people often say: “life is firewood, rice, oil, salt, soy sauce, vinegar and tea”. But if you want to make life enjoyable and food delicious, seasoning is essential. But which is better, monosodium glutamate or chicken essence? Which is more suitable for cooking? Different people have different opinions on this issue. But many people know little about the difference between chicken essence and monosodium glutamate.
in daily life, many people choose chicken essence or monosodium glutamate because of habit or personal preference. Then many people say that eating too much monosodium glutamate is not good for the human body, and they lose their hair. What’s the difference between the two? Let’s look at the following.
monosodium glutamate was invented by the Japanese. The earlier advertisement in China was very exaggerated. It was called “clear water into chicken soup”. It’s a big attraction for people with limited income.
later, monosodium glutamate became a necessary thing for Chinese people to live at home. The most powerful place to put monosodium glutamate is that Sichuan people eat hot pot. Each person has a small bowl with sesame oil in front of the table. There are always two small pots in one corner of the table – just salt and monosodium glutamate. When guests sit down and put salt, they are always careful not to put too much; When pouring monosodium glutamate, you will have less worries. Pour it into the bowl with great force, mix it well, put out the chopsticks, send them to your mouth, lick them flexibly with your tongue, and then eat them happily.
since the 1980s, there have been many rumors that monosodium glutamate is not good for people. Moreover, many foreigners really don’t eat monosodium glutamate. When they go to restaurants, they will repeatedly tell the waiter. In the early 1190’s, there was news that people had switched to chicken essence early. According to reliable statistics, so far, in the United States, Japan, Switzerland, South Korea and Hong Kong, the consumption proportion of chicken essence and monosodium glutamate is 85% to 15%, and the vast majority of people eat chicken essence. In 1987, the food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (who) Committee on food additives regulations cancelled the regulation on the limit of monosodium glutamate. In 1999, a strict toxicity test of monosodium glutamate was conducted in China. Experts told us that experiments have proved that a person eating 50 grams, 100 grams or 200 grams a day is generally no problem.
monosodium glutamate is the first generation of dish freshener. In China, it began in 1922 in Shanghai tianchu monosodium glutamate factory and has a history of nearly 80 years. Monosodium glutamate is the main component of monosodium glutamate, the main production process is through rice, corn and other grains or molasses, using microbial fermentation method for extraction. According to the content of sodium glutamate, there are two kinds of monosodium glutamate in the market. One is 80 ° The content of monosodium glutamate is 80%; The other is 99 ° Monosodium glutamate, whose sodium glutamate content is 99.9%, is also known as pure monosodium glutamate or salt free monosodium glutamate. That is to say, once the monosodium glutamate reaches 99 degrees, it will reach a peak, and it is unlikely to rise again. In the early 1180s, it was found that a kind of nucleic acid could also improve the freshness of monosodium glutamate. After mixing monosodium glutamate and nucleic acid in a proper proportion, we miraculously found the second generation of fresh products, which were named “delicious king”, “Jiaxian monosodium glutamate”, “Texian monosodium glutamate” and so on. The freshness of the second generation products is much higher than that of traditional products, with 99 ° When the freshness of monosodium glutamate was 100, the second generation of flavoring agent appeared 120 °、 one hundred and fifty °、 two hundred °、 four hundred ° And other products with different freshness levels meet people’s different pursuit of freshness.
if only from the perspective of commercial marketing, chicken essence beat MSG is a very successful case. When chicken essence appeared, on the one hand, businesses publicized “monosodium glutamate is harmful”, on the other hand, they advocated the “nature” of chicken essence. Just from the name, “chicken essence” is superior to “monosodium glutamate”. So up to now, there are still many people who believe that “industrial synthetic monosodium glutamate has various hazards” and “natural chicken essence has nutrition”.
in fact, monosodium glutamate is not commercially synthesized. The first monosodium glutamate was found in kelp soup, and later produced by food fermentation. It has no essential difference with the traditional food production methods such as soy sauce, wine, rice wine, etc. Its chemical structure is sodium glutamate, and a variety of proteins generally contain glutamic acid, which is released by hydrolysis to form sodium glutamate. Typical examples are soy sauce, Douchi, cheese and so on. And some foods naturally contain some free glutamate, which also has a natural “flavor”, such as kelp, potatoes, peas and so on. In fact, foods like kelp and cheese naturally contain more MSG than most people put in other dishes.
“monosodium glutamate is harmful” has always existed, and indeed many people believe that “what will happen if you eat too much monosodium glutamate”. The most bizarre one was published in a very famous medical journal in 1968. The dangers of these legends have almost been carefully studied, but none of them can be reproduced. What this means in scientific research is that the dangers of legend are unreliable. On the other hand, there are also experimental results of “a large amount of monosodium glutamate is harmful to mice” in academic research, but the “large amount” there is generally pure monosodium glutamate or the content of monosodium glutamate in food is as high as 1.20%. This is different from what we usually call “too much monosodium glutamate in the dish”.
based on these scientific research conclusions, the academia and national authorities now believe that MSG in food is harmless and healthy. Even the European Union, which is very conservative in food safety, lists monosodium glutamate as the safest.
in addition to monosodium glutamate, scientists have found that some nucleotides can not only produce their own flavor, but also increase the flavor many times when used with monosodium glutamate. They are called “flavor nucleotides”, which were first isolated from dried mushrooms and fish. The key components of chicken essence are “monosodium glutamate” and “flavor nucleotides”, which have nothing to do with chicken. As for other ingredients, they are embellishments. In the early days, chicken essence would be added with some chicken powder, so that it could call itself “chicken essence”. In fact, chicken powder has little contribution to the flavor of chicken essence. Later, the proportion of chicken powder added is becoming less and less, so it is more like “hanging chicken head and selling monosodium glutamate”.
in general, MSG and chicken essence are actually the same kind of things, but the flavor of chicken essence should be richer. If you like their taste, don’t worry about “harmful to health”; If you don’t like it, you don’t have to force yourself. They don’t provide any nutrition. Although the name of chicken essence implies “chicken essence”.
the above is a brief introduction about the difference between chicken essence and MSG. In fact, both chicken essence and MSG are one of the condiments in daily life. These condiments can only increase the delicious food, and can not provide the amount of nutrition needed by the body. Therefore, for chicken essence and monosodium glutamate can be appropriate, not greedy.