The present invention relates to a washing method of abalone using saline water and a canned abalone product manufactured thereby and, more specifically, to a washing method of abalone using saline water and a canned abalone product manufactured thereby, which comprises a step of collecting abalone, separating and removing attached substances a step of preparing saline water by measuring water five times of the amount of abalone flesh to be washed, heating to become the temperature of 48±3°C, stopping heating once the water is heated to 48±3°C, and completely dissolving salt so that the salinity becomes 9.5-10.5% using a salimeter a step of finally checking whether the temperature (45±3°C) and the salinity (10±5%) of the prepared washing water are suitable for a washing condition, and washing the prepared abalone by operating the washing function of a washing machine or stirring in a bucket with hands or other tools a step of taking out the abalone flesh once the washing is completed, rinsing in water flow to thoroughly wash attached black dirt and dipping the rinsed abalone in five times of water for more than 30 minutes to desalinate the abalone flesh a step of parboiling the desalinated abalone at 95±3°C for 60 seconds a step of manufacturing a seasoning base at contents of 92.74% of water, 7.02% of liquor and 0.24% of salt after boiling water to 70°C a step of filling the abalone and the seasoning base in a prepared packaging container and sealing and a step of manufacturing a canned abalone product by heat-processing at 121±3°C to 8-9 Fo-value and cooling to 40°C or less of the material temperature so as to be able to be distributed for two years.COPYRIGHT KIPO 2014본 발명은 염수를 이용한 전복의 세척방법 및 그에 의해 제조된 전복통조림에 관한 것으로서, 보다 상세하게는 전복을 채취하여 분리, 부착물을제거하는 단계 세척하고자 하는 순수 전복 살 양의 5배 되는 물을 계량하여48±3℃의 온도가 될 수 있도록 데워주고 데운 물이 48±3℃에 도달하면 데우기를 멈추고 염도계를 이용하여 염도가 9.5~10.5%가 되도록 소금을 완전히 녹여 염수를 만드는 단계 준비된 세척수가 온도(45±3℃), 염도(1
