I eat it every day. Today I finally know what kind of chicken is.

I remember when I argued with my colleagues

Chicken essence and MSG

I eat it every day. Today I finally know what kind of chicken is.

Chicken essence is not extracted from hens, but the raw material of MSG sodium glutamate and some amino acids. It is not good for the body to eat more. Pay attention to proper use. Friendly reminder: Seafood cannot put MSG chicken essence. The dishes made with broth cannot contain chicken msg
In general, the chicken essence we call is indeed composed of some amino acids added to sodium glutamate, but some of the very low market prices of some chicken essence products, some criminals use chemical flavor, long-term consumption of harmful to people. Please understand that chicken essence is never extracted from chicken. We recommend that you try to eat MSG and eat less chicken essence.
When cooking, if you add too much chicken essence, it will damage the original taste of the dishes and affect the taste. When using chicken essence, pay attention to the following points: 1. chicken essence contains about 10% of the salt, so add the right amount of salt before adding chicken essence. 2. chicken essence contains nucleotide, and its metabolic product is uric acid. Therefore, gout patients should reduce their intake in a proper amount; 3. chicken essence has poor solubility in monosodium glutamate. For example, it should be dissolved before use in water. Only in this way can it be better perceived by taste cells; 4. chicken extract contains salt and has high moisture absorption. Seal it after use. Otherwise, the nutritious chicken extract will grow a lot of microorganisms and pollute the food.

The chemical ingredient is sodium glutamate. MSG is a food flavoring agent, initially extracted from seaweed for preparation, are now industrial products.
Toxicity: a large amount of research data shows that the regular amount of food is harmless to the human body.
Symptoms of poisoning: Some westerners suffer from headaches, red faces, sweating, facial pressure or swelling, numbness in the mouth or mouth, burning sensation in the stomach, and chest pain within two hours after eating food rich in MSG. This phenomenon exists after a Chinese meal, so some Westerners call it "Chinese restaurant syndrome", but the relationship between this phenomenon and food MSG has not yet been confirmed.
Emergency Handling: do not handle excessive MSG by mistake. Chinese restaurant syndrome can also be oral with vitamin B6, 50 mg per day.
Poisoning Prevention: You can safely eat MSG, but do not use too much. Generally, the amount of food consumed per person per day should not exceed 20 grams.
MSG is a seasoning that adds a fresh flavor. It can be used for cooking, filling, salad dressing, and cooking. MSG has no direct nutritional value for the human body, but it can increase the fresh taste of food, arouse people's appetite, and help improve the human body's food digestion rate. In addition, sodium glutamate, the main component of MSG, also has the role of treating chronic hepatitis, liver coma, neurasthenia, epilepsy, stomach acid deficiency and other diseases.

Although MSG can be fresh, improper use will produce the opposite effect.

I read some posts about MSG and summarized them. This includes the usage skills of MSG in cooking and how to use MSG scientifically. I don't know much about the scientific principles, especially what is glutamate ......

1. You do not need to use MSG for dishes made with broth. Because the broth itself has the characteristics of freshness, fragrance, and clearness, MSG has only one flavor, and its freshness cannot be the same as that of broth. If MSG is used, the original flavor will be masked, resulting in nondescribable dishes.

2. monosodium glutamate is not suitable for acidic dishes, such as sugar and vinegar, vinegar, and pepper. Because MSG is not easy to dissolve in acidic substances, the higher the acidity, the lower the solubility, and the worse the effect.

3. When the crystal MSG is used to mix the cold dish, it should be opened with a small amount of hot water, and then poured to the cold dish, the effect is better (because the MSG can play a role at 45 ℃ ). If the crystal is used to directly mix the cold dish, it is not easy to mix even, affecting the fresh-taking effect of MSG.

4. MSG should be used for cooking. At high temperatures, monosodium glutamate is decomposed into sodium glutamate, that is, sodium glutamate is dehydrated, which not only has no fresh taste, but also produces slight toxins, endangering the human body.

5. The amount of MSG used should be mastered, but it is not helpful. Its water dilution is 3000 times, and the taste of MSG is 0.033%. It is suitable for use at around 1500 times. For example, if you add too many foods, the dishes will produce a strange taste, which is similar to a non-authentic taste, resulting in the opposite effect. The World Health Organization recommends that: Baby food does not need MSG at present; the daily intake of MSG should not exceed 6 grams for adults.

6. MSG is not easy to dissolve at normal temperature, in 70 C ~ 90 C, the best solution, the most fresh flavor, more than c msg will be volatile by water vapor, more than C, that is, the deterioration of sodium glutamate, not only no fresh taste, but also produce toxicity. For stewing, burning, cooking, cooking, and steaming dishes, you should not put MSG too early.

7. MSG should not be used in alkaline raw materials. In case of monosodium glutamate, it will be converted into monosodium glutamate, which will produce the odor of ammonia.

About chicken

Chicken essence is not extracted from chicken. It is made by adding the help of fresh nucleotide on the basis of MSG. Because of the fresh flavor of chicken, it is called chicken essence, but chicken essence is fresher than MSG. From a health perspective, chicken essence is non-toxic and harmless to the human body. However, if too many chicken essence is added during cooking, the original taste of the dishes will be damaged and the taste will be affected. Chicken essence contains a variety of flavoring agents, and its taste is comprehensive and coordinated.
MSG is a titanium salt with strong meat flavor. Containing a point in crystalline water, the molecular formula is c5h8o4na · H2O .. The salt water we eat every day can be diluted by 400 times without salty taste, and ordinary sucrose water can be diluted by 200 times without sweet taste. However, MSG water can be diluted by 300 times to still feel fresh taste. Therefore, it is called "MSG ".

MSG has become an indispensable condiment in our life. Do you know? MSG not only adds fresh flavor to dishes, but also has rich nutrition. After sodium glutamate is consumed by us, it can be quickly digested and absorbed by the action of stomach acid and become an essential protein in human tissues. However, glutamate is a type of advanced nutritional aid that provides medical care for Liver protection, detoxification, and improvement of the nervous system. It also plays a role in promoting the development of the nervous system for children. Therefore, regular consumption of MSG in daily life can promote development and enhance physical fitness.

It was first obtained in 1866 when German lihaosen used sulfuric acid to cook gluten. However, the official production of MSG in the world was in December 1908. The earliest production of MSG in China was produced by the water solution of Shanghai tianchu MSG factory in 1923.

The hydrolysis method is to use 34% hydrochloric acid to pressurize gluten to obtain the hydrolysis product. After Bleaching and concentration, it is obtained, and then dissolved in water using sodium hydroxide for neutralization and salt crystallization and precipitation from concentrated to glutamate. It is very economic to use gluten as raw materials for the production of monosodium glutamate. It requires a lot of wheat to be ground into flour. According to calculations, the production of 1 ton of monosodium glutamate requires more than 10 tons of water gluten, which is equivalent to 40 tons of wheat, hydrochloric acid hydrolysis must also be used under high temperature and high pressure conditions. This method consumes a lot of food, uses a large amount of acid, seriously corrode the equipment, and is not conducive to the health of workers.

Later, the microbiology found that in the fermentation world, there are still some "skilled workers" who can turn starch into glutamate, which are bacteria like the barg acid bacteria, from then on, the production of MSG has changed from chemical method to fermentation method.

Since 1960s, msg production in china has gradually changed to bacterial fermentation. By bacterial fermentation, only 3 tons of starch and a small amount of ammonium sulfate, urea and ammonia are used to produce one ton of MSG.

After 1960s, there was a special MSG in the world, also known as powerful MSG. The so-called special MSG is to add 5 ~ 10% of the 5'-inosonic acid and 5'-urn acid can increase the freshness of MSG by dozens of times.

Inosonic acid and urpanic acid are organic compounds of the nuclear acid type. As the essence of life composition, nucleotide plays an important role in biological genetic variation, growth and protein synthesis. It also plays a major role in medical care. It can be used to treat acute and chronic hepatitis, toxic hepatitis, cirrhosis, platelet disease, coronary and arterial functional infarction, and rheumatic heart disease. Utinic acid can be used in the treatment of radiation disease, improve the bone marrow hematopoietic system, make white blood cell recovery, but also can be used in the treatment of central macular itis, optic atrophy and other diseases. Therefore, the special fresh MSG is not only a fresh assistant and an ideal condiment, but also an efficient nutritional auxiliary medicine and chemical treatment agent.

In the past, inosonic acid and urpanic acid had been imported at a price of 200 yuan per kilogram. Since 1970s, China has successfully produced inosonic acid and utinic acid by fermentation of bacteria (such as Lactobacillus 265 and Lactobacillus 926). The cost is only 2 ~ per kilogram ~ 3 RMB.

Currently, chicken essence, the third-generation MSG sold in the market, is 99% times more fresh than the crystallization MSG of 1.58. It is not only delicious but also has a strong flavor of chicken, and is welcomed by people.