PURPOSE: Fish cooking sauce is provided to improve the taste of fish, and to extend the storage time without adding a separate chemical additive.CONSTITUTION: Native grass fermentation liquid is coated on fish after removing the salinity. 100 parts by weight of fish, 30-40 parts by weight of water, and 20-30 parts by weight of fish cooking sauce are mixed and boiled. The fish cooking sauce is obtained by mixing 100 parts by weight of cooking wine, 60-80 parts by weight of soy sauce, 40-50 parts by weight of starch syrup, 0.5-2 parts by weight of sea tangle, 0.2-1.5 parts by weight of coffee, 20-40 parts by weight of native grass fermentation liquid, and 40-60 parts by weight of water. 3-8 parts by weight of Ecklonia cava powder is added in the mixing in the boiling step of the fish cooking sauce.COPYRIGHT KIPO 2013본 발명의 생선조리용 소스는 맛술 100중량부에 대해 간장 60 내지 80중량부, 물엿 40 내지 50중량부, 다시다 0.5 내지 2중량부, 인스턴트 커피 과립 0.2 내지 1.5중량부, 산야초발효액 20 내지 40중량부 및 물 40 내지 60중량부 등이 배합되는 것을 특징으로 한다. 또한, 본 발명은 이러한 소스가 첨가되어 관능이 우수하며, 보존기간을 연장시킬 수 있는 생선구이 및 생선조림의 제조방법에 대해서도 제시한다.
