Yes, Lin Wei is a food additive. Because food additives are artificial or natural substances added to food to improve the quality of food such as color, aroma and taste and meet the needs of preservation and processing technology. Lin Wei is synthetic, so it belongs to food additives.

Lin Wei (also known as "Lin Wei") is a yellow, transparent and sweet wine, which is made by mixing shochu, rice koji and glutinous rice, saccharifying and filtering after one or two months. In short, it is a wine condiment containing alcohol, polysaccharide and high sweetness. Cooking and cooking soup are essential in Japanese cuisine.

Efficacy:

Lin Wei's wonderful use is endless, which can replace the role of sugar. As long as sugar is used in steamed vegetables, Lin Wei is recommended. Although its sweetness is not as rich as sugar, it can fully mobilize the original flavor of ingredients, and has the function of refreshing and increasing delicacy.

Wine is generally used for cooking, mainly to remove the fishy smell, improve the taste and prevent the generation of peculiar smell. These functions can be found in miso. Besides, cooking with wine can soften ingredients, but miso has the characteristic of tightening protein. Therefore, if you want to soften the ingredients, don't use miso too early. On the contrary, if miso is added in advance, it can prevent the ingredients from boiling.

Reference to the above content: Baidu Encyclopedia-Lin Wei