Monosodium glutamate is one of the most common types of condiments in our kitchen. The improper use of such condiments has great impact on our health and must be used properly. Here, to summarize what foods can not put MSG and MSG taboos, come and see it together.
The use of MSG taboo
Use at high temperatures. When cooking dishes, if MSG is put into the dishes when the temperature is high, chemical changes will occur, turning MSG into pyroglutamic acid sodium. In this way, not only can not play a role in flavor, but will produce a slight toxin, adverse to human health. Scientific experiments have shown that MSG has the best solubility at 70°C to 90°C. Therefore, the best time to launch MSG is when the dishes are going to be pancaked. If the dishes need to be weighed, MSG should be placed before the thickening. According to the principle that high temperatures should not be released by MSG, you don’t need to add MSG when sizing.
Use at low temperatures. When the temperature is low, MSG does not dissolve easily. If you want to eat vegetables, you need to put MSG when you can put the MSG with warm water, let cool and pour on cold dishes.
For alkaline foods. In alkaline solutions, MSG changes chemically, producing a disodium glutamate with a bad odor. So don't use MSG when cooking alkaline foods. If salmon is made with alkali, MSG cannot be added.
For acidic foods. Monosodium glutamate is not easily dissolved in acidic dishes. The higher the acidity, the less soluble it is, and the worse the effect is.
So what are the specific foods that cannot be used for MSG?
Which foods can't give MSG?
Put vinegar in the dish can not put MSG. Sour taste is obvious, vinegar added more dishes can not add MSG. Because monosodium glutamate is not easily soluble in acidic environments, the greater the acidity, the lower the solubility and the worse the umami effect. Therefore, sweet and sour pork, vinegar, cabbage and other sour dishes can not put MSG.
Not excessive consumption. Excessive amounts (more than 5 grams per day) may cause adverse reactions such as numbness in the back and upper extremities, and weakness in the body.
Should not be placed in the shabu-shabu. At high temperatures, monosodium glutamate turns into sodium pyroglutamate, a toxic substance. The same principle cannot be stewed for a long time.
Should not be transferred to food such as fish, shrimp, and oysters.
Should not be added to scrambled eggs. Because the egg itself contains many amino acids, it is the main ingredient of MSG.
Do not mix in cold dishes directly. Due to the difficulty of dissolving the effect of seasoning, MSG should be dissolved in appropriate amount of warm water before mixing, so that the seasoning effect is good.
Adjusting fillings should not increase MSG. Many people use MSG to make dumpling filling and spring roll filling, which is very unsafe. After MSG is mixed with fillings, it will be steamed, boiled, fried, and other high-temperature processes. However, if the temperature exceeds 100°C, the monosodium glutamate will denature. Not only will lose umami, but also the formation of toxic pyroglutamic acid sodium, harm to human health. In addition to the inability to mix stuffing, MSG can only be added when the dish is about to leave the fire.
Cold dishes should not be put MSG. Because monosodium glutamate can fully exert its effect of freshening at a temperature of 80°C to 100°C. The cold temperature of the dish is too low, MSG is difficult to play a role, and even directly attached to the raw materials, tasteless and disappointing. If you want to use MSG when making cold dishes, you should dissolve the monosodium glutamate with a small amount of hot water and mix it in cold dishes.
Finally, teach everyone a trick, how to choose MSG.
MSG purchase tips
The high-quality monosodium glutamate granules have the same shape, white and shiny colors, and the particles are in a scattered state. The ratio diluted to 1:100 still tastes delicious.
The poor MSG particles are not uniform in shape, inconsistent in size, yellow in color, or even granules forming a solidified block. After diluting to a ratio of 1:100, they can only feel bitter, salty, or sweet but not umami.
Common monosodium glutamate adulterants mainly include salt, starch, baking soda, gypsum, magnesium sulfate, sodium sulfate or other inorganic salts.
From this point of view, the use of monosodium glutamate is a lot of stress.
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