In 1923, Wu Yunchu, a chemist in China, founded the “Sky Chef MSG Factory” in Shanghai, which began a new era of industrialized production of MSG in China. Modern monosodium glutamate (MSG) is a flavoring product made from grain (corn starch, rice, wheat starch, sweet potato starch) using microbial fermentation as a raw material. Also known as monosodium glutamate (MSG), MSG is also known as monosodium glutamate and monosodium glutamate, and has a strong meat flavor. MSG is converted into glutamic acid by gastric acid, which is absorbed to form proteins and participate in the metabolism of various organs in the body. Therefore, MSG also belongs to amino acid drugs, which have been listed in many national pharmacopoeias. Clinical Uses of Monosodium Glutamate (i) As a treatment for hepatic coma, hepatic function injury and for resuscitation of coma of various causes. (B) As an adjunctive treatment for psychosis, neurasthenia, epilepsy, pediatric cerebral insufficiency, etc. It has been reported that taking a certain amount of monosodium glutamate daily can enhance memory, stabilize the mood, invigorate the spirit, and improve intelligence. (C) used for loss of appetite, stomach acid deficiency, malnutrition and other diseases. Remember 6 points, use MSG 1, the temperature should be appropriate MSG optimal dissolution temperature of 70 ℃ ~ 90 ℃, in the dish or soup is about to mature or near the pot and then add MSG, so that the MSG can be quickly dissolved in the dish and soup, resulting in a fresh taste. 2, monosodium glutamate and salt are more compatible Monosodium glutamate is not purely fresh taste, but sour, sweet, salty, bitter, fresh taste, fresh taste accounted for a larger proportion (71.41% of the fresh taste, 13.50% of the salty taste, 3.4% of the sour taste, 9.8% of the sweet taste, 1.7% of the bitter taste). MSG in the presence of salt in the fresh flavor will be significant, and on the sour taste, bitter taste has a certain inhibitory effect, so there is no salt in the vegetable soup (such as a variety of sweet soup) put MSG, will produce unpleasant fishy taste. At the same time if the dish is too salty, the fresh taste of MSG will also be covered. 3, neutral environment is more fresh MSG in the acidic environment is easily reduced to glutamic acid, difficult to produce fresh flavor, resulting in enhanced acidity. Therefore, MSG should not be added to dishes with vinaigrette or tomato juice. If used in an alkaline environment, MSG can produce disodium glutamate, which has no fresh flavor and renders it ineffective. Therefore, MSG should be used in nearly neutral (pH 6.5~7.0) food in the best. 4, cold dishes should not be put directly When mixing cold dishes, should not be put directly into the MSG, a small amount of hot water should be used to dissolve the MSG and then mixed into the MSG, so that the MSG freshness of the full play out. 5, monosodium glutamate to save the use of its own food containing more monosodium glutamate such as poultry and meat, eggs, seafood, etc. can not be added to the cooking of monosodium glutamate, not only for the sake of saving, but also in order to retain the dishes of their own fresh flavor. 6, monosodium glutamate should not be greedy Experimental studies have shown that: neonatal rats given monosodium glutamate, adult neuroendocrine dysfunction and obesity in rats infertility. The effect of excess monosodium glutamate on the expression of synaptic vesicle proteins in the retina. The main cause of vision loss in many ophthalmic disorders is toxic neuronal damage caused by high extracellular glutamate concentrations. Therefore, MSG is not the more the better the fresher, excessive consumption will hinder the balance of amino acids in the body, and even allergies. And MSG is easy to eat after thirst, is the evidence of injury to the Chinese medicine, there will be a meal after the chest tightness, nausea, vomiting, palpitations and other “MSG symptoms”. Chicken essence is healthier than monosodium glutamate (MSG)? Chicken essence is a compound seasoning, containing about 40% monosodium glutamate (MSG), 30% salt, and starch, sugar, spices and some flavor enhancers. Although most of the packaging of chicken essence is written on the words “real top quality chicken made of”, but it is not as we think, made of chicken as a natural condiment. The main ingredient of chicken essence is still monosodium glutamate (MSG), plus some inosinic acid, guanosinic acid and other auxiliary freshness agents, which are combined with monosodium glutamate to give chicken essence a softer freshness, a stronger flavor and a richer texture. Therefore, hypertensive patients should not only limit the intake of salt, but also strictly control the intake of monosodium glutamate MSG. Chicken essence also contains nucleotides, the metabolite of nucleotides is uric acid, so gout patients should eat less chicken essence.