The present invention relates to fresh juice and its production method.In accordance with the present invention, 10 kg of bovine bone, from which the initial amount of blood containing blood and oil is removed, is boiled with 20 L of water for 35-45 hours to prepare first broth, which is light bovine bone meal, 2 liters of mussel, abalone shell, dongle, papuri, and boiled for 3-5 hours to produce final secondary broth.In addition, the method for producing freshwater in accordance with the present invention comprises the steps of placing 10 kg of bovine bone removed from blood together with 4-6 L of water in a paddy water tank and boiling for 10-20 minutes to distill off the initial broth Discarding and removing the initial broth in order to eliminate the unevenness and roughness of the initial broth obtained in the step, 10 kg of bovine bone from which the initial broth was removed was boiled with 20 L of water for 35-45 hours to prepare primary broth, which was light bovine bone marrow 6 to 10% by weight of mussel, 5-9% by weight of abalone shell, 1-3% by weight of mulberry and 2-5% by weight of papuri were added to 75-85% by weight of the primary broth, And boiling the soybean sauce to boil the soy sauce to make final soup stock.Therefore, according to the present invention, as the first taste of freshly brewed bovine ossein is added to the taste of sea bass, the cool sea flavor coming from abalone shells and the taste of seafood, various kinds of soup with miso soup, miso soup, kimchi soup, It can be widely used for a variety of dishes such as cooking. Especially, when the final secondary soup of the present invention is applied to the chanpon dish made by a conventional manufacturing process, the final secondary soup, The soup flavor of the saffron with boiled shrimp is not only a more delicious taste but also the color of the champon soup is also yellowish, but it has excellent effect such as inducing the urge to eat and appetite by the drinker according to the
