THE MANUFACTURING METHOD OF NOODLES USING LARGE-EYED HERRING

摘要

The present invention relates to a method for preparing noodles using large-eyed herring broth. The noodles using large-eyed herring broth, made by putting cooked noodles in the large-eyed herring broth, of the present invention are prepared by a large-eyed herring sauce making step for mixing 0.5-2 parts by weight of sugar, 0.5-2 parts by weight of salt, and 0.5-2 parts by weight of red pepper powder with 100 parts by weight of large-eyed herring and putting them in an uncovered pot with 500 parts by weight of water and boiling at 100°C for 30-60 minutes, then removing the ingredients and boiling the remaining soup down until the soup is reduced by 10-20%, then adding soy sauce and fish sauce to the boiled soup in the weight ratio of 1:1:0.2 and boiling it down until the soup is reduced by 80-90% of total volume to concentrate the soup; a large-eyed herring broth making step for preparing a mixture of main ingredients by mixing 5-25 parts by weight of white radish, 1-10 parts by weight of green onion, 5-20 parts by weight of onion, 1-10 parts by weight of sea tangle, and 1-10 parts by weight of soju made by dilution of spirit with 100 parts by weight of the large-eyed herring and adding 10-15 times the amount of water to the mixture and boiling at 120-150°C for 20-40 minutes, then removing the mixture of the main ingredients; and a broth boiling step for adding the large-eyed herring sauce to the large-eyed herring broth in the weight ratio of 10:1 and boiling at 150-180°C for 10-15 minutes. [Reference numerals] (S1) Large-eyed herring sauce making step; (S2) Large-eyed herring broth making step; (S21) Large-eyed herring preparing step; (S3) Broth boiling step; (S4) Making garnishes; (S5) Making a vegetable garnish; (S6) Making a sauce