| 摘要 |
PURPOSE: Red ginseng sauce, and a producing method thereof are provided to offer various health improvement effects of red ginseng and conventional functions as sauce to users. CONSTITUTION: A producing method of red ginseng sauce comprises the following steps: washing 2-4kg of fresh ginseng grown for 4-5 years, and drying the washed ginseng in the shade(S11,S12); storing the dried ginseng at the warm temperature for 11-13 hours in a rice warming cooker, and drying the ginseng in a cool place for 1-3 days(S13,S14); repeating the storing and drying processes, and drying the ginseng for a week(S15); mixing the obtained dried red ginseng with 200g of jujube and 11-13kg of water for extracting a saponin extract(S16); adding auxiliary materials into the saponin extract, and boiling the mixture at 200-300 deg C(S17); and heating the mixture at 130-150 deg C for 3 hours, and adding additional ingredients before boiling down for 2-4 hours(S18). The auxiliary materials are ketchup, allspice, chili powder, pepper, black pepper powder, sugar, oregano, and mustard. The additional ingredients are apple, pear, pineapple, and garlic. |
