The present invention relates to a manufacturing method of semi-dried abalone with enhanced storability and functionality and to semi-dried abalone manufactured thereby. The manufacturing method of semi-dried abalone comprises the following steps: (S1) rinsing raw abalone with brine using bay salt (S2) mixing Angelica gigas Nakai, Lycium chinense Miller, and Astragalus membranaceus BUNGE in the weight ratio of 1:0.5:0.5 to 1:2:2 to obtain a mixture, soaking the mixture into water which is 5-10 times greater than the mixture, and heating the mixture and the water to boil the abalone rinsed in the step (S1) by steam and (S3) cooling the abalone boiled in the step (S2), and drying the cooled abalone at 45-50°C for 8-10 hours by a hot-air dryer to obtain semi-dried abalone. The semi-dried abalone manufactured according to the present invention intactly maintains the high nutritional value of abalone, and the chewy texture of abalone can be enhanced. In addition, the peculiar fishy smell of abalone is removed and the specific flavor of abalone is consistently maintained so the palatability of abalone can be greatly enhanced. Furthermore, the storability of the semi-dried abalone is greatly enhanced so consumers can feel the chewy texture and flavor of abalone even after long-term storage, and the semi-dried abalone can secure functionality by addition of medicinal herbs. Therefore, the semi-dried abalone manufactured according to the present invention has greatly enhanced storability, functionality and palatability, and thus can be popularized as a functional health food ingredient with a high nutritional value.COPYRIGHT KIPO 2016본 발명은 저장성 및 기능성이 향상된 반건조 전복의 제조방법 및 이에 따라 제조된 반건조 전복에 관한 것으로, (S1) 생전복을 천일염을 이용한 간수로 헹구는 단계 (S2) 당귀, 구기자 및 황기를 1:0.5:0.5 내지 1:2:2의 중량비로 혼합한 다음 5 내지 10배의 물에 침지시킨 다음 가열하여 증기 스팀을 이용하여 상기 단계 (S1)에서 헹군 전복을 삶는 단계 및 (S3) 상기 단계 (S2)에서 삶은 전복을 식힌 다음 열풍 건조기를 이용하여 45 내지 50℃에서 8 내지 10 시간 동안 건조시켜 반건조 전복을 수득하는 단계를 포함하는 본 발명에 따라 제조된 반건조 전복은 전복의 고영양가가 그대로 부여
