The present invention relates to a method for manufacturing seasoned salted seafood containing Allium hookeri, and seasoned salted seafood manufactured thereby capable of firmly binding seafood, which is a main material of salted seafood, and seasoning, which is a sub material, such that the seasoning is not separated from the seafood during a long storage period. According to the present invention, a phenomenon in which seasoning is separated from seafood is restricted during a long storage period, so seasoned salted seafood containing Allium hookeri enables taste of the seasoned salted seafood in which the seafood and the seasoning are well mixed to be enjoyed over time. Various kinds of diseases resulting from overtake of the edible salt can be restricted because the seasoned salted seafood has low content of edible salt. The seasoned salted seafood may be stored for a long time because quality change is restricted during storage. Moreover, seasoned salted seafood having excellent flavor can be manufactured because unique taste and smell of Allium hookeri are added to the seasoned salted seafood. According to the present invention, the method comprises the steps of: washing edible parts of seafood and removing moisture from washed parts mixing salt and the edible parts, and aging the mixture applying glutinous rice paste on the outer surface of the edible parts preparing Allium hookeri powder and mixing the edible parts having glutinous rice paste applied thereon with the Allium hookeri powder and seasoning.COPYRIGHT KIPO 2016본 발명은 젓갈의 주재료인 어패류와 부재료인 양념이 서로 잘 결착되도록 하여 장기간 보관하여도 양념이 어패류로부터 분리되지 않도록 하는 삼채 함유 양념젓갈의 제조방법 및 이 방법으로 제조되는 양념젓갈에 관한 것이다.본 발명에 따른 방법으로 제조된 삼채 함유 양념젓갈은 장기간 보관하여도 어패류와 양념의 분리현상이 억제되어 어패류와 양념이 잘 어우러진 양념젓갈의 맛을 오랫동안 즐길 수 있으며, 식염 함유량이 낮으므로 식염의 과다섭취로 인하여 유발되는 각종 질병을 억제할 수 있고 보관 중 품질변화가 억제되므로 장기간 보관이 가능하며, 삼채의 독특한 맛과 향이 젓갈에 첨가되어 풍미가 우수한 양념젓갈을 제조할 수 있다.
