The main role of MSG is to increase the umami taste of foods. The Chinese people use most of their food in soups and sauces.
Monosodium glutamate has a certain role in adjuvant therapy for changing the nutritional status of human cells and treating neurasthenia. However, if it is used improperly, it will also have undesirable consequences, which will lose the flavor of the MSG, or it will have a negative effect on human health. For this reason, please note the following points when using MSG.
One bogey: high temperature use
When cooking dishes, if MSG is put into the dishes when the temperature is high, chemical changes will occur, turning MSG into pyroglutamic acid sodium. In this way, not only can not play a role in flavor, but will produce a slight toxin, adverse to human health. Scientific experiments have shown that MSG has the best solubility at 70°C to 90°C.
Therefore, the best time to launch MSG is when the dishes are going to be pancaked. If the dishes need to be weighed, MSG should be placed before the harvest. According to the principle that high temperatures should not be released by MSG, you don’t need to add MSG when sizing.
Second bogey: low temperature use
When the temperature is low, MSG does not dissolve easily. If you want to eat vegetables, you need to put MSG when you can put the MSG with warm water, let cool and pour on cold dishes.
Three bogey: for alkaline foods
In alkaline solutions, MSG changes chemically, producing a disodium glutamate with a bad odor. So don't use MSG when cooking alkaline foods. If salmon is made with alkali, MSG cannot be added.
Four bogey: For acidic foods
Monosodium glutamate is not easily dissolved in acidic dishes. The higher the acidity, the less soluble it is and the worse the effect is.
Five bogey: for sweet dishes
All sweet dishes such as "ice sugar lotus" and "tomato shrimp" should not add MSG. Beet MSG is very unpalatable, destroying the umami and destroying the sweetness.
Six bogey: overdose
Excessive MSG produces a salty, non-salty, non-astringent, and non-astringent taste. Using MSG is not always better.
Seven bogey: used to stir yellow vegetables
Fried yellow vegetables are scrambled eggs. The egg itself contains many glutamic acid. When scrambled eggs, it is generally necessary to put some salt, and the main ingredient of salt is sodium chloride. After heating, glutamic acid and sodium chloride will produce new substances - Sodium glutamate, the main ingredient of MSG, makes the egg pure and umami. Scrambled eggs and MSG are as good as painting, adding more but not the United States.
Tips:
Do not consume too much MSG daily. Under normal circumstances, the consumption of MSG per person per day should not exceed 6 grams, otherwise it may produce headaches, nausea, fever and other symptoms; excessive consumption of MSG may also lead to high blood sugar. Older people and patients with high blood pressure, nephritis, edema, etc. should be careful to eat.
Monosodium glutamate knowledge
The chemical name of monosodium glutamate is sodium glutamate. It is highly hygroscopic and soluble in water. It is said to be soluble in water 3,000 times and it still shows its umami taste. Monosodium glutamate is also a good nutritional product. The main ingredient is amino acids that are decomposed by proteins and can be absorbed directly by the body. However, sodium glutamate chemically changes above 120°C and is slightly toxic.
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