MANUFACTURING OF SAPONIN SOURCE WITH ROASTED LIRIOPIS TUBER

摘要

PURPOSE: A manufacturing method of saponin sauce and a manufacturing method of vegetables pickled in saponin sauce are provided to prevent diabetes, anemia, and cancer, and promote immune function and antiaging effect. CONSTITUTION: A manufacturing method of saponin sauce comprises the steps of: roasting Liriopis tuber at a constant temperature of 170°C for 10 minutes (S100); boiling 2 g of the roasted Liriopis tuber, 30 g of ginseng, and 10 g of red ginseng in a pot with 1 L of water (S200); cooling the mixture (S300); and adding 20 g of a tangleweed, 20 cc of plum juice, 5 teaspoonfuls of vinegar, and 50 cc of soy sauce to the cooled mixture and boiling the mixture at a temperature of 80°C for 15 minutes before cooling the mixture again (S400). A manufacturing method of vegetables pickled in saponin sauce additionally comprises the steps of: evaporating the moisture of sesame leaves or hot peppers by leaving the sesame leaves or the hot peppers at a normal temperature for about 20 minutes; putting the evaporated sesame leaves or the evaporated hot peppers in a vessel and adding the cooled mixture into the vessel; sterilizing the mixture with sesame leaves or hot peppers in the vessel by boiling the mixture at 5 day intervals. [Reference numerals] (S100) Roasting step; (S200) Boiling step; (S300) Cooling step; (S400) Mixing step