PURPOSE: A manufacturing method of sauce for cooking is provided to reduce the excessive sugar addition in manufacturing the sauce by using concentrate of apples of lower than medium quality.CONSTITUTION: Apple concentrate is manufactured. Chicken bone is baked. 100 parts by weight of apple concentrate, 15 to 40 parts by weight of soy sauce, 7 to 20 parts by weight or refined rice wine, 10 to 30 parts by weight of baked chicken bone, 5 to 15 parts by weight of frozen onion, 1 to 5 parts by weight of ginger, 2 to 8 parts by weight of sugar, 2 to 10 parts by weight of spring onion, 0.03 to 0.3 parts by weight of acetic acid, and 0.008 to 0.15 parts by weight of catechin are mixed in a pot, and boiled to soak out. The sauce is obtained by filtering the boiled mixture. The moisture content of the apple concentrate is 65 to 70%, the sugar content is 28 to 32Brix, the salinity is 0.1 to 0.3%, and the pH is 4 to 4.5.COPYRIGHT KIPO 2013본 발명은 요리용 소스 및 이의 제조방법에 관한 것으로, 사과농축액 100 중량부, 간장 15 내지 40 중량부, 청주 7 내지 20 중량부, 닭뼈 10 내지 30 중량부, 냉동 생양파 5 내지 15 중량부, 생강 1 내지 5 중량부, 설탕 2 내지 8 중량부, 대파 2 내지 10 중량부, 아세트산 0.03 내지 0.3 중량부, 카테킨 0.008 내지 0.15 중량부를 포함하는 요리용 소스를 제공한다.
