PURPOSE: A production method of sauce for barbecue or fried chicken is provided to improve nutrient and taste while maintaining intrinsic flavor which is traditional.CONSTITUTION: Roots, stems, leaves of mountain cultivated ginseng are washed. The washed mountain cultivated ginseng is mixed with water in a weight ratio of 1 : 2 -1 : 3 and mountain cultivated ginseng concentrate is produced heating the mixture. The mountain cultivated ginseng concentrate is mixed with water in a weight ratio of 1:500 and mountain cultivated ginseng liquid with 25 brix of sugar content is produced heating the mixture. A mixture is made with 1.00-3.00 weight% of the mountain cultivated ginseng liquid, 0.10-1.00 weight% of licorice, 0.10-1.00 weight% of jujube, 44.00-46.00 weight% of tomato ketchup, 0.05-1.00% of brewed soy sauce, 16.00-18.00 weight% of starch syrup, 0.05-1.00% of pepper, 1.00-1.50 weight% of garlic powder, 10.00-12.00 weight% of brown sugar, 0.05-1.00 weight% of oyster sauce, 0.10 weight% of capsaicin sauce, 0.05 weight% of chicken base, 0.60-2.00 weight% of starch, 0.50-0.80 weight% of red pepper powder, and 14.00-16.00 weight% of purified water. The sauce ingredients mixed are heated and agitated for an hour heating up to 90-100 degreeC. The agitated ingredients are heated and sterilized at 80-85 degreeC for 30 minutes. The sterilized ingredients are vacuum-packed and fermented at a low temperature for 24 hours in a refrigerator with temperature ranged 0-10 degree C after rapid cooling at -10~-20 degreeC. The fermented product is stored in a refrigerator.COPYRIGHT KIPO 2013본 발명은 산양삼 추출물이 함유된 바베큐 및 후라이드 치킨용 소스 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 토마토 캐찹을 주재료로 하는 치킨용 소스에, 산양삼의 주성분인 사포닌 특유의 영양성분과, 산양삼의 독특한 향을 가미한 산양삼 바베큐 및 후라이드 치킨용 소스 및 이의 제조방법에 관한 것이다. 본 발명에 따른 산양삼 소스의 제조방법은, (1) 산양삼을 세척하는 단계,(2) 상기 (1)의 세척된 산양삼과 물과 혼합하여 초고속 진공저온 농축 추출기에 넣고 농축하여 산양삼 농축물을 제조하는 단계, (3) 상기 (2)의 산양삼 농축물을 물과 혼합하여 액상 산양삼을 제조하는 단계,(4) 상기 (3)의 액상 산양삼을, 감초, 대추, 토마토 캐찹, 양조간장, 물엿, 후추, 마늘분, 황설탕, 굴소스, 캡
