The present invention relates to a method for producing chrysanthemum liver, which comprises the steps of: (1) preparing a chrysanthemum sauce having a salt content of 13.5 to 15.5% and a salt content of 333 to 667 parts by weight, 3 to 7 parts by weight of caramel, 30 to 80 parts by weight of chrysanthemum powder and 0.1 part by weight of preservative are prepared, (S0) mixing 1 to 1.15 times of water at a temperature of 77 to 83 DEG C for 11 to 13 hours, filtering the heated chrysanthemum and water by filtration to prepare a chrysanthemum ginseng solution A raw material mixing step (S1) for mixing the prepared salt water, the amino acid stock solution, the brewed soy sauce stock solution, MS paper, natural sweetener, high fructose, and caramel A heat sterilization step (S2) in which the mixed mixture is maintained at a temperature of 70 to 83C for 20 to 30 minutes and sterilized by heating A cooling step (S3) of cooling the heat sterilized mixture to 40 DEG C or lower A filtration step (S4) of filtering the sterilized mixed liquid A preserving agent mixing step (S5) in which the preserving agent is mixed and stirred in the filtered mixed solution A step (S6) of mixing the chrysanthemum gingiva with the mixture solution and stirring the chrysanthemum gingiva uniformly The preparation of the chrysanthemum soy sauce is completed by fermenting the fermentation aging step (S7) in which the mixed liquid of chrysanthemum juice is fermented for 2 to 3 months at room temperature. The chrysanthemum soy sauce is used for cooking the food, It can add richness, and it is possible to ingest chrysanthemum ingredient which is beneficial to the human body.본 발명은 국화 간장의 제조 방법에 관한 것으로, 13.5∼15.5%의 염도를 가지는 소금물 333∼667 중량부에 대해, 아미노산 원액 240∼400 중량부, 양조간장 원액 24∼200 중량부, 엠에스지 1∼3 중량부, 천연감미료 0.2∼0.5 중량부, 고과당 35∼55 중량부, 캐러멜 3∼7 중량부, 국화 진액 30∼80 중량부, 보존료 0.1 중량부를 준비하되, 국화 진액은 건국화와 그 건국화의 1∼1.15배의 물을 혼합하여, 77∼83℃의 온도로 11∼13시간을 가열하고, 그 가열한 국화와 물을 압착 여과하여 국화 진액을 준비하는 재료 준비 단계(S0) 준비된 소금물, 아미노산