PURPOSE: A producing method of black pollack using a pine needle extract and a soy sauce mixture is provided to remove the fishy smell from the black pollack. CONSTITUTION: A producing method of black pollack comprises the following: mixing stock obtained from black pollack bones, a pine needle extract, and a soy sauce mixture to obtain a stock mixture； and dipping the black pollack in the mixture more than 12 hours for aging. The stock is obtained by boiling 55-60wt% of water, 15-18wt% of black pollack bones, 15-18wt% of radish, 5-7wt% of onion, and 3-4wt% of spring onion for 3-5 hours. The stock mixture additionally contains corn starch syrup, sugar, onion, garlic, sesame seeds, or white lotus root powder. The stock mixture also contains red pepper powder.본 발명은 솔잎 엑기스와 간장 혼합물을 첨가하여 생선의 비린 맛을 제거하는 솔잎 엑기스와 간장 혼합물을 이용한 흑태 제조 방법에 관한 것으로, 특히 흑태 뼈를 주재료로 우려낸 육수 혼합물, 솔잎 엑기스, 간장 혼합물을 혼합하여 혼합물을 제조하는 제1 단계； 및 흑태를 상기 혼합된 혼합물에 12시간 이상 담가 숙성시키는 제2 단계를 포함한다.
