1. Which is more harmful, chicken essence or monosodium glutamate?
Many people have a prejudice against monosodium glutamate, but they have a soft spot for chicken essence, which is not only nutritious but also healthy. But in fact, chicken essence also contains a certain amount of monosodium glutamate, and their safety is similar. The nucleotide components in chicken essence are also easily degraded by nucleotidase, and cannot be heated at high temperature for a long time, so it is best to add chicken essence or monosodium glutamate when cooking.
2. Is eating monosodium glutamate harmful to health?
The main component of monosodium glutamate is sodium glutamate, which is mainly made from grain and purified by fermentation. It is one of the most common condiments. Scientists have proved that when monosodium glutamate is heated at 1℃ for half an hour, only .3% of sodium glutamate generates sodium pyroglutamate, which has little effect on human body. If monosodium glutamate is added when cooking, and it is not added in excess (adults eat no more than 6 grams of monosodium glutamate every day), monosodium glutamate has no effect on health.
3. Is eating chicken essence harmful to health?
Chicken essence is often regarded as a substitute for monosodium glutamate. Compared with monosodium glutamate, the composition of chicken essence is more complicated, and the World Health Organization has not clearly defined the daily dosage of chicken essence. As long as it is used correctly, heating at high temperature for a short time is harmless to health.
4. Chicken essence and monosodium glutamate are not suitable for people
1. Infants should not eat chicken essence or monosodium glutamate. After infants eat a lot of chicken essence or monosodium glutamate, the zinc in blood will be converted into zinc glutamate and excreted from the urine, which will lead to acute zinc deficiency;
2. It is not suitable for lactating women. If the lactating mother eats too much monosodium glutamate, a large amount of glutamic acid will enter the baby through the milk, which will lead to zinc deficiency in the baby.
3, pregnant women should not eat;
4. People with liver and kidney diseases should not eat more;
5. Warm Tips
Compared with chicken essence, monosodium glutamate is purer and easily soluble in water. When diluted by 3 times with water, it still feels delicious, so the dosage of monosodium glutamate can be less than that of chicken essence.
Chicken essence is more complex and contains some sodium salt, so when adding chicken essence, you must put less salt to avoid the food being too salty.
6. Dishes that are not suitable for monosodium glutamate
1. Stir-fried meat dishes can't add monosodium glutamate
Meat already contains glutamic acid, and when it meets the salt in the 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.
2. You can't add monosodium glutamate to cold dishes.
When the temperature is 8℃-1℃, monosodium glutamate can give full play to the role of refreshing, while the temperature of cold dishes is low, which makes it difficult for monosodium glutamate to play its role, and even directly adheres to raw materials, affecting the taste. If you have to put monosodium glutamate in cold dishes, you should also use a small amount of hot water to dissolve monosodium glutamate and then mix it into cold dishes.
3. You can't add monosodium glutamate to the dishes with vinegar
You can't add monosodium glutamate to the dishes with obvious sour taste, 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, so you can't put monosodium glutamate in the dishes with strong sour taste such as sweet and sour pork tenderloin and vinegar-fried cabbage.
4. You can't add monosodium glutamate to the stuffing
Many people like to add monosodium glutamate to the stuffing of dumplings and buns, which is very unsafe. After the monosodium glutamate is mixed into the stuffing, it will go through high-temperature processes such as steaming, boiling and frying. However, when the temperature exceeds 1℃, it will denature, which will not only make the dishes lose their flavor, but also form toxic sodium pyroglutamate, which is harmful to the human body.
5. monosodium glutamate can't be added to sweet dishes
The flavor of monosodium glutamate is more prominent at a proper sodium ion concentration, so it is suitable to be added to salty dishes. If monosodium glutamate is added to sweet dishes, the dishes will not only have no flavor, but also their own sweetness will be suppressed, resulting in the appearance of peculiar smell.
6. You can't add monosodium glutamate to broth dishes
You don't need to add monosodium glutamate to broth stewed dishes, because the broth itself has the characteristics of freshness, fragrance and clarity. Using monosodium glutamate will cover up the original taste and make the dishes taste different.