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Fw: [新聞] 屏科大醬油也買金蘭生醬汁？教授：不是

[ NPUST ]17 留言, 推噓總分: +9

作者: saihs1042008 - 發表於 2015/08/21 16:45(8年前)

171^F推dian9: http://www.newsmarket.com.tw/blog/74765/08/21 13:46

174^F→dian9: {應交代調配比例，釐清有無買低賣高}08/21 13:46

175^F→dian9: {市面上真正多數的，是介於速釀與純釀造之間的混和醬油，08/21 13:46

176^F→dian9: 以及不管純度有多少都可以稱做的「純釀造」。}08/21 13:47

188^F推dian9: 文字是網頁裡的敘述喔用{}括起來~ 建議點進去看詳細~08/21 13:50

191^F→dian9: {文化大學進修推廣教育部兼任講師陳俊成指出，08/21 13:51

192^F→dian9: 不管是古法釀造或化製醬油，都是「純釀造」}08/21 13:51

194^F→dian9: {屏東縣政府初步調查發現，代工的金蘭醬油和豆油伯都是純釀08/21 13:52

197^F→dian9: 沒有加化學原料，而且豆油伯沒標榜全程自家釀造不違法}08/21 13:52

201^F→dian9: http://www.newsmarket.com.tw/blog/74765/ 上下游(詳細)08/21 13:53

205^F推dian9: {一般業界會依照價格定位、風味等，混不同的生醬汁，08/21 13:55

208^F→dian9: 走低價路線的可能就用4個月等比較短期發酵的生醬汁，08/21 13:55

209^F→dian9: 但有外購還是標示清楚比較好。}-上下游文章08/21 13:55

258^F推dian9: http://www.newsmarket.com.tw/blog/30618/08/21 14:19

259^F→dian9: {西螺一間老醬油廠，一甕只能出產十五瓶，無稀釋無調味}08/21 14:20

260^F→dian9: {但...沒有機會成為主力產品，因為它無法量產。}成本&會倒08/21 14:20

304^F推dian9: http://goo.gl/eiXBjh http://imgur.com/CthaAzW08/21 15:21

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