The present invention relates to a manufacturing method of salted shrimps including Salicornia herbacea. The salted shrimps including Salicornia herbacea are obtained by mixing 70-80 parts by weight of shrimps, 10-30 parts by weight of bay salt, and 1-5 parts by weight of an organic solution of Salicornia herbacea and aging a mixture composed of the shrimps, bay salt, and the organic solution of Salicornia herbacea at a low temperature of 0-5°C. According to the present invention, the method can supply salted shrimps which have low salinity, maintain specific flavors, can secure enhanced storability and are effective for one&primes health. Therefore, various health foods can be supplied.COPYRIGHT KIPO 2016본 발명은 함초 함유 새우젓 제조방법에 관한 것으로서, 새우 70 ~ 80 중량부, 천일염 10 ~ 30 중량부와 유기함초액 1 ~ 5 중량부를 혼합하고, 0 ~ 5℃ 온도에서 저온 숙성하여 수득되는 것을 특징으로 한다. 본 발명에 따르면, 저염이면서도 고유의 풍미가 유지되면서도 저장성을 높일 수 있고 보다 건강에 유익한 새우젓을 제공할 수 있어 보다 건강하고 풍성한 먹거리를 제공할 수 있는 효과가 있다.
