The present invention relates to a method for hygienically manufacturing salted and fermented shrimp, and, more specifically, to a method for manufacturing salted and fermented shrimp with uniform salinity and an excellent marketability as safe food by removing various foreign substances added in the manufacturing process of salted and fermented shrimp. The manufacturing method of salted and fermented shrimp according to the present invention comprises a first step of removing foreign substances by washing shrimps for salted and fermented shrimp with purified saline water of 3-3.5% of the salinity； and a second step of aging while salting by immersing the shrimps with the foreign substances removed in purified saline water of 10-20% of the salinity. [Reference numerals] (AA) Haul shrimp； (BB) Salt shrimp with salt in ship； (CC) Auction； (DD) Wash with purified saline water； (EE) Dip in purified saline water； (FF) Aging； (GG) Salted and fermented shrimp본 발명은 새우젓을 위생적으로 제조하기 위한 방법에 관한 것으로, 더욱 상세하게는 새우젓 제조과정에서 혼입되는 각종 이물질을 제거함으로써 새우젓을 안전식품으로 제조할 수 있는 것은 물론 균일한 염도의 상품성이 우수한 새우젓으로 제조할 수 있는 방법에관한 것이다.본 발명 따른 새우젓 제조방법은, 새우젓용 새우를 염도 3~3.5%의 정제 염수로 세척하면서 이물질을 제거하는 제1단계； 이물질이 제거된 새우를 염도 10~20%의 정제 염수에 침수시켜 염장하면서 숙성시키는 제2단계；를 포함하여 이루어지는 것을 특징으로 한다.
