The present invention relates to a manufacturing method of hot sauce for stir-frying and, specifically, to a manufacturing method of sauce for removing unpleasant smell of an ingredient, maintaining a hot taste, and enhancing a unique taste of an ingredient. The present invention relates to a manufacturing method of hot sauce for stir-frying, which comprises: a first step of extracting extracts and kelp broth required in a next step a second step of crushing and mixing 14.13% of red pepper paste, 11.31% of red pepper powder, 7.07% of thick soy sauce, 9.89% of brown sugar, 17.67% of starch syrup, 12.72% of onion extract, 4.24% of garlic extract, 0.71% of ginger extract, 0.35% of seasoned salt, 7.07% of refined rice wine, 14.13% of the kelp broth, and 0.71% of salt mixed with sesame seeds in a cooking container and a third step of heating the mixed ingredients for 10 minutes at a temperature of 80°C and sterilizing the same.COPYRIGHT KIPO 2015본 발명은 볶음용 매운맛 소스의 제조방법에 관한 것으로, 재료의 잡내를 없애주고 매운맛을 느끼며 재료가 가지는 맛을 증가시켜 주기 위한 소스의 제조방법에 관한 것이다.본 발명은 조리용기에 고추장 14.13%, 고춧가루 11.31%, 진간장 7.07%, 황설탕 9.89%, 물엿 17.67%, 양파즙 12.72%, 마늘즙 4.24%, 생강즙 0.71%, 맛소금 0.35%, 청주 7.07%, 다시마국물 14.13%, 깨소금 0.71%를 분쇄, 혼합하는 2단계와 상기 혼합 재료들을 80℃에서 10분간 가열하는 가열 살균하는 3단계를 가지며 2단계에 필요한 즙류와 다시마 국물을 추출하는 1단계를 갖는 것을 특징으로 하는 볶음용 매운맛 소스의 제조에 관한 것이다.
