In real life, the choice of monosodium glutamate or chicken essence as umami and seasoning mainly depends on the cooking object and everyone's taste requirements. The composition of chicken essence is more complex and nutritious than monosodium glutamate. But like monosodium glutamate, chicken essence is only used for preservation and seasoning in food, and its dosage is only a few thousandths of that of food, so it is of little significance to compare their nutritional value.
system of selection
If your cooking object, food characteristics and flavor are outstanding, such as meat and fish, you can choose a single monosodium glutamate, which only enhances the freshness. Especially lean meat, the inosine content is higher than ordinary food, so you can achieve the effect of refreshing by adding a little monosodium glutamate with a single flavor. At this time, adding compound seasoning may destroy the special flavor of your food.
Used in acidic dishes, such as sweet and sour, vinegar baked, pickled peppers, etc. MSG should not be used. Because monosodium glutamate is not easy to dissolve in acidic substances, the greater the acidity, the lower the solubility and the worse the umami effect.
If the flavor of your food is not obvious, such as stuffing and soup, you can consider using compound seasoning, which is chicken essence.
In addition, because chicken essence itself contains about 10% salt, if chicken essence is used in cooking and soup, the amount of salt used must be reduced. Chicken essence also contains nucleotides, and the metabolite of nucleotides is uric acid, so some people should eat less.
People's Network-Should I choose chicken essence or monosodium glutamate for cooking at home?