PURPOSE: A production method of mixed sauce is provided to enable a user to easily cook stew by mixing the sauce containing fermented paste and ground garlic with water.CONSTITUTION: Steamed soybeans are fermented for 3-4 days, and 93-97 wt% of fermented soybeans and 3-7 wt% of salt are mixed to obtain fermented soybeans. The soybeans are molded into a block and fermented for 50-70 days, and 86-90 parts by weight of fermented soybean block is dipped in salt water for 25-35 days before aging to obtain fermented soybean paste. Glutinous rice gruel contains 23-27 wt% of glutinous rice is mixed with a fermented soybean powder mixture, and the mixture is aged for 5-7 months to produce red pepper paste. 64-72 wt% of fermented soybeans, 25-32 wt% of fermented soybean paste, 1-2 wt% of red pepper paste, and 1-2 wt% of ground garlic are mixed. The mixture is aged in a refrigerator for 20-28 hours. The salt water contains 1-3 parts by weight of purified water and 8-12 parts by weight of edible salt.COPYRIGHT KIPO 2013본 발명은 청국장, 된장, 고추장 및 다진 마늘을 혼합한 혼합물을 준비하는 단계 및 상기 준비한 혼합물을 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 찌개용 혼합장의 제조방법 및 상기 방법으로 제조된 찌개용 혼합장에 관한 것이다.
