The benefits of chicken essence, when to use chicken essence?

Chicken essence is more natural for plant food, and monosodium glutamate is more natural for animal food. Chicken essence is a kind of compound seasoning with fresh and fragrant flavor of chicken. It has many advantages: it is not uncomfortable to put too much; There is no feeling of dry mouth after eating monosodium glutamate; Good taste coordination, delicious and mellow taste. At present, chicken essence is widely used in the seasoning of convenience food, fast food and hotels, and has become one of the most popular family flavor seasonings for consumers.

Many people are biased against monosodium glutamate, but have a soft spot for chicken essence, which is not only nutritious, but also safe. In fact, monosodium glutamate is also a product made of pure grain, which is an amino acid in itself and naturally exists in grain, beans and fish. For most people, eating a small amount of monosodium glutamate will not cause harm to the human body.

So, what's the difference between chicken essence and monosodium glutamate? The raw materials, processing methods, product components and flavors of the two products are obviously different.

Monosodium glutamate is a very pure flavoring agent, and its main component is monosodium glutamate.

It is made of carbohydrates (starch, molasses, etc.). ) is refined by microbial fermentation. Hydrolyzed plant protein can also be processed to produce monosodium glutamate. Chicken essence, on the other hand, is a mixture of various flavoring substances, with the umami flavor of flavoring substances such as monosodium glutamate. Chicken essence is produced with the appearance of new products such as flavor nucleotide, hydrolyzed animal and vegetable protein, yeast extract and so on.

It turns out that monosodium glutamate and flavor-presenting nucleotides have the "multiplication" effect of umami flavor, which has a strong freshness enhancement effect, and their freshness is much higher than that of monosodium glutamate with the same concentration, so they are substitute products of monosodium glutamate. In other words, the flavor of chicken essence is fresh, and it is still inseparable from the role of monosodium glutamate. However, with the help of inosine and guanylic acid, a higher umami level can be obtained with less monosodium glutamate.

Originally, the flavor of monosodium glutamate could be improved by 20 to 30 times by using nucleotide synergy, but the flavor concentration was reduced by adding salt, starch and dextrin to dilute it. Therefore, the dosage of chicken essence should not be lower than monosodium glutamate.

The advantage of chicken essence is mainly the advantage of flavor Monosodium glutamate, nucleotides, organic acid salts, sugar, spices, and some products also contain "hydrolyzed protein" or "yeast extract", which can bring the umami flavor of various amino acids, plus chicken essence and so on.

Mixing together can make the taste more natural and rich. Although the packaging of most chicken essence says "first-class fat chicken" and "really first-class chicken", it is not mainly chicken. The main ingredients of chicken essence are usually salt, maltodextrin and monosodium glutamate, and the amount of monosodium glutamate usually exceeds the ingredients that really come from natural foods, such as chicken powder or chicken bone powder, egg extract and other meat extracts.

The difference between high-quality products and cheap products lies in the content ratio of these natural extracts to a great extent. Cheap products usually contain a larger proportion of salt and monosodium glutamate, while high-quality chicken essence will have more ingredients from fresh chicken.

Chicken essence also contains a lot of dextrin and starch, and anti-caking agent is added, which is mainly used for bonding granulation, making particles loose, not easy to absorb moisture and caking, and convenient to use.

However, no matter how realistic the taste of chicken essence is,

It's just a condiment, which can't be mentioned in the same breath as the nutrition of chicken. Because the dosage is very small, they have no practical significance for supplementing protein in the diet; Because salt, sugar, dextrin and starch are all ingredients with no nutritional value, the content of vitamins and minerals in the product is not high.