The present invention relates to a method for producing a fermented soybean oil, comprising: a first step of concentrating a solid content of 35% A second step of boiling 20 to 40 kg of the vegetable seasoning material at 50 to 80 liters of the concentrated fermented yellowtail tree fermentation product of the first stage at a temperature of 75 to 95 DEG C for 3 to 5 hours； A third step of extracting 20 to 50 kg of fruit material into 30 to 80 L of the extract of the second step and boiling for 5 to 8 hours at a temperature of 80 to 90 캜； A fourth step of adding an additive to 50 to 90 L of the extract of the third step to produce a mixture to concentrate the solid content to 20 to 25%； And a fifth step of aging and stabilizing the concentrated mixture in the closed fermentation chamber at a temperature of 7 to 12 ° C for 2 to 10 days to complete a soy sauce sauce. Accordingly, the present invention relates to a method for producing soy sauce sauce by using a plant fermented product as a main ingredient and producing a soy sauce using a vegetable seasoning material and fruits such that the unique smell of the meat, such as omega- It helps to neutralize the smell of fish such as fishy smell, and makes the meat more smooth and soft. And because it does not contain any allergenic substance in the human body, it is suitable for meat and fish seasoning. By heating and cooking, secondary metabolites of microorganisms are produced during the fermentation process of the fermented product of Yulchulchak tree, which makes the meat more pale, and a deep taste and various tastes are produced in a complex manner. Provides an effect that can be enjoyed a little.본 발명은 황칠나무 발효산물을 주원료로 하여 고형분이 35%로 농축하는 제1단계； 상기 제1단계의 농축된 황칠나무 발효산물 50~80ℓ에 식물성 양념재료 20~40kg를 망에 넣어 75~95℃의 온도에서 3~5시간 동안 끓여 추출하는 제2단계； 상기 제2단계의 추출물 30~80ℓ에 과일재료 20~50kg를 망에 넣어 80~90℃의 온도에서 5~8시간 동안 끓여 추출하는 제3단계； 상기 제3단계의 추출물 50~90ℓ에 첨가제를 첨가하여 혼합물을 생성하여 고형분이 20~25%로 농축하는 제4단계； 및 상기 제4단계의 농축된 혼합물을 밀폐된 발효실에서 7~12℃의 온도에서 2~1
