Patent ID: 8257765

Claim:
A method of manufacturing natural edible sulfur, the method comprising: a first step of filling pig chitterlings with raw sulfur; a second step of sufficiently steaming the pig chitterlings filled with the raw sulfur for 2-3 hours at 100°-120° C.; a third step of filling the steamed pig chitterlings in the second step with additional raw sulfur, and then heating and cooling the pig chitterlings for 2˜3 hours at 100° C.˜120° C.; a fourth step of mixing licorice with the sulfur which is steamed in the pig chitterlings, in the third step, and heating and cooling the sulfur mixed with the licorice repeatedly for 2˜3 hours at 100° C.˜120° C.; a fifth step of removing the licorice which is mixed with the sulfur in the fourth step and mixing soybeans with the sulfur, and then steaming the sulfur mixed with the soybeans for 2-3 hours at 100° C.˜120° C.; and a sixth step of removing the soybeans which are mixed with the sulfur in the fifth step, and drying the sulfur for 2 hours at 100° C.˜120° C.