On the contrary, the delicious taste of monosodium glutamate can stimulate taste cells and digestive glands, increase appetite and promote digestion. Monosodium glutamate also has certain medicinal value, which can change the nutritional status of human body and increase acetylcholine in brain, thus treating neurasthenia; Regular and moderate consumption of monosodium glutamate can improve children's developmental retardation; Glutamine, which is formed by the combination of monosodium glutamate and ammonia in blood, has a good effect on treating liver coma and epilepsy caused by the increase of blood ammonia. But when using monosodium glutamate, we should pay special attention to the temperature. If it is heated to above 120℃ during cooking, sodium glutamate will change chemically and become sodium pyroglutamate, which will not only reduce the umami taste but also be slightly toxic. Therefore, when cooking and making soup, put monosodium glutamate when leaving the pot.
The dosage of monosodium glutamate should be appropriate, generally not more than five thousandths. Too much monosodium glutamate will make people feel thirsty and sour. Because monosodium glutamate is alkaline, don't mix it with acidic dishes such as vinegar to avoid acid-base neutralization. In addition, the baby should eat less monosodium glutamate, because monosodium glutamate will form complex zinc glutamate with zinc in the human body, and then dissolve in water and excrete it, resulting in zinc deficiency in the baby and affecting the child's development.
What is the composition of monosodium glutamate? Can you eat more? The chemical component is sodium glutamate. Monosodium glutamate is a kind of food freshener, originally extracted from seaweed, and now it is an industrial synthetic product.
Toxicity: A large number of research data show that regular consumption is harmless to human body.
Poisoning symptoms: Some westerners have symptoms such as headache, redness, sweating, facial oppression or swelling, numbness in or around the mouth, burning sensation in the stomach and chest pain within 2 hours after eating food rich in monosodium glutamate. This phenomenon mostly happens after Chinese food, so some westerners call it "China restaurant syndrome", but the relationship between this phenomenon and the consumption of monosodium glutamate has not been confirmed so far.
Emergency treatment: No special treatment is required after taking excessive monosodium glutamate by mistake. People with "China restaurant syndrome" can also take vitamin B6 orally, 50mg a day.
Prevention of poisoning: monosodium glutamate can be safely eaten, but don't use it too much. Generally, the daily consumption per person does not exceed 20 grams.
Monosodium glutamate is a kind of seasoning to enhance flavor, which can be used for cooking, stuffing, cold dishes and soup. Monosodium glutamate has no direct nutritional value to human body, but it can increase the flavor of food, arouse people's appetite and help improve the digestibility of food. In addition, monosodium glutamate, the main component of monosodium glutamate, also has the function of treating chronic hepatitis, hepatic coma, neurasthenia, epilepsy, gastric acid deficiency and other diseases.
Although monosodium glutamate can be fresh, it will be counterproductive if used improperly.
I read some posts about monosodium glutamate and summarized them, including the skills of using monosodium glutamate in cooking and how to use it scientifically. I don't know much about scientific principles, especially glutamic acid, hehe. ...
1. For stewed dishes, monosodium glutamate is unnecessary. Because the broth itself is fresh, fragrant and clear, monosodium glutamate has only one flavor, and its flavor cannot be equal to the broth. If you use monosodium glutamate, it will cover up the original flavor and make the food taste nondescript.
2. Used for acidic dishes, such as sweet and sour, vinegar baked, pickled peppers, etc. MSG should not be used. Because monosodium glutamate is not easy to dissolve in acidic substances, the greater the acidity, the lower the solubility and the worse the umami effect.
3. When crystal monosodium glutamate is used in cold dishes, it should be dissolved with a small amount of hot water first, and then poured on cold dishes, which has better effect (because monosodium glutamate can only play a role at 45℃). If you mix cold dishes directly with crystals, it is not easy to mix them evenly, which will affect the refreshing effect of monosodium glutamate.
4. Add monosodium glutamate when cooking. Because at high temperature, monosodium glutamate will be decomposed into sodium pyroglutamate, that is, dehydrated sodium glutamate, which not only has no umami taste, but also produces slight toxins, which is harmful to human body.
5. When using monosodium glutamate, you should master the dosage, not the more the better. Its water dilution is 3000 times, and people's taste for monosodium glutamate is 0.033%. When used, it is appropriate to use 1500 times. Too much food will produce a strange smell that seems to be wrong, astringent and have the opposite effect. The World Health Organization recommends that monosodium glutamate should not be used in baby food for the time being; Adults should not consume more than 6 grams of monosodium glutamate per person per day.
6. monosodium glutamate is not easy to dissolve at room temperature, and it is best dissolved at 70℃~ 90℃ and has the best flavor. When it exceeds 100C, monosodium glutamate will be volatilized by water vapor, and when it exceeds 130C, it will deteriorate into sodium pyroglutamate, which is not only tasteless, but also toxic. For stewed, roasted, boiled, boiled and steamed dishes, monosodium glutamate should not be put in too early, and then put in when it is out of the pot.
7. Alkaline raw materials should not use monosodium glutamate. When monosodium glutamate meets alkali, it will synthesize disodium glutamate and produce ammonia odor.
Can I eat more edamame? It belongs to protein, which is rich in beans. It's okay. You can put it in the cooking machine and add a little rice to make rice paste for breakfast. Boil peeled edamame and water (without beans) in a pot, add some salt and boil the water. This is salted edamame. It is delicious.
Can I eat more salted eggs? In principle, it is better to eat pickled products as little as possible.
In theory, the daily salt intake should be controlled below 6 grams;
Tianqi, can you eat more Tianqi, also known as "Sanqi", is a perennial herb of Panax in Araliaceae and is used for medicine. It is native to Shan Ye, discovered and adopted a long time ago, and then cultivated artificially. Because this plant generally has three petioles per plant, and each petiole often has seven leaves, it is commonly known as "Sanqi". According to the records in Gui Zhou Shun Lu in Qing Dynasty, "Sanqi ... takes Tianzhou producers as the top priority", and Volume III of Baise Tanglu in Qing Dynasty also said that Sanqi actually came from Tianzhou, so it was commonly known as Tianqi.
Panax notoginseng is a precious medicine town and an excellent variety of ginseng, which has unique functions. According to Li Shizhen's Compendium of Materia Medica in the Ming Dynasty, Tianqi is "slightly sweet and slightly bitter, quite like the taste of ginseng", and is known as "gold never changes". Zhao Xuemin's Compendium of Materia Medica in the Qing Dynasty said: "Ginseng is the first to replenish qi, and Sanqi is the first to replenish blood, which has the same taste, so it is called Ginseng Sanqi, which is the most precious Chinese medicine. "Compendium of Materia Medica" also records that Tianqi "is mainly used to stop bleeding, disperse blood and relieve pain, and treat arrow wound in Phnom Penh. For example, if the stick is bleeding and the chewing material is rotten or mixed, the blood will stop. "The South People's Army regards it as a medicine for golden sores" and says that "it is also mainly used for vomiting blood, bleeding and biting insects.
According to drug analysis, Panax notoginseng mainly contains six glycosides, sitosterol, carotene and flavonoids. Glycoside is the main component of ginseng, which plays an important role in strengthening physical strength, improving myocardial oxygen metabolism and improving animal hypoxia tolerance. It is true that the ancient books of traditional Chinese medicine say that Tianqi "works with ginseng" is not empty talk. Sitosterol and carotene can reduce blood lipid, while flavonoids are effective components to dilate coronary artery, improve myocardial blood supply and increase vascular elasticity. Therefore, regular consumption of Tianqi not only has a significant effect on coronary heart disease and angina pectoris, but also has a preventive effect on coronary heart disease and angina pectoris. It can prevent coronary heart disease, nourish and strengthen the body.
Tianqi should be used according to its purpose. Different administration methods have different effects. Generally speaking, Ascending to Heaven can make blood vessels contract, and it is a specific medicine for treating traumatic injury, which can really achieve the effect of hemostasis. Panax pseudo-ginseng made a paste with wine, and applied it on sores and gangrene to promote blood circulation and reduce swelling. The oral administration of Tianqi should depend on the condition: eat Tianqi raw, promote blood circulation, stop bleeding and relieve pain; To replenish blood and strengthen the body, you must eat cooked Tianqi.
The preparation method of cooked Radix Notoginseng is to cut raw Radix Notoginseng into pieces, soak in salt water, dry in the sun, and grind into fine powder. Some people put raw panax notoginseng in a small bowl, and put water in the bowl. The amount of water is determined to be that Panax notoginseng can be absorbed, then steamed soft, sliced, fried until yellow, crisp and not burnt, and then ground into powder to make Panax notoginseng mature. Both methods are acceptable. Cooked Tianqi has the functions of invigorating qi, promoting blood circulation, enriching blood, removing blood stasis and promoting regeneration. Tianqi stewed chicken is a good tonic for women to take after childbirth. On the famous menu in Guangxi, this is called "Tianqi Stewed Chicken". Soak the cooked Radix Notoginseng with Radix Notoginseng, Radix Codonopsis, Fructus Lycii, Cortex Eucommiae, etc. to obtain the "Radix Notoginseng tonic wine", which can replenish blood and qi, relax tendons and activate collaterals, promote human metabolism and improve health in the morning and evening, and is the top grade of medicinal liquor. In recent years, Tianqi toothpaste made from Tianqi has a good effect in preventing and treating dental diseases.
Panax notoginseng has a strong effect of removing blood stasis. It is said that a butcher killed a pig and got a big basin of pig blood. Because his hand was cut, he hurriedly took panax pseudo-ginseng and put it on the wound, and hurriedly sprinkled some panax pseudo-ginseng in the coagulated pig blood. Soon, pig blood turned into blood. Therefore, the method of identifying the authenticity of Panax notoginseng between sessions is often used to test blood clots. It is true notoginseng that can melt blood, otherwise it is false notoginseng.
When buying Tianqi, you'd better buy a big, solid, slippery, claw-free one. Panax notoginseng is a perennial plant, which takes more than three years to harvest. The longer the planting period, the bigger the head and the better the quality. Therefore, the size of Panax notoginseng is based on how many heads (slices) there are per catty. For example, forty heads represent thirty-one to forty per catty, sixty heads represent forty-one to sixty per catty, and one hundred and twenty heads represent eighty-one to one hundred and twenty per catty; Folk classification is not so strict, 120 generally means no more than 130 per catty, and 80 means no more than 85 per catty. In short, the more people there are, the smaller Tianqi is, the less people there are, and the bigger Tianqi is. Notoginseng with twenty or forty heads generally needs to be planted for more than seven years, and it is the best of Notoginseng.
The processing of panax notoginseng should also be done well. After digging back, it should be washed and cut off (dried or used as medicine), exposed to the sun, and rubbed while drying until the roots are completely dry, leaving no traces of teeth. If it is processed to the final stage, the surface will be smoother and rounder if it is rubbed with a small board. In case of rainy weather, it should be dried with charcoal fire, and the firepower should be 30-35 degrees Celsius. Also turn it over frequently, and don't stop the fire when baking, so as to avoid the phenomenon of "sweating back" when the temperature drops. A large number of panax notoginseng should be stored in a dry and ventilated place to prevent moisture, mildew or moth-eaten; A small amount can be stored in a sealed bottle for a long time.
So, I don't think eating Tianqi will gain meat!
Can I eat more shrimp skin? Shrimp skin is a good food with low price, convenient eating and good health. It is available all the year round, with various eating methods and simple and fast production. It is also a "wild card" in food and can be paired with any dish. For example, when eating, wash a handful of shrimp skin, add some refined salt, sesame oil, chopped green onion and seaweed, and rinse with boiling water to make a bowl of fresh soup with good color and flavor. Fried tofu with shrimp skin, fried onion with shrimp skin, fried melon with shrimp skin, fried radish soup with shrimp skin, fried eggplant with shrimp skin, fried egg soup with shrimp skin and spinach with shrimp skin are all delicious dishes. Wrapping wonton and jiaozi with shrimp skin not only tastes good, but also has higher nutritional value. Even snacks, such as salted soybean milk and tofu brain, taste better with shrimp skin.
But when eating shrimp skin, we should pay special attention to the cholesterol contained in shrimp skin, and we should not eat too much.
Hope to adopt. Thank you.
Can I have more baking soda? Definitely not. It is a ca(oh)2 compound, which is alkaline. Besides, eating too much is not good.
Can monosodium glutamate and sugar be eaten together? MSG and sugar can be eaten together. But monosodium glutamate should not be eaten too much. After eating too much monosodium glutamate, the content of glutamic acid in human blood will increase, which will hinder the absorption of calcium and magnesium, thus causing short-term symptoms such as headache, heartbeat and nausea, and will also have adverse effects on the reproductive system. And it will make people dependent on monosodium glutamate, and then eating food without monosodium glutamate will feel tasteless, which will also hinder the absorption of other nutrients.
Can you eat more oranges when you have a cold? What oranges should thick-skinned people eat? Vitamin c should also be supplemented when you have a cold. Oranges contain vitamin C. Can they be supplemented? If it is the kind of orange with thin skin, it is best not to eat it, because it is very easy to cause excessive internal heat and lead to cold fire. And don't eat more oranges when you have a cold. One or two oranges a day is enough.
Can allergy eat monosodium glutamate chicken essence? The key depends on what the allergy is.
Query allergens to determine,
Different people have different allergens.