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日常料理中不可或缺的醬油,扮演了沾醬、滷汁、調味等角色,讓菜肴添色又添味,掌握住美味關鍵的醬油,你買對了嗎? 買之前先知道!醬油小知識 醬油有好多種?差在哪? 由以上表格可以知道,傳統釀造會使用天然的食鹽發酵,進而產生麴菌,需要至少120天的釀造時間。然而化學醬油卻加入化學鹽酸分解蛋白質,縮短釀造時間,並且加入大量化學調味料。 傳統釀造醬油與純釀造醬油由於沒有添加任何防腐劑,保存時必須隔外小心,
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