How to make MSG for snacks What is MSG made of

Summary. Dear, the process of homemade monosodium glutamate is as follows.

How to make monosodium glutamate.

Dear, the process of homemade monosodium glutamate is as follows.

Homemade natural monosodium glutamate 1: shiitake mushroom shrimp skin powder ingredients: 15 dried shiitake mushrooms, 50 grams of dried shrimp skin Method:

1. Prepare the ingredients, dried shiitake mushrooms and dried shrimp skin; 2. Rinse the shiitake mushrooms and shrimp skin with running water respectively; 3. After draining, put it in the oven to bake at 120 degrees to dry the water, and the time is subject to the drying time; or dried in the sun; Or use a wok to fry dry, pay attention to the heat when frying, don't fry the paste; 4. Put the dried shiitake mushrooms and shrimp skin into a grinding cup and crush them; 5. Sieve the broken powder, and put the finished monosodium glutamate powder into a sealed small bottle for storage.

Homemade natural monosodium glutamate two: shiitake mushroom powder.

Method: 150 grams of dried shiitake mushrooms, wipe off the floating ash on the surface (do not wash with water), break into small pieces by hand, put them in a blender to break them into powder, and store them in a sealed bottle. Usage:

This "shiitake monosodium glutamate" can be put into various soups, and can also be used in the preparation of various stir-fried vegetables and pickles, as a substitute for monosodium glutamate, the amount is about 1 2 teaspoons (3 grams); You can add more when making dumplings, buns, and meatloaf filling, and the taste is very good.

Raw materials for the production of monosodium glutamateMSG is a kind of powdered or crystalline condiment prepared by hydrolysis of raw materials containing more protein such as wheat and soybeans, or processed by fermentation with starch as raw material, and can also be made by chemical synthesis of beet and honey.

The production process of monosodium glutamate is actually very simple, that is, the grain is hoarded and fermented, which produces some new chemical components such as glutamate, which are sublimated and crystallized to form monosodium glutamate.

The origin of monosodium glutamateIn 1907, Kikunae Ikeda, a researcher at Tokyo Imperial University in Japan, discovered that kelp soup evaporated and left behind a brown crystal, glutamic acid. Subsequently, he applied for a patent for the method of large-scale production of glutamate crystals, called monosodium glutamate Ajinomoto, and later introduced it to China, changed its name to monosodium glutamate, and soon monosodium glutamate swept the world and became an indispensable condiment for people.

MSG can be made from proteins such as wheat gluten, or from starch or pyroglutamic acid contained in beet molasses, and can also be synthesized chemically. MSG also has the effect of alleviating alkali, acid, and bitterness.

The main raw materials for the development of glutamic acid are starch, molasses, acetic acid, ethanol, etc. Domestic manufacturers now mostly use starch as raw material to produce glutamate, and a few manufacturers use molasses as raw material to produce glutamate, and then convert it into monosodium glutamate. Urea, money salt, etc. were used as nitrogen sources, excipients were added, glutamate producing bacteria were cultivated, and fermented for 30-40 hours.

The initial industrial production of monosodium glutamate in China is to use gluten or soybean meal as raw materials, and the method of acid hydrolysis is used 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.

Rational use: Based on the influencing factors of the umami effect of monosodium glutamate, the problems that should be paid attention to when using monosodium glutamate: the optimal concentration of monosodium glutamate is 70 90, and the optimal dissolution temperature is 70 90, so monosodium glutamate should be added in cooking, when the dish or soup is about to ripen or when it is about to come out of the pot.

This not only does not destroy the umami characteristics of MSG, but also makes MSG quickly dissolve in the soup to produce umami.

When mixing cold dishes, you should first dissolve the monosodium glutamate with a small amount of hot water before stirring it in. If you put MSG directly, it will not be easy to dissolve due to the low temperature, so the umami taste of MSG cannot be fully developed. In foods that contain more monosodium glutamate, there is no need to add MSG.

The above content reference: Encyclopedia - MSG.

The first: corn.

Anyone who has known it knows that the main ingredient in monosodium glutamate is monosodium glutamate, which will make food more umami, and the content of monosodium glutamate extracted from corn is relatively large.

When using corn to make monosodium glutamate, corn starch is first extracted from corn, which is then saccharified and fermented into glutamate, and then made into monosodium glutamate. After monosodium glutamate is made, it is purified and other processes are carried out to form monosodium glutamate.

The second: wheat.

Wheat is a food crop that can also make MSG, and the umami will be greater.

MSG made from wheat is generally higher than that made from corn, because the content of monosodium glutamate extracted from wheat is relatively low, so the amount used in making MSG will be more.

However, it tastes better than made with corn, so if you want to make it with texture, you can buy it made from wheat.

The third type: rice.

Rice is also one of the raw materials for making monosodium glutamate, which is further processed to make monosodium glutamate, and then further processed to form monosodium glutamate, which is used to enhance freshness.