PURPOSE: A production method of fish containing soy sauce is provided to reduce the salt-fermenting time of fish by promoting the salt-fermentation, and to remove a separate process of removing oil.CONSTITUTION: 100 parts by weight of anchovy, 20-40 parts by weight of salt, and 10-25 parts by weight of fruits containing proteinase are mixed (S10). The anchovy mixture is aged for 6 months to obtain anchovy sauce (S20). Liquid is filtered from the obtained anchovy sauce (S30). 100 parts by weight anchovy sauce liquid is mixed with 1-22.5 parts by weight of additives (S40). The mixture is boiled for 20-80 minutes (S50). 100 parts by weight of boiled mixture is mixed with 10-20 parts by weight of Japanese apricot before fermenting. The fruits including the proteinase includes at least on fruit selected from pear, fig, kiwi, papaya, and pineapple.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) End (S10) Mix anchovy, fruits and salt (S20) Ferment the mixture of anchovy, fruits and salt to produce anchovy sauce (S30) Filter liquid phase out the anchovy sauce (S40) Add additive to the filtered anchovy sauce (S50) Heat the anchovy sauce and the additive and distill본 발명에 따른 어간장 및 이의 제조방법은 멸치 100 중량부에 대하여 소금 20 내지 40중량부, 단백질 분해효소를 함유한 과일 10 내지 25중량부를 혼합하는 멸치혼합물 제조 단계와, 상기 멸치혼합물을 6개월 이상 숙성하여 발효시키는 멸치액젓 제조 단계와, 상기 제조된 멸치액젓에서 액체만 걸러내는 멸치액젓 여과 단계와, 상기 여과된 멸치액에 다시마와 양파, 무, 배, 캡사이신 소스 및 파프리카를 첨가하는 멸치액혼합물 제조 단계 및 상기 멸치액혼합물을 20분 내지 80분 동안 끓여서, 증류시키는 멸치액 증류 단계를 포함할 수 있다.
