Chicken essence high-speed emulsifier

Chicken essence high-speed emulsifier

Chicken essence is only one type of monosodium glutamate, and its main components are developed from sodium glutamate, with a freshness more than twice that of sodium glutamate. Due to the presence of umami nucleotides as a freshness enhancer in chicken essence, it has a lower purity than monosodium glutamate. Chicken essence is a compound umami and a seasoning commonly used in daily life. Chicken essence, as a compound seasoning, has a relative shelf life of 1-2 years, while 95% purity monosodium glutamate has a shelf life of 3 years. Chicken essence has the effects of appetizing and aiding digestion, and its nutritional value is higher than that of monosodium glutamate.

Both chicken essence and monosodium glutamate are essential seasonings in the kitchen, which can enhance the freshness of dishes and make them more delicious. MSG is a kind of sodium guaminate, which is made from grain by microbial fermentation, extraction and refining. Chicken essence is a concentrated essence, which is mainly made of sodium guaminate and chicken as the main material. It is a compound flavoring and also a kind of MSG.

Monosodium glutamate is a seasoning that enhances freshness. It can be used in stir frying, cold dishes, soup making, etc. However, it should be noted that it cannot be added to hot pots because research has shown that sodium glutamate is not added at temperatures higher than120At ℃, harmful substances will be produced. MSG cannot be added to acidic foods because MSG is alkaline. When making cold dishes, MSG should be melted with hot water because the dissolution temperature of MSG is85℃。

The conditions for using chicken essence are relatively relaxed. Chicken essence can be used under any conditions. No matter what dish is cooked, adding chicken essence in moderation can enhance the freshness of the food. However, if excessive chicken essence is added during the cooking process, it will affect the original taste of the dish. It can be seen that monosodium glutamate and chicken essence are generally safe to consume, but they both need to be consumed in moderation.

Comparing the freshness of chicken essence and monosodium glutamate, chicken essence is more comprehensive and coordinated. There is a difference between the two in terms of usage objects, but it is not strict. Generally speaking, if the cooking target is a dish with prominent characteristics and flavors, such as livestock and poultry meat, it is better to use monosodium glutamate; If the characteristics and flavors of the cooking object are not obvious, such as fillings and soup dishes, it is better to use chicken essence. Or in other words, if the food in the dish is relatively simple, monosodium glutamate should be used; For dishes with a wide variety of food, it is advisable to use chicken essence.

Taicang XideThe independently developed and produced split type three-stage emulsifier has advantages such as high speed, low energy consumption, low noise, and long service life. Through the unremitting efforts of all SID R&D and production department employees, the problem of speeding up the SID three-stage split type emulsifier has finally been solved. The commonly used emulsifiers in the market can only reach a speed of 2910 revolutions per minute due to the precision of the stator and rotor, as well as mechanical seals. However, SID's vertical split type emulsifier increases the speed to 9000 revolutions per minute, better meeting the market demand. A three-stage emulsifier is a process that efficiently, quickly, and uniformly transfers one or more phases (liquid, solid, gas) into another immiscible continuous phase (usually liquid). Under normal circumstances, each phase is immiscible with each other. When external capabilities are input, the two materials recombine into a homogeneous phase. Due to the high tangent speed generated by the high-speed rotation of the rotor and the strong kinetic energy brought by the high-frequency mechanical effect, the materials are subjected to strong mechanical and hydraulic shearing, centrifugal extrusion, liquid layer friction, impact tearing and other comprehensive effects in the narrow gap between the stator and rotor, forming suspended lotion, lotion and foam. Thus, the immiscible solid, liquid, and gas phases can be dispersed and emulsified uniformly and finely in an instant under the combined action of corresponding mature processes and appropriate additives. After high-frequency cycling, stable high-quality products are finally obtained.

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