A method of making salt by using abalone includes: a cutting step (10) of washing abalone and cutting the abalone into each part including shells, flesh, and entrails an entrails powder making step (20) of boiling the separated entrails in water at 90-100 °C for 3-5 minutes and drying the entrails through a hot air dryer up to a moisture content of 0.5-1 %, and then, forming the entrails into powder through a pin mill an abalone flesh powder making step (30) of slicing and drying the flesh through the hot air dryer and roasting the flesh with far-infrared rays, and then, forming the flesh into powder through the pin mill a senna making step (40) of drying the treated shells through the hot air dryer and roasting the shells with far-infrared rays, and then, forming the shells into powder through the pin mill a mixing step (50) of mixing bay salt (5) with at least one among the entrails powder (2), the flesh powder (3), and the senna (4), which have been prepared through the entrails powder making step (20), the flesh powder making step (30), and the senna making step (40) respectively, and then, roasting the mixture with far-infrared rays and a packing and storing step (60) of drying salt, which is made with the abalone, and then, refrigerating the salt at 3-4 °C for long-term storage. Accordingly, since a user is able to eat abalone along with salt which is a necessary seasoning for cooking, the present invention is capable of enabling the user to indirectly take nutrients of the abalone, providing differentiated salt, and providing another profit source to abalone farms.COPYRIGHT KIPO 2018전복을 이용한 소금 제조방법에 있어서, 전복을 세척 후 껍질, 살, 내장 각 부위별로 절단 하는 손질단계(10) 분리된 내장을 90~100℃ 의 물에 3~5분 삶은 후 열풍건조기에서 수분함량이 0.5~1% 가 될 정도로 열풍건조한 후 핀밀을 이용하여 분말화하는 내장분말화단계(20) 전복살을 슬라이스 한 후 열풍건조기에 말려 건조시킨 후 원적외선으로 볶아준 다음, 핀밀을 이용하여 분말화하는 전복살분말화단계(30) 손질된 전복껍데기를 열풍건조기에 말려 건조시킨 후 원적외선으로 볶아준 다음, 핀밀을 이용하여 분말화하는 석결명제조단계(40) 상기의 내장분말화단계(20), 전복살분말화단계(30) 및 석결명제조단계(40)에서 준비한 각각의 내장분말(2), 전복살분말(3) 및
