Inventors:
Tae Lee - Flushing NY, US
International Classification:
A23L001/238
Abstract:
The present invention relates to an herbal sauce for food prepared by providing an initial mixture of Polygoni Multiflori Radix, Acanthopanacis Cortex, Angelicae Gigantis Radix, Zingiberis Rhizoma, Cinnamomi Cortex Spissus, Glycyrrhizae Radix and Cnidii Rhizoma, soaking the initial mixture in water, heating the initial mixture with the water, filtering the liquified mixture and adding a small amount of garlic powder to the aqueous extract. The present invention also relates to a process for preparing the herbal sauce for food and various products containing the same. The herbal sauce for food of the present invention has a distinctive flavor and aroma obtained by the specific combination of Oriental herbs. The herbal sauce for food of the present invention can be used for various foods and for various applications.