The present invention relates to a producing method of hotpot dish sauce, which comprises the following steps: heating a mixture having a mixing ratio of 1-7% of bonito flakes, 1-5% frigate tuna flakes, 1-5% of kelp, 1-5% of mixed soy sauce, and 80-95% of purified water, to extract the ingredients to obtain a hotpot dish base adding an additional mixture including Korean style soy sauce, monosodium glutamate, refined salt, cooking wine, refined sugar, hydrolyzed protein 78s, IG, Aromild yeast extract, and alanine to the hotpot dish based in a mixing tank for mixing and dissolving, mixing, heating, and cooling the mixture while adding spirit and a smoke flavor to obtain the hotpot dish sauce. The hotpot dish sauce has high saltiness and microbes cannot easily grow, so as to be stored for a long time.COPYRIGHT KIPO 2017본 발명은 샤브샤브소스의 제조방법에 관한 것으로, 가쓰오부시 1~7%, 소다부시 1~5%, 다시마 1~5%, 혼합간장 1~5% 및 정제수 80~95%의 배합비를 갖는 혼합물을 가열하여 추출하여 샤브베이스를 제조하고, 여기에 배합탱크에서 국간장, MSG, 정제염, 미향, 정백당, 조미료빔78s, IG, 아로마일드, 및 알라닌의 추가 혼합물을 투입하여 배합한 후 용해, 혼합, 가열하고, 냉각과정에서 주정 및 스모크향을 추가로 투입함으로써 샤브샤브소스를 제조한다.
