What's the difference between chicken essence and chicken powder?

Chicken essence is an out-and-out domestic product, which was discovered in glory. This name is very successful. Coupled with the design of the rooster, it gives people the feeling of "the essence of chicken". In fact, it is a seasoning. It is a fresh product made of monosodium glutamate and edible salt as the main raw materials, chicken, chicken bone powder or its concentrate, seasoning disodium nucleotide and other auxiliary materials, and edible spices through mixing and drying.

Chicken powder is the representative of selling dog meat by hanging sheep's head. In the name of chicken, it is actually a kind of compound seasoning with chicken flavor. Its main function is to increase the flavor and make it safe to eat.

Now, make a summary of monosodium glutamate, chicken essence and chicken powder.

MSG: The main component of MSG is "sodium glutamate", which is a flavor agent. It is mainly used to add flavor to dishes. Chicken tastes like chicken and fish tastes like fish. It is transparent and long-textured.

Chicken essence: compound seasoning, which has both the umami flavor of chicken and monosodium glutamate, is mainly used to enhance the umami flavor of muscle dishes. It has both the umami flavor of monosodium glutamate and the umami flavor of additives such as chicken bones, and is light yellow and granular.

Chicken powder: compound seasoning with chicken flavor, which mainly increases the flavor of dishes, is light yellow powder.

Under normal circumstances, it is safe to eat monosodium glutamate, chicken essence and chicken powder, but if used improperly, it will also have side effects.

1, don't add it in the boiling pot, but add it before the dish is out of the pot. Because sodium glutamate is higher than 120 degrees, it will become sodium pyroglutamate, which is harmful to human body after eating and difficult to excrete.

2, should not be added in acidic food, such as sweet and sour dishes, monosodium glutamate and chicken essence are alkaline, and react with acid, making dishes taste bad.

3. It is not suitable to add monosodium glutamate and chicken essence to alkaline raw materials, and monosodium glutamate and chicken essence will react to produce disodium glutamate, which will produce the odor of ammonia water and reduce the umami taste. Even lose the umami flavor.