1. To add MSG to the pan before serving the pan.
Because sodium glutamate becomes pyroglutamic acid sodium at a temperature higher than 120°C, it is harmful to the human body after eating, and it is difficult to be excreted. Long-term accumulation of the body can cause adverse reactions such as rapid heartbeat, hand trembling, and insomnia.
2. It is not advisable to add monosodium glutamate to acidic foods such as sweet and sour fish, sweet and sour pork loin, vinegar and pepper fish. Monosodium glutamate is alkaline. Adding it to acidic foods can cause chemical reactions and cause food to taste.
3. It is not appropriate to add monosodium glutamate such as steamed stuffed buns and steamed bread in alkaline foods. In an alkaline environment, sodium glutamate turns into disodium glutamate, which reduces the umami taste and even loses its umami taste.
4. Pay attention to the degree of saltiness of the dishes. If the dishes are too salty, monosodium glutamate may not taste delicious;
Too light, the delicious flavor of MSG does not come out. The ratio of salt and monosodium glutamate should be in the range of 3:1 to 4:1 to achieve a round and soft taste of dishes. When making salad dishes, dissolve MSG before adding. Because MSG has a dissolution temperature of 85°C, MSG does not dissolve easily below this temperature.
Although MSG is good, it is not good enough. Excessive intake can cause drowsiness and anxiety.
Because the main component of monosodium glutamate is sodium glutamate, it can decompose glutamic acid during the digestion process. The latter is enzymatically catalyzed in the brain tissue and can be converted into an inhibitory neurotransmitter, which can cause various neurological functions in the human body. Suppressed state.
Some people may also experience irritability and panic. Some people who are physically more sensitive may even feel bone pain and muscle weakness. When MSG eats too much, it often feels thirsty. This is because MSG contains sodium. Excessive intake can cause high blood pressure.
Therefore, elderly people and people with hypertension, kidney disease, edema, and other diseases should eat less MSG. Experiments show that each dish should not exceed 0.5 mg MSG.
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