The present invention relates to a lotus leaf soy sauce and a method for producing the same. A method of manufacturing a long-leaf soy sauce kelp according to the present invention comprises: screening and washing step (S100) for removing foreign matter attached to a crab by selectively washing crabs； A spice material preparation step (S200) of preparing spice materials to be mixed with the washed crab； A mixing step (S300) of preparing a seasoning sauce to produce seasoning ingredients by mixing the seasoning ingredients； Preparing and washing the lotus leaf covering the crab (S400)； A crab wrapping step (S500) of wrapping and wrapping the surface of the crab washed using the lotus leaf； The crab wrapped with the lotus leaf is immersed in the mixed sauce, and the lotus leaf immersion step (S600)； And an aging step (S700) in which the crab wrapped in the lotus leaf is immersed in a seasoning sauce and stored for a certain period of time. According to the above-described constitution, the lotus leaf soy sauce according to the present invention can improve the storage stability without deteriorating the characteristic flavor of the lotus leaf, and the nutrients inherent in the crab's own nutritional and additive materials It is possible to satisfy the taste and health of consumers at the same time, and it is possible to store for a long time without using water at all. Even if the aged soy sauce is stored for a long time, the flavor and texture will not change, It can be preserved as it is, and it is possible to improve the preference degree by removing the peculiar pungent taste.본 발명은 연잎 간장게장 및 그 제조방법에 관한 것이다.본 발명에 따른 연잎 간장게장의 제조방법은 게를 선별하여 세척하여 게에 부착되어 있는 이물질을 제거하는 게 선별 및 세척 단계(S100)； 상기 세척된 게와 혼합될 양념재료들을 준비하는 양념재료 준비 단계(S200)； 상기 양념재료들을 혼합하여 게장을 제조하기 위한 양념소스를 제조하는 혼합 단계(S300)； 상기 게를 감싸주는 연잎을 준비하여 세척하는 연잎 준비 및 세척 단계(S400)； 상기 연잎을 이용하여 세척된 게의 표면을 감싸 포장하는 게 및 연잎 포장 단계(S500)； 상기 연잎으로 감싸진 게를 혼합된 양념소스에 침지시키는 게 및 연잎 침지 단계(S600)； 및 상기 연잎에 감싸진 게를 양념소스에 침지시켜 일정 시간 보관하는 숙성
