MSG? Chicken essence? Or is it high-taste?

Neither.

This video may subvert your perception of umami.

I will tell you the secret of umami in 2 minutes.

This is a trick that all catering people and pot-stewed people must learn.

1908, Chrysanthemum Ikeda in Japan discovered that kelp contains an extremely delicious substance called sodium glutamate.

Adding it to the soup will make it delicious. He called sodium glutamate monosodium glutamate.

Since then, monosodium glutamate has entered thousands of households and become the first umami substance that consumers can buy.

1964, Japanese scientists discovered a second flavor substance from mushrooms, called disodium guanylate. Later, a third umami substance was found in fresh meat and seafood, called disodium inosinate. Miraculously, when disodium guanylate, disodium inosinate and monosodium glutamate are mixed in a certain proportion, the umami taste of monosodium glutamate can be improved by 8 times.

Later, scientists mixed disodium guanylate and disodium inosinate according to the ratio of 1: 1, and called their mixture: flavored disodium nucleotide, abbreviated as I+G, and determined that the optimal ratio of I+G to monosodium glutamate was 1: 19.

Since then, I+G has become the second umami substance that consumers can buy.

Later, food production enterprises mixed monosodium glutamate with I+G, and introduced seasonings fresher than monosodium glutamate, which were named: chicken essence and high-quality flavor.

In the 1990s, scientists discovered the fourth flavor substance from shellfish, shrimp and crab, called disodium succinate, because it has a special shellfish taste, so it is also called scallop element. Miraculously, when disodium succinate and monosodium glutamate are mixed according to the ratio of 1: 10, the umami taste of monosodium glutamate can be improved by 2 times. At this point, disodium succinate has become the third umami substance that consumers can buy.

In recent 20 years, with the rapid development of food industry, scientists have discovered dozens of umami substances one after another. However, due to the low freshness of these umami substances, it is difficult for human tongue to perceive them, and they cannot meet the commercial standards, so they have no value for mass production.

When you see this, you should understand that the freshest substance in the world is neither chicken essence nor high-quality food.

But a mixture of monosodium glutamate, I+G and scallop.

The next article will teach you how to make the freshest seasoning in the world: overlord fresh powder.