Many consumers think that monosodium glutamate is a chemical synthetic substance, which is not only nutritious, but also harmful to the body if eaten frequently. Chicken essence is mainly made of chicken, which is not only nutritious, but also safe. As a result, we can often see that some people are afraid of avoiding monosodium glutamate when cooking, but they feel that they can put as much chicken essence as they want and whenever they want. In fact, there is little difference between chicken essence and monosodium glutamate.
Chicken essence contains monosodium glutamate 40%.
Although most of the packages of chicken essence say "made from first-class fat chicken" and "really made from first-class chicken", it is not a natural condiment with chicken, chicken bones or its concentrated extract as the main raw materials. Its main components are monosodium glutamate (sodium glutamate) and salt. Among them, monosodium glutamate accounts for about 40% of the total components, as well as sugar, chicken or chicken bone powder, spices, inosinic acid, guanylic acid, chicken essence, starch and other substances.
The reason why chicken essence tastes fresh is mainly the function of monosodium glutamate. In addition, inosine monophosphate and guanosine monophosphate are both fresh-keeping additives and also have the function of seasoning. Moreover, the combination of them with sodium glutamate can make the umami flavor of chicken essence softer, the taste more rounded and full, and the fragrance more intense. As for the realistic chicken flavor in chicken essence, it mainly comes from chicken and chicken bone powder, which is extracted from fresh chicken and chicken bone. The use of chicken flavor essence can also make the "chicken flavor" of chicken essence stronger; The function of starch is to make chicken essence granular or powdery.