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自１９０８年日本一位化学家从海带中发现了可以增加鲜味的物质——谷氨酸钠后，半个多世纪以来，以谷氨酸钠为主要成分的味精被广泛添加于食物中，使汤、菜肴变得更加美味可口。味精是一种具有营养价值的氨基酸类调味品，因此，在菜肴中适当地添加少量的味精，有助于体内...
Since 1908, when a Japanese chemist discovered the substance that can increase umami from kelp, such as sodium glutamate, for more than half a century, monosodium glutamate as the main ingredient has been widely added to food, Make soup, dishes become more delicious delicious. MSG is a nutritious amino acid flavor seasoning, so adding a small amount of MSG to the dishes properly helps the body ...