The present invention relates to a method of making freeze-dried ramen using fish cake as an ingredient. According to the method of the present invention, high-protein fish cake noodles having superior nutritional value and quality are prepared by the following steps: mixing and stirring soft meat made of protein-containing fish meat with highly-viscous starch to produce fish cake molding the fish cake in the shape of noodles, steaming the same, and then rapidly freezing the same by spraying liquid nitrogen and removing moisture in the state of frozen ice via sublimation under high vacuum and low pressure. Additionally, a soup base included with the fish cake noodles is prepared by using organic products and marine algae, which are rich in antioxidants and nutrients, as ingredients, and using freeze-drying techniques. Accordingly, the method of the present invention can retain the nutritional value, taste, and flavor of the ingredients, and thus can produce the fish cake ramen beneficial to the health. According to the present invention, the freeze-dried fish cake noodles are not at all altered in terms of noodle shape and quality while easily retaining the nutritional value, taste, and texture of the protein-containing fish cake, and does not suffer degradation even during a long transportation process. Likewise, the included soup base does not suffer degradation of its ingredients due to oxidation or heat, or spoilage due to oxygen while retaining the nutritional value, taste, and flavor originally contained in the soup base, and thus shows excellent storability.COPYRIGHT KIPO 2017본 발명은 어묵을 원료로 하는 동결건조라면의 제조방법에 관한 것으로써 상세하게는 단백질의 생선살로 이루어 진 연육에 점성이 강한 전분을 혼합·반죽하여 어묵을 만들고 이를 면 형태로 성형·증자한 후, 액체질소를 분무하여 초급속으로 동결하고, 동결된 얼음상태의 수분을 고진공의 저압상태에서 승화현상을 이용하여 제거함으로써 영양성과 품질이 우수한 고단백질의 어묵면을 제조하고, 함께 포함하는 스프를 제조함에 있어서도 항산화 성분과 영양성이 풍부한 유기농산물과 해조류를 원료로 하여 동결건조기술을 활용하여 제조함으로써 원료가 함유하고 있는 영양성과 풍미를 그대로 유지할 수 있게 되어 건강에 유익한 어묵라면을 제조할 수 있게 된다.동결건조된 어묵면은 면의 형태와 품질이 전혀 변하지 않음으로써 단백질로 된
