Monosodium glutamate is mainly extracted from rice, corn and other grains or molasses by microbial fermentation. The main component of monosodium glutamate is sodium glutamate, which is also the trade name and general name of sodium glutamate, also known as flavor powder, flavor element, sodium glutamate and sodium glutamate.

The initial industrial production of monosodium glutamate in China is to produce monosodium glutamate with gluten or soybean meal as raw materials by acid hydrolysis. This method is characterized by high energy consumption, high cost, high labor intensity and high requirements for equipment, which requires acid and alkali resistant equipment. 1965 were all produced in this way before.

Extended data

Reasonable use-

The optimum concentration of (1) monosodium glutamate is 0.2%~0.5%, and the optimum dissolution temperature is 70℃~ 90℃. Therefore, monosodium glutamate should be added to cooking when vegetables or soups are about to mature or come out of the pot. This will not destroy the delicious characteristics of monosodium glutamate, but also make monosodium glutamate dissolve in soup quickly, resulting in umami flavor.

(2) When mixing cold dishes, monosodium glutamate should be dissolved in a small amount of hot water before mixing. If you put monosodium glutamate directly, it is not easy to dissolve because of the low temperature, and the umami flavor of monosodium glutamate cannot be fully exerted.

(3) Foods containing more sodium glutamate (such as livestock meat, eggs, seafood, etc.) do not need to add monosodium glutamate. ).

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