Low-Salted and Fermented Shrimp and Method of Preparing the Same

The present invention relates to low-salted and fermented shrimp and a method for producing the same. More particularly, the present invention can produce low-salted and fermented shrimp which has excellent antioxidant and physiological activity, has an excellent flavor and taste, is low in salt and has increased sweetness while reducing fermentation time when shrimp is fermented by adding yeast and malt and reducing the amount of salt used, in other words, by producing low-salted and fermented shrimp fermented by adding yeast or malt as a natural fermenting agent to shrimp and by reducing the amount of salt added. 본 발명은 저염 새우젓 및 그 제조방법에 관한 것으로, 더욱 상세하게는 소금을 첨가량을 줄이고, 천연 발효제인 누룩 또는 엿기름을 새우에 첨가하여 발효시킨 저염 새우젓을 제조함으로써 식염 사용량을 줄이고, 누룩과 엿기름을 첨가하여 발효시킬 경우, 저염이면서 단맛이 증가하고 숙성시간을 단축시킴과 동시에 맛과 풍미에 손색이 없고, 항산화능 및 생리활성능이 우수한 저염 새우젓을 제조할 수 있다.