The difference between chicken essence and monosodium glutamate (MSG) is:

1, different raw materials. MSG is to wheat, soybean and other raw materials containing more protein; chicken essence is mainly by monosodium glutamate, edible salt, chicken, chicken bone meal or other concentrated extracts as the basic raw materials.

2, different colors. MSG is more pure, generally transparent and colorless. Chicken essence due to more complex ingredients, usually opaque yellow or yellowish.

3, different taste. MSG has a lighter aroma, while chicken essence has a strong aroma.

Dishes that can be prepared without adding chicken essence or MSG:

1, meat and individual vegetables, seafood, proteins

Meat contains glutamic acid, which naturally produces the main ingredient of monosodium glutamate (MSG) when heated with salt in the dish. In addition to meat, other delicious foods do not need to add MSG or chicken essence, such as eggs, mushrooms, seafood.

2, put vinegar dishes

Sour flavor is obvious, vinegar added more dishes do not need to add MSG, chicken essence. As the flavor acid is not easy to dissolve in an acidic environment, the greater the acidity, the lower the solubility, the worse the flavor. Therefore, sweet and sour pork, acidic cabbage and other acidic food will not need to add MSG or chicken essence.

3, seasoning filling

Many people in the dumpling filling, spring roll filling, will put some MSG or chicken essence. After MSG is mixed into the filling, it will go through the high temperature process of steaming, boiling and frying together. As long as the temperature exceeds 100 ℃, MSG will be denatured, the formation of monosodium pyroglutamate (non-toxic, non-carcinogenic), which not only invariably increase the intake of sodium, but also did not eat the fresh flavor. In the production of hot dishes, it is also necessary to add MSG only when the dishes are about to come out of the pot.