Always more abundant on the market of spices, chicken brand either. Many people think that MSG is a synthetic substance, no more than nutrition, but also harmful to eat. Chicken is different, as the main raw material is made of chicken, not only nutrition, but also safe. So, after all, these two spices what difference does it?
Choose chicken or MSG?
In practice, life, as by fresh and seasoned, select MSG or choose chicken, which mainly depends on the cooking object and request each person’s taste.
If the object of your cooking, food characteristics, flavor match highlights, such as meat, fish can choose a single MSG, only played by little effect, especially lean meat food, inosine monophosphate levels higher than normal food, just add a little single flavor of MSG can be reached by fresh effect, then if the added compound seasoning food may be detrimental to their own special flavor.
Of acidic food, such as: sweet and sour, vinegar leavened, vinegar, pepper and other vegetable species, should not use MSG. Because MSG is not easy to dissolve in acid, the greater the solubility the lower the acidity, flavor effects worse. World Health Organization Initiative: baby food with MSG temporarily; MSG intake per person per day for adults should not exceed 6 grams.
Suppose you are cooking the food, flavor is not obvious, such as filling class, soups, food, compound seasonings to think, which is chicken.
In addition, the chicken itself contains about ten per cent of salt, so if used when cooking and a chicken soup with salt must be reduced. Chicken in also contains nucleotides, nucleotide metabolism is uric acid, gout patients should eat less.
MSG first to understand
MSG is a sodium salt of glutamic acid, as a flavor substance, called glutamate school, also known as monosodium glutamate. Also contains a small amount of salt, moisture, fat, sugar, iron, phosphorus and other substances. MSG is a flavor condiments cooking ingredients, wheat, soy and other protein-containing raw materials more available or by the hydrolysis of starch as raw material processed by fermentation of a crystalline powder or spices.
MSG soluble in water, hygroscopic, very delicious taste, soluble in 3000 times the water still has the flavor, the best solution temperature is 70 ℃ -90 ℃. MSG cooking in general stable under processing conditions, but for a long time at high temperature, easy to change focus glutamate, no significant flavor and slightly toxic; in alkaline or acidic solution, precipitation or difficult to dissolve, the flavor were not evident even fade away.
Chicken contains 40% MSG
Large part on the packaging of chicken are vividly painted a Fei Ji, or the words “made to spend so Fei Ji”, “made of real fine chicken.” In fact, it is not as we imagine it, mainly by chicken, chicken bone extract or concentrate made from natural spices, it is the main component of MSG (monosodium glutamate) and salt. Among them, MSG accounted for about 40% of the total composition, salt accounted for 10% or more. In addition to sugar, chicken or chicken bone meal, spices, inosine monophosphate, guanosine monophosphate, chicken flavor flavor, starch and other composite materials.
The reason is the taste of fresh chicken, which is mainly the role of MSG. In addition, inosine monophosphate, guanosine monophosphate is to help fresheners, and the effectiveness with seasoning, and they separated, and glutamate, the flavor of chicken to make more moderate, more mellow taste, full, and the flavor is more rich.
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