| 摘要 |
PURPOSE: A method for manufacturing sauce is provided to make cooking sauce of a sweet taste and including abundant nutrients by using anchovy soup, and to prevent contamination of sea. CONSTITUTION: A method for manufacturing sauce comprises the following steps: making anchovy sauce by boiling raw anchovy 80 ~ 100g in salty water 1l; boiling anchovy sauce with additives of acorn, mulberry leaf, Acanthopanax sessiliflorus fruit, licorice root, and Pueraria lobata root to salinity of 10 ~ 30%; boiling the soup with onion 3 ~ 5 parts by weight, Lentinus edodes 5 ~ 7 parts by weight, cabbage 8 ~ 10 parts by weight, carrot 5 ~ 8 parts by weight, red pepper 1 ~ 3 parts by weight, and corn starch 0.5~ 4.8 parts by weight for 5 ~ 10 minutes; and filtering a mixture; aging the extract for 2 ~ 4 months. |
