PURPOSE: A production method of multipurpose soy sauce is provided to remove the fishy smell of fish or the blood smell of meat, and to maintain the freshness of vegetables.CONSTITUTION: A first extract is obtained by soaking elvan in water for more than a day, and adding bay leaves, dried clove buds, Glycyrrhizae radix, and black pepper powder into the water before boiling. Lemon and chungyang pepper are inserted into the first extract, and the mixture is aged for a month. Soy sauce, vinegar, sugar, and soju are inserted into the mixture before boiling and cooling to obtain a second extract. The lemon and chungyang pepper are separated from the second extract, and Japanese apricot juice and garlic are added before boiling down the mixture into the 2/3 of the volume and cooling. The cooled mixture is mixed with the lemon and chungyang pepper, and the mixture is secondly aged for a month. The amount of the soy sauce is double the amount of the elvan water.COPYRIGHT KIPO 2013[Reference numerals] (AA,GG) Elvan (B1) Step 1 (B2) Step 2 (B3) Step 3 (B4) Step 4 (B5) Step 5 (B6) Step 6 (CC,OO) Bay leaves, dried clove buds, Glycyrrhizae radix, and black pepper powder (D1,D3,D4,D5,D8,D9) Inject (D2,D7) Separate (D6) Remove (EE) Water (FF) One day passed (HH) Elvan water (II,PP,TT) Heat (JJ) Soy sauce, vinegar, sugar and salt (KK,QQ) Lemon and chungyang pepper (LL) First extract (MM) Pot (NN,VV) Ferment for one month (RR) Second extract (SS) Japanese apricot juice and garlic (UU) Cool (WW) Complete soy source본 발명은 육류용 소스나 야채 장아찌를 담는 등 여러 가지 용도로 사용할 수 있으면서 맛이 좋고 건강에 큰 도움이 되는 간장소스의 제조방법에 관한 것이다. 본 발명은 맥반석 물에 월계수 잎과 정향, 감초, 후추를 넣고 끓여 1차 추출물을 만들고, 상기 1차 추출물에 레몬과 청향고추를 넣고 한 달간 숙성시키며, 간장, 식초, 설탕, 소주를 넣은 다음 다시 가열 후 식혀 2차 추출물을 만들고, 레몬과 청향고추를 분리한 상태로 가열하여 부피가 2/3로 줄어들게 한 후 식히고, 상기에서 분리해 두었던 레몬과 청향 고추를 다시 투입한 상태로 한 달간 2차 숙성시키는 단계로 이루어짐을 특징으로 한다.
