There is no essential difference. The main component of monosodium glutamate is sodium glutamate, and the main raw material of chicken essence is monosodium glutamate. In addition, there are some starch and flavor-enhancing nucleotides. There is not much difference between the two in essence, which can be described as half a catty. When eating monosodium glutamate or chicken essence, you need a proper amount to avoid excessive sodium intake.
The difference between the two:
Chicken essence and monosodium glutamate are both essential condiments in the kitchen, which can increase the flavor of dishes and make them more delicious. MSG is a kind of compound seasoning, and it is also a kind of MSG. It is made from grain through microbial fermentation, extraction and refinement, while chicken essence is a concentrated essence made from sodium glutamate and chicken.
Monosodium glutamate is a flavoring agent, which can be used for stir-frying, cold salad and soup making. You can't add monosodium glutamate to acidic food because monosodium glutamate is alkaline. When making cold salad, monosodium glutamate should be dissolved in hot water, because the dissolution temperature of monosodium glutamate is 85℃.
The use conditions of chicken essence are relatively loose, and chicken essence can be used under any conditions. No matter what kind of dishes are cooked, adding a proper amount of chicken essence can play a role in refreshing, but in the cooking process, if excessive chicken essence is added, the original flavor of the dishes will be affected. It can be seen that monosodium glutamate and chicken essence are generally safe to eat, but they all need proper amounts.
Comparing the umami flavor of chicken essence and monosodium glutamate, chicken essence is more comprehensive and coordinated. In the use of objects, the two are different, but not strict. Generally speaking, if the cooking object is the characteristics and flavor of the dish itself, such as livestock and poultry meat, monosodium glutamate is better; If the characteristics and flavor of cooking objects are not obvious, such as stuffing and soup, it is better to use chicken essence. In other words, the dishes in the dish are relatively simple, and monosodium glutamate should be used; If there are a variety of foods in the dish, use chicken essence.
Dietary taboos:
The general population can eat, pregnant women and infants should not eat. Use with caution in patients with heart disease, dermatosis, liver disease and immune system diseases, and in patients with gout and hypertension.
Precautions for use
The temperature should be strictly controlled when using monosodium glutamate and chicken essence. High temperature will turn sodium glutamate into sodium pyroglutamate, which is harmful to human body. This is what westerners call msg unhealthy. So don't add monosodium glutamate when pasting. When the temperature is too low, monosodium glutamate is not easy to dissolve, so it is not necessary to add monosodium glutamate and chicken essence to the cold salad. Dissolve in warm soup if necessary, and mix in monosodium glutamate.
The solubility of chicken essence to sodium glutamate is the highest at 70℃-90℃. When the temperature is above 120℃, the sodium glutamate in chicken essence will become coking sodium glutamate, which not only loses its flavor, but also has certain toxicity. It is difficult to excrete in the body, and long-term accumulation will cause symptoms such as accelerated heartbeat, shaking hands and insomnia. Therefore, excessive heating of chicken essence should be avoided when cooking. To this end, chicken essence and monosodium glutamate should be put in after cooking. At this time, when the temperature is about 90℃, the sodium glutamate in chicken essence can not only be fully dissolved, but also highlight its unique flavor.
① The solubility of chicken essence is poor. If you don't use soup, dissolve it before use.
② Chicken essence contains salt and has strong hygroscopicity, so it should be sealed after use, otherwise it will easily breed bacteria.
Chicken essence contains nucleotides, and the metabolite of nucleotides is uric acid, so gout patients should be careful to eat it.
It is also difficult to dissolve in acidic solution, and sodium glutamate will generate disodium glutamate in alkaline solution, which has a bad smell. It is not advisable to add monosodium glutamate and chicken essence when pickling ingredients.
Under the action of salty taste, monosodium glutamate can show delicious taste, and sweet dishes should not be used. Chicken essence and monosodium glutamate will conflict with the umami flavor in fresh and tender materials such as vegetables, fungi, chicken and duck. When cooking fresh and tender materials, there is no need to add monosodium glutamate and chicken essence.
Eggs contain glutamic acid and the salt is mainly sodium chloride. When scrambled eggs, the two elements react to form sodium glutamate. Therefore, there is no need to add chicken essence and monosodium glutamate when scrambled eggs.
MSG and chicken essence do not need to be added at the same time. Pure flavor seasonings such as chicken bone powder, fresh shellfish powder and mushroom powder are not recommended to be used with monosodium glutamate and chicken essence.
Matters needing attention when purchasing
1, depending on the packaging: qualified chicken essence should be packaged with three layers of aluminum foil.
2, look at the color: high-quality chicken essence is not doped with pigment, if you find that the color of chicken essence is too yellow when buying, you should be cautious, this kind of product is likely to add pigment.
3, smell: high-quality chicken essence has a fragrance, the fragrance lasts after heating, and it still has a fragrance after cooling.
Pay attention to quality problems
In fact, some chicken essence does not contain chicken powder at all, but is completely replaced by synthetic chicken essence. For example, a fleshy compound is often used to mix chicken flavors. Some chicken essence is compounded with this chicken essence, monosodium glutamate, starch, salt and pigment. In fact, monosodium glutamate produced by fermentation with starch, sucrose and other raw materials is a natural condiment and the most important condiment used in food at present. Because chicken essence is a compound flavoring agent, its composition is more complicated than monosodium glutamate, and there are many other ingredients, so it is more dangerous to health.