The present invention relates to a pine mushroom-containing salted seafood manufacturing method and salted seafood manufactured by this method. According to the present invention, pine mushroom and seasoning are added to shellfish as a main salted seafood ingredient so that the taste and flavor of the pine mushroom are added to the salted seafood and the shellfish, the pine mushroom, and the seasoning are bonded well. In the pine mushroom-containing salted seafood manufactured by the method according to the present invention, the freeze-dried pine mushroom has porosity, and thus the seasoning can permeate the pine mushroom well and the taste of the salted seafood is improved. In addition, a bonding force is increased between the seasoning and the pine mushroom and seasoning separation is suppressed even in the case of long-term salted seafood storage, and thus the salted seafood can maintain its taste for an extended period of time with the shellfish, the pine mushroom, and the seasoning balanced well. Furthermore, the present invention has a low table salt content, and thus various diseases attributable to over-intake of table salt can be suppressed. Moreover, the present invention shows little change in quality during storage, and thus can be stored for a long period of time. Since the unique taste and flavor of the pine mushroom is added to the salted seafood, salted seafood excellent in flavor can be produced.COPYRIGHT KIPO 2016본 발명은 젓갈의 주재료인 어패류에 송이버섯과 양념을 첨가하여 젓갈에 송이버섯의 맛과 향을 부가하면서 어패류, 송이버섯 및 양념이 서로 잘 결착되도록 하는 송이버섯이 함유된 젓갈의 제조방법 및 이 방법으로 제조되는 젓갈에 관한 것이다.본 발명의 방법으로 제조된 송이버섯 함유 젓갈은 동결건조된 송이버섯이 다공성을 가지므로 양념이 송이버섯에 잘 배이게 되어 젓갈 맛이 향상되고, 양념과 송이버섯의 결착력이 증가하여 젓갈을 장기간 보관하여도 양념의 분리현상이 억제되므로 어패류, 송이버섯 및 양념이 서로 잘 어우러진 젓갈의 맛을 오랫동안 즐길 수 있으며, 또한 식염 함유량이 낮으므로 식염의 과다섭취로 인하여 유발되는 각종 질병을 억제할 수 있고 보관 중 품질변화가 적으므로 장기간 보관이 가능하며, 송이버섯의 독특한 맛과 향이 젓갈에 첨가되어 풍미가 우수한 젓갈을 제조할 수 있다.
