These dish are unfavorable put gourmet powder

In cooking dish process, right amount ground puts bit of gourmet powder, can make dish flavour delicious, appetitive. The bases of gourmet powder is glutamic acid natrium, contain normally 90% the left and right sides. It has intense flesh kind little taste, dissolve at 2000 ~ in the water of 3000 times, still can feel come out. After gourmet powder feeds gastric bowel, it can decompose a glutamic acid very quickly to come. Glutamic acid is a human body is indispensable kind of amino acid,

In cooking dish process, right amount ground puts bit of gourmet powder, can make dish flavour delicious, appetitive. The bases of gourmet powder is glutamic acid natrium, contain normally 90% the left and right sides. It has intense flesh kind little taste, dissolve at 2000 ~ in the water of 3000 times, still can feel come out. After gourmet powder feeds gastric bowel, it can decompose a glutamic acid very quickly to come. Glutamic acid is a human body is indispensable kind of amino acid, especially very helpful to intellectual growth. Nevertheless the person can synthesize glutamic acid by oneself inside body, need not depend on food completely to supply. Right amount, use gourmet powder not to have harm to human body reasonably, but, the following should notice when use gourmet powder:

Avoid high temperature

Water is warm when ℃ of 70 ℃ ~90, the solubility of gourmet powder is highest. When be heated when 120 ℃ above, the glutamic acid natrium in gourmet powder can turn cooking glutamic acid into sodium, not only lose little taste, and have certain noxiousness.

Cannot containing alkaline orA falls in love with the sea to be the same as a city

A pulls love Shanghai to be the same as a city
Use in the food of sodium bicarbonate

Because be in alkalescent solution, glutamic acid natrium can make the glutamic acid that has bad taste 2 natrium, lose its to flavor action.

Dish of cold and dressed with sause is unfavorable use gourmet powder

Because temperature of dish of cold and dressed with sause is low, gourmet powder is dissolved not easily, cannot have flavorring effect.

Evaporate, boil, the dish that urgent fire fries quickly is unfavorable put gourmet powder first

Because heating,the meeting in the process makes gourmet powder turns cooking glutamic acid into sodium and generation noxiousness, can add gourmet powder after giving boiler so, at this moment temperature is appropriate, can develop the little taste of gourmet powder adequately already, because temperature is high,do not cause its again and generation noxiousness. But stuffing makings except.


In cooking dish process, right amount ground puts bit of gourmet powder, can make dish flavour delicious, appetitive. The bases of gourmet powder is glutamic acid natrium, contain normally 90% the left and right sides. It has intense flesh kind little taste, dissolve at 2000 ~ in the water of 3000 times, still can feel come out. After gourmet powder feeds gastric bowel, it can decompose a glutamic acid very quickly to come. Forum of Shanghai night net

Shanghai night net
Glutamic acid is a human body is indispensable kind of amino acid, especially very helpful to intellectual growth. Nevertheless the person can close by oneself inside bodyForum of Shanghai night net

Shanghai night net
Into glutamic acid, need not depend on food completely to supply. Shanghai joins friendly community to touching with the city

Forum of Shanghai night net
Right amount, use gourmet powder not to have harm to human body reasonably, but, the following should notice when use gourmet powder:

Avoid high temperature

Water is warm when ℃ of 70 ℃ ~90, the solubility of gourmet powder is highest. When be heated when 120 ℃ above, the glutamic acid natrium in gourmet powder can turn cooking glutamic acid into sodium, not only lose little taste, and have certain noxiousness.

Cannot containing alkalineA pulls love Shanghai to be the same as a city

Fall in love with sea otter phoenix 419 sauna
Or use in the food of sodium bicarbonate

Because be in alkalescent solution, glutamic acid natrium can make the glutamic acid that has bad taste 2 natrium, lose its to flavorShanghai night net

A falls in love with the sea to be the same as a city
Action.

Dish of cold and dressed with sause is unfavorable use gourmet powder

Because temperature of dish of cold and dressed with sause is low, gourmet powder is dissolved not easily, cannot have flavorring effect.

Evaporate, boil, the dish that urgent fire fries quickly is unfavorable put gourmet powder first

Because heating,the meeting in the process makes gourmet powder turns cooking glutamic acid into sodium and generation noxiousness, can add gourmet powder after giving boiler so, at this moment temperature is appropriate, can develop the little taste of gourmet powder adequately already, because temperature is high,do not cause its again and generation noxiousness. But stuffing makings except.

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