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加入味精贵在适量 张嫂说,以前在烹调中,总为放味精越多越好,谁知放多了饭菜味道不但不鲜美,反而有股腥味。这是啥缘故呢?便去请教有关内行的专家,他们对我说,在炒菜时加入味精多少与食盐的比例密切相关。从中我知道了味精的纯度一般为80％～90％,其余的10％～20％为精盐成分,是鲜味的辅助剂。据测定,人们口感最适宜的咸味是0.8％～1％的食盐溶液,而添加味精量为0.38％～0.31％,才能使鲜味与咸咪之间达到最佳的统一。具体来说吧,我们在炒青菜时,如炒200克菜,以加入2克左右的食盐为宜,而加入的味精为食盐景的1/3。若是做红烧肉,
Add MSG expensive amount of Mrs. Zhang said that in the past, always put MSG better, who knows more than the taste of the food is not only not tasty, but the smell of stocks. What is the reason? Then went to consult the experts on the job, they told me that in the cooking when adding MSG and the proportion of salt is closely related. From which I know the purity of MSG is generally 80% to 90%, the remaining 10% to 20% of salt composition, is the flavor of adjuvant. It is determined that people taste the most appropriate saltiness is 0.8% ~ 1% salt solution, while the amount of MSG added 0.38% ~ 0.31%, in order to make the best flavor and salty microphone between the best. Specifically, we stir fried vegetables, such as fried 200 grams of vegetables to add about 2 grams of salt is appropriate, and to join the MSG of Salt King 1/3. If you do braised pork,