PURPOSE: A pleurotus eryngii processed food with excellent storage stability and a processing method thereof is provided to maintain nutrient component of the pleurotus eryngii and the flavor is excellent and prevent the discoloration and mashed when storing the mushroom. CONSTITUTION: The seasoning liquor including the water 360~440 parts by weight, the sugar 22.5~27.5 parts by weight, the starch syrup 33.8~41.3 parts by weight, the compression olive oil 1.58~1.93 parts by weight, the grapefruit seed extract 0.20~0.25 parts by weight, the yeast extract 4.5~5.5 parts by weight, the bay leaf 0.68~0.83 parts by weight is manufactured about the soy sauce 100 parts by weight. After adding the seasoning liquor 200-250 parts by weight in the pine mushroom(Pleurotus eryngii) 100 parts by weight, the mushroom is heated and forested. The seasoning liquor additionally includes the grapefruit seed extract and bay leaf. The processing method of the pine mushroom additionally includes the step that fits the boiled pine mushroom in the skewered food and hoted air-dry. The step of smoking the pine mushroom which the processing method of the pine mushroom is boiled or the pine mushroom skewered food dried with hot wind is included additionally. The step of vacumm-packing the pine mushroom processing is included. In the thermo current dryness is 70~90°；C, it is operated for 1~3 hours. The smoking uses the sawdust selected from the group consisting of the oak, the cherry tree, and the hickory timber and their mixture. 본 발명은 새송이버섯 가공식품 및 그 가공방법에 관한 것으로, 보다 상세하게는 저장시 새송이버섯의 변색을 방지하고, 저장안정성이 우수하여 유통기간을 연장할 수 있으며, 새송이버섯의 활용성을 향상시키고 소비자의 기호를 충족시킬 수 있는 고부가가치의 새송이버섯 가공식품 및 그 가공방법에 관한 것이다. 본 발명에 따른 새송이버섯의 가공방법은 간장, 이스트 추출물, 물엿, 및 압착 올리브유를 포함하는 조미액을 제조하는 단계； 및 새송이버섯 100중량부에 상기 조미액 200-250중량부를 첨가한 후, 가열하여 조림하는 단계를 포함하며, 상기 조림된 새송이버섯을 꼬치에 끼워서 열풍건조하는 단계； 상기 조림된 새송이버섯 또는 상기 열풍건조된 새송이버섯 꼬치를 훈연하는 단계； 및 상기 가공된 새송이버섯을 진공포장하는 단계를 추가로 포함할 수 있다. 본 발명의 새송이 버섯 가공방법으로 제조된 새송이 버섯, 훈연된 새송이 버섯 및 훈연된 새송이 버섯
