坊間有一些墨魚汁醬透過與蕃茄醬混合稀釋，令到墨魚汁香味減低，質感像水。👎🏼👎🏼
我們提供的墨魚汁醬是100% 純墨魚汁，厚身如蜜糖，有豐富墨魚味、海水鮮味，絕對能夠成為意粉菜式的擔當！
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【成份】墨魚汁、鹽
【用法】配搭意粉、燉飯
煮食嘅時候加兩茶匙 (有需要用意粉水開稀) 即可做出烏黑嘅墨汁效果，食落有豐富海水鮮味，仲可以增加菜餚味道層次。
其他用法：加入麵團，可製作黑色整麵包！
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【營養】
墨魚汁營養非常豐富：
墨魚汁蛋白質含量約10%，係牛奶蛋白質含量3倍。
而其脂肪含量約2%，當中大約一半都係不飽和脂肪酸。
此外墨魚汁含鈣、鎂、鉀、鐵、鋅等礦物質、維生素A同B，有效幫助人體抗氧化同抗炎，增加免疫力。
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"Nero di Seppia"
Squid Ink is the ink used for defensive purposes by these molluscs belonging to the family of cephalopods. Freshly extracted is considered a product of great gastronomic value. It is composed of mainly from melanin, but also contains proteins, lipids, minerals (especially iron), taurine. Squid ink is particularly suitable for cooking, as it has a strong and decisive taste even using it in small quantities. Added in the mixture, effectively colors the paste. In the sauce promotes contrast color and increases the scent of fish.
Ingredients: Squid ink (Sepia Officinalis), salt
Storage : Store in a cool and dry place. After opening, keep refrigerated between +3°C to +8°C and use within 15 days.
Q: Squid Ink vs cuttle fish ink. Any difference?
Cuttlefish ink and squid ink do have very slight differences – cuttlefish ink is softer, smoother and more well-rounded in flavour, whereas true squid ink can have a strong, metallic taste.