PURPOSE: A production method of functional food using the adductor muscle of Pinna pectinata is provided to maintain the chewy texture of the adductor muscle, and to distribute the food for a long time at room temperature. CONSTITUTION: 100 parts by weight of soy sauce seasoning liquid is mixed with 10-50 parts by weight of the adductor muscle of Pinna pectinata, and the mixture is heated at 90-100°C for 20-40 minutes. The heated and seasoned adductor muscle is separated and semi-dried. 10-50 parts by weight of the semi-dried adductor muscle is mixed with 100 parts by weight of red pepper paste sauce. The soy sauce seasoning liquid contains 5-20 parts by weight of brewing soy sauce, 2-10 parts by weight of turbinado, 1-5 parts by weight of dried bonito extract, 0.5-5 parts by weight of refined rice wine, 0.1-5 parts by weight of refined salt, 0.01-2 parts by weight of sea tangle powder, and 10-50 parts by weight of purified water. The red pepper paste sauce contains 10-45 parts by weight of red pepper pas
