PURPOSE: A manufacturing method of low-salinity seasoning powder spice is provided to allow excellent taste and flavor even in a low-salinity state by filtering water generated while processing sea squirt or warty sea squirt and washing the separated flesh of the sea squirt or warty sea squirt with the filtered water.CONSTITUTION: Live sea squirt or warty sea squirt are washed in sea water and then sterilized in fresh water. The skin and flesh of the sea squirt or warty sea squirt are separate-processed. The water generated during the separate-process of the skin and flesh of the sea squirt or warty sea squirt is collected and filtered to remove impurities using a water purification apparatus. The separate-processed flesh of the sea squirt or warty sea squirt is washed using the filtered water. The washed flesh of the sea squirt or warty sea squirt is aged. Spice is mixed with the aged flesh of the sea squirt or warty sea squirt for its seasoning. The spiced seasoning is freeze-dried to remove the moisture in the seasoning, and then the seasoning is post-processed. The filtered water is sterilized at a high temperature before washing the flesh of the sea squirt or warty sea squirt. The water purification apparatus is a bag filter, and thus the water generated during the separate-process of the skin and flesh of the sea squirt or warty sea squirt is filtered by passing through the bag filter many times.COPYRIGHT KIPO 2013[Reference numerals] (S100) Collect sea squirt/warty sea squirt (S110) Wash outside and sterilize (S120) Separation process shells and flesh (S130) Filter water while processing (S140) Wash with the filtered water (S150) Add vitamin and age with low salinity (S160) Add seasonings to the aged flesh (S170) Freeze-dry (S180) Post-process (S190) Package and store본 실시예는 멍게 또는 미더덕 저염도 조미 분말 양념 제조방법에 관한 것으로, 보다 상세하게는 멍게 또는 미더덕의 가공시 발생되는 물을 필터링한 후 그 물로 분리된 육을 세척하여 가공하고, 숙성된 상태에서 조미를 위한 양념을 첨가한 후 분말 가공함으로써 저염도 상태에서도 맛과 풍미가 우수한 멍게 또는 미더덕 저염도 조미 분말 양념 제조방법에 관한
