the main component of monosodium glutamate is sodium glutamate, which is hydrolyzed into glutamic acid, and glutamic acid has a delicate flavor, which is the reason why monosodium glutamate can be fresh.
Sodium glutamate exists in fruits such as grapes and tomatoes. Glutamate after hydrolysis is also a nutrient required by human body. Many animals and plants in protein contain glutamate, such as milk, eggs, pork and so on.
So of course you can eat MSG, but MSG Jun said that it is definitely not a casual condiment, and you can't eat it if you want.
eating monosodium glutamate by mistake "for life"
1 infants? Don't eat!
We know that monosodium glutamate is sodium glutamate, which decomposes into glutamic acid and sodium ions in the body. However, too high content of glutamic acid in the body will limit the utilization of calcium and magnesium ions in the human body, and too much monosodium glutamate in baby food will affect the utilization of zinc in the blood. Infants had better not eat monosodium glutamate.
2 for adults? Limited!
monosodium glutamate contains a lot of sodium, and excessive sodium intake can also cause hypertension. Therefore, like salt restriction, adults should also limit the daily consumption of monosodium glutamate, not exceeding 5g at most.
MSG Jun also said that it has many "relatives", so be careful.
Chicken essence ≈ monosodium glutamate
The main ingredient of chicken essence is monosodium glutamate, but salt, starch, sugar, dextrin and other spices are added on this basis.
At present, most chicken essence is not extracted from fresh chicken, but monosodium glutamate and some nucleotide flavor enhancers. Some expensive products may also be added with a small amount of chicken powder, chicken bone powder, egg extract and other meat extracts, so pay attention to the ingredient list.
soy sauce PK monosodium glutamate
Look at your soy sauce bottle. Is there sodium glutamate in it?
The higher the amino acid nitrogen content in soy sauce, the higher the grade of soy sauce and the more delicious it tastes. Many enterprises add monosodium glutamate with 7% amino acid liquid nitrogen content to soy sauce, which can improve the freshness and grade.
Therefore, after using this kind of monosodium glutamate soy sauce, we should avoid repeatedly adding flavor agents such as monosodium glutamate, chicken essence and mushroom essence, and add less or no edible salt to avoid the influence of excessive sodium intake on our health.
misplaced monosodium glutamate = white
1 Too high temperature? Free!
the optimum temperature for dissolving monosodium glutamate is 7℃-9℃; At 15℃, it will dehydrate and produce crystals; If the temperature is above 2℃, sodium glutamate will become pyroglutamic acid, which has no flavor, so it is best to add monosodium glutamate when cooking or soup is ready to go out.
2 cold dishes? Bai Fang +1
When cooking cold dishes, if monosodium glutamate is added to the dishes, the cold dishes will not be fully dissolved due to the low temperature, which will affect their umami flavor. You can dissolve monosodium glutamate with a small amount of hot water before mixing it into cold dishes.
3 vegetables with strong acidity and alkalinity? Bai Fang +2
in slightly acidic aqueous solution, when the PH value is 5.5-8., the umami flavor is the strongest; However, when the PH value is less than 4, the umami flavor is weak. Disodium salt will be formed when the PH value is greater than 8, and the umami flavor will disappear. Therefore, over-acid or over-alkali will affect the fresh-keeping effect of monosodium glutamate.
4 stir-fried meat dishes? Gild the lily!
there is no need to put monosodium glutamate or chicken essence in fried meat dishes. Meat originally contains glutamic acid, and sodium glutamate, the main component of monosodium glutamate, can be produced by adding salt and heating. In addition to meat, there is no need to put monosodium glutamate in other delicious foods, such as eggs, mushrooms, water bamboo, seafood and so on.
5 sweet food? The taste is indescribable
The umami taste of monosodium glutamate can only be shown in salty dishes and soups, and monosodium glutamate should never be put in sweet food, which will not only have no umami effect but also produce peculiar smell, making it very uncomfortable to eat.
TIPS
These foods are "natural monosodium glutamate"
Long-term consumption of monosodium glutamate is not conducive to human health, so some "natural monosodium glutamate" can be used instead of monosodium glutamate to refresh cooking.
the first "natural monosodium glutamate" is shiitake mushroom. Mushrooms are rich in free amino acids, and rich nutrients make them taste particularly delicious. The water soaked in dried mushrooms can be used as liquid monosodium glutamate and added to the dishes you want to season. Other mushrooms, such as Pleurotus ostreatus, Tricholoma, Coprinus comatus, etc., are delicious, which can partially replace the role of monosodium glutamate, increase immunity and prevent gout.
The second "natural monosodium glutamate" is carrot. It has a good appetizing and refreshing effect, especially when paired with meat dishes, which can help eliminate the fishy smell of meat and increase the umami flavor.
If you are drinking soup, put a few cinnamon and pepper in the soup to relieve boredom, remove fishy smell and warm your stomach. Add some fennel and mint, it tastes mild and fragrant, and it can also excite the nerves and sweat, which is conducive to better work and study in the season of "spring sleepy and autumn lacking".
We must know the truth about monosodium glutamate, soy sauce and chicken essence. Although we need these condiments for cooking every day, not all dishes should be used. We should use them properly to avoid great harm caused by excessive intake.