1. Different ingredients:
a. The main ingredient of MSG is monosodium glutamate.
b.Chicken essence is not extracted from chicken, it is made by adding chemical seasoning to MSG. It is called chicken essence because the nucleotide carries the fresh flavor of chicken.
c.Beef extract powder (paste) is made from fresh beef, beef bone, beef fat as the main raw material, after enzyme digestion, boiling, and then adding flavor-presenting nucleotides, salt, etc., which has a strong beef flavor and is a kind of compound food additive.
2. Different taste:
Monosodium glutamate (MSG) products pay more attention to the fresh taste, so the MSG content is higher; chicken essence focuses on the natural aroma of the product from the chicken, so the use of chicken powder is higher; ground beef is favored by the flavor of beef.
Use:
I. Beef extract powder bottle states the scope of use for "can be widely used in various types of small and medium-sized food factories, bun filling, dumpling filling, meatballs, meatballs, egg dumplings, ham and sausage, hotel catering". The recommended usage amount is "add as much as needed for production".
The ingredients in the ingredient list of these food additives state "natural heat-reactive spices, natural flavor ingredients, salt, glucose, amino acids, etc.". Recommended dosage: 0.4-5%. Storage: Place in a cool, dry place, shelf life of 12 months, unused once after opening, should be sealed intact to avoid contamination.
II. How to use chicken essence:
1. The best time to put in the dishes will be out of the pot; if the dishes need to be thickened, MSG should be put before thickening;
2. Chicken essence solubility is poorer than the MSG, if you are not doing the soup dishes, it should be dissolved before use.
Three. MSG use:
1. For dishes cooked in broth, there is no need to use MSG. Because the soup itself has a fresh, fragrant, clear characteristics, the use of monosodium glutamate (MSG), will cover the flavor, the taste of the dish is not similar.
2. Acidic dishes, such as: sweet and sour, vinegar and vegetables, should not use MSG. Because monosodium glutamate is not easy to dissolve in an acidic environment, the greater the acidity, the lower the solubility, the worse the effect of fresh flavor.
3. MSG should not be used in dishes containing alkaline raw materials, because MSG will be synthesized into disodium glutamate when it encounters alkali, resulting in ammonia odor.
4. monosodium glutamate should be used to control the amount, such as putting too much, it will make the dish produce a bitter taste, resulting in the opposite effect, each dish should not be more than 0.5 grams.
5. Cooking with monosodium glutamate (MSG) should be added when the dish is ready to fry. Because at high temperatures, MSG will decompose into pyroglutamic acid sodium, that is, dehydrated monosodium glutamate, no fresh flavor.
6. Pay attention to the temperature, MSG at a high temperature of 120 ℃ will become monosodium pyroglutamate, will lose the fresh flavor and nutrition, and thus fried food, rapid fire frying should not be used to put the appropriate temperature of the MSG is 70 ~ 80 ℃, when the strongest flavor.
7. Pay attention to the time to put, the best in the soup before the pot put, do not advance, and do not put the same time with the raw materials or cooking midway to join, pickles do not use MSG.
8. pay attention to the right amount, on the scientists study said the use of MSG excess, easy to lead to obesity.
9. MSG should not be used in the food of infants under 3 months of age.
10. Excessive consumption of MSG may cause infertility.
Expanded Information:
Soy Sauce: It can make dishes flavorful, and it can increase the color of food. Suitable for braising and making marinade. Oyster sauce: oyster sauce itself is very salty, you can sugar slightly neutralize its salinity. Salad oil: common cooking oil, can also be used for cooking pastry.
Sesame oil (sesame oil): drizzled on before cooking, it can add flavor. It can also be added to marinated food to add flavor.
Rice wine: add a little wine when cooking fish and meat to remove the fishy flavor.
Chili sauce: red chili peppers ground into a reddish-red sticky sauce, also known as hot sauce. It adds a spicy flavor and color to the dish.
Sweet noodle sauce: salty flavor. Stir fry with oil over low heat to remove the sour flavor of the sauce. It can also be thinned with water and flavored with a little sugar for a better flavor.
Spicy Bean Paste: The dishes seasoned with bean paste do not need to add too much soy sauce to avoid the finished product being too salty. The color and taste is better when it is exploded in oil. Sesame paste: It is dry. It can be thinned with cold water or cold soup.
Ketchup: commonly used in ketchup, sweet and sour dishes, and can increase the color of the dishes.
Vinegar: vinegar should not be boiled for a long time, and can be added before the pot is started so that the flavor will not be lost. White vinegar can be slightly boiled to make the sour
flavor lighter.
Abalone Sauce: It is made of natural abalone concentrate and is suitable for frying, boiling, stir-frying, deep-frying, marinading and so on
XO Sauce: Most of the sauce is made of many seafood extracts, and it is suitable for all kinds of seafood dishes. Crab Roe Sauce: Concentrated from the pure extract of hairy crab roe, suitable for all seafood dishes.
Liao Spare Ribs Marinade: Livestock, poultry, soybean products, egg brining, the use of the Liao Spare Ribs Marinade can be used to cook vegetables, noodles or as a hot pot soup ingredients taste better.