The present invention relates to a sauce composition using components of Zanthoxylum piperitum which can be applied to sashimi, sushi or loach soup to remove fishy smell and to a method of preparing the same. the composition comprises: 85 to 95 parts by weight of onion powder, 85 to 95 parts by weight of Ixeridium dentatum powder, 85 to 95 parts by weight of Chrysanthemum coronarium powder, 85 to 95 parts by weight of ginger powder, 85 to 95 parts by weight of leaf mustard powder, 85 to 95 parts by weight of garlic powder, and 85 to 95 parts by weight of Citrus sudachi powder on the basis of 100 parts by weight of Zanthoxylum piperitum components powder. The method of preparing the sauce composition comprises: a raw material crushing step of mixing and crushing Zanthoxylum piperitum components, onions, Ixeridium dentatum, Chrysanthemum coronarium, ginger, leaf mustard, garlic, and Citrus sudachi an additive adding step of adding additives to the mixture mixed and crushed in the raw material crushing step a stirring step of stirring the mixture in which the additives are mixed through the additive adding step a filtration step of filtering the mixture stirred through the stirring step a homogenization step of homogenizing the filtrate filtered through the filtration step and a sterilization step of sterilizing the filtrate homogenized through the homogenization step, and thus, the sauce composition has effects of: efficiently removing fish smell from foods exhibiting an excellent sterilization effect against Vibrio bacteria such that food poisoning can be prevented and promoting the health of an eater since the composition is rich in nutrients.COPYRIGHT KIPO 2016본 발명은 생선회, 초밥 또는 추어탕에 적용되어 비린내를 제거할 수 있는 초피나무 성분을 이용한 소스용 조성물 및 그 제조방법에 관한 것으로,그 조성물은, 초피나무 성분 분말 100 중량부를 기준으로, 양파 분말 85 내지 95 중량부, 씀바귀 분말 85 내지 95 중량부, 쑥갓 분말 85 내지 95 중량부, 생강 분말 85 내지 95 중량부, 갓 분말 85 내지 95 중량부, 마늘 분말 85 내지 95 중량부, 영귤 분말 85 내지 95 중량부를 포함하여 이루어지며,그 제조방법은, 초피나무 성분, 양파, 씀바귀, 쑥갓, 생강, 갓, 마늘 및 영귤을
