The present invention relates to a semi-processed refrigerated food and a manufacturing method which are healthful and can increase flavor and scent of meat by maintaining moisture and meat juice contained in the meat. The method comprises the steps of: manufacturing a curing liquid by using a medicinal herb liquid manufacturing process of mixing medicinal herbs with water and heating the mixture to manufacture a medicinal herb liquid, a medicinal food juice manufacturing process of grinding white radish, ginger and pear, filtering the ground materials, and mixing the filtered materials with refined rice wine to manufacture a medicinal food juice, a mushroom extract liquid manufacturing process of mixing winter mushroom, block mushroom, shiitake mushroom, and kelp with water, and aging the mixture in a refrigerator for 3-24 hours to manufacture a mushroom extract liquid, and a curing liquid manufacturing process of inputting tumeric, Cheongyang green pepper, black pepper, ground garlic, a liquid curing agent, a powder curing agent, the medicinal herb liquid, the medicinal food juice and the mushroom extract liquid into water and performing a mixing operation curing the meat in the curing liquid, aging the meat at low temperature, removing the curing liquid from the meat aged at low temperature, and dredging the meat with batter using frying powder to prepare frying meat and frying the meat under the conditions of 9-13 psi and 170-180°C for 4-6 minutes using a pressure frying device to manufacture semi-processed meat and vacuum-packing the semi-processed meat.COPYRIGHT KIPO 2017본 발명은 건강에 유익하면서도 육류에 포함된 수분 및 육즙을 유지시켜 육류의 풍미 및 향기를 증대시킬 수 있도록 한 반가공 냉장식품 및 그 제조방법에 관한 것으로, 한약재를 물과 혼합한 후 가열하여 한방액을 제조하는 한방액제조단계 무와 생강, 배를 믹서기로 갈아 낸 후 여과한 후 청주와 혼합하여 약선즙을 제조하는 약선즙제조단계 팽이버섯, 목이버섯, 표고버섯, 다시마를 물과 혼합한 후 3-24시간 동안 냉장 숙성하여 버섯추출액을 제조하는 버섯추출액제조단계 그리고 강황, 청양초, 후추, 간마늘, 액상염지, 가루염지와, 상기 한방액과 상기 약선즙과 상기 버섯추출액을 준비된 물에 넣고 혼합하는 염지액제조단계 를 통해 염지액을 제조하고, 육류를 상기 염지액에 염지한 후 저온 숙성하고, 상기 저온 숙성된
