Method for manufacturing Composition of sauce including Dendropanax morbifeus and Composition of sauce by the method

摘要

The present invention relates to a method of producing a sauce composition and a sauce composition produced thereby and, more specifically, to a method comprising the steps of: (a) placing the bones of meat in cold water to remove blood and impurities therefrom; (b) stir-frying, with olive oils, the bones from which the blood and the impurities have been removed in the step (a); (c) stir-frying onions, spring onions, Dendropanax morbifera, and whole garlic with olive oils; (d) stir-frying tomato puree with red wine; and (e) introducing into a broth pot, the stir-fried bones in the step (b), the stir-fried onions, spring onions, Dendropanax morbifera, and whole garlic stir-fried in the step (c), and the stir-fried tomato puree in the step (d) with whole black pepper and water, and heating the same, wherein the Dendropanax morbifera is an extract of at least one of leaves, branches, roots, and fruits of Dendropanax morbifera. According to the present invention, the sauce composition can overall improve the flavor and aroma of a dish.