According to scientific investigation, eating chicken essence has a great impact on human health, especially on the health of the elderly and women.
Nutritionists point out that on average, the cholesterol content in chicken is the highest because people eat all kinds of foods a day. Cholesterol will greatly increase the risk of cardiovascular and cerebrovascular diseases. If the elderly and women eat chicken every day, there will be excess cholesterol in their bodies, which is not only harmful to health, but also increases the risk of heart disease and cerebral thrombosis.
In addition, some unscrupulous traders add hormones to chicken feed, which leads to hormone residues in chicken essence and will also affect human health.
Pregnant women eating hormone-containing chicken essence will lead to milk return and obesity; Underage can also lead to precocious puberty.
The following is the material content
Sodium glutamate, g/ 100g ≥ 35.0
Chloride (calculated as NaCl), g/ 100g ≤ 40.0.
Taste the nucleotide disodium, g/100g ≥1.10.
Loss on drying, g/ 100g ≤ 3.0.
Total nitrogen (in n), g/ 100g ≥ 3.00.
Other nitrogen (calculated as n), g/ 100g ≥ 0.20.
The content of sodium glutamate, commonly known as monosodium glutamate, should reach above 35.0%.
Chloride, here refers to sodium chloride, commonly known as salt, the content is below 40%.
Nitrogen content (melamine can be used to detect the content of chicken/chicken bones in protein).
In other words, as long as the bone content of chicken in chicken essence is higher than 3.2%, it meets the industry standard of chicken essence and is a qualified product!
Second, monosodium glutamate
Monosodium glutamate, also known as monosodium glutamate, is a kind of condiment, and its main component is sodium glutamate. It should be noted that if monosodium glutamate is used at a high temperature above 100℃, scientists have proved that only 0.3% of sodium glutamate will generate sodium pyroglutamate when monosodium glutamate is heated at 100℃ for half an hour, which has little effect on human body. It is reported in literature that sodium pyroglutamate is harmless to human body. However, in alkaline environment, monosodium glutamate will react chemically to produce a substance called disodium glutamate.
N kinds of people who shouldn't eat monosodium glutamate
Eating too much monosodium glutamate often makes you thirsty. This is because monosodium glutamate contains sodium, and excessive intake will lead to high blood pressure. People over the age of 60 are particularly sensitive to sodium intake, so the elderly and people suffering from diseases such as hypertension, kidney disease and edema should especially eat less monosodium glutamate.
Zinc is an important nutrient for infants' physical and intellectual development. Therefore, pregnant women, infants and nursing mothers should fast or eat less monosodium glutamate.
Monosodium glutamate is a kind of seasoning to enhance flavor, which can be used for cooking, stuffing, cold dishes and soup. However, if you don't follow the usage rules, not only can you not achieve the ideal seasoning effect, but you may even have side effects, so you should pay attention to the following points when using monosodium glutamate in cooking:
1. It is not advisable to add monosodium glutamate to acidic foods, such as sweet and sour fish and sweet and sour tenderloin. Monosodium glutamate is alkaline, and when added to acidic food, it will cause chemical reaction and make dishes taste bad.
2. Alkaline raw materials should not use monosodium glutamate. When monosodium glutamate meets alkali, it will synthesize disodium glutamate, which will produce ammonia odor, reduce umami taste and even lose umami taste.
3. Pay attention to the salinity. If it is too salty, monosodium glutamate may not taste good. When the ratio of salt to monosodium glutamate is in the range of 3: 1 or 4: 1, a round and soft taste can be obtained. It should be dissolved before being added as a cold salad. Because the dissolution temperature of monosodium glutamate is 85℃, it is difficult to decompose monosodium glutamate below this temperature.
5. There is no need to put monosodium glutamate in the dishes made of broth, chicken, eggs and aquatic products.
6. Pregnant women and babies should not eat monosodium glutamate, because monosodium glutamate may lead to fetal defects; Old people and children should not eat too much. Hypertensive patients who eat too much monosodium glutamate will have higher blood pressure. Therefore, patients with hypertension should not only limit the intake of salt, but also strictly control the intake of monosodium glutamate.
Chicken essence also contains a certain amount of monosodium glutamate, so it is almost as safe as monosodium glutamate, and attention should be paid not to heat it at high temperature for a long time. The nucleotide components in chicken essence are also easily degraded by nucleotidase, so it is best to put chicken essence after heating.
But when cooking, if you add too much chicken essence, it will destroy the original flavor of the dish and affect the taste.
Chicken essence should also pay attention to the following points in use:
1. The salt content of chicken essence is less than 40%, so the food should be properly salted before adding chicken essence.
2. Chicken essence contains nucleotides, and its metabolite is uric acid, so gout patients should reduce their intake appropriately.
3. The solubility of chicken essence is worse than that of monosodium glutamate. If it is used in soup, it should be dissolved before use. Only in this way can it be better perceived by taste cells.
4. Chicken essence contains salt and has strong hygroscopicity, so it should be sealed after use, otherwise the nutritious chicken essence will breed a large number of microorganisms and pollute food.
MSG and chicken essence are condiments, which are generally safe to eat. But the principle to master is not to overeat or heat at high temperature for a long time, because everyone can't ignore health while enjoying delicious food.