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在人所能体验到的基本味道中,有一种叫作“鲜”。而说起提鲜的调料,人们最先想到的便是鸡精和味精。很多人对味精抱有成见,对鸡精却格外青睐,认为它食用起来既营养又安全,那么事实究竟如何?我们到底要如何正确选择这两种提鲜调料呢?味精由来已久实际上我国很早就有了味精,只不过那时它叫海草粉。据说明朝的厨师习惯在做菜时放入海草粉,它能让食物的味道格外鲜美。此后,日本东京大学的教授在19世纪研究发现,海草粉含有的谷氨酸
One of the basic tastes people can experience is called “freshness.” Speaking of fresh spices, people first thought of is chicken and MSG. Many people have preconceptions about MSG, especially for chicken essence, think it is nutritious and safe to eat, so what is the truth? How exactly should we choose these two kinds of seasoning? MSG has a long history In fact, China is very MSG has long been, but when it was called seaweed powder. It is said that the chef in the Ming dynasty habitually placed seaweed powder while cooking, which allowed the food to taste exceptionally tasty. Since then, the University of Tokyo professor in the 19th century found that seaweed powder contains glutamic acid