Fresh diet seems to be the pursuit of mankind since ancient times.
fish and sheep are combined to make it fresh! A bowl of soup is well made, and we often sigh that it is so fresh! When steaming aquatic products, you don’t need to add any seasonings, but you will be praised for your umami flavor! Seasonal mushrooms and new bamboo shoots in the mountains, even if they are just supporting roles, they can enhance the freshness of a dish!
Where does the umami come from
Five basic tastes of human beings, including sour, sweet, bitter, salty, and fresh. Umami is a taste feeling independent of the other four tastes.
Umatsu, the main representative substance, sodium glutamate , is actually one of the basis for protein , and it contains the most in protein, so it is often understood as a protein signal.
Umatsu is widely found in daily foods:
1, seaweed categories
such as kelp and seaweed, rich in glutamic acid. In fact, seaweed is the source of secrets for humans to discover umami. In 1908, a scientist extracted the first commercial umami sodium glutamate from kelp, which is also commonly known as MSG. Later, after a lot of research, he found that only the sodium ion in salt sodium chloride can glutamate show the purest umami flavor. There are also more common vegetables, such as tomatoes, which have the most prominent glutamate content.
2, mushrooms
such as mushrooms, mushrooms, morels , boletus , which is rich in another umami ingredient: guanylate . The content of guanylic acid in dried mushrooms is higher, because during the drying process, the cells are destroyed, and the ribonucleic acid can come into contact with ribonuclease , thereby decomposing and producing guanylic acid. This is also the reason why dried mushrooms are fresher than fresh mushrooms.
3, meat umami
Chicken, pork, and fish contain rich umami ingredient: Inosine . In addition, seafood meat, such as shellfish, fish, shrimps, crabs, and types, are also very delicious.
MSG plus chicken essence, freshness
3 Different umami ingredients can be added freshness, such as glutamic acid + guanylic acid or inosine acid, the umami flavor can be increased by 7 to 8 times. Chicken stewed mushrooms , Buddha Jumps the Wall , pickled , and pickled have synergistic effects on umami flavor.
But it should be noted that if you add MSG when cooking, you don’t need to add chicken essence anymore, because the umami substances of MSG and chicken essence are the same, so the mixture of these two cannot achieve the synergistic and efficient freshness enhancement effect.
Choose the right and use the right ones to get a healthy and fresh taste
1. Are chicken essence and MSG harmful to the body?
chicken essence and MSG are the main umami substances, such as glutamic acid, inosine acid, and guanylic acid, all come from natural ingredients. The umami ingredients in the seasoning must undergo strict national risk assessment and must comply with the national standard for use of food additives GB2760.
Nowadays, these umami substances are widely used in daily seasonings, such as soy sauce, oyster sauce, and umami sauce. Products purchased from formal channels will not cause harm to the body.
2. How to choose high-quality chicken essence?
a) Look at the raw materials
Look at whether the ingredients list are used for pure chicken or secondary processing products, such as chicken powder , chicken bone meal, etc. According to national standards, chicken essence must be in order to reflect the umami and aroma of chicken.
b) Look at the sorting
The higher the content in the ingredients list, the higher the ranking, so we can also see the content of these nutrients from the ingredients list.
c) Look at the delicious index
Fresh index is a value that comprehensively reflects the qi of chicken essence. The comparison benchmark is sodium glutamate, that is, MSG. For example, the chicken essence packaging says that the delicious index is 2.3, which also means that its umami intensity is 2.3 times that of MSG. The higher the value, the higher the umami intensity.
Through the accumulation and research of generations of experience, we have now mastered a wealth of scientific knowledge of umami, make good use of umami, and add a good taste to life!
