The present invention relates to a method for manufacturing a grape sauce composition for meat and the sauce composition including: (a) a step in which grape and water are mixed at a weight ratio of 1:1 to 4 and the mixture is heated for 20 to 40 minutes at 60 to 100°C for grape liquid production (b) a step in which salted shrimp is put into some of the grape liquid obtained in step (a) and then heating and cooling are performed (c) a step in which the cooled material obtained in step (b) is mixed with some of the grape liquid obtained in step (a) (d) a step in which water parsley, fig, apple, onion, and spring onion are put into and crushed with the rest of the grape liquid obtained in step (a) and then the crushed material is mixed with the mixture obtained in step (c) and (e) a step in which pepper, sesame, and cooking liquor are put into the mixture obtained in step (d). 30 to 100 parts by weight of the salted shrimp is put in step (b) with respect to 100 parts by weight of the grape used in step (a). 10 to 150 parts by weight of the water parsley, 10 to 150 parts by weight of the fig, 10 to 150 parts by weight of the apple, 30 to 400 parts by weight of the onion, and 5 to 70 parts by weight of the spring onion are put in step (d) with respect to 100 parts by weight of the grape used in step (a). The present invention facilitates supply of potassium, which many people are in need of, and thus contributes to the health of those who eat it. In addition, the present invention removes meat stench and performs meat softening so that meat dishes can be given better flavors and textures. Because Gimcheon grape is used as the grape in particular, the present invention can contribute to regional economy and farm household income.COPYRIGHT KIPO 2016본 발명은 육류용 포도 소스 조성물의 제조방법 및 그 소스 조성물에 관한 것으로, 더욱 상세하게는 (a) 포도와 물을 1: 1~4 중량비로 배합하고, 60~100℃에서 20~40분간 가열하여 포도액을 제조하는 단계와, (b) 상기 (a) 단계의 포도액 중 일부에 새우젓을 투입하여 가열한 후 냉각하는 단계와, (c) 상기 (b) 단계의 냉각물에 상기 (a) 단계의 포도액 중 일부를 투입하여 혼합하는
