PURPOSE: A production method of functional food using the adductor muscle of Pinna pectinata is provided to maintain the chewy texture of the adductor muscle, and to distribute the food for a long time at room temperature.CONSTITUTION: 100 parts by weight of soy sauce seasoning liquid is mixed with 10-50 parts by weight of the adductor muscle of Pinna pectinata, and the mixture is heated at 90-100°C for 20-40 minutes. The heated and seasoned adductor muscle is separated and semi-dried. 10-50 parts by weight of the semi-dried adductor muscle is mixed with 100 parts by weight of red pepper paste sauce. The soy sauce seasoning liquid contains 5-20 parts by weight of brewing soy sauce, 2-10 parts by weight of turbinado, 1-5 parts by weight of dried bonito extract, 0.5-5 parts by weight of refined rice wine, 0.1-5 parts by weight of refined salt, 0.01-2 parts by weight of sea tangle powder, and 10-50 parts by weight of purified water. The red pepper paste sauce contains 10-45 parts by weight of red pepper paste, 5-15 parts by weight of starch syrup, 1-12 parts by weight of turbinado, 0.5-3 parts by weight of sesame seeds, 0.2-5 parts by weight of garlic, 0.1-2 parts by weight of sesame seed oil, 0.1-3 parts by weight of yeast extract powder, 0.1-1 parts by weight of Salicornia herbacea powder, and 1-25 parts by weight of purified water.COPYRIGHT KIPO 2013[Reference numerals] (S10) Prepare adductor muscle of Pinna pectinata (S100) Mix adductor muscle with soy sauce seasoning liquid and heat (S11) Cut adductor muscle (S110) Separate adductor muscle and semi-dry (S120) Mix adductor muscle with red pepper paste sauce (S20) Produce soy sauce seasoning liquid (S30) Produce red pepper paste sauce본 발명은 고추장 키조개 패주 가공식품 및 그 제조방법에 관한 것으로, 본 발명의 일 실시예인 고추장 키조개 패주 가공식품 제조방법은, 가쓰오엑기스를 포함하는 간장 조미액에 키조개 패주를 혼합한 후 가열하여 조미하고, 가열 조미된 키조개 패주를 분리하여 반건조한 후 함초분말을 포함하는 고추장 소스를 혼합하는 단계를 포함한다.
