2. MSG can restore the flavor lost in food preparation.
Sodium glutamate, the main component of monosodium glutamate, quickly decomposes glutamic acid after entering the stomach. Glutamate is the product of protein decomposition, which is a kind of amino acid. It can be directly absorbed by the human body and can improve and maintain brain function in the human body. Because human brain tissue can oxidize sodium glutamate to produce energy, moderate consumption of monosodium glutamate is helpful to relieve brain fatigue. Sodium glutamate will be decomposed and destroyed at 100℃, and most of sodium glutamate will become sodium pyroglutamate. This not only loses the flavor of monosodium glutamate, but also decomposes sodium pyroglutamate with certain toxicity. So don't put monosodium glutamate in soup and vegetables for a long time. You must put the soup and vegetables after they are ready.
Side effects of monosodium glutamate:
Eating too much monosodium glutamate will seriously damage your health. When you consume too much monosodium glutamate, this inhibitory neurotransmitter will inhibit various nerve functions in the human body, resulting in a series of symptoms such as dizziness, headache, drowsiness and muscle spasm. Some people will be anxious and flustered; Some people with sensitive physique may even feel sore bones and muscles. In addition, excessive inhibitory neurotransmitters can also inhibit the secretion of thyroid stimulating hormone in human hypothalamus, thus hindering the development of bones, especially for children.
1. For stewed dishes, monosodium glutamate is unnecessary. Because the broth itself is fresh and clear, the use of monosodium glutamate will cover up the original taste, and the taste of the dishes is neither fish nor fowl.
2. For dishes with strong acidity, such as sweet and sour, vinegar baked vegetables, etc. MSG should not be used. Because monosodium glutamate is not easy to dissolve in acidic environment, the greater the acidity, the lower the solubility and the worse the umami effect.
3. Dishes containing alkaline raw materials should not use monosodium glutamate, because monosodium glutamate will synthesize disodium glutamate when it meets alkali, which will produce ammonia odor.
4. When using monosodium glutamate, you should master the dosage. If the dosage is too much, it will produce bitter taste in the dish, which will be counterproductive. Each plate shall not exceed 0.5g ..
When cooking with monosodium glutamate, add it when the food is about to be fried. Because at high temperature, monosodium glutamate will be decomposed into sodium pyroglutamate, that is, dehydrated sodium glutamate, which is not only tasteless, but also produces toxins harmful to human body.
6. Pay attention to the feeding temperature. At the high temperature of 120℃, monosodium glutamate will become sodium pyroglutamate, which not only loses its flavor and nutrition, but also is toxic. So it is not suitable for rushing to fry food. The suitable feeding temperature of monosodium glutamate is 70~80℃, when the flavor is the strongest.
7. Pay attention to the delivery time. You'd better put the soup in before it comes out of the pot. Don't put it in advance, don't put it in with the ingredients or add it in the middle of cooking. Don't use monosodium glutamate when pickling.
8. Pay attention to the right amount. You don't have to use it every day. You must use it in every dish to prevent dependence on it. The food and agriculture organization of the United nations and the United nations expert Committee on food additives stipulate that the daily allowable intake (excluding raw food) is 0/.20 mg per kilogram/kloc, that is, people weighing 50 kilograms are allowed to eat 6 grams per day.
Do not use monosodium glutamate in baby food within 9.3 months.