There are 5 taboos in MSG and do not eat blindly
[Introduction] MSG is a kind of seasoning, the main ingredient is sodium glutamate. The main role of MSG is to increase the umami taste of foods. It is used most in Chinese food and can also be used in soups and sauces. ...
MSG is a kind of seasoning and its main ingredient is sodium glutamate. The main role of MSG is to increase the umami taste of foods. It is used most in Chinese food and can also be used in soups and sauces.
1, fried meat dishes without MSG
The meat originally contains glutamic acid, and when it meets with the salt in the dish, it will naturally produce sodium glutamate, the main ingredient of MSG. In addition to meat, there is no need to add MSG to other flavored foods such as eggs, mushrooms, white rice, and seafood.
2, mixed cold dish should not put MSG
Monosodium glutamate can give full play to the fresh effect when the temperature is between 80°C and 100°C. The cold temperature of the dish is too low, MSG is difficult to play a role, and even directly attached to the raw materials, tasteless and disappointing. If you want to use MSG when making cold dishes, you should dissolve the monosodium glutamate with a small amount of hot water and mix it in cold dishes.
3, can not put vinegar food MSG
Sour taste is obvious, vinegar added more dishes can not add MSG. Because monosodium glutamate is not easily soluble in acidic environments, the greater the acidity, the lower the solubility and the worse the umami effect. Therefore, sweet and sour pork, vinegar, cabbage and other sour dishes can not put MSG.
4, adjust the filling should not be MSG
Many people use MSG to make dumpling filling and spring roll filling, which is very unsafe. After MSG is mixed with fillings, it will be steamed, boiled, fried, and other high-temperature processes. However, if the temperature exceeds 100°C, the monosodium glutamate will denature. Not only will lose umami, but also the formation of toxic pyroglutamic acid sodium, harm to human health. In addition to the inability to mix stuffing, MSG can only be added when the dish is about to leave the fire.
5, MSG with salt and not sweet
Under the appropriate sodium ion concentration, the umami taste of MSG can be more prominent. Therefore, the umami taste of MSG can be expressed in a salty dish. However, if MSG is added to a sweet dish, it will not only increase the freshness, but will also suppress the sweet taste and produce a strange smell. Therefore, monosodium glutamate can not be added to the dishes such as chicken and corn glutinous rice cakes, sweet oysters and other dishes.
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