According to the present invention, a method of manufacturing a honey butter seasoned dried squid by using ark shell byproducts includes: a step (a) of mixing and kneading, with respect to 100 parts by weight of ark shell byproducts, 181-190 parts by weight of flour, 181-190 parts by weight corn starch, 110-115 parts by weight of glutinous rice powder, 50-60 parts by weight of honey butter sauce, 81-85 parts by weight of sugar, 3-5 parts by weight of L-sodium glutamate, 1-2 parts by weight of calcium carbonate, 1-2 parts by weight of baking powder, and 750-770 parts by weight of purified water； a step (b) of filling a heat molding machine with the honey butter mixture, which has been made through the step (a), and then forming a predetermined amount of the mixture into a predetermined shape； a step (c) of separating the honey butter seasoned dried squid, which has been heated and formed through the heat molding machine, from the machine and cooling the dried squid； and a step (d) of vacuum-packing the honey butter seasoned dried squid which has been cooled through the step (c).본 발명에 따른 피조개 부산물을 이용한 허니버터맛 조미건어포 제조방법은 (a) 피조개 부산물 분말 100 중량부에 대하여 밀가루 181∼190 중량부, 옥수수전분 181∼190 중량부, 찹쌀가루 110∼115 중량부, 허니버터소스 50∼60 중량부, 설탕 81∼85 중량부, L-글루타민산나트륨 3∼5 중량부, 탄산칼슘 1∼2 중량부, 베이킹파우더 1∼2 중량부 및 정제수 750∼770 중량부의 비율로 혼합하여 반죽하는 단계； (b) 단계(a) 과정을 통해 혼합된 허니버터맛 반죽물을 가열 성형기에 일정량 충진하여 일정 형태로 성형하는 가운데 가열하는 단계； (c) 단계(b) 과정의 가열 성형기를 통해 가열 성형된 허니버터맛 조미건어포를 가열 성형기로부터 분리하여 냉각시키는 단계； 및 (d) 단계(c) 과정을 통해 냉각된 허니버터맛 조미건어포를 진공포장하는 단계로 이루어진다.
