숙하여 일정크기로 절단한 후에 건조하는 단계； 분쇄기에 넣어 잘게 분쇄하는 단계； 분쇄된 육류를 쌀가루, 밀가루, 전분과 정해진 비율로 혼합하여 반죽하는 단계； 반죽물을 제면기에 넣어 면대를 생성하는 단계； 면대를 압연 후 선절하는 단계； 및 완성된 면을 진공포장하여 냉장상태에서 보관하는 단계；를 포함하는 것을 특징으로 하는 육류를 함유하는 영양면 및 이의 제조방법에 관한 것이다.
