1. Chicken essence is a kind of compound flavoring with umami and chicken flavor, which is based on fresh chicken, chicken bones and fresh eggs, and is compounded with salt, sugar, monosodium glutamate, chicken powder, spices, inosinic acid, guanylic acid and chicken flavor essence after cooking, decompression and juice extraction.
2. Chicken essence can be used in all occasions where monosodium glutamate is applied, and it can achieve the effect when it is added to dishes, soups and pasta, especially in soups. Chicken essence contains a variety of flavoring agents, and its taste is comprehensive and coordinated. Because it contains salt, you should pay attention to adding less salt when seasoning.
3. Most manufacturers don't suggest the dosage of chicken essence, but simply let you "replace monosodium glutamate and add it until it is delicious"; At most, I will give you a clear soup formula, "dissolve 2 grams of chicken essence in 1 liter of boiling water." Therefore, the dosage of chicken essence is individualized and random. The monosodium glutamate is relatively pure and the dosage is relatively stable.
4. monosodium glutamate is easily soluble in water, so it is generally effective to add monosodium glutamate before cooking, and the taste of dishes will be more delicious. Because if monosodium glutamate is heated in aqueous solution for a long time, a small part of it will lose water to produce sodium pyroglutamate, which is harmless, but has no flavor. The usage of chicken essence seems to be much looser, at least no manufacturer reminds consumers which part of the cooking process to add chicken essence.
monosodium glutamate can be hydrolyzed into glutamic acid (a kind of amino acid), which has a strong flavor. However, when using, we should pay special attention to the temperature and cooking methods, and don't put monosodium glutamate too early, because sodium glutamate will change chemically to sodium pyroglutamate above 12 degrees, which not only reduces the umami taste, but also has slight toxicity, so monosodium glutamate is usually added before cooking. In addition, avoid using it with alkali or baking soda, so as to avoid sodium glutamate in monosodium glutamate becoming disodium glutamate and losing its flavor.
as for the dosage of monosodium glutamate, under normal circumstances, it is not advisable for each person to eat more than 6 grams of monosodium glutamate every day, otherwise, symptoms such as headache, nausea and fever may occur. Excessive consumption of monosodium glutamate may also lead to hyperglycemia. In addition, the more monosodium glutamate, the fresher it is. When cooking and making soup, just put a proper amount of monosodium glutamate, which can increase the freshness. If you put more monosodium glutamate, you will feel your tongue numb. Produce a strange smell that is salty but not salty, and astringent and not astringent.
use monosodium glutamate chicken essence reasonably
monosodium glutamate is a flavoring to enhance flavor, which can be used for cooking, stuffing, cold dishes and soup. However, if you don't follow the usage rules, you will not achieve the ideal seasoning effect, and even have side effects. Therefore, you should pay attention to the following when using monosodium glutamate in cooking: 1. Don't add it in a boiling pot, but add it when the dishes are about to come out. Because when the temperature is higher than 12℃, sodium glutamate will become the focus sodium glutamate, which is harmful to human body after eating and difficult to excrete. 2. 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 adding it to acidic food will cause chemical reaction and make dishes stale. 3. It is not suitable to use monosodium glutamate in alkaline raw materials. When monosodium glutamate meets alkali, it will synthesize disodium glutamate, which will produce ammonia odor, reduce the umami taste and even lose its umami taste. 4. Pay attention to the degree of saltiness. If it is too salty, monosodium glutamate may not taste delicious. 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 achieved. It should be dissolved before adding it 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 from broth, chicken, eggs and aquatic products. 6. Pregnant women and infants should not eat monosodium glutamate because monosodium glutamate may cause fetal defects; Old people and children should not eat too much. People with hypertension will have higher blood pressure if they eat too much monosodium glutamate. Therefore, patients with hypertension should not only limit the intake of salt, but also strictly control the intake of monosodium glutamate.
From the health point of view, chicken essence is harmless to human body. In the cooking process, the conditions for using chicken essence are much looser than that of monosodium glutamate. Chicken essence can be used in any application of monosodium glutamate. When it is added to dishes, soups and pasta in a proper amount, it has a good fresh-keeping effect, especially when it is added to the hot pot in the soup, its aroma and taste are adapted to each other, which makes people have a good appetite.
But when cooking, if you add too much chicken essence, it will destroy the original taste of the dish and affect the taste. Chicken essence should also pay attention to the following points in use: 1. Chicken essence contains about 1% salt, so the food should be properly salted before adding chicken essence. 2. Chicken essence contains nucleotides, and its metabolite is uric acid, so people suffering from gout 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 grow a lot of microorganisms and pollute the food.
monosodium glutamate and chicken essence, one is a condiment containing only a single amino acid, sodium glutamate, and the other is a condiment extracted from chicken and mixed with various amino acids, both of which are generally safe to eat. But the principle to be mastered is that no one should overeat, because everyone can't ignore health while enjoying delicious food.
when the consumption of monosodium glutamate exceeds the metabolic capacity of the body, it may even lead to an increase in the content of glutamic acid in the blood, limiting the utilization of essential minerals such as calcium, magnesium and copper. In particular, glutamic acid can combine with zinc in the blood, and the zinc glutamate that cannot be used is excreted, which leads to zinc deficiency in human body, and zinc is an important nutrient for the physical and intellectual development of infants. Therefore, infants and lactating mothers should fast or eat less monosodium glutamate. WHO stipulates that monosodium glutamate is prohibited in children's food under 1 year old, while China stipulates that monosodium glutamate should not be added to children's food under 12 years old, so parents should let their children eat more natural and delicious food. In addition, recent studies have suggested that long-term excessive consumption of monosodium glutamate may lead to thinning of retina, decreased vision and even blindness.
To eat MSG scientifically, we should also do the following things in cooking:
1. For dishes cooked with broth, MSG is not necessary. Because the stock itself is fresh, fragrant 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-fried vegetables, etc., monosodium glutamate 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. monosodium glutamate should not be used in dishes containing alkaline raw materials, because monosodium glutamate will be synthesized into disodium glutamate when it meets alkali, resulting in ammonia odor.
4. When using monosodium glutamate, you should master the dosage. If the dosage is too much, it will produce bitter and strange taste in the dishes, which will have the opposite effect. Each dish should not exceed .5 mg.
5. monosodium glutamate should be added when cooking. Because at high temperature, monosodium glutamate will be decomposed into sodium pyroglutamate, that is, dehydrated sodium glutamate, which not only has no umami taste, but also produces toxins, which are harmful to human body.