Among all condiments, monosodium glutamate is the most difficult one. Some people regard it as a godsend, and they don't eat it if they don't have it; Some people refuse to stay away and never touch their lips. Opponents complain a lot about monosodium glutamate, which is chemically synthesized. If you eat too much, your hair will fall off and your memory will decline. Supporters always have only one sentence: produce evidence. All this time, there is really no conclusive evidence.
Monosodium glutamate was invented by the Japanese and is the "essence of taste". Earlier, China's slogan was exaggerated, calling "Clear water turns into chicken soup". This is a great attraction for low-income families.
Later, monosodium glutamate became a must-have item for people in China, and everything was fresh. The best way to put monosodium glutamate is for Sichuanese to eat hot pot. Everyone at the table has a small bowl filled with sesame oil, and there are always two small jars in a corner of the table-just salt and monosodium glutamate. When guests sit down to put salt, they are always careful and accidentally put too much; Pouring monosodium glutamate will save a lot of trouble. Pour it into a bowl, stir it, take out the chopsticks, put them to your mouth, lick your tongue flexibly, it's delicious enough, and then eat them to your heart's content.
Since the 1980s, there have been more rumors against monosodium glutamate. Moreover, many foreigners really don't eat monosodium glutamate, and they will tell the waiter repeatedly every time they go to the restaurant.
In the early 1990s, news came that people switched to chicken essence early. According to reliable statistics, up to now, in the United States, Japan, Switzerland, South Korea and Hong Kong, the consumption ratio of chicken essence and monosodium glutamate is 85% 15%, and people who eat chicken essence account for the vast majority. 1987, based on years of experiments on monosodium glutamate, the Food and Agriculture Organization of the United Nations and the Food Additives Regulation Committee of the World Health Organization cancelled the regulations on the limit of edible monosodium glutamate. 1999, China also conducted strict toxicity tests on monosodium glutamate. Experts tell us that experiments have proved that it is generally okay for a person to eat 50 grams a day, 100 grams, or 200 grams.
Monosodium glutamate is the first generation of food freshener. In China, it started from Shanghai Chutian MSG Factory 1922, and has a history of nearly 80 years. The main component of monosodium glutamate is sodium glutamate. The main production process is to extract rice, corn and other grains or molasses through microbial fermentation. According to the content of sodium glutamate, there are two main kinds of monosodium glutamate on the market. One is 80 monosodium glutamate, with 80% sodium glutamate content; The other is 99 monosodium glutamate, whose sodium glutamate content is 99.9%, also known as pure monosodium glutamate or salt-free monosodium glutamate. In other words, once monosodium glutamate reaches 99 degrees, it reaches an extreme and is unlikely to be promoted again.
In the early 1980s, it was discovered that a nucleic acid could also improve the freshness of monosodium glutamate. After mixing monosodium glutamate and nucleic acid in a proper proportion, the second generation of fresh-added products were miraculously found, which were named "umami king", "fresh monosodium glutamate" and "extra fresh monosodium glutamate" respectively. The freshness of the second generation products is much higher than that of the traditional ones. The second generation flavor is based on the freshness of 99 monosodium glutamate of 100, and there are products with different freshness grades such as 120, 150, 200 and 400, which meet people's different pursuits for freshness.
The second generation of fresh products are fresh, but the taste is single, which can not fully meet people's pursuit of rich taste. In order to improve the freshness and flavor, the third generation fresh-keeping products with compound flavor were produced. This product was first invented by 1970 Japanese, and was called carp essence at that time. It is characterized by its natural carp flavor, rich umami flavor, and is made up of various seasonings, with richer taste, more layers and richer nutrition. Since then, in the United States, Switzerland, South Korea, Thailand, Hong Kong and other countries and regions, different but similar umami products have been developed, such as chicken essence (Europe, America and Hong Kong), beef essence (Korea) and pork essence (Thailand). Chicken essence, in particular, is called the third generation monosodium glutamate because of its unique flavor, pure umami taste and rich nutrition. After nearly three years of development, consumers in these countries are of course familiar with the third-generation umami products such as chicken essence and easy to accept.
Chicken essence is a compound flavoring agent. It contains not only chicken powder and egg powder, but also protein and flavor nucleic acid, as well as a certain proportion of refined salt and chicken oil. Therefore, it is not only more delicious, but also more nutritious. The emergence of a new generation of condiments such as chicken essence can be said to be a milestone in the development of food industry. Many people have begun to regard the use of chicken essence as a very fashionable thing, but the popularity of chicken essence in China is still very small, far behind the traditional monosodium glutamate. This requires a process, a process of cognition and habit. Anyway, there are monosodium glutamate and chicken essence on the market, and the prices are not much different. Buy whatever you want, or you can buy some, make a comparison, and then make a plan and arrangement for your future life.