PURPOSE: A producing method of sauce for braised mackerel is provided to minimize the change of the unique flavor of mackerel after cooking, and to removing the fishy smell from the mackerel. CONSTITUTION: A producing method of sauce for braised mackerel comprises the following steps: dipping mackerel bones in 34-45 deg C water for 1-5 times for 30-60 minutes, and dipping the mackerel bones in 1-5% NaCl or Na2HCO3 solution for 30-60 minutes before washing； mixing the wasted mackerel bones, onion, garlic, ginger, radish, and spring onion in a filtering net, and pouring water of mackerel stock for heating the mixture at 90-100 deg C for 20-40 minutes to extract； heating the obtained extract at 80-85 deg C for 3-5 hours to obtain a braised mackerel sauce base； mixing the braised mackerel sauce base with the garlic, the ginger, red pepper powder, and fermented soy sauce before boiling down the mixture at 95-100 deg C: and adding a tangerine or tangerine skin extract, alcohol, and starch into the sauce base.본 발명은 고등어 조림용 소스의 제조 방법 및 이에 의하여 제조된 냉동 고등어 조림의 제조 방법에 관한 것이다. 본 발명의 제조 방법에 의하여 제조된 소스와 고등어 조림은 고등어의 이취 제거, 향미, 보존 기간, 우수한 관능성, 편의성을 만족하는 효과를 가진다.
