PURPOSE: A manufacturing method of abalone ferment or conch ferment is provided to have improved effect of taste and favor with nearly no peculiar odor of conch or shred of abalone meat and abalone intestine. CONSTITUTION: Extract of ginseng and date mixture is manufactured by adding water to ginseng and date mixture and extracted at 80-90 degree Celsius for 6 hours and filtered. Plant extract is manufactured by adding water to Angelica deursiva, Sapium japonicum leaf or Ligustrum lucidum leaf and extracted at 80-90 degree Celsius for 6 hours and filtered. Ginseng and date mixture extract and plant extract are added to the abalone meat and abalone intestine or conch shred, then additional spices are added and mixed. The spice is manufactured by mixing 100 parts by weight of cayenne pepper, 50 parts by weight of crushed garlic, 50 parts by weight of shredded red pepper, 50 parts by weight of sesame seed, 20 parts by weight of sesame oil, 30 parts by weight of sugar, and 100 parts by weight of soy sauce.본 발명은 전복 젓갈 또는 소라 젓갈의 제조 방법을 개시한다.구체적으로 본 발명은 바디나물 전초의 추출액, 사람주나무 잎의 추출액 또는 당광나무 잎 추출액이 사용함으로써 전복육과 전복 내장 세절물 또는 소라육의 특이취가 거의 없고 그 결과 맛 등 기호성이 향상된 전복 젓갈 또는 소라 젓갈을 제조할 수 있는 방법을 개시한다.
