How is MSG used in restaurants?

As a big food country, China has always attached great importance to the cooking and production of food, and strives for perfection in the taste of food, striving to make the most perfect taste of food through the combination and collection of seasonings. Among them, the five flavors of Chinese cuisine are sour, sweet, bitter, spicy, and umami. The first four flavors are relatively easy to make, but this fresh one needs to be carefully prepared to bring out the ingredients to the fullest.

However, all this has changed with the emergence of MSG, a condiment. As a condiment, monosodium glutamate first appeared abroad, which is actually monosodium glutamate. However, after this condiment entered China, it was widely used in Chinese cuisine.

Because the chefs have found that the umami brought by MSG is simple and strong, which can greatly enhance the taste of the meal, and can also enhance the taste of the meal.

This kind of MSG is simply a must-have for restaurants to cook, because the chef no longer has to think hard about how to improve the umami of the meal, just sprinkle some MSG, and if it is not fresh enough, sprinkle more. Meals became a very simple thing.

Although eating too much MSG is not harmful to people, this has been scientifically confirmed, but as far as human senses are concerned, eating MSG often will slowly paralyze people's sense of taste, and the tongue of diners will slowly fail to appreciate the original taste of the ingredients, and will feel that everything is light.

Therefore, nowadays, MSG is used a lot in general small restaurants, which generally use MSG to enhance the taste of meals and attract customers. However, in some large restaurants, where exquisite cooking is the selling point, MSG is rarely or not used, because this is a basic requirement for the chef to his cooking skills.

Do I think they should all use it? I'm already a spice after all. It will be used to cook a lot.

In this case, the chef in the restaurant will use soy sauce to enhance the freshness.

Anyone will basically think that the chef in a restaurant is more delicious. Therefore, I will choose to go to restaurants to eat my favorite dishes in my free time. In this way, you can not only taste the deliciousness yourself.

And you can also make yourself in a more satisfied state. Therefore, at present, basically all restaurants, as long as they can have a relatively high-tech chef, usually have more customers. <>

Soy sauce is used to enhance freshness.

First of all, for the chef in the restaurant, in the process of stir-frying, there will also be a shortage of materials. Therefore, the chef in the restaurant will choose to use other ingredients instead. In order to ensure that the dishes made by yourself can have a better taste.

Therefore, when the chef is in the process of stir-frying, if there is no satellite, he will choose to use soy sauce to extract the pure silver eggplant. Because the effect of soy sauce withdrawal is also relatively good, and it will also have a better taste. <>

Oyster sauce is used for freshness.

At the same time, chefs in restaurants usually choose to use oyster sauce to enhance the freshness when faced with this situation. Because adding an appropriate amount of oyster sauce to the dish can not only make the stir-fried dish have a better luster. In addition, the texture of the dish will also be improved, so most chefs even have MSG.

In this case, oyster sauce is also used for freshness. <>

My personal opinion.

In the end, I personally think yesFor any chef in a restaurant, he has a lot of experience in stir-frying. Therefore, in the process of stir-frying, no matter what situation you face, you can respond in a reasonable way. Therefore, most restaurants are willing to hire high-tech chefs through high salaries.

Most of them use sesame oil, in fact, the effect of sesame oil is quite large, which can not only improve freshness but also flavor.

Generally, they use chicken essence to improve freshness, and chicken essence is also a kind of seasoning often used by ancestors to improve freshness, which is actually better than the taste of monosodium glutamate.

Chefs in restaurants generally use oyster sauce and soy sauce to enhance the freshness, and these two seasonings are also often used by them, and they are cheap.

Categories: Life >> Rock Barrier Food Cooking.

Problem description: As we all know, MSG is toxic when used after exceeding 120 degrees. In view of this, many experts have suggested that chefs should not use MSG at a temperature of more than 120 degrees, as follows; MSG should not be boiled in the soup first, but after the soup is boiled, then put it in.

Here, I have questions: as we all know, the boiling point of water is 100 degrees, so no matter how you burn it, the temperature of the soup will not exceed 100 degrees, so that whether MSG is put first or later, its temperature will not exceed 120 degrees, so when we cook the soup, do we still need to consider the order of MSG first or later?

Analysis: This is not difficult to understand, when we boil, simmer, fry, or use a pressure cooker, the temperature may exceed 120 degrees, so that there is no leakage, and in ordinary times, the soup is generally cooked, and the MSG is not successively emphasized, as you said, such a temperature will not exceed 100 degrees!

In addition to increasing umami and improving appetite, MSG will also be decomposed into glutamate under the action of gastric acid, and glutamate is a nutrient of the human body, one of the raw materials for the human body to synthesize protein, it participates in the metabolism of brain tissue protein, can be oxidized and utilized by brain tissue, and has a certain function for improving brain fatigue and neurasthenia.

But if you eat too much MSG, you will have a dry mouth. Moreover, monosodium glutamate cannot withstand high temperature treatment, and when the cooking temperature exceeds 120 degrees Celsius, monosodium glutamate will be converted into sodium pyroglutamate, which has certain toxicity.

Therefore, the use of monosodium glutamate should be done after the dishes are cooked, turn off the heat, and add it before starting the pot, not to put it in the boiling, stewing, and not to add it when frying and oiling.

This is a condiment that is not too much good for the ridge, which is not much stronger than smoking, smoking is harmless, that is not prohibited, it can circulate has its meaning, and the existence of the ruler liquid is the value.

It's not good to eat too much, but eating less is still good for flavor. So it's okay for everyone to use less.

Hello, the main ingredient of monosodium glutamate is monosodium glutamate, and the scientific name of the sky - aminosadiate monosodium is an ionic compound composed of glutamate ions and sodium ions, which belongs to a kind of salt. No matter how bad it is to eat too much monosodium glutamate, there must be a amount, and it is generally rare to put so much monosodium glutamate, resulting in excessive sodium intake in people.

The condiment used for cooking is the best for cooking, and eating too much does not have the effect that alarmist people say, it will make you thirsty for a short time, and the body's metabolism will be excreted. If it was really as dangerous as that, it would have been completely stopped and would not have been used by the family.

Most people who have cooked well know what the result of putting too much MSG is, and the food will have a bitter taste because of MSG. Whether it is catering or home cooking food, when you need to use MSG, you will pay attention to the amount of MSG used to avoid the bitter taste of the cooked food.

Think about it, since the safety of MSG itself as a seasoning is guaranteed, and it will be bitter if you put too much, why should you put more MSG in catering, and don't let catering eat MSG? According to the dietary guidelines, the recommended daily amount of sodium in the Dietary Guidelines for Residents (2016) is 2300mg, and the intake can be adjusted according to one's own situation, which makes the edible amount of monosodium glutamate change to a certain extent.

Hello dear, glad to answer for you. The regulations on the use of Buqi monosodium glutamate in canteens are as follows; 1.The use of monosodium glutamate should be mastered well, not the more the better, its water dust dilution is 3000 times, people's sense of taste of monosodium glutamate is, in use, about 1500 times is appropriate, if the amount is too much, it will produce a strange taste that seems to be salty and not salty, like astringent and non-astringent, resulting in the opposite effect.

2.For dishes cooked with stock, there is no need to use monosodium glutamate, because the stock itself has the characteristics of umami, fragrance and clearness, while monosodium glutamate has only one umami, and its umami and the umami of the stock can not be equated. 3.

The use of monosodium glutamate in cooking should be added when the pot is cooked, because at high temperatures, monosodium glutamate will decompose into sodium pyroglutamate, that is, dehydrated monosodium glutamate, which not only does not have umami, but also produces slight toxins, which are harmful to the human body. 4.For acidic dishes such as:

Sweet and sour, vinegar and pepper vegetables, etc., should not use monosodium glutamate, because monosodium glutamate is not easy to dissolve in acidic substances, the greater the acidity, the lower the solubility, and the worse the effect of umami. 5.When mixing cold dishes with crystal monosodium glutamate, it should be dissolved quietly with a small amount of hot water, and then poured on the cold vegetables, the effect is better, because the monosodium glutamate can only play a role at 45 o'clock, if the crystal is directly mixed with cold vegetables, it is not easy to mix evenly, affecting the freshness of monosodium glutamate.

6.MSG should not be used in alkaline raw materials, because MSG will synthesize disodium glutamate when exposed to alkali, which will produce ammonia odor. 7.

MSG is not easy to dissolve at room temperature, dissolved best at 70-90 degrees, the umami is the most sufficient, more than 100 degrees when MSG is volatilized by water vapor, more than 130 degrees, that is, deterioration to sodium pyroglutamate, not only does not have umami, but also produces toxicity, for stewed, burned, boiled, boiled, steamed dishes, should not be put in MSG too early, to put in the pot when it is put in.