First, the comparison of production raw materials: Monosodium glutamate is a powdery or crystalline condiment made from raw materials containing wheat, soy, etc., which are hydrolyzed or made from starch, and processed by fermentation. Its main component is sodium glutamate, and also contains a small amount of salt, water, fat, sugar, iron, phosphorus and other substances. The chicken essence is mainly composed of sodium glutamate, disodium nucleotides, edible salt, chicken, chicken bone powder or concentrated extract, and is added (or not added) with flavors and excipients, and is mixed and granulated. A composite seasoning that has been dried. In fact, 40% of MSG is contained in chicken essence Most of the chicken's packaging is painted with a fat chicken on the package, or it says "made of top-fat chicken" and "genuinely made of chicken." In fact, it is not a natural condiment made from chicken, chicken bones or its concentrated extracts as we would like it to be. Its main ingredient is monosodium glutamate (sodium glutamate) and salt. Among them, monosodium glutamate accounts for about 40% of the total composition, and salt accounts for more than 10%. In addition there is sugar, chicken or chicken bone powder, spices, inosinic acid, guanylic acid, chicken flavor, starch and other substances from the compound. The taste nucleotides in monosodium glutamate and chicken essence have an umami “multiplied†effect, which has a strong effect of increasing freshness, and its freshness is much higher than the same concentration of monosodium glutamate, and is a new generation product of MSG. In other words, the reason why the taste of chicken is so fresh is still inseparable from the effects of monosodium glutamate. However, with the help of inosinic acid and guanylic acid, a higher umami level can be achieved with less MSG. Second, the comparison of nutritional value: MSG 1. MSG has no direct nutritional value to the human body, but it can increase the umami taste of food, cause people to eat, and help to improve the body's digestibility of food. 2. The main component of monosodium glutamate sodium glutamate also has the effect of treating diseases such as chronic hepatitis, hepatic coma, neurasthenia, epilepsy, and gastric acid deficiency. Chicken essence Chicken is delicious but less nutritious. Most of the chicken's nutrients are protein and fat, and eating too much can lead to obesity. Chickens lack calcium, iron, carotene, thiamine, riboflavin, niacin and various vitamins and crude fiber, and long-term consumption can easily lead to sub-health. Select chicken or MSG? In real life, as a way of increasing freshness and seasoning, selecting MSG or selecting chicken essence depends on the taste of cooking objects and everyone. If your cooking object, food characteristics, and flavor are more prominent, such as meat, fish, etc., you can choose only monosodium glutamate, only play a fresh effect, especially lean foods, inosinic acid content higher than the average food, just add a little A single umami monosodium glutamate can achieve the effect of freshening. At this time, adding a compound seasoning may damage the special flavor of its own food. For acidic dishes such as sweet and sour, vinegar, vinegar and pepper, MSG should not be used. Because monosodium glutamate is not easily soluble in acidic substances, the greater the acidity, the lower the solubility and the worse the effect of umami. Precautions when using both in cooking First, use MSG to pay attention: 1. Do not add in a hot pan, but add it as soon as the dish is ready. Because sodium glutamate will become the focus of sodium glutamate when the temperature is higher than 120°C, it is harmful to the human body after eating, and it is difficult to be excreted. 2. It is not appropriate to add monosodium glutamate to acidic foods, such as sweet and sour fish, sweet and sour pork loin, etc. Monosodium glutamate is alkaline. Adding it to acidic foods can cause chemical reactions and cause food to taste. 3. It is not appropriate to use monosodium glutamate in the raw materials containing alkalinity, and monosodium glutamate will be synthesized by monosodium glutamate in the event of encountering alkali, which will produce ammonia odor, reduce the umami taste, and even lose its flavor. 4. Pay attention to the degree of saltiness. If it is too salty, monosodium glutamate may not be able to eat umami, and the ratio of salt and monosodium glutamate in the range of 3:1 or 4:1 can achieve a rounded, soft taste. When making cold dishes, it is advisable to dissolve it before adding it. Since the melting temperature of monosodium glutamate is 85°C, below this temperature, monosodium glutamate is difficult to decompose. 5. No more MSG should be added to the dishes made from stock, chicken, eggs, and aquatic products. 6. Pregnant women and infants and young children should not eat monosodium glutamate, because monosodium glutamate may cause fetal defects; elderly and children should not eat too much. Second, the use of chicken should pay attention to: 1. Chicken contains about 10% salt, so the amount of salt should be added before adding chicken. 2. Chicken contains nucleotides, and its metabolite is uric acid, so people suffering from gout should reduce their intake. 3. Chicken solubility is poorer than taste, such as in soup water, should be dissolved before use, and only then can taste cells feel better. Which people should not eat MSG and chicken essence? Pregnant women should not eat monosodium glutamate. The main component of MSG is sodium glutamate, and zinc in the blood binds to it and is excreted from the urine. Excessive intake of MSG will consume a large amount of zinc, leading to zinc deficiency in the body. Zinc is an important trace element in fetal growth and development. Excessive consumption of MSG may cause fetal defects. People with high Blood Pressure should not eat MSG chicken. People with high blood pressure will have higher blood pressure if they consume too much MSG. Therefore, hypertension patients must not only limit the amount of salt intake, but also strictly control the intake of monosodium glutamate. Infants and young children should not eat MSG chicken essence. Glutamate can bind to zinc in the blood, producing zinc glutamate that cannot be used is excreted, causing zinc deficiency in humans. Zinc is an important nutrient for physical and mental development in infants and young children. Excessive consumption of monosodium glutamate can cause slow physical and mental development of infants and young children, and severe cases can seriously affect infants with mental dementia! Elderly people should not eat MSG chicken essence. Monosodium glutamate, which is eaten by chickens, often feels thirsty because monosodium glutamate and chicken concentrate contain sodium. Excessive intake can cause high blood pressure. People over the age of 60 are particularly sensitive to sodium intake. In the absence of sodium, the elderly are more likely to suffer from hypertension, kidney disease, edema and other diseases.
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What is the difference between chicken essence and MSG?
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