1 What is monosodium glutamate? Refined monosodium glutamate is extracted from natural raw materials. During the period of 1908, Professor Ikeda Miaoju of Tokyo University in Japan extracted glutamic acid from kelp and developed a condiment which can improve the freshness of dishes and named it "the essence of taste". Monosodium glutamate is a sodium glutamate crystal obtained by fermentation and purification from grain. The general raw material is corn starch, so monosodium glutamate is also a natural food, not a chemical synthesis that people think. Many scientists have also studied the safety of monosodium glutamate and found no harm. The World Health Organization (WHO) also listed monosodium glutamate as the safest category.

If you put too much chicken essence and monosodium glutamate, the salt will exceed the standard. Although the sodium content in chicken essence is much lower than that of salt, the sodium intake of China people generally exceeds the standard. If you are not careful, you will put too much. When cooking, put less salt, monosodium glutamate and chicken essence, which is good for your health. Salt has a "salty taste" because sodium ions, glutamic acid ions in chicken essence and monosodium glutamate can "enhance the taste" of salt. So you can use a small amount of monosodium glutamate or chicken essence instead of some salt, and you can eat enough "salty" dishes. Of course, the premise of all this is moderation. Especially pregnant women and babies need to be careful. If the lactating mother ingests excessive monosodium glutamate while eating a high-protein diet, sodium glutamate in monosodium glutamate will enter the baby through the milk, which will have a serious impact on the baby's growth and development (especially within 12 weeks). It can specifically combine with zinc in the baby's blood to produce glutamic acid that is not absorbed by the body, and zinc is excreted with urine, resulting in zinc deficiency in the baby. In this way, the baby not only has poor taste and anorexia, but also causes adverse consequences such as growth retardation.

What should I pay attention to when using monosodium glutamate? The optimum temperature for dissolving chicken essence and monosodium glutamate is 70℃~90℃. At 150℃, it will be dehydrated to form crystals. If the temperature is higher than 200℃, sodium glutamate will become sodium pyroglutamate. Therefore, no matter from the perspective of safety or taste, it must not be put too early, but the temperature in the pot should be lowered before turning off the fire, just enough for the seasoning to be fully dissolved.

The cold dishes are mixed at a low temperature, and monosodium glutamate and chicken essence can not be fully dissolved, which can not play a role in seasoning and preservation. You can fully dissolve monosodium glutamate with a small amount of hot water first, and then mix it into cold dishes.

Finally, we need to remind everyone that both chicken essence and monosodium glutamate should be strictly controlled. The addition of each dish should not exceed 0.5 g, and the daily intake of each person should not exceed 6 g. If chicken essence or monosodium glutamate has been used, the use of salty condiments such as salt, soy sauce and soy sauce must be reduced.