Method for producing oriental medicine sauce for steamed meat and oriental medicine sauce for steamed meat produced by same method

摘要

(A) preparing a cinnamon extract by adding water and an enzyme to cinnamon and extracting the cinnamon; (b) preparing a clove extract by adding water and an enzyme to the clove and extracting the clove; (c) preparing green tea extract by adding water and enzyme to the green tea leaves and extracting the green tea leaves; (d) adding water and enzyme to the omija and extracting it to prepare an omija extract; (e) adding water and enzyme to the bark, and extracting the bark bark extract; And (c) a cinnamon extract of step (a), a clove extract of step (b), and a mixture of the above-mentioned (c) Wherein the green tea leaf extract of step (d), the omija extract of step (d), and the corynebactor bark extract of step (e) are mixed. Wherein the sauce is prepared by mixing a sauce for one-time sauce, a sauce for sauce for meat and meat, putting on the sauce, and applying heat thereto.