How to use MSG
Monosodium glutamate is a kind of seasoning that increases umami taste. It can be used for cooking, stuffing, cold dish, and soup.
MSG has no direct nutritional value to the human body, but it can increase the umami taste of foods, cause people to eat, and help improve the body's digestibility of food. In addition, sodium glutamate, the main component of MSG, also has the effects of treating diseases such as chronic hepatitis, hepatic coma, neurasthenia, epilepsy, and gastric acid deficiency.
Although MSG can be fresh, it will have the opposite effect if used improperly.
After reading some posts about MSG and summarizing them, here are tips on how to use MSG in cooking and how to use MSG scientifically.
1. Do not use monosodium glutamate for dishes prepared with broth. Because broth itself has the characteristics of fresh, fragrant and clear, monosodium glutamate has only one kind of umami taste, and its umami taste and soup flavor cannot be equal. If monosodium glutamate is used, the taste will be masked and the taste of the dish will be neither fish nor fowl.
2. For acidic dishes, such as: sweet and sour, vinegar, vinegar, etc., should not use MSG. Because monosodium glutamate is not easily dissolved in acidic substances, the greater the acidity, the lower the solubility, and the worse the umami effect.
3. When using crystal monosodium glutamate with cold dishes, first use a small amount of hot water to open it, and then pour it on cold dish. The effect is better (because the monosodium glutamate can work at 45°C). If crystals are directly mixed with crystals, it is not easy to mix evenly, which affects the fresh effect of MSG.
4. Use MSG as a vegetable and should be added when cooking. Because at high temperatures, monosodium glutamate decomposes into sodium pyroglutamate, which is dehydrated sodium glutamate, which not only has no umami taste, but also produces slight toxins that harm the human body.
5. It is not always better to use good amounts of MSG when using it. Its water dilution is 3,000 times, and the person's sense of taste for monosodium glutamate is 0.033%, and when it is used, about 1500 times is appropriate. If you put too much, it will make the dish appear to be unsuccessful, like astringent non-astringent strange taste, resulting in the opposite effect. The World Health Organization recommends that baby food be free of MSG; adults should not consume more than 6 grams of MSG per person per day.
6. Monosodium glutamate is not easy to dissolve at room temperature, the best dissolution at 70C ~ 90C, the most full flavor, MSG is more than 100C when the steam is volatile, more than 130C, that is metamorphic to pyroglutamic acid sodium, not only no flavor , but also produce toxicity. For stewed, boiled, boiled, steamed, and steamed dishes, MSG should not be released prematurely and should be placed in the pan.
7. It is not suitable to use monosodium glutamate in the raw materials containing alkalinity, and the synthesis of glutamic acid disodium will be produced in the finish aftertaste in the fine finish, which will produce ammonia odor.
How to use wine
In cooking, it is generally necessary to use some cooking wine, because the wine can be used to solve the cause of incense. To make wine play a role in solving the aroma, the key is to make the wine work. Therefore, pay attention to the following points.
1. The most reasonable use of wine in cooking time should be the highest temperature in the pot during the entire cooking process. For example, stir-fried pork, the wine should be placed at the end of the stir-fried fish, and if the fish is braised, the fish must be cooked immediately after the fish is fried; if the shrimp is cooked, the shrimp should be cooked before the wine is cooked before the other ingredients. pot. Most of the cooking, popping, cooking, and wine were sprayed in. The sound of an instant burst, followed by a burst of water vapor, was correct.
2. When sizing, use alcohol. However, the use of alcohol cannot be excessive, otherwise it will not evaporate.
3. Use alcohol to avoid bogey and bogey. Some people have dips in their dishes and must put wine. Therefore, dishes such as "Meat mustard soup" also contained wine. The result was that the light taste was destroyed by the taste of the wine. This was because the wine in the soup had no time to volatilize. So when the chefs use wine, they generally do “one to avoid an overflow, and the second to avoid too muchâ€.
4. Some dishes should emphasize the taste of wine, such as the sauce chicken wings, use 10 chicken wings, add fried tomato sauce, sugar, salt and fry together until the wings are crisp, then add red wine and wrap out the pan loading box. . This dish uses the strongest wine aroma as the biggest feature of the dish. In this case, the wine is put before the pan and it becomes reasonable to reduce the volatilization.
5. Use wine to make food worse, often without heating, so that the taste is even more intense.
In addition, here are some summarized: Beer flavor tips
Beer can be used to flavor dishes, in addition to drinking. The specific method is as follows.
1. Scrambled pork or pork, with starch and beer added to make the pulp paste, especially fresh after frying.
2. Prepare dishes such as frozen meat and pork ribs, use a small amount of beer, pickle it for about 10 minutes, rinse it with fresh water, and cook it to remove odors and odors.
3. Cooking meat and fish with more fat, and adding a little beer will help dissolve fat, produce a lipidation reaction, and make the dishes fragrant but not greasy.
4. When steaming chicken, put the chicken into 20~25% beer and pickle it for 10~15 minutes, then take it out and steam it. Especially fresh and delicious.
5. Steamed and savory fishes, pickled with beer for 10 to 15 minutes. After cooking, not only the flavor is reduced, but also the taste is similar to crab.
6. When the vegetables are immersed in the beer, they are immersed in beer, heated and boiled, and then taken out for cooling.
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