China started producing monosodium glutamate from Wu in 192 1. 1988, the state has announced the lifting of restrictions on its food. Since the 1980s, China's monosodium glutamate production has entered a stage of rapid development, becoming a major producer of monosodium glutamate in the world. With the increasing production of monosodium glutamate in China, the production technology level of the industry has also been improved.
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Stir-fried meat dishes do not use monosodium glutamate. Meat already contains glutamic acid. When it meets the salt in dishes and is heated, it will naturally produce the main component of monosodium glutamate-sodium glutamate. Except meat, there is no need to add monosodium glutamate to other delicious foods, such as eggs, mushrooms, water bamboo, seafood and so on. ?
MSG should not be put in cold dishes. The preservation effect of monosodium glutamate can only be fully exerted at 80℃- 100℃. However, the temperature of cold dishes is low, and monosodium glutamate is difficult to play its role, and even directly sticks to raw materials, which is tasteless and disappointing. If you have to put monosodium glutamate in cold dishes, it is advisable to dissolve monosodium glutamate with a small amount of hot water and then mix it into cold dishes.
It is best not to put monosodium glutamate in vinegar dishes. The sour taste is obvious, and it is best not to add monosodium glutamate to the dishes with more vinegar. Because monosodium glutamate is not easy to dissolve in acidic environment, and the greater the acidity, the lower the solubility and the worse the umami effect. Therefore, it is best not to put monosodium glutamate in sour dishes such as sweet and sour tenderloin and vinegar-fried cabbage.
Baidu encyclopedia-monosodium glutamate
People's Network-Eating too much monosodium glutamate is harmful. Five situations are not suitable for monosodium glutamate.