| 摘要 |
PURPOSE: A sauce composition for boiled chicken containing kalopanax bark is provided to prevent the generation of the bad taste and flavor from the boiled chicken. CONSTITUTION: A sauce composition for boiled chicken containing kalopanax bark is produced a step of mixing 1.6%(w/v) of kalopanax bark, 1.7%(w/v) of pueraria thunbergiana, 3.3%(w/v) of astragalus membranaceus, 0.67%(w/v) of dried red pepper, 0.3%(w/v) of ginger, and 3.3%(w/v) of acanthopanax sessiliflorus with water.
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