The present invention relates to a method for manufacturing pickled mushrooms. According to the present invention, the method for manufacturing pickled mushrooms comprises: a drying step of drying mushrooms to have a moisture content of 0 to 5 to prepare dried mushrooms a seasoned stock producing step of mixing and heating one selected from the group consisting of seaweed, radish, water, diluted liquor, soy sauce, and salt, and removing solids to produce seasoned stock a mixing and heating step of adding the dried mushrooms to the seasoned stock from which the solids are removed, and heating and blanching the dried mushrooms with residual heat of the seasoned stock without heating the seasoned stock a cooling step of cooling the seasoned stock added with the mushrooms an adding step of adding sugar and vinegar to the cooled seasoned stock and an aging step of aging the seasoned stock to which the dried mushrooms added with sugar and vinegar are added to manufacture pickled mushrooms. According to the present invention, a unique smell of mushrooms is minimized by using seasoned stock which uses seaweed and radish as main ingredients, and a palatable taste is added to improve dietary preference. In addition, the mushrooms are dried near complete drying to reach a moisture content of 0 when drying the mushrooms, and are added to the heated seasoned stock such that sterilization is performed while providing food texture of good quality through instantaneous heating to the degree that the mushrooms are blanched, thereby minimizing the degradation during the aging process.COPYRIGHT KIPO 2017본 발명은 버섯 장아찌의 제조 방법에 관한 것이다.본 발명의 버섯 장아찌의 제조 방법은, 버섯을 함수율이 0 ~ 5가 되도록 건조하여 건조버섯을 제조하는 건조단계와 미역, 무, 물, 희석 주정, 간장 또는 소금 중 선택된 어느 하나를 혼합 및 가열하고, 고형물을 제거하여 양념육수를 제조하는 양념육수제조단계와 고형물이 제거된 양념육수에 상기 건조버섯을 첨가하여 양념육수의 가열 없이 양념육수의 잔열로 건조버섯을 가열 및 블랜칭 처리하는 혼합가열단계와 상기 버섯이 첨가된 양념육수를 냉각하는 냉각단계와 상기 냉각된 양념육수에 설탕과 식초를 첨가하는 첨가단계와 상기 설탕과 식초가 첨가된 건조버섯이 첨가된 양념육수를 숙성시켜 버섯장아찌를 제조하는 숙성단계를 포함하여 구성된다.본 발명에 의해, 미역
