PURPOSE: A manufacturing method of soybean paste is provided to manufacture soybean paste using freshwater edible shellfish and to increase the mouthfeel and taste by removing the unique soil taste of freshwater shellfish. CONSTITUTION: After freshwater edible shellfish is rapidly steam-heated at 130-160deg.C for 30 seconds to 1 minute 30 seconds, the shell is removed. Freshwater edible shellfish 100 parts by weight is sprayed with 1-10 parts by weight of a mixed solution of salt 20-60 wt% and 10-35% ethanol 40-80 wt%, and parboiled in boiling water for 3-10 seconds. Onion 70-75 wt%, spicy green pepper 5-15 wt% and green pepper 10-20 wt% are mixed to prepare mixed vegetables. Freshwater edible shellfish 10-20 wt%, mixed vegetables 40-70 wt%, anchovy powder 0.1-1.5 wt%, soybean paste 10-20 wt%, starch syrup 0.1-1.5 wt% and perilla oil 0.1-1.5 wt% are mixed. The mixture is stir-fried at high heat of 1,000-1,400deg.C for 1-5 minutes. The soybean paste is made by immersing fermented soybeans into 20% salty water at a weight ratio of 1:4 for 45 days and controlling salinity to 19.2 degree by adding water without filtering soy sauce. The freshwater edible shellfish is one species or two species or more selected from marsh snail, river snail, golden apple snail and edible snail. [Reference numerals] (AA) Removing soil odor from freshwater shellfish； (BB) Preparing mixed vegetables； (CC) Preparing anchovy powder； (DD) Forming edible shellfish-soybean paste； (EE) Roasting the edible shellfish-soybean paste본 발명은 담수산 식용패류된장 제조방법에 관한 것으로서, 더욱 상세하게는 급속 스팀 가열한 후 껍질을 제거한 담수산 식용패류에 소금과, 에탄올의 혼합으로 조성된 혼합액을 담수산 식용패류의 표면에 스프레이 분사 후 끓는 물에 일정시간 동안 데쳐 담수산 식용패류의 흙냄새를 제거하는 단계；와, 양파, 청량고추, 청고추를 혼합하여 혼합야채 준비하는 단계；와, 건멸치를 분쇄하여 분말멸치를 준비하는 단계；와, 상기 흙냄새를 제거한 담수산 식용패류, 상기 혼합야채, 상기 분말멸치와, 된장, 물엿, 들기름을 혼합하여 식용패류된장 혼합물을 제조하는 단계；와, 상기 식용패류된장 혼합물을 일정온도의 센 불에서 일정시간 동안 볶는단계；로 이루어지는 담수산 식용패류된장 제조방법에 관한 것이다.
