Chicken essence is actually a compound flavor. It contains not only chicken powder and egg powder, but also protein and flavor nucleic acid, as well as a certain proportion of refined salt and chicken oil. Therefore, in addition to delicious taste, the nutritional value is basically the same as monosodium glutamate. A new generation of condiments, such as chicken essence, appeared in the 1960 s, when it was stranded because of blocked marketing. In the 1990s, through commercial operation and media hype, "monosodium glutamate is harmful to health" and "chicken essence has high nutritional value", which partially replaced chicken essence. Hgu Gourmet Chongqing Network-a gathering place of Sichuan, Chongqing and Chongqing catering, gathers a lot of information such as discounts, special catering, hot pot, cooking videos, recipes and so on, and is delicious vegetarian.

In fact, chicken essence is just a kind of monosodium glutamate, which is developed from sodium glutamate and its freshness is more than twice that of sodium glutamate. Because chicken essence contains umami nucleotide as a freshener, it has the effect of enhancing freshness, and its purity is lower than that of monosodium glutamate. Chicken essence is a compound flavor and a daily condiment. Because chicken essence is a compound condiment, the relative shelf life is 1-2 years, while the shelf life of 95% pure monosodium glutamate is 3 years. Hgu Gourmet Chongqing Network-a gathering place of Sichuan, Chongqing and Chongqing catering, gathers a lot of information such as discounts, special catering, hot pot, cooking videos, recipes and so on, and is delicious vegetarian.

The production process of chicken essence is as follows: grain (wheat, corn and soybean)-monosodium glutamate semi-finished product (sodium glutamate)-mixed with a small amount of chicken powder and other auxiliary materials-granulation-drying-packaging-inspection-finished product-warehousing. In order to obtain chicken essence products with good color and flavor, the choice of accessories is very important. The quality of semi-finished monosodium glutamate (sodium glutamate) and oil plays a decisive role in the finished chicken essence. Hgu Gourmet Chongqing Network-a gathering place of Sichuan, Chongqing and Chongqing catering, gathers a lot of information such as discounts, special catering, hot pot, cooking videos, recipes and so on, and is delicious vegetarian.

Actually, chicken essence and sparerib essence belong to the same category. At the end of last century, many people have begun to regard the use of chicken essence as a very fashionable thing, and its popularity in China has rapidly increased, and it has been favored in household consumption. But in restaurants, professional chefs are generally used to using more monosodium glutamate, and chicken essence is mainly used for chicken dishes. Hgu Gourmet Chongqing Network-a gathering place of Sichuan, Chongqing and Chongqing catering, gathers a lot of information such as discounts, special catering, hot pot, cooking videos, recipes and so on, and is delicious vegetarian.