Preparation of fig sauce

PURPOSE: A manufacturing method of fig sauce is provided to improve flavor and nutrition of food, and to store the sauce for a long time by using fig as a main ingredient. CONSTITUTION: A mixed and crushed material of 60 parts by weight of fig and 300-350 parts by weight of water is prepared. The mixed crushed material of fig and water is heated at 80-100 deg. C, and 60-70 parts by weight of sugar, 15-25 parts by weight of soy sauce, 1-5 parts by weight of Chinese-style soy sauce, and 0.1-1 parts by weight of salt are added. In the low heat, 30-40 parts by weight of vinegar are added, and the mixture is heated within 5 minutes. Potato starch water is added to make the fig mixture to thicken the sauce. The potato starch water is manufactured by mixing 13-15 parts by weight of potato starch and water in a ratio of 1:1. [Reference numerals] (AA) First step: Manufacture mixed crushed material of fig and water; (BB) Second step: Add sugar, soy sauce, Chinese-style soy sauce, and salt; (CC) Third step: Add vinegar; (DD) Fourth step: Add potato starch water