The production of MSG is generally divided into several main processes such as saccharification, fermentation, extraction of glutamic acid crystals, and refining of sodium glutamate crystals.

The main component of MSG is sodium glutamate C5H8NO4Na, the monosodium salt of L-2-aminoglutarate. Glutamic acid is one of the amino acids used in oxidative metabolism of brain tissue. In addition, MSG also contains a small amount of sodium chloride.

Users need to pay attention to the saltiness when cooking. If it is too salty, the MSG may not taste delicious. The ratio of salt to MSG is within the range of 3:1 or 4:1 to achieve a mellow and soft taste. When making cold dishes, it should be dissolved first before adding. Because the dissolution temperature of MSG is 85°C, below this temperature, MSG is difficult to decompose.

Extended information:

Notes:

1. Dishes that are not suitable for adding MSG include: meat dishes, cold dishes, vegetables with vinegar, mushrooms, and eggs , wild rice, seafood, etc. These three dishes are not suitable for adding MSG.

2. The fillings that are not suitable for adding MSG include: dumpling fillings, spring roll fillings, etc. These fillings are not suitable for adding MSG because MSG cannot be overheated. If it is overheated, toxic substances will be produced. , and it doesn’t have the original umami flavor. Well, the things made with these fillings generally go through high-temperature processes such as steaming, boiling, and frying, so it may lead to denaturation of MSG.

3. It is not advisable to add MSG to sweets. The reason is that MSG inherently has a salty taste, and the umami flavor of MSG can only be highlighted under an appropriate sodium ion concentration. The umami flavor of MSG can only be expressed in salty dishes. However, if MSG is added to sweet dishes, not only will it not increase the freshness, but it will inhibit the original taste of sweetness and produce an off-flavor.

Baidu Encyclopedia-MSG