1, in-depth understanding of monosodium glutamate
The main ingredient of monosodium glutamate is monosodium glutamate, which is a grain as raw material, microbial fermentation, extraction, and refinement of the product. There are amino acid-specific receptors in the human taste organs, so when MSG is consumed by people, it stimulates the amino acid receptors located in the taste buds of the tongue, which can make people feel the delicious fresh taste, thus making MSG play the role of appetite, and inducing the secretion of digestive juices to promote the digestion and absorption of food.
Glutamic acid, which is absorbed into the intestines and broken down into glutamic acid, is one of the amino acids needed by the human body, and participates in the formation and repair of body tissues and in various important physiological functions. Among them, it participates in sugar metabolism in the liver and the detoxification process of the liver, reducing the concentration of toxic ammonia in the blood; it participates in the metabolism of proteins and sugar in the brain, and it can improve the function of the brain and the nerve center to a certain extent. It can be seen that MSG is beneficial to human health.
2, in-depth understanding of the chicken
Chicken essence is a variety of flavor presenting substances with a mixture of both the fresh taste of MSG, but also the fresh taste of other flavor presenting substances. Chicken essence is with the flavor nucleotides, hydrolyzed plant and animal proteins, yeast extracts and other new products appeared only after the emergence of. It has many advantages: there is no uncomfortable taste even if you put a little more; there is no dryness of the mouth like MSG after eating; the taste is well-coordinated, and the taste is fresh and mellow.
3, chicken more fresh than monosodium glutamate
In fact, monosodium glutamate (MSG) and chicken with the role of freshness, but the difference is that chicken contains monosodium glutamate (MSG), nucleotides, together with organic acid salts, sugar, spices, and some products contain "hydrolyzed protein" or "yeast extract". Some products also contain "hydrolyzed proteins" or "yeast extracts", which can bring the freshness of a variety of amino acids, plus chicken flavors and other flavors, which can be mixed to make the flavor appear more natural and rich.
4, chicken essence contains chicken
While most of the chicken essence packaging is written on the "made of top quality fat chicken", "made of real top quality chicken", but it is actually not The main ingredient of chicken essence is usually food. The main ingredients in chicken flavorings are usually salt, maltodextrin, and monosodium glutamate (MSG), with the amount of MSG usually exceeding the amount of ingredients that actually come from natural food sources, such as ground chicken or chicken bone meal, egg extracts, other meat extracts, and so on.
Chicken essence also contains quite a bit of dextrin and starch, and anti-caking agents are added, mainly for binding and granulation, to make the particles loose and less likely to absorb moisture and clump together, making them easier to use.
What needs special attention is that because chicken essence itself contains a certain amount of salt, if you use chicken essence in stir-fry and soup, the amount of salt used must be reduced accordingly. You may want to put in half the salt first, then put in the chicken essence, taste whether the salty flavor is appropriate, if not enough, then consider adding a little salt. If you have already added the right amount of saltiness, adding another tablespoon of chicken essence may be detrimental to your health for those who need to control their salt intake.
So, experts recommend that, whether it is MSG or chicken essence, should be strictly controlled dosage, the amount added per dish should not exceed 0.5 grams, and the daily intake per person does not exceed 6 grams. And, be sure not to put too early, usually within ten seconds of turning off the heat to put chicken essence, so that the temperature in the pot is reduced, but also reduces the risk.
5, MSG beneficial
In fact, the production of MSG raw materials are wheat, corn, rice and other food crops. Professionals show that the production of MSG is roughly divided into four stages, the first stage, the starch in the grain is extracted; the second stage, starch saccharification to produce glucose, and then enter the main stage, which is the production of glutamic acid with the bio-fermentation process, and finally enter the fourth stage, glutamic acid neutralization and refining to generate monosodium glutamate, which is what we call monosodium glutamate.
So, the main ingredient of MSG is monosodium glutamate, which is a product made from grain as raw material and microbial fermentation, extraction and refining. There are amino acid-specific receptors in the human taste organs, so when MSG is consumed by people, it stimulates the amino acid receptors located in the taste buds of the tongue, which can make people feel the delicious fresh taste, so that MSG can play the role of appetite, and induce the secretion of digestive juices to promote the digestion and absorption of food.
Glutamic acid, which is absorbed into the intestines and broken down into glutamic acid, is one of the amino acids needed by the human body, and participates in the formation and repair of body tissues and in various important physiological functions. Among them, it participates in sugar metabolism in the liver as well as the detoxification process of the liver, and reduces the concentration of toxic ammonia in the blood; it participates in protein and sugar metabolism in the brain, and can improve the function of the brain and the nerve center to a certain extent.
Therefore, MSG is beneficial to human health. The Joint Food and Agriculture Organization of the United Nations and World Health Organization Expert Committee on Food Additives (JECFA) confirmed as early as 1987 that MSG "Acceptable Daily Intake (ADI) per person" is a level of 'no provision' " for international standard use and removed the restriction on the consumption of monosodium glutamate by infants under 12 weeks of age. This is the best categorization of food additives given by JECFA.