The present invention relates to a mume fruit manufacturing method and a mume fruit manufacturing apparatus. The present invention includes: a step of making a fine hole in a sorted and washed plum a step of applying steam or hot air to the holed plum, in which the steaming is performed with the temperature raised to 90 to 110 degrees Celsius in an early stage and then maintained for 30 seconds to 10 minutes a step of fermenting the steamed plum by smoking or hot air a step of performing simultaneous sour taste regulation and seasoning by dipping the plum fermented in the fermentation step for 6 to 24 hours in a sour taste regulation solution in which 1 to 70 parts by weight of acidity regulator (potassium carbonate 20 to 75 parts by weight, potassium lactate 20 to 75 parts by weight, and potassium L-ascorbate 20 to 75 parts by weight) mixture, 1 to 2 parts by weight of glycine, 1 to 40 parts by weight of lactose, and 0.01 to 0.05 parts by weight) of sweetening agent are dissolved in sericite suspension (or purified water) a step of drying the sour taste-regulated and seasoned plum with hot air and a step of packaging the plum for finishing after the drying in the processes described above. The present invention provides a manufacturing method for manufacturing in quantity, with ease, and with convenience mume fruits and mume fruit-related products that use the plum which can be stored for long, has excellent pharmaceutical ingredients, caters to people&primes tastes, can be used as snacks, and has excellent efficacy. As a result, the present invention contributes to a balanced plum demand and supply for overproduction prevention and added value creation. In addition, the present invention allows the mume fruit-related products that have the excellent efficacy and functions to be highly accessible in daily lives so that they can be effectively used. Furthermore, it can contribute to people&primes health and welfare.COPYRIGHT KIPO 2017본 발명은 오매 제조 방법 및 장치에 관한 것으로, 상세하
