PURPOSE: Functional saury sauce with reduced fishy smell, and a producing method thereof are provided to offer unique flavor and taste of the saury sauce to users. CONSTITUTION: A producing method of functional saury sauce with reduced fishy smell comprises the following: adding a solvent to fresh saury for stirring and extracting enzymes, and centrifugal separating the mixture before collecting supernatant to obtain crude enzyme liquid； mixing 100 parts of saury by weight, 1-20 parts of crude enzyme liquid by weight, and 1-300 parts of water by weight, and fermenting the mixture after adding salt at 10-90 deg C for 1 hour-6 months； adding 0.1-1% of sodium bicarbonate into the fermented saury sauce, and stir-heating the mixture at 80-100 deg C for 1-60 minutes； and adding a functional agent into the fermented saury sauce before heating to dissolve the agent, and cooling and filtering the mixture.본 발명은 기능성 꽁치 액젓 및 이의 제조방법에 관한 것으로, 기존의 젓갈에 비해 영양학적으로나 그 맛과 향 등에 있어서 차별화되고, 꽁치에서 나는 비린내를 효과적으로 제거하여 맛과 향이 독특하면서도 식품영양학적으로도 우수한 기능성 꽁치 액젓 및 이의 제조방법을 제공한다.
