The present invention relates to a crab marinated in soy sauce using Astragalus membranaceus BUNGE and a manufacturing method, including the steps of a concentrated solution manufacturing step which mixes 100 parts by weight of Astragalus membranaceus BUNGE, 20-40 parts by weight of soy sauce for 100 parts by weight of Astragalus membranaceus BUNGE and 60-80 parts by weight of purified water for 100 parts by weight of Astragalus membranaceus BUNGE, puts and heats the same in a double boiler whose temperature is 100 degrees Celsius for 7 to 9 hours, thereby manufacturing an Astragalus membranaceus BUNGE concentrated solution a concentrated solution aging step which ages the an Astragalus membranaceus BUNGE concentrated solution between 32 and 40 degrees Celsius for 40 to 54 hours and a heating step which mixes 2 parts by weight of garlic, 2 parts by weight of onions, 2 parts by weight of malt, 2 parts by weight of ginger, 2 parts by weight of red pepper powders, 2 parts by weight of leek, 1 parts by weight of white sugar, 0.5 parts by weight of Glycyrrhiza uralensis FISCH and 0.5 parts by weight of allium hookeri, prepares a mixed solution thereof, mixes 100 parts by weight of the mixture with 23-20 parts by weight of the Astragalus membranaceus BUNGE concentrated solution and heats the same between 90 and 100 degrees Celsius for 7 to 9 hours and an aged soy sauce manufacturing step which ages the same of the heating step between 32 and 40 degrees Celsius for 40 to 54 hours, thereby manufacturing an aged soy sauce.COPYRIGHT KIPO 2015본 발명은 황기 간장 게장 및 그 제조 방법에 관한 것이다.본 발명의 황기 간장게장 제조 방법은, 황기 100 중량부와, 상기 황기 100 중량부 대비 20 ~ 40 중량부의 간장, 상기 황기 100 중량부 대비 60 ~ 80 중량부의 정제수를 혼합하여 물이 담긴 중탕기에서 100℃의 온도로 7 ~ 9시간 동안 가열하여 황기농축액을 제조하는 농축액제조단계와 상기 제조된 황기농축액을 32 ~ 40℃에서 40 ~ 54시간 동안 숙성시키는 농축액숙성단계와 마늘, 양파, 물엿, 생강, 고춧가루, 대파, 정백당, 감초, 삼채를 2 : 2 : 2 : 2 : 2 : 2 : 1 : 0.5 : 0.5 의 중량비로 혼합하여 양념혼합물을 준비한 후, 상기 황기농축액과 100 : 23 ~ 29의 중량비로 혼합한 다음, 90 ~ 100℃의 온도로 7 ~ 9시간 동안 가열하는 가열단계와 상기 가열단계를 거
