The salted jellyfish manufacturing method of the present invention comprises the steps of separating the jellyfish into the body and legs； A salting step of salting the torso and legs by adding 8 to 12 parts by weight of salt, 8 to 12 parts by weight of alum, and 1.5 to 2.5 parts by weight of lime and 0.2 to 0.7 parts by weight of lime； A second salting step of salting the torso and legs respectively salted by adding 8 to 12 parts by weight of salt, 8 to 12 parts by weight of alum, 1.2 to 1.7 parts by weight of lime, and 0.08 to 0.12 parts by weight of lime； A third salting step of salting the torso and legs respectively salted by adding 13 to 17 parts by weight of salt and 0.8 to 1.2 parts by weight of alum for each jellyfish； A fourth salting step of salting the torso and legs respectively salted by adding 25 to 35 parts by weight of salt and 0.8 to 1.2 parts by weight of alum with respect to 100 parts by weight of fresh water； A dehydration step of naturally drying the torso and legs subjected to the fourth salt treatment for 50 to 70 minutes； It includes； and storage step of immersing the dried torso and legs, respectively, in the brine mixed with 22 to 27 parts by weight of salt, alum 0.3 to 0.7 parts by weight with respect to 100 parts by weight of water.본 발명의 염장해파리의 제조방법은 해파리를 몸통과 다리로 분리하는 분리단계； 해파리100중량부에 대해, 소금8~12중량부, 명반1.5~2.5중량부, 석회0.2~0.7중량부를 투입하여 상기 몸통과 다리를 각각 염장하는 1차 염장단계； 해파리 100중량부에 대해, 소금8~12중량부, 명반1.2~1.7부중량부, 석회0.08~0.12중량부를 투입하여 1차 염장된 상기 몸통과 다리를 각각 염장하는 2차 염장단계； 해파리 100중량부에 대해, 소금13~17중량부, 명반 0.8~1.2중량부를 투입하여 제2차 염장된 상기 몸통과 다리를 각각 염장하는 3차 염장단계； 담수 100중량부에 대해, 소금25~35중량부, 명반0.8~1.2중량부를 투입하여 3차 염장된 상기 몸통과 다리를 각각 염장하는 4차 염장단계； 4차 염장처리된 상기 몸통과 다리를 50~70분 자연건조시키는 탈수단계； 및 물 100중량부에 대해 소금 22~27중량부, 명반0.3~0.7중량부 혼합한 염수에 상기 건조된 몸통과 다리를 각각 침적시키는 보관단계；를 포함한다.
