The present invention relates to a method of manufacturing a flying fish sauce that can be distributed at room temperature, and more particularly, to retort sterilization treatment so that the texture and flavor of the flying fish eggs distributed only by freezing or refrigeration can be maintained and at the same time, the shelf life is secured. It is a simple cooking method that makes it easy to enjoy high-altitude rice. The present invention is a method of manufacturing a flying fish roe source that can be distributed at room temperature, the thawing process (100) for thawing the frozen flying fish eggs in the thawing room for 24 hours at 22 degrees, and 10 to 40% of the pickled eggs made by thawing in the thawing process 10-30%, dried kimchi flakes 1-5%, seasoning sauce 25-79% into the mixing container, and the flying eggs and pickled radish made into the mixing container through the feeding process (200) and Through the mixing step (300) of mixing the dried kimchi flake seasoning sauce, the filling step (400) for filling the retort food container with the flying raw fish sauce mixed through the mixing step (300), and through the filling step (400) It is achieved by being manufactured through a sealing process 500 for sealing a retort food container filled with a flying fish sauce, and a sterilization process 600 for sterilizing the flying fish sauce filled in a retort food container through the sealing process 500. do.본 발명은 상온에서 유통 가능한 날치알소스의 제조방법에 관한 것으로서, 더욱더 상세하게는 냉동이나 냉장으로만 유통되던 날치알을 식감과 풍미가 유지되도록 함과 동시에 실온에서의 보존성이 확보되도록 레토르트 살균처리하여, 간편한 조리방법으로 기호도가 높은 알밥을 손쉽게 즐길 수 있도록 하는 것이다.본 발명은 상온에서 유통가능한 날치알소스의 제조방법은, 냉동된 날치알을 영상 22도에서 24시간 해동실에서 해동시키는 해동공정(100)과, 상기 해동공정에서 해동이 이루어진 날치알 10∼40%에 단무지 10∼30%, 건조김치후레이크 1∼5%, 조미소스 25∼79%를 혼합통에 투입시키는 투입공정(200)과, 상기 투입공정(200)을 통해 혼합통에 투입이 이루어진 날치알과 단무지 및 건조김치후레이크 조미소스를 혼합시키는 혼합공정(300)과, 상기 혼합공정(300)을 통해 혼합이 이루어진 날치알소스를 레토르트식품용기에 충진시키는 충진공정(400)과, 상기 충진공정(400)을 통해 날치알소스가 충진된 레토르트식품용기를 밀봉시키는 밀봉공정(500), 상기 밀봉공정(500)을 통해 레토르트식품
