The best ratio of chicken bouillon, MSG and salt

Chicken essence and MSG are both common seasonings, but their application methods are different, so we should accurately understand the differences between chicken essence and MSG so that we can make the best use of them and benefit our consumption. But the more ingredients you put in does not necessarily mean better. We need accurate proportions so that the flavor of all dishes can be enhanced and the mouthfeel can be improved. So, what is the optimal ratio of chicken essence, MSG and salt?

1. Add MSG to the dish just before serving.

Because sodium glutamate will turn into charred sodium glutamate when the temperature is higher than 120℃, it is harmful to the human body after consumption and is difficult to excrete from the body. Long-term accumulation in the body can cause adverse reactions such as accelerated heartbeat, hand tremors, and insomnia.

2. It is not advisable to add MSG to acidic foods, such as sweet and sour fish, sweet and sour pork, vinegar and pepper fish, etc. MSG is alkaline. Adding it to acidic food will cause a chemical reaction and make the dish taste bad.

3. It is not advisable to add MSG to alkaline foods such as steamed buns and steamed bread. In an alkaline environment, monosodium glutamate will turn into disodium glutamate, which will reduce the umami taste or even make it lose its umami taste.

4. Pay attention to the saltiness of the dishes. If the dish is too salty, the umami flavor of MSG may not come out; if it is too bland, the umami flavor of MSG will not come out. The ratio of salt to MSG should be within the range of 3:1 to 4:1 to achieve a mellow and soft taste for dishes. When making cold dishes, it is advisable to dissolve the MSG first before adding it. Because the dissolving temperature of MSG is 85℃, it is not easy to dissolve below this temperature.

Although MSG is good, too much of it is not necessarily good. Excessive intake may cause drowsiness, irritability, etc.

Because the main ingredient of MSG is monosodium glutamate, it can decompose glutamate during the digestion process. The latter can be converted into an inhibitory neurotransmitter through enzyme catalysis in the brain tissue, which will inhibit various nerve functions in the human body.

Some people may also experience anxiety and panic, and some people with sensitive constitutions may even feel bone pain and muscle weakness. If you eat too much MSG, you will often feel thirsty. This is because MSG contains sodium, and excessive intake can lead to high blood pressure.

Therefore, the elderly and people suffering from hypertension, kidney disease, edema and other diseases should eat less MSG. Experiments have shown that each dish should contain no more than 0.5 mg of MSG.