In the cooking of our country, the ratio of salt and MSG is generally about 4:1. Salt is the refreshing agent of MSG. MSG needs to display the flavor in the presence of salt, and there is a quantitative relationship between the different amounts of the two. The amount of MSG added is inversely proportional to the amount of salt added. So people eat a lot of salt while eating umami.
The recommended salt intake of the China Nutrition Society is 6 grams. In fact, the average daily intake of residents in our country is 12 grams, which is more than double. Excess salt will cause the retention of water and sodium in the body. The increased blood volume leads to an increase in lateral pressure in the blood vessel wall, which is one of the important causes of hypertension and vascular sclerosis.
Internationally, the application of YE (yeast extract) in low salt foods is a trend. Reducing the amount of salt in food is reducing the amount of sodium chloride, which will lead to a decline in umami, and more and more food companies adopt the method of adding YE (yeast extract) to make low-salt foods more mellow and delicious. YE (Yeast Extract) is able to amplify the receptor function of the umami receptor in the human mouth, and also enlarges the sensation effect of sodium ion, so although the salt (sodium chloride) content has been reduced, the human sensation is not reduced. The foods added with YE can meet people's needs for delicious food under low salt conditions.
International seasoning experts believe that since yeast extracts are rich in nucleotides, they use a small amount of existing effects and no yeast odor. Sodium and fat in food have a special taste. When the amount of sodium and fat is reduced, adding yeast extract can rebuild the taste of sodium and fat.
It is reported that YE is an international new seasoning derived from natural edible yeast and is rich in nutritious and delicious precursor substances such as nucleotides, inosinic acid, and bird's acid. At present, in the European Union, the United States, Japan, South Korea and other developed countries and regions, YE has become a natural and safe core raw material commonly used in high-end foods and condiments.
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