The present invention relates to a method for rapidly preparing fermented Myeolchi aekjeot (anchovy sauce). Provided is a method for rapidly preparing fermented Myeolchi aekjeot, comprising: a dehydrating step of clearly washing raw fishes with washing water and dehydrating remaining water an enzyme reaction step of adding and mixing 1 to 10 parts by weight of a coenzyme solution to 100 parts by weight of the raw fish in which remaining water is dehydrated, performing enzyme reaction to the mixture for 2 to 2.5 hours under a condition of a temperature of 40 to 45 deg. C, sterilizing the mixture in which the reaction is completed for 30 to 40 minutes at 80 to 85 deg. C, and slowly cooling at room temperature an aging step of putting the mixture in which the enzyme reaction is completed into a fermentation tank for aging for 1 to 3 months a fermenting and aging step of mixing 1 to 10 parts by weight of fermented liquid in which malt and completed Myeolchi aekjeot are mixed in a weight ratio of 1:1 to 1:5, and 20 to 30 parts by weight of bay salt to 100 parts by weight of the mixture in which aging process is completed, fermenting and aging the resultant for 5 to 9 months an extraction step of extracting a crude solution in a liquid state from fermented and aged raw fishes in the fermentation tank to an extraction tank a filtration step of filtrating the crude solution stored in the extraction tank by precipitating, removing debris and foul odor through a filter to extract a clear solution.본 발명은 발효멸치액젓의 속성 제조방법에 관한 것으로서, 원료어를 세척수를 이용하여 깨끗하게 씻고 잔존하는 수분을 탈수하는 단계와 상기 잔존하는 수분이 탈수된 상기 원료어 100중량부에 대하여 조효소액 1~10중량부를 넣고 혼합한 다음, 그 혼합물을 40~45℃의 온도조건하에서 2~2.5시간 효소반응시키고, 반응이 완료된 혼합물을 80~85℃에서 30~40분간 살균한 후, 상온에서 서서히 냉각시키는 효소반응단계와 상기 효소반응이 완료된 혼합물을 발효탱크에 넣고, 1~3개월간 숙성하는 단계와 상기 숙성단계가 완료된 혼합물 100중량부에 대하여 엿기름과 완성된 멸치액젓을 1:1 ~1:5의 중량비로 혼합한 발효액 1~10중량부와 천일염 20~30중량부를 혼합하고, 5~9개월간 발효숙성하는 단계와 상기 발효숙성된 원료어부터 액상의 원액을 발효탱크로부터 추출탱크로 추출하는 추출단계 및 상기 추출탱크에 저장된 원액을 침전시킨 후 필터를 통하여 이물질과 잡내를 제거한 맑은
