PURPOSE: A producing method of knife-cut noodle soul using blowfish is provided to use stock obtained by the blowfish having disease prevention and skin caring effects.CONSTITUTION: A producing method of knife-cut noodle soul using blowfish comprises the following steps: boiling ingredients in water at 100-120 deg. C for 30 minutes-2 hours removing spring onion and radish from the boiled ingredients, and secondly boiling the mixture at 60-90 deg. C for 1-5 hours before removing solid parts adding 50-200g of seasonings to 100L of obtained stock adding knife-cut noodles into the stock, and boiling at 100-120 deg. C and adding 10-100kg of ingredients selected from garlic, Cheongyang chili pepper, pumpkin, Brassica campestris, bean sprouts, and other vegetables into 100L of stock and noodles, and boiling the mixture at 100-120 deg. C.COPYRIGHT KIPO 2013본 발명은 복칼국수 제조방법에 관한 것으로, 더욱 상세하게는 (a) 육수 제조단계, (b) 양념 첨가단계, (c) 면류 첨가단계 및 (d) 부재료 첨가단계로 이루어지는 것을 특징으로 한다.본 발명의 복칼국수는, 숙취해소, 암예방에 탁월한 효과가 있으나 고가이어서 일반 대중들이 쉽게 접근할 수 없는 복어요리를 남녀노소를 불문하고 누구나 즐기는 칼국수요리와 접목함으로써, 변화하는 소비자의 입맛을 충족시킬 수 있을 것으로 기대된다.
