醉仙鸭加盟讲解哪些情况不宜食用味精
来源:http://www.zuixianya666.com/  2015-1-20 9:29:35
1、拌凉菜不宜放味精。味精在温度为80℃—100℃时才能充分发挥提鲜的作用。而凉菜的温度偏低,味精难以发挥作用,甚至还会直接粘附在原材料上,无味且扫兴。如果做凉菜时非要放味精,宜用少量热水把味精溶解后再拌入凉菜之中。
1, should not be mixed with cold dishes monosodium glutamate. MSG when temperature is 80 ℃, 100 ℃ can give full play to the role of the raises fresh. Lower the temperature of the cold dishes, monosodium glutamate, difficult to play a role of even adhesion on the raw material directly, tasteless and disappointed. If do cold dish to monosodium glutamate, appropriate USES a small amount of hot water dissolve the monosodium glutamate, then stir in cold dishes. 
2、味精用咸不用甜。在适当的钠离子浓度下,味精的鲜味才能更突出。所以,味精的鲜味在咸味菜肴中才能有鲜美表现,但如果在甜味菜中放入味精,不但不能增鲜,反而会抑制甜鲜的本味,并产生一股异味。所以,鸡茸玉米羹、香甜芋茸等菜肴中不能加味精。
2, MSG with salty without sweet. Under the appropriate concentration of sodium ions, the delicate flavors of the MSG can be more outstanding. So, MSG umami in salty dishes are delicious, but if put MSG in the sweet food, not only can increase fresh, it will inhibit the sweet flavor of fresh, and generate a stream of peculiar smell. So, chopped chicken dishes such as chopped corn soup, sweet taro cannot add MSG. 
3、调馅料不宜加味精。许多人在调饺子馅、春卷馅时,都会放点味精,这样很不安全。味精拌入馅料后,会一起经过蒸、煮、炸等高温过程。但是,温度只要超过100℃,味精就会发生变性。不但会失去鲜味,还会形成有毒的焦谷氨酸钠,危害人体健康。除了不能拌馅,在制作热菜时,也是要在菜肴即将离火时才能加入味精。
3, unfavorable DiaoXian material add MSG. Many people in the dumpling stuffing, spring rolls, filling, can put some MSG, it is not safe. After MSG stir in filling, can together after steaming, boiling, frying and other high temperature process. But, as long as the temperature over 100 ℃, MSG degeneration occurs. Not only loses its freshness, still can form toxic focal sodium glutamate, endanger human body health. In addition to not mix filling, in the production of hot food, is to add MSG when food is away from the fire. 
4、炒肉菜不用加味精。肉类中本来就含有谷氨酸,与菜肴中的盐相遇加热后,自然就会生成味精的主要成分——谷氨酸钠。除了肉类,其他带鲜味的食物也没必要加入味精,如鸡蛋、蘑菇、茭白、海鲜等。
4, fry meat dishes don't add MSG. In meat is inherently contain glutamic acid, met with the salt in the dish when heated, will generate the main composition of monosodium glutamate, sodium glutamate. Besides meat, other and freshness of food don't have to add MSG, such as eggs, mushrooms, water bamboo, seafood, etc. 
5、放醋的菜不能放味精。酸味明显,醋加得比较多的菜肴不能加味精。因为味精在酸性环境中不易溶解,而且酸性越大,溶解度越低,鲜味效果越差。所以糖醋里脊、醋熘白菜等酸味大的菜肴都不能放味精。
5, put the food vinegar can't put MSG. Acidity, vinegar add more dishes can not add MSG. Because MSG is not easy to dissolve in the acid environment, and the more acidic, the lower the solubility, freshness effect is poorer. So sweet and sour pork, vinegar inline skate cabbage sour dishes can monosodium glutamate. 
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