The present invention relates to salted seafood containing red ginseng and a method for manufacturing the same, capable of manufacturing salted seafood by adding red ginseng to seafood which is a main material. According to the present invention, high quality salted seafood can be manufactured because effective ingredients contained in red ginseng is added to the salted seafood. Antioxidant and antibacterial ingredients of red ginseng and Allium hookeri are added to the salted seafood, thus storage of the salted seafood is improved, and thus the salinity of the salted seafood can be reduced. Moreover, starch or free sugar contained in red ginseng is removed, thus decomposition by the starch or the free sugar is restricted. Loss of effective ingredients of red ginseng is restricted during a process of removing starch or free sugar, so the effective ingredients contained in the red ginseng can be added to salted seafood without a loss. According to the present invention, the method comprises the steps of: washing edible parts of seafood and removing moisture from the washed parts mixing salt and the edible parts, and aging the mixture and mixing the aged edible parts with red ginseng powder, salt, Allium Hookeri powder, and seasoning.COPYRIGHT KIPO 2016본 발명은 젓갈의 주재료인 어패류에 홍삼을 첨가하여 제조되는 젓갈의 제조방법 및 이 방법으로 제조되는 젓갈에 관한 것이다.본 발명의 방법으로 제조된 홍삼 함유 젓갈은 홍삼에 함유된 유용성분을 젓갈에 부가할 수 있어서 고품질의 젓갈을 제조할 수 있고 홍삼과 삼채의 항산화 및 항균성분이 젓갈에 부여되어 젓갈의 저장성이 향상되므로 젓갈의 염도를 낮출 수 있으며, 또한 홍삼에 함유된 전분이나 유리당을 제거하여 이들에 의해 젓갈이 부패되는 것을 억제하고 이러한 전분이나 유리당을 제거하는 과정에서 홍삼의 유용성분의 손실을 억제하여 홍삼에 함유된 유용성분을 젓갈에 온전히 부가할 수 있다.
