Yes. A small amount of MSG can be added to the bait because MSG contains free amino acids, namely sodium glutamate, which is highly attractive to carp. They especially like foods containing free sodium glutamate and are suitable for good taste.

Adding a small amount of monosodium glutamate water to the bait is a very good carp fishing technique, and it is also a method often used by experienced fishermen. It is also easy to obtain, almost every household has it, and the effect is very good. ! Mainly the taste and condition. MSG and chicken essence are generally no longer used. Its function is to increase the penetration of bait flavor into the water so that fish can quickly enter the nest.

Expand: The main ingredient of MSG is the sodium salt of glutamic acid, which is also the trade name and common name of sodium glutamate. It is also known as flavor powder, ajinomoto, sodium glutamate, and sodium glutamate. A flavoring agent. The chemical formula is C5H8O4NNa, the molar mass is 169.111g/mol, and the melting point is 232°C. It is 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. It is often added to soups and meat products. The direct nutritional value to the human body is small, but the glutamic acid it provides can combine with blood ammonia to play a detoxifying effect, and is clinically used to treat patients with hepatic coma. Glutamic acid has two acidic groups, and the monosodium salt of glutamic acid has an umami taste.

MSG has extremely high freshness and can still be discerned when dissolved in 3,000 times water, but its umami flavor can only be revealed when it coexists with table salt. Therefore, MSG should not be added to salt-free dishes (such as beets). When using MSG, you should also pay attention to temperature, dosage, etc. The optimum temperature for dissolution is 70℃~90℃. If the temperature is too high for a long time, MSG will turn into sodium pyroglutamate, which will not only lose the flavor but also produce slight toxins. In addition, monosodium glutamate is an amphoteric molecule. In an alkaline solution, it will be converted into an alkaline compound, disodium glutamate, which has no umami taste and has a bad smell.