The present invention relates to a method for manufacturing shark&primes fin soup and a method for thawing and pre-processing shark&primes fins for shark&primes fin soup. The method for manufacturing shark&primes fin soup includes: a step of mixing 10-30 parts by weight of lemon, 2-6 parts by weight of vinegar, and 300-500 parts by weight of water with respect to 100 parts by weight of shark&primes fins, storing the same in a refrigerator for 6-12 hours, heating the same at 100°C for 1-5 minutes, taking out the shark&primes fins, and washing the shark&primes fins with a 0.0-1% aqueous sodium bicarbonate solution refrigerated at 4°C two to four times and a step of mixing 10-30 parts by weight of lemon, 2-6 parts by weight of vinegar, and 300-500 parts by weight of water with respect to 100 parts by weight of shark&primes fins and refrigerating the same for 6-12 hours. According to the method of the present invention, pre-processed shark&primes fins without fishy smell can be obtained. Further, the shape of the shark&primes fins can be maintained and elasticity thereof can be enhanced.COPYRIGHT KIPO 2016본 발명은 샥스핀 탕의 제조방법 및 샥스핀 탕을 위한 샥스핀의 해동 및 전처리 방법에 관한 것으로, 샥스핀 100중량부당 레몬 10~30중량부, 식초 2~6중량부, 물 300~500중량부의 비율로 혼합하여 6~12시간 냉장 보관 후 100℃로 1~5분 가열하고 샥스핀을 꺼내 4℃로 냉장 보관된 중탄산 나트륨 0.1~1% 수용액에 세정하는 단계를 2~4회 반복한 후, 다시 샥스핀 100중량부당 레몬 10~30중량부, 식초 2~6중량부, 물 300~500중량부의 비율로 혼합하여 6~12시간 냉장 보관하는 단계를 포함하는 것을 특징으로 한다.
