The present invention relates to a method for preparing a poultry meat product by repeatedly squeezing and cooling the raw poultry, adding sugar to the poultry, and then fermenting the prepared poultry enzyme to lower the bitter taste of the poultry to enhance the palatability of sweet, sour, and sweet The present invention relates to a method for producing black coralline which can increase the absorption rate in the body, and to an extract and powder of black coralline made by the method. The method of manufacturing black coralline according to the present invention comprises the steps of: adding sugar to green coral to make black coral, and fermenting it with papain enzyme, wherein the green coral is washed and sliced to 3 mm to 5 mm； This process is repeated three times while supplementing the water content of the untreated water. The water is supplemented so that the ratio of the solid to the liquid is 5 to 5 to 6 to 4, and sugar Adding 20 to 40% of the weight, adding a solid to liquid phase ratio of 7 to 3 and aging the mixture at 70 DEG C for 48 hours to enhance the quality of black wool； The pre-cultured papain enzyme is inoculated on the enriched black coral, and the liquid fermentation and the solid phase fermentation are simultaneously carried out for 25 to 35 days under the condition of 30 ° C to 50 ° C. The pH is 6 to 8 and the papain enzyme is 100,000 to 150,000 a fermentation step of ending the fermentation at the time of u / g, and a separation step of separating the fermented black coral into the liquid phase and the solid phase.본 발명은 생울금을 반복적으로 찌고 식힌 후 설탕을 추가하여 흑울금을 호화시킨 후 미리 준비된 파파인효소를 접종하여 발효시켜 울금 특유의 쓴맛을 낮추어 단맛, 신맛, 단맛이 어우러진 맛을 내도록 하여 기호성을 높이고 체내흡수율을 높일 수 있는 흑울금 제조방법 및 이로 제조된 흑울금의 추출물과 분말에 관한 것이다.본 발명에 의한 흑울금 제조방법은, 생울금에 설탕을 추가하여 흑울금으로 호화하고, 파파인효소로 발효하는 흑울금 제조방법에 있어서, 상기 생울금을 세척하고 3mm 내지 5mm로 절편하는 단계； 절편된 생울금을 100℃ ~ 150℃로 찌고 식히는 과정을 원상태의 수분함량으로 보충하면서 3회 반복하고, 고형물과 액상의 비율이 5 대 5 내지 6 대 4의 비율이 되도록 물을 보충하고 설탕을 상기 울금 중량의 20 내지 40%를 추가한 후, 고형물과 액상의
