The present invention is used as a material for aging crab to facilitate the extraction of beneficial ingredients from the crab shell, while maintaining the natural flavor and taste of crab meat, while at the same time maintaining the texture and taste of crab for a long time The present invention relates to a method for producing soy sauce of soy crab made by suggesting a composition. To this end, the present invention, the present invention, in the manufacturing process of the soy crab is formed by aging soaked in soy sauce, the soy sauce is mixed with soy sauce, fish sauce, purified water to form a source stock solution, the source stock solution Vegetables, fruits, and additives are added to the composition, and the source stock is composed of 35% by weight to 45% by weight of soy sauce, 35% by weight to 40% by weight, 20% by weight to 25% by weight of purified water, and other vegetables. , Fruit, additives, herbal ingredients are added.본 발명은 게를 숙성시키는 재료로 사용되어 게 껍질에서 유익한 성분의 추출이 용이해지도록 하고, 게살 본연의 향과 맛을 유지시킴과 동시에 게장의 식감과 맛을 장기보존시킬 수 있도록 한 여러성분의 조성을 제안하여서 된 간장게장의 간장소스 제조방법에 관한 것이다.이를 위해 본 발명은, 본 발명은, 간장소스에 침지된 게가 숙성되며 형성되는 간장게장의 제조과정에 있어서, 상기 간장소스는 간장, 액젓, 정제수를 혼합하여 소스원액을 형성하고, 상기 소스원액에 채소, 과일, 첨가재를 투입하여 혼합조성되며, 상기 소스원액은 간장 35중량% ~ 45중량%, 액젓 35중량% ~ 40중량%, 정제수 20중량% ~ 25중량%가 혼합조성되고, 이외에 채소, 과일, 첨가재, 한약재료가 첨가되어 조성된다.
