The present invention is steamed in a little salt water to remove the nutrients of soybean sprouts, water is removed, and then the brown sugar is added to extract the bean sprouts stock solution, and the soybean sprouts solution is aged to remove the fishy taste. It relates to a method for producing a variety of seasoning with this flavor soy sauce as a base material.To this end, the present invention is to prepare a bean sprout enzyme stock solution by aging steamed bean sprouts,Soybean sprout enzyme stock is prepared by adding soy sauce and seasoning ingredients to make delicious soy sauce.The crab is prepared by aging the crab containing a large amount of chitosan,It relates to the manufacture of seasoning sauce consisting of mixing soy sauce and crab crab to prepare the seasoning used for roasting or steaming by mixing ingredients such as soy sauce seasoning or soy sauce seasoning with red pepper paste, red pepper powder.This marinade has a rich taste and aroma while maintaining the inherent nutritional value and functionality of natural raw materials, and unlike chemical seasonings, it contains no preservatives and artificial colors and is harmless to human body.Replenishes nutrients that may be lacking due to the use of chemical seasoning abuse,It is excellent in the food processing industry because it has an excellent effect that can be stored for a long time.Not only is it more nutritious than conventional or improved soy and seasonings,The individual aging of specialized ingredients preserves the unique taste of the ingredients, and adds natural flavors instead of artificial chemical seasonings to provide a taste and flavor that matches the tastes of modern people who had objection to conventional soy sauce and seasoning. It is devised for marinades.Bean sprout enzyme production step, steaming step, bean sprout enzyme fermentation step, flavor soy sauce production step, blending step, boiled soy sauce, taste soy sauce ripening step, stone crab manufacturing
