| 摘要 |
PURPOSE: Sauce for rice pecking with laver and a process for preparing the same are provided, thereby improving the taste and flavor of the rice pecking with laver, and preventing and treating diseases such as dysentery, diarrhea, bloody excrement, haematuria and asthma. CONSTITUTION: The process for preparing the sauce for rice pecking with laver comprises the steps of: independently mixing Prunus mume SIEB., Cnidium rhizome or Fructus Elaeagni with Wasabia koreana Nakai; adding water into the herb mixture, heating the herb mixture at 85 to 95 deg. C for 40 to 80 minutes and cooling it; heating the heated herb mixture in water at 85 to 95 deg. C for 60 to 100 minutes to prepare each herb extract; and adding 5 to 10 wt.% of at least one extract selected from the herb extracts into the conventional food sauce, wherein the conventional food sauce comprises 1.0 to 1.5 wt.% of vinegar, 6 to 8 wt.% of Korean hot pepper paste, 5.5 to 6.5 wt.% of sugar, 30 to 35 wt.% of soy sauce, 15 to 25 wt.% of an aerated drink, 2 to 4 wt.% of garlic, 5 to 7 wt.% of apple juice, 20 to 25 wt.% of lemon juice and 0.2 to 0.3 wt.% of sea tangle.
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