The present invention relates to a method to manufacture fish sikhae. The method comprises: a preliminary aging step of soaking 60 wt% of sliced fish into 35 wt% of millet wine, aging the sliced fish at a temperature of 1-3°C, putting 5 wt% of salt, and preserving the sliced fish in salt at a temperature of 3-7°C (S10) a first mixture aging step of mixing 15 wt% of a functional composition acquired by grinding medicinal herbs and 85 wt% of the fish salted in the preliminary aging step, and aging a first mixture at a temperature of 2-5°C (S20) a hard-boiled rice preparation step of putting 45 wt% of cleaned millet into a container storing 55 wt% of purified water, soaking the millet in the purified water for 3-5 hours, removing water from the millet, steaming the millet first at a temperature of 105-110°C, spraying 5 wt% of Stevia rebaudian bertoni extract based on 100 wt% of the first steamed millet, and additionally steaming the millet at a temperature of 110-120°C, thereby making hard-boiled rice (S30) a second mixture aging step of mixing 7 wt% of the hard-boiled rice and 3 wt% of malt with 90 wt% of the first mixture, and aging a second mixture at a temperature of 1-5°C (S40) and a third mixture aging step of mixing 1.5 wt% of chopped garlic, 2 wt% of chili powder, 1.5 wt% of chopped ginger, and 3 wt% of sliced radish with 92 wt% of the second mixture and fermenting a third mixture at a temperature of 1-5°C for more than 30 days. Therefore, the decomposition and oxidation of the fish sikhae can be prevented, and the flavor thereof can be improved.COPYRIGHT KIPO 2014본 발명은 생선 식해의 제조방법에 관한 것으로서, 채를 썬 생선 60 중량%를 좁쌀 약주 35 중량%에 침지하여 1 내지 3 ℃에서 숙성시킨 후, 소금 5 중량%를 투입하여 3 내지 7 ℃에서 절이는 예비숙성단계(S10)와, 예비숙성단계를 통해 절인 생선 85 중량%와 한약재를 분쇄하여 수득되는 기능성 조성물 15 중량%를 버무려 2 내지 5 ℃에서 숙성시키는 1차혼합물숙성단계(S20)와, 수세한 좁쌀 45 중량%를 정제수 55 중량%가 담긴 용기에 넣어 3 내지 5 시간 동안 불려 물기를 제거한 좁쌀을 105 내지 110 ℃에서 1차 증숙한 후에, 스테비아(Stevia rebaudian bertoni) 추출액을 1차 증숙된 좁쌀 100 중량부 대비 5 중량부로 하여 분무한 후
