In fact, seasoning powder is monosodium glutamate. Generally, Cantonese people will describe monosodium glutamate as flavor powder, also known as flavor element, which is a condiment and the crystallization of grain after fermentation. Usually white crystal or powder, odorless and stable to light. It can stimulate taste buds and increase the flavor of food, especially meat and vegetables, and is often added to soup and meat products. Monosodium glutamate is a common condiment in life, and its main component is sodium glutamate.
How to use monosodium glutamate
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.
Refer to the above content: Baidu Encyclopedia-MSG