According to reports, monosodium glutamate is a kind of sodium salt of glutamic acid, which is a delicious substance. Its scientific name is sodium glutamate, also known as monosodium glutamate. In addition, it also contains a small amount of salt, water, fat, sugar, iron, phosphorus and other substances. Monosodium glutamate (MSG) is a kind of savory seasoning cooking material, which is made from wheat, soybean and other raw materials containing more protein by hydrolysis or starch by fermentation. It can also be made from beet and honey by chemical synthesis. Monosodium glutamate is easily soluble in water, hygroscopic and delicious. It is still delicious when dissolved in 3000 times of water, and its optimal dissolution temperature is 70℃ ~ 90℃. Monosodium glutamate is stable under general cooking and processing conditions, but it is easy to become sodium pyroglutamate at high temperature for a long time, which has no umami taste and slight toxicity. In alkaline or strongly acidic solutions, it precipitates or is difficult to dissolve, and its umami taste is not obvious or even disappears. It can not only increase people's appetite, but also provide some nutrition as a home-made condiment.
Chicken essence, on the other hand, is a kind of compound condiment. Its basic ingredients are processed by adding fresh-keeping additives, salt, sugar, chicken powder, spices, chicken flavor essence and other ingredients on the basis of 40% monosodium glutamate, and it also contains a variety of amino acids. A compound seasoning product is mainly made of sodium glutamate, disodium nucleotide with flavor, edible salt, chicken, chicken bone powder or concentrated extract as basic raw materials, added with essence (or not) and excipient, mixed, granulated and dried. Chicken essence can be divided into powder, granule and lump according to its shape, but granule is the main one.
Monosodium glutamate chicken essence
Each has its own characteristics
Monosodium glutamate can supplement human amino acids, which is beneficial to improve and maintain brain function. Because of its delicious taste, it can stimulate people's appetite. Monosodium glutamate helps to improve the digestibility of food. In addition, sodium 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.
Chicken essence has the following characteristics: (1) it is produced by combining chicken and eggs, which has both the umami flavor and the fragrance of chicken; Its chemical composition is to compound nucleotide and sodium glutamate, and its freshness is excellent, which realizes the combination of freshness and seasoning. Compared with monosodium glutamate, its freshness is1.5 ~ 2 times that of monosodium glutamate, and it is a healthy food with higher nutritional content. It is reported that the sales volume of chicken essence in Shanghai and its surrounding coastal areas is comparable to that of monosodium glutamate. Chicken essence can stand out from many condiments in a short time, which is inseparable from its freshness, freshness and chicken flavor. In addition, it also has the advantages of high temperature resistance, no odor, and no drying after eating. These are unmatched by other condiments.
Monosodium glutamate chicken essence should be used reasonably
Monosodium glutamate is a kind of seasoning to enhance flavor, which can be used for cooking, stuffing, cold dishes and soup. However, if you don't follow the usage rules, you will not achieve the ideal seasoning effect, and even have side effects. Therefore, when using monosodium glutamate in cooking, you should pay attention to: 1. Because when the temperature is higher than 120℃, sodium glutamate will become the focus, which is harmful to human body after eating and difficult to excrete. 2. It is not advisable to add monosodium glutamate to acidic foods, such as sweet and sour fish and sweet and sour tenderloin. Monosodium glutamate is alkaline, and adding it to acidic food will cause chemical reaction and make dishes stale. 3. It is not suitable to use monosodium glutamate in alkaline raw materials. When monosodium glutamate meets alkali, it will synthesize disodium glutamate, which will produce ammonia odor, reduce the umami taste and even lose its umami taste. 4. Pay attention to the degree of saltiness. If it is too salty, monosodium glutamate may not taste delicious. When the ratio of salt to monosodium glutamate is in the range of 3:1or 4:1,a round and soft taste can be achieved. It should be dissolved before adding it as a cold salad. Because the dissolution temperature of monosodium glutamate is 85℃, it is difficult to decompose monosodium glutamate below this temperature. 5. There is no need to put monosodium glutamate in the dishes made from broth, chicken, eggs and aquatic products. 6. Pregnant women and infants should not eat monosodium glutamate because monosodium glutamate may cause fetal defects; Old people and children should not eat too much. People with hypertension will have higher blood pressure if they eat too much monosodium glutamate. Therefore, patients with hypertension should not only limit the intake of salt, but also strictly control the intake of monosodium glutamate.
From the health point of view, chicken essence is harmless to human body. In the cooking process, the conditions for using chicken essence are much looser than monosodium glutamate. Chicken essence can be used in any application of monosodium glutamate. When it is added to dishes, soups and pasta in a proper amount, it has a good fresh-keeping effect, especially when it is added to the hot pot in the soup, its aroma and taste are adapted to each other, which makes people have a good appetite.
But when cooking, if you add too much chicken essence, it will destroy the original taste of the dish and affect the taste. In the use of chicken essence, we should also pay attention to the following points: 1. Chicken essence contains about 10% salt, so the food should be properly salted before adding chicken essence. 2. Chicken essence contains nucleotides, and its metabolite is uric acid, so people suffering from gout should reduce their intake appropriately; 3. The solubility of chicken essence is worse than that of monosodium glutamate. If it is used in soup, it should be dissolved before use. Only in this way can it be better perceived by taste cells; 4. Chicken essence contains salt and has strong hygroscopicity, so it should be sealed after use, otherwise the nutritious chicken essence will grow a lot of microorganisms and pollute the food.
Monosodium glutamate and chicken essence, one is a condiment containing only a single amino acid sodium glutamate, and the other is a condiment extracted from chicken and mixed with a variety of amino acids, both of which are generally safe to eat. But the principle to be mastered is that no one should overeat, because everyone can't ignore health while enjoying delicious food.