| abstract |
The present invention manufactures a barbecue sauce by adding broth extract, medicinal herb extract, red pepper paste, etc., thereby improving the taste and flavor of barbecue by improving meat quality while removing the inherent odor of meat, and being able to consume various nutrients, which is difficult for modern people. It is characterized by manufacturing to suit their taste. In particular, the present invention has the advantage of being able to extend the shelf life by improving the glossiness and freshness of aged meat by mixing cooking oil and Sambakcho extract with the sauce. In addition, the present invention suppresses appetite by glycogen accumulated in the body when eating aged meat by mixing hydroxycitriic acid (HCA), which is a diet ingredient, and Garcinia cambogia extract containing a large amount of daidzein in barbecue sauce, There is an advantage in that the gastric wall can be protected by daidzein. |