5 kinds of vegetables should not be put MSG
Monosodium glutamate is a common seasoning used in our cooking, but you can tell whether or not you can put MSG in any dish. There are five dishes that cannot be used for MSG. First, fried meat dishes without MSG The meat originally contains glutamic acid, and when it meets with the salt in the dish, it will naturally produce sodium glutamate, the main ingredient of MSG. In addition to meat, there is no need to add MSG to other flavored foods such as eggs, mushrooms, white rice, and seafood. Second, put vinegar food 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. Third, mix cold dish should not 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 use a small amount of hot water to dissolve the MSG and mix it in the cold dish. Fourth, transfer fillings should not be MSG Many people put a little MSG in their 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 dishes are about to leave the fire. Five, MSG with salt and not sweet Under the appropriate sodium ion concentration, the umami taste of MSG can be more prominent. Therefore, the umami taste of MSG can be expressed in a salty dish. However, if MSG is added to a sweet dish, it will not only increase the freshness, but will also suppress the sweet taste and produce a strange smell. Therefore, monosodium glutamate can not be added to the dishes such as chicken and corn glutinous rice cakes, sweet oysters and other dishes. The correct use of MSG MSG contains sodium, excessive intake can cause high blood pressure. The elderly are particularly sensitive to sodium intake, so elderly people and people with high blood pressure, kidney disease, edema, and other diseases should eat less MSG. When MSG is consumed too much and exceeds the body's metabolic capacity, it may even lead to increased glutamate levels in the blood, limiting the body's use of essential minerals such as calcium, magnesium and copper. In particular, glutamic acid can be combined with zinc in the blood to produce zinc glutamate that cannot be used to be excreted, resulting in zinc deficiency in the human body. Zinc is an important nutrient for the physical and mental development of infants and young children. Therefore, infants and young children are Breast-feeding mothers should fast or eat less MSG. The WHO stipulates that foods for children under 1 year of age should not use monosodium glutamate. In China, it is stipulated that foods for children under 12 years old should not be added with MSG, so parents should allow children to eat more natural flavor foods. In addition, recent studies have suggested that excessive consumption of monosodium glutamate for a long time may lead to thinning of the retina, loss of vision, and even blindness. By the way, the chicken essence that has appeared on the market in recent years is not extracted from chickens. It is made by adding nucleotides that are based on MSG. Because nucleotides have the flavor of chicken, they are called chicken essences. From a health point of view, chicken essence is also non-toxic and harmless to the human body. Scientific food MSG, should also do the following in cooking: 1, avoid high temperature use 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-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 harvest. According to the principle that high temperatures should not be released by MSG, you don’t need to add MSG when sizing. 2, avoid low temperature use 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. 3, bogey for alkaline food 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. 4, bogey overdose Excessive MSG produces a salty, non-salty, non-astringent, and non-astringent taste. Using MSG is not always better. Tips: Do not consume too much MSG daily. Under normal circumstances, the consumption of MSG per person per day should not exceed 6 grams, otherwise it may produce headaches, nausea, fever and other symptoms; excessive consumption of MSG may also lead to high blood sugar. Older people and patients with high blood pressure, nephritis, edema, etc. should be careful to eat. 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