1. Different components:

A. the main component of monosodium glutamate is sodium glutamate.

B. Chicken essence is not extracted from chicken, but is made by adding chemical seasoning on the basis of monosodium glutamate. Because nucleotide has the delicate flavor of chicken, it is called chicken essence.

C. Beef refined powder (paste) is a compound food additive, which is made from fresh beef, beef bone and beef fat as main raw materials, through enzymolysis and boiling, and then adding seasoning nucleotides and salt.

2. The taste is different:

Monosodium glutamate products pay more attention to umami flavor, so the content of monosodium glutamate is higher; Chicken essence focuses on the natural flavor of chicken, so the utilization rate of chicken powder is high; Beef powder emphasizes the flavor of beef.

Usage:

1. The bottle of refined beef powder is marked with "it can be widely used in various small and medium-sized food factories, steamed buns, dumplings, meatballs, meatballs, egg dumplings, ham sausages and hotel catering". The recommended dosage says "appropriate addition according to production needs".

The ingredients in the ingredient list of these food additives are marked with "natural thermal reaction spices, natural flavor raw materials, salt, glucose, amino acids, etc." Suggested dosage: 0.4-5%. Storage: stored in a cool and dry place, shelf life 12 months. If it is not used up at one time after unsealing, it should be sealed to avoid pollution.

2. How to use chicken essence:

1. The best investment opportunity is when the food is almost ready; If the dishes need thickening, put monosodium glutamate first and then thicken;

2. The solubility of chicken essence is worse than that of monosodium glutamate. If it is not soup, it should be dissolved before use.

3. How to use monosodium glutamate:

1. For stewed dishes, monosodium glutamate is unnecessary. Because the broth itself is fresh and clear, the use of monosodium glutamate will cover up the original taste, and the taste of the dishes is neither fish nor fowl.

2. For dishes with strong acidity, such as sweet and sour, vinegar baked vegetables, etc. MSG should not be used. Because monosodium glutamate is not easy to dissolve in acidic environment, the greater the acidity, the lower the solubility and the worse the umami effect.

3. Dishes containing alkaline raw materials should not use monosodium glutamate, because monosodium glutamate will synthesize disodium glutamate when it meets alkali, which will produce ammonia odor.

4. When using monosodium glutamate, you should master the dosage. If the dosage is too much, it will produce bitter taste in the dish, which will be counterproductive. Each plate shall not exceed 0.5g ..

When cooking with monosodium glutamate, add it when the food is about to be fried. Because at high temperature, monosodium glutamate will be decomposed into sodium pyroglutamate, that is, dehydrated sodium glutamate, which has no umami flavor.

6. Pay attention to the feeding temperature. At the high temperature of 120℃, monosodium glutamate will become sodium pyroglutamate, losing its flavor and nutrition. So it is not suitable for rushing to fry food. The suitable temperature for adding monosodium glutamate is 70~80℃, when the umami flavor is the strongest.

7. Pay attention to the delivery time. You'd better put the soup in before it comes out of the pot. Don't put it in advance, don't put it in with the ingredients or add it in the middle of cooking. Don't use monosodium glutamate when pickling.

8. Pay attention to the right amount. According to scientists, excessive use of monosodium glutamate can easily lead to obesity.

Do not use monosodium glutamate in baby food within 9.3 months.

10. Excessive consumption of monosodium glutamate may lead to infertility.

Extended data:

Soy sauce: It can make dishes delicious and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor. Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar. Salad oil: common edible oil, which can also be used to make cakes.

Sesame oil (sesame oil): pour it on the dish before it is cooked, which can increase the flavor. When curing food, it can also be added to increase flavor.

Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.

Chili sauce: a sauce made by grinding red peppers, which is reddish and sticky, also known as hot sauce. It can add interest and color to dishes.

Sweet noodle sauce: it is salty in itself. Stir-frying with low oil can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so it tastes better.

Spicy bean paste: a dish seasoned with bean paste, without too much soy sauce, so as to avoid the finished product being too salty. The color and taste of oil explosion are better. Sesame paste: It's dry. Can be diluted with cold water or cold broth.

Ketchup: It is often used in tomato juice and sweet and sour dishes, which can increase the color of dishes.

Vinegar: Black vinegar should not be cooked for a long time, just add it before cooking, so as not to lose fragrance. Slightly boiled white vinegar can dilute the sour taste.

Abalone sauce: concentrated from natural abalone essence, suitable for: frying, boiling, frying, frying and marinating? etc

XO sauce: Most of it is mainly concentrated from various seafood essences, which is suitable for all kinds of seafood dishes. Crab paste: concentrated from pure extracted crab paste, suitable for all kinds of seafood dishes.

Liao ribs marinated sauce: marinated livestock, poultry, bean products and eggs. After use, liao ribs marinade can be used for cooking, cooking noodles or serving as hot pot soup, which tastes better.