酱油消费存在五大误区 酱油的国家标准已从2001年9月1日开始实行,但有关专家指出,由于消费者还缺乏足够的了解和科学的鉴别方法,在选购酱油时往往有些错误认识。 首先,酱油的颜色不是越深越好。由于传统的饮食习惯,有些人认为颜色越深越好,其实这是一种误解。因为酱油颜色是由酱油中的氨基酸和糖类相互作用生 There are five major misconceptions in the consumption of soy sauce National standards for soy sauce have been put into effect on September 1, 2001. However, experts pointed out that because consumers still lack sufficient understanding and scientific identification methods, they often make some mistakes when choosing soy sauce. First of all, the color of soy sauce is not as deep as possible. Because of the traditional diet, some people think that the darker the color, the better. In fact, this is a misunderstanding. Because soy sauce is soy sauce color by the interaction of amino acids and carbohydrates