A chinese-type sauce comprising 20-40% apple juice, 2-8% shucked shellfish, 1-5% chinese soybean paste, 2-10% alcohol, 0.5-2% meat extract, 2-8% aromatic oil and 2-5% seasoning was prepared. In cooking, the oil was first heated to 60-80≦̸C and garlic, ginger, pepper and the chinese soybean paste were simmered in the coil. The mixt. has a pH 4-7, a conc. of salt of 2-5% (w/w), protein 2-6%, lipid 2-10%, ash 2-6% and drying material 15-30%. In sense tests of the above sauce, it proved better than the original.
