PURPOSE: A method of manufacturing salt-fermented pollack roe using bamboo salt is provided to suppress the growth of food spoilage bacteria by utilizing the bamboo salt as a natural antibiotic. CONSTITUTION: Pollack roe is soaked in brine for 1-4 days, in which 1-20 weight% of bamboo salt, 1-10 weight% of sugar, 1-50 weight% of water and 0,01-5 weight% of rice wine, for 100 weight% of pollack roe, are included. The moisture and impurities are removed from salted pollack roe. The salted pollack roe is seasoned with a wet spice which comprises 1-7 weight% of red pepper powder, 0.01-5 weight% of Miwon, 1-10 weight% of garlic, 1-10 weight% of starch syrup, and 1-15 weight% of water, for 100 weight % of pollack roe. A dry spice is added to seasoned pollack roe, which comprises 1-10 weight% of red pepper powder, and 0.01-5 weight% of sugar, for 100 weight% of pollack roe. The season pollack roe with the dry spice is fermented in a culture medium at 0-30°C for 1-5 days.본 발명은 죽염을 이용하여 명란젓을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 기능성 성분이 뛰어난 죽염을 이용하여 본 발명의 공정으로 제조한 명란젓이 시중에서 판매되는 명란젓보다 미생물, pH, VBN 및 TBA 측정결과 품질 및 저장성이 탁월하여 최종적으로 변질로 인한 식량자원의 낭비를 막고, 제품의 생산 경비를 절감시킬 뿐만 아니라, 제품의 위생적 품질향상의 이점이 있어 우수한 품질의 명란젓을 제조할 수 있다.
