PURPOSE: A sauce for meat is provided to soften the meat by using soy sauce for crabs to remove the fishy taste and increase the sweet taste.CONSTITUTION: A manufacturing method of a sauce for meat comprises the following steps. Pour water in a caldron, and add 2-5 kg of onions, 1-3 kg of spring onions, 0.15-0.20 kg of new-sugar, 8-10 kg of aged soy sauce, 0.5-1 kg of white sugar, 0.4-0.6 kg of ground garlic, 0.2-0.5 kg of ground ginger, 1-1.5 kg of refined rice wine, 0.05-0.08 kg of black pepper, 0.05-0.08 kg of dried Chungyang red peppers, 0.02-0.05 kg of herb medicine, 0.2-0.5 kg of cinnamon, and 0.2-0.5 kg of Miwon(MSG). Make a soy sauce by heating the mixture at 85-100°C for 30-45 minutes, adding 5 kg of aged soy sauce, and then heating the mixture at 75-85°C for 10 minutes on a weak fire. Make a soy sauce for crabs by refrigerating the boiled soy sauce of the previous step for one hour, adding 0.2-0.5 kg of rice straw, and refrigerating for 3-4 more hours, and filtering. Washing blue crabs refrigerated and stored in -50°C. Put 20 kg of the washed blue crab in a container, pour the soy sauce for crabs and ripen at 2-5°C for 3-5 days, and then preserve at -1--3°C for 12-24 hours. Boil the stored soy sauce juice at 75-85°C for 10 minutes. Add and mix 300 g of sugar, 200 g of Mihyang(seasoning), and 200 g of refined rice wine to 5 kg of boiled soy sauce juice. Make a sauce for the meat by diluting and adding 7.5 kg of water to the soy sauce juice mixed with the additives. The herb medicine comprises pulverized clove, licorice, Korean angelica, and silver divaricata in a weight ratio of 1:1:1:1.COPYRIGHT KIPO 2013[Reference numerals] (AA) Preparing raw materials (BB) Cool storage of raw swimming crabs at -50°C (CC) Manufacturing crabs marinated in soy sauce (DD) Washed swimming crabs (EE) Soy sauce from the crabs marinated in soy sauce (FF) Introducing into a container (GG) Storing and aging in a low temperature chamber (HH) Crabs marinated in
