1. Taboos for eating monosodium glutamate
1. It is not advisable to put monosodium glutamate in cold dishes.
The fresh-keeping effect of monosodium glutamate can only be brought into full play when the temperature is 8℃-1℃. However, the temperature of cold dishes is low, and monosodium glutamate is difficult to play its role, and even directly adheres to raw materials, which is tasteless and disappointing. If you have to put monosodium glutamate in cold dishes, it is advisable to dissolve monosodium glutamate with a small amount of hot water and then mix it into cold dishes.
2. monosodium glutamate should be salty instead of sweet.
Under proper sodium ion concentration, the umami flavor of monosodium glutamate can be more prominent. Therefore, the umami flavor of monosodium glutamate can be delicious in salty dishes, but if monosodium glutamate is put into sweet dishes, it will not only not enhance the freshness, but will inhibit the original flavor of sweet and fresh food and produce an odor. Therefore, monosodium glutamate cannot be added to dishes such as chicken, corn soup and sweet taro.
3. monosodium glutamate should not be added to the stuffing.
Many people put some monosodium glutamate in the stuffing of dumplings and spring rolls, which is very unsafe. After monosodium glutamate is mixed with stuffing, it will go through high temperature processes such as steaming, boiling and frying. However, monosodium glutamate will denature as long as the temperature exceeds 1℃. Not only will it lose its flavor, but it will also form toxic sodium pyroglutamate, which will endanger human health. In addition to not mixing stuffing, when making hot dishes, monosodium glutamate can only be added when the dishes are about to leave the fire.
4. stir-fried meat dishes do not need monosodium glutamate.
Glutamate is originally contained in meat. When it meets the salt in dishes and is heated, it will naturally produce sodium glutamate, the main component of monosodium glutamate. In addition to meat, there is no need to add monosodium glutamate to other delicious foods, such as eggs, mushrooms, water bamboo, seafood and so on.
5. you can't put monosodium glutamate in vinegar dishes.
The sour taste is obvious, and monosodium glutamate cannot be added to dishes with more vinegar. Because monosodium glutamate is not easy to dissolve in acidic environment, and the greater the acidity, the lower the solubility and the worse the umami effect. Therefore, you can't put monosodium glutamate in sour dishes such as sweet and sour tenderloin and vinegar-fried cabbage.
2. Hazard analysis of monosodium glutamate
1. The main component of monosodium glutamate is sodium glutamate, which can be decomposed into glutamic acid during digestion. The latter can be converted into an inhibitory neurotransmitter by enzyme catalysis in brain tissue. If it is ingested too much, it will interfere with the natural laws of the nervous system. Therefore, some people with sensitive physique will have a series of symptoms such as dizziness, headache, lethargy, muscle spasm and even shock after eating excessive monosodium glutamate, and some people will also have anxiety and confusion.
2. When monosodium glutamate is ingested too much, too many inhibitory neurotransmitters will also inhibit the secretion of thyrotropin from human hypothalamus, which will hinder the development of bones, especially for children. In animal experiments, it is found that young mice and chickens are most seriously injured by monosodium glutamate, which will destroy the cranial and optic nerves.
3. When the consumption of monosodium glutamate exceeds the metabolic capacity of the body, it will also lead to the increase of glutamic acid content in the blood, which will limit the utilization of essential minerals such as calcium, magnesium and copper. In particular, glutamic acid can combine with zinc in blood, and the zinc glutamate that cannot be used is excreted, resulting in zinc deficiency in human body. Zinc is an important nutrient for infants' physical and intellectual development. Therefore, infants and lactating mothers should fast or eat less monosodium glutamate.
4. If you eat too much monosodium glutamate, you will often feel thirsty. This is because monosodium glutamate contains sodium. Because monosodium glutamate is not salty, it is easy to eat too much and not notice it. People over the age of 6 are particularly sensitive to sodium intake, so the elderly and people suffering from diseases such as hypertension, kidney disease and edema should especially eat less monosodium glutamate.