Nine Amino Acid Usage Guidelines

(One) The amount should not be excessive.

For each person, the daily intake per kilogram of body weight should not exceed 120 milligrams. It is best for infants under one year to avoid MSG. Fine. A little bit during cooking can achieve the purpose of enhancing flavor.

(Two) MSG should not be added too early when stir-frying.

Stir-frying should generally be done near the end or immediately after the dish is cooked, as the temperature at this point (around 70-90℃) is the best for MSG to dissolve and produce its strongest umami flavor;On the contrary, using MSG at high temperatures can result in glutamic acid sodium pyrolyzing into a flavorless and potentially toxic form when temperatures exceed 120℃. Therefore, deep-fried foods are usually cooked above 120℃.

(Three) MSG should not be used in strongly alkaline food items.

The highly active sodium in glutamic acid can react chemically with alkalis to produce disodium guanylate, which has an unpleasant odor and loses its flavoring properties; therefore, dishes like seaweed,squid should not contain MSG.

(Four) MSG should not be used in acidic dishes.

Because MSG does not dissolve well in acids; the more acidic, the lower its solubility. Adding MSG in such cases would be ineffective.

(Five) Mothers who have given birth within three months and infants should avoid excessive amounts of MSG in their food.

Since the glutamic acid sodium in MSG can enter the infant's body through breast milk or food, it may combine specifically with zinc in the infant's blood to form non-absorbable glutamic acid-zinc, which is excreted in urine, leading to zinc deficiency in the infant.(Six) When making cold salads, neither soy sauce nor MSG should be added.

Adding both will cause a disappearance of flavor.(Seven) MSG should not be used when making fillings. Whether steamed or cooked at high temperatures, this would make the MSG lose its flavoring properties due to continuous heat exposure.(Eight) Cold salads should not have MSG added directly; it should first be dissolved in hot water. At 70℃ and above, MSG can fully dissolve. For cold dishes, where the temperature is low, adding MSG directly may not dissolve easily. If it's pre-dissolved in a small amount of warm water before being poured over the salad with some stirring, it will have better results.

(Nine) Special fresh ingredients (such as mushrooms, shiitake, chicken, beef, sea and river fish and shrimp, and particularly fresh vegetables) should not be seasoned with MSG.

Because these contain inosine monophosphate, which already has some umami flavor, adding MSG would detract from the taste.

when making filling, adding monosodium glutamate (MSG) will cause it to lose its flavor-enhancing properties due to the continuous high temperature during steaming or boiling.(Eight) For cold dishes, do not add MSG directly; first dissolve it in hot water. MSG can fully dissolve only at temperatures above 70°C.

(Nine) For particularly fresh ingredients (such as mushrooms, shiitake mushrooms, chicken, beef, fish and shrimp from rivers and seas, and especially fresh vegetables), MSG should not be used.

Mushrooms , mushroom

(9) For particularly flavorful ingredients (such as mushrooms, chicken, beef, river and sea fish and shrimp, as well as extremely fresh vegetables), monosodium glutamate should not be used.shiitake mushroom, chickens, cattle, river or sea fish and shrimp, as well as extremely fresh vegetables contain inosine monophosphate (IMP) components which have a natural umami taste; adding MSG would impair their flavor.because they contain inosine monophosphate, which has a certain umami flavor on its own. Adding MSG would make the taste unpleasant. Neither chickens, cows, nor aquatic creatures like fish and shrimp from rivers and seas, as well as particularly fresh vegetables, should be seasoned with monosodium glutamate (MSG).

Because they contain inosinate components that already have a certain umami flavor, adding MSG would actually impair the taste.