When cooking vegetables, when is the most scientific time to put MSG?

In the process of cooking dishes, putting a little MSG in moderation can make the dishes delicious and promote appetite. The main ingredient of MSG is monosodium glutamate, which usually contains about 90%. It has a strong meat umami flavor and is dissolved in 2000 3000 times the water and can still be felt.

After MSG is ingested into the gastrointestinal tract, it can quickly break down glutamate. Glutamate is an essential amino acid for the human body, especially for mental development. However, the body can synthesize glutamate on its own, so it does not have to rely entirely on food**.

The use of MSG in moderation and rationality is not harmful to the human body, however, the following points should be paid attention to when using MSG:

1. Avoid high temperature: When the water temperature is 70 to 90, the solubility of monosodium glutamate is the highest. When heated above 120, the monosodium glutamate in monosodium glutamate will become caramelized monosodium glutamate, which not only loses its umami taste, but also has a certain toxicity.

2. It cannot be used in foods containing alkali or baking soda: because in the alkaline solution, monosodium glutamate will produce disodium glutamate with a bad smell and lose its flavoring effect.

3. Do not abuse monosodium glutamate: such as chicken, fish, shrimp, meat, etc., which already have a strong natural fragrance, if you put monosodium glutamate, it will destroy its original umami. Putting MSG in every dish will make people dependent on MSG, and then eating dishes without MSG will feel that the taste is average and the appetite will be reduced.

4. MSG should not be used in cold dishes: Because the temperature of cold salad is low, MSG is not easy to dissolve and cannot play a role in seasoning.

5. Steamed, boiled, and fried dishes should not be put in monosodium glutamate first: because in the heating process, monosodium glutamate will become caramelized monosodium glutamate and produce toxicity, so you can add monosodium glutamate after the pot, and the temperature is suitable, which can not only give full play to the umami of monosodium glutamate, but also not cause it to be toxic due to high temperature. But with the exception of fillings.

It is best to put it when it is lower than the degree

MSG is usually extracted and refined after microbial fermentation of rice, corn, wheat, sweet potato and other food crops, and can be made of protein such as wheat gluten, or made of pyroglutamic acid contained in starch or beet molasses, and can also be synthesized by chemical methods.

The initial industrial production of monosodium glutamate in China is to use gluten or soybean meal as raw materials, and use acid hydrolysis method to produce monosodium glutamate, which consumes a lot of energy, has high cost, high labor intensity, high requirements for equipment, and requires acid and alkali resistant equipment, which was produced by this method before 1965. With the development of society, it has withdrawn from the stage of history.

With the progress of science and the application of microbial technology in the food industry, the production of monosodium glutamate has undergone revolutionary changes. Since 1965, most of China's monosodium glutamate industry has been produced by fermentation, and the hydrolysis of protein and the synthesis of propylene cracked by petroleum are less used.

The case that I cannot put MSG.

1. Don't put MSG in dishes with vinegar. The sour taste is obvious, and dishes with more vinegar are better not 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 loin, vinegared cabbage and other sour dishes should not be put in MSG.

2. MSG should not be added to the filling. Many people will put some MSG when mixing dumpling filling and spring roll filling, which is very unsafe. After MSG is mixed into the filling, it will go through high-temperature processes such as steaming, boiling, and frying together.

However, as long as the temperature exceeds 100, MSG will be denatured. Not only will it lose its umami, but it will also form toxic sodium pyroglutamate, which is harmful to human health. In addition to not mixing the filling, when making hot dishes, you can also add MSG when the dish is about to leave the heat.

The above content refers to Encyclopedia-MSG.

The above content refers to People's Daily Online-MSG is harmful to eat more, and there are 5 situations in which MSG should not be released.