There is provided a method of manufacturing a brewer's cold noodle, which comprises kneading and aging a starch powder, a herb powder useful for human beings, and a bran malt fermentation broth to produce a bran maltose cold feet, and sprinkling the soup without broth and beef with mixed broth. The preparation method comprises mixing 65 to 70% by weight of starch powder, 4 to 6% by weight of ginseng powder, 14 to 16% by weight of bokbunja fermentation broth with water, aging at 4 to 7 ° C for 3 to 10 hours Wow； Preparing a cold-pressed foot by adding the aged batter to boiling water using a squeezer to produce a cold-pressed foot； The cooked pot was boiled for 3 to 5 hours by adding 84 to 85% by weight of water, 10 to 12% by weight of water, 1 to 2% by weight of onion, 0.5 to 1% by weight of dried sea tangle, dried shiitake mushroom and garlic, Preparing a vegetable water which is aged for 2 to 3 days at a post-refrigeration temperature； 200 g of beef in 4 liters of water is put into a cooking vessel, and the beef water boiled for 4 hours or longer is aged at a refrigeration temperature for 2 to 3 days. The aged vegetables and beef water are mixed at a ratio of 2 to 3: A broth manufacturing step to be manufactured； And preparing the cold surface by adding the cold surface water to the prepared cold surface.전분가루와 사람에게 유용한 한약재 분말과 복분자 발효액을 이용하여 반죽, 숙성하여 복분자 냉면발을 제조하고, 무 동치미국물과 쇠고기를 고운 국물을 혼합 숙성한 육수에 말아내는 복분자 냉면 제조 방법이 제공된다. 상기 제조 방법은, 전분가루 65~70중량%, 인삼가루 4~6중량%, 복분자 발효액과 물 각 14~16중량%은 혼합 반죽하여 치댄 후, 4~7℃에서 3~10시간 숙성하는 단계와； 상기 숙성된 반죽물을 제면기를 이용하여 끓는 물에 넣어 냉면 발을 제조하는 냉면발 제조단계와； 조리용기에 물 84~85중량%, 무 10~12중량%, 양파 1~2중량%, 대파뿌리, 건조다시마, 건조표고버섯과 마늘을 각 0.5~1중량%를 투입하여 3~5시간 끓인 후 냉장온도에서 2~3일간 숙성하는 채소물을 제조하는 단계와； 물 4리터에 쇠고기 200g를 조리 용기에 넣고 4시간 이상 끓인 쇠고기 물을 후 냉장온도에서 2~3일 숙성한 후 상기 숙성된 채소물과 쇠고기물을 2~3:1중량비로 혼합하여 냉면육수를 제조하는 육수제조단계와； 상기 제조된 냉면발에 상기 냉면육수를 넣어 냉면을 제조하는 단계를 포함한다.
