From a health point of view, chicken powder is harmless to human body. In the cooking process, the conditions for using chicken powder are much looser than monosodium glutamate. Chicken powder can be used in any occasion where monosodium glutamate is used. Appropriate addition to dishes, soups and pasta has a good fresh-keeping effect. Especially when it is put into the hot pot in soup, the aroma and taste complement each other, which makes people have an appetite.
But when cooking, if you add too much chicken powder, it will destroy the original flavor of the dish and affect the taste. In the use of chicken powder, we should also pay attention to the following points: 1 The salt content of chicken powder is about 10%, so the food should be properly salted before adding chicken powder. 2. Chicken essence contains nucleotides, and its metabolite is uric acid, so gout patients should reduce their intake appropriately; 3. The solubility of chicken powder is worse than that of monosodium glutamate. If it is used in soup, it should be dissolved before use. Only in this way can it be better perceived by taste cells; 4. Chicken powder is salty and hygroscopic, so it should be sealed after use, otherwise the nutritious chicken essence will breed a lot of microorganisms and pollute food.
Monosodium glutamate and chicken powder, one is a condiment containing only a single amino acid sodium glutamate, and the other is a condiment extracted from chicken and mixed with multiple amino acids, both of which are generally safe to eat. However, the principle to master is not to eat too much, because people can't ignore their health while enjoying delicious food. There are some vague statements in the market, such as the standard of "salty food essence", which stipulates that the dosage is 0. 1-0.4% of the total weight of processed food, but most of them are stipulated as a proper amount or a spoonful.