What is the difference between MSG and chicken bouillon, and is it good to put more in it when stir

Chicken glutamate is better than monosodium glutamate, but you can't eat too much, and eating too much is harmful to your health.

Chicken glutamate is better than monosodium glutamate. But don't take too much, it's not good for your body!

Although chicken essence and monosodium glutamate are both seasonings, there is still a difference between the two of them, as for which one is better to put when stir-frying, in fact, it still depends on the type of stir-fry, some dishes are more suitable for chicken essence, and some dishes are more suitable for using monosodium glutamate. For example, when making sweet and sour fish or pork ribs, or vinegared food, it is better to use chicken essence instead of MSG, because MSG may make the food taste less delicious.

Compared with the two, the processing materials of chicken essence are more complex, and the method of production is more troublesome, so the taste of chicken essence is a little fresher than that of monosodium glutamate.

All in all, there is no distinction between the two seasonings and the difference between good and bad, and when stir-frying, you need to choose to put chicken essence or monosodium glutamate according to the type of dish, or neither. In the comparison of the ingredients of the two, MSG will greatly reduce the umami taste of some dishes, and the substances contained in it may also have some slightly odorous odors, so everyone needs to be more cautious when putting MSG.

1 is actually about the same.

Essence of chicken, monosodium glutamate are products that enhance umami, although there are certain differences in composition and usage, but chicken essence also contains a certain amount of monosodium glutamate, so it is about the same as the safety of monosodium glutamate. Generally speaking, you can use chicken essence when making soup, MSG when stir-frying, and of course, you can also use chicken essence instead.

2. There is not much difference between chicken essence and monosodium glutamate. Chicken essence also contains 40% monosodium glutamate, in addition to simple rolling sugar, chicken or chicken bone powder, spices, inosinic acid, guanylate, chicken flavor, starch and other materials are compounded. Therefore, the freshness of chicken essence is much higher than that of MSG of the same concentration, and there is no uncomfortable taste when you put it a little more; There is no dry mouth feeling after eating MSG; The taste is well coordinated, and the taste is delicious and mellow.

3. MSG is mainly extracted by rice, corn and other grains or molasses, using microbial fermentation. Its main component is monosodium glutamate, a type of amino acid and the main component that makes up proteins. The composition of chicken essence is more complex than monosodium glutamate, and in addition to monosodium glutamate, it also contains some vitamins and minerals.

However, no matter how nutritious chicken essence is, it is only a condiment, and it cannot be the same as chicken.

4. Meat naturally contains glutamate, and when it is heated with the salt in the dish, it naturally produces monosodium glutamate, the main component of monosodium glutamate. In addition to meat, there is no need to add MSG to other umami foods, such as eggs, mushrooms, seafood, etc.

The sour taste is obvious, and dishes with more vinegar do not need to add MSG. Because MSG is not easy to dissolve in an acidic environment, and the more acidic, the lower the solubility, and the worse the umami effect. Therefore, sweet and sour tenderloin, vinegared cabbage and other sour dishes do not need to put MSG.

Many people put some MSG when mixing dumpling stuffing and spring roll filling. After MSG is mixed into the filling, it will go through high-temperature processes such as steaming, boiling, and frying together.

As long as the temperature exceeds 100, monosodium glutamate will be denatured to form sodium pyroglutamate (non-toxic, non-carcinogenic), which not only invisibly increases the intake of sodium, but also does not taste umami.

When making hot dishes, MSG is also added when the dish is about to leave the heat.

Under the appropriate concentration of sodium debonding, the umami taste of monosodium glutamate can be more prominent. Therefore, the umami of monosodium glutamate can be perfectly released in savory dishes. If MSG is added to sweet dishes, it will not only not increase the freshness, but will inhibit the original taste of sweet and fresh.

Therefore, it is not recommended to add MSG to dishes such as chicken and corn custard and sweet taro.