What are the common problems in the application of savory flavors and fragrances? The editor below will introduce to everyone:

If the MSG is not used properly, it will cause adverse effects, make MSG lose its salty flavor and fragrance effect, or cause adverse effects on health. For this reason, pay attention to the following when applying MSG: It is not suitable to put MSG too early or when the temperature is high, because the sodium glutamate turns into sodium pyroglutamate when the temperature is too high. This will not only have no umami taste, but on the contrary It will cause mild toxins, which is not good for your health. Fortunately, put the dishes before they are out of the pot. If the dishes need to be owed, put MSG before owing them. Monosodium glutamate will react chemically in the alkaline environment, causing a kind of unpleasant disodium glutamate and lose its flavoring effect. Therefore, it is not suitable to put salty flavor when cooking alkaline raw materials such as alkaline squid and sea cucumber. spices.

Salt: When cooking root vegetables with tight texture and high cellulose raw materials, salt should be added early to make it taste better; for fruits and vegetables, salt should be added later, because such raw materials contain a lot of water, so salt should be added early. The water and water-soluble nutrient elements will overflow in a large amount, and the appearance and taste are not good. Therefore, salt should be added before ripening. When processing meat raw materials, in order to make the meat tender, stir-fry until 8 It is better to add salt when it is ripe, because the salt is put early, and the egg whites will condense when the salt meets the salt, and the meat will become hard and old, and the taste will be rough.

Vinegar Many vitamins such as vitamin C and B vitamins are alkali-friendly and acidophilic. For example, when cooking cabbage, bean sprouts, cabbage, potatoes, and making some cold dishes, add a little vinegar to moderately, and the preservation rate of vitamin C can be greatly improved. After adding vinegar, the protein in the food will be melted, which can promote the better digestion and absorption of calcium by the body. Adding vinegar is also beneficial to the sensory properties of dishes. It can remove odors, increase deliciousness, and make some dishes taste crisp and refreshing. However, green vegetables are not suitable for adding vinegar. Vinegar, although this kind of practice is suitable for the taste of local people, it is not recommended).