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Recently, a message that "MSG has really been misunderstood for too long" has been on the hot search
.
I remember when I was a child, MSG in the kitchen was almost the same as salt, and I always had to put a little freshness
when cooking.
Probably due to the appearance problem, the white crystalline particle form of monosodium glutamate is too easy to be reminiscent of chemically synthesized industrial products
.
.
I remember when I was a child, MSG in the kitchen was almost the same as salt, and I always had to put a little freshness
when cooking.
Probably due to the appearance problem, the white crystalline particle form of monosodium glutamate is too easy to be reminiscent of chemically synthesized industrial products
.
In fact, the production process of MSG is unexpectedly "biological"
.
MSG is synthesized from rice or starch through fermentation by glutamate bacteria
and bacteria.
Finally, it is purified and crystallized to obtain sodium glutamate with a purity of up to 99%, which is commonly known as monosodium glutamate
.
The appearance of MSG is determined by its high purity
.
Just like salt, sugar, baking soda, the higher the purity, the more "chemical"
the appearance will be.
.
MSG is synthesized from rice or starch through fermentation by glutamate bacteria
and bacteria.
Finally, it is purified and crystallized to obtain sodium glutamate with a purity of up to 99%, which is commonly known as monosodium glutamate
.
The appearance of MSG is determined by its high purity
.
Just like salt, sugar, baking soda, the higher the purity, the more "chemical"
the appearance will be.
And MSG itself is not a human "invention", only a "discovery"
.
In 1908, it was the Japanese scientist Kikunae Ikeda who isolated sodium
glutamate from the composition of kelp.
It can be said that MSG is very "green" from "origin" to "production"
.
MSG is also one of the most commonly used fresheners
in real life.
.
In 1908, it was the Japanese scientist Kikunae Ikeda who isolated sodium
glutamate from the composition of kelp.
It can be said that MSG is very "green" from "origin" to "production"
.
MSG is also one of the most commonly used fresheners
in real life.
Although there are fewer scenes of using MSG directly at home now, MSG has not disappeared, but is hidden behind other seasonings as the main freshening ingredient
.
For example, a glance at the ingredient list of chicken essence will find that the first ingredient is MSG
.
That is to say, among the ingredients of chicken essence, the content of monosodium glutamate is the largest
.
There are also derivatives of chicken essence, vegetable essence, mushroom essence.
.
.
The first place in the ingredient list is MSG
.
.
For example, a glance at the ingredient list of chicken essence will find that the first ingredient is MSG
.
That is to say, among the ingredients of chicken essence, the content of monosodium glutamate is the largest
.
There are also derivatives of chicken essence, vegetable essence, mushroom essence.
.
.
The first place in the ingredient list is MSG
.
In this way, MSG is really a "model worker" in the condiment industry, "scolded the most, doing the most work"
.
In addition to the above condiments, sauce, soy sauce, oil consumption, curd, cooking wine, potato chips, shrimp sticks, spicy strips, instant noodles, bread, etc.
can be added to MSG
.
In today's era, even if you do not use MSG for cooking, you will continue to ingest MSG
through other spices, snacks, restaurants, takeaways, etc.
.
In addition to the above condiments, sauce, soy sauce, oil consumption, curd, cooking wine, potato chips, shrimp sticks, spicy strips, instant noodles, bread, etc.
can be added to MSG
.
In today's era, even if you do not use MSG for cooking, you will continue to ingest MSG
through other spices, snacks, restaurants, takeaways, etc.
For MSG, in fact, you only need to remember two points
.
First of all, MSG, like other amino acid salts, is not very heat-resistant
.
When monosodium glutamate is heated or heated to 120 °C for a long time, it will produce toxic and tasteless pyroglutamic acid, that is, carboxypyridone
.
Although it is not a highly toxic substance, it is not very nutritious
.
Therefore, it is best to put a little less MSG before it comes out of the
pot.
.
First of all, MSG, like other amino acid salts, is not very heat-resistant
.
When monosodium glutamate is heated or heated to 120 °C for a long time, it will produce toxic and tasteless pyroglutamic acid, that is, carboxypyridone
.
Although it is not a highly toxic substance, it is not very nutritious
.
Therefore, it is best to put a little less MSG before it comes out of the
pot.
Secondly, children under the age of 3 should cultivate a light taste so that children are familiar with the taste
of the food itself.
In addition to the appropriate amount of salt, seasonings such as monosodium glutamate, soy sauce, oil consumption, spices, etc.
, should be used as little or no
as possible.
of the food itself.
In addition to the appropriate amount of salt, seasonings such as monosodium glutamate, soy sauce, oil consumption, spices, etc.
, should be used as little or no
as possible.
The invention and use of monosodium glutamate is mainly for people's convenience
.
Many ingredients, such as kelp, seaweed, dried shrimp, mushrooms, etc.
, contain natural umami ingredients, but the content is not high
.
To bring out their taste perfectly, it takes a very good cooking and ingredient ratio
.
The umami agent represented by monosodium glutamate solves this problem very directly and rudely, making ordinary meals also become delicious
.
But this does not mean that people can't leave MSG, eat MSG or not, the choice is still in
our own hands.
.
Many ingredients, such as kelp, seaweed, dried shrimp, mushrooms, etc.
, contain natural umami ingredients, but the content is not high
.
To bring out their taste perfectly, it takes a very good cooking and ingredient ratio
.
The umami agent represented by monosodium glutamate solves this problem very directly and rudely, making ordinary meals also become delicious
.
But this does not mean that people can't leave MSG, eat MSG or not, the choice is still in
our own hands.
