Monosodium glutamate is a kind of seasoning, and its main component is sodium glutamate. The main function of monosodium glutamate is to increase the flavor of food. It is most used in Chinese food and can also be used in soups and sauces.

Chicken essence is not extracted from chicken, it is made by adding chemical seasoning on the basis of monosodium glutamate. Because nucleotide has the delicate flavor of chicken, it is called chicken essence.

Extended data:

Precautions for using monosodium glutamate:

First, stir-fried meat dishes do not need to add monosodium glutamate.

Meat already contains glutamic acid. When it meets the salt in dishes and is heated, it will naturally produce the main component of monosodium glutamate-sodium 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.

Second, there is no need to put monosodium glutamate in the 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, there is no need to put monosodium glutamate in sour dishes such as sweet and sour tenderloin and vinegar-fried cabbage.

Three, mixed cold dishes should not put monosodium glutamate.

Because monosodium glutamate can give full play to the role of refreshing when the temperature is 80℃-100℃. 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.

The efficacy of chicken essence:

Chicken essence is delicious, and it can stimulate appetite when used in moderation when cooking dishes. The umami of chicken essence mainly comes from sodium glutamate, which is the sodium salt of glutamic acid. It has a strong umami flavor and is easily soluble in water.

After chicken essence enters the gastrointestinal tract, the sodium glutamate contained in it can be quickly decomposed into glutamic acid. Glutamate is an amino acid, which participates in metabolic activities in human body, has the functions of improving brain function and stabilizing people's mood, and is beneficial to intellectual development.

Baidu encyclopedia-monosodium glutamate

Baidu encyclopedia-chicken essence