PURPOSE: Anchovy and sand eel sauce containing lecithin, and a producing method thereof are provided to offer functionality to the anchovy and sand eel sauce by adding high purity lecithin after an aging process. CONSTITUTION: A producing method of anchovy and sand eel sauce comprises the following steps: washing and dehydrating fresh anchovy and sand eel； mixing 75-80% of anchovy, 75-80% of sand eel, and 20-25% of salt； inserting the mixture into a jar before sealing the jar, and settling the jar in a shaded plate for 10-12 months at 20-30 deg C for firstly aging； adding high purity lecithin containing phospholipid formed with 60-80% of phosphatidylcholine into 95-95.5% of aged anchovy and sand eel； double-boiling the mixture for 5-6 hours at 80-110 deg C； filtering the double boiled mixture using window-paper； secondly aging the filtered sauce in the jar at 3-6 deg C for 2-4 days； and packaging the sauce.제1항에 있어서 1차 숙성 발효시킨 단계에서 혼합 중량비가 각각 멸치, 까나리 95%~95.5%와 인지질이 60~80%의 포스파티딜콜린으로 이루어진 고순도의 레시틴 0.5%~5%가 첨가된 것을 3~6℃의 저온에서 2~4일 동안 숙성시켜 제조한 것을 특징으로 하는 레시틴이 함유된 멸치, 까나리 액젓 및 그 제조 방법.
