What additives did the hotel put in cook the meat to improve the taste?

Braised pork with seasoning is addictive.

On May 1 day, the Nanjing media revealed that adding "Wang Zhongwang with Meat Bags" to braised pork would be addictive. On the 2nd, it was reprinted by many newspapers, radio stations and TV stations all over the country. By 6 pm yesterday, the reporter found that the number of reprints of this news on the Internet had reached 40,800.

As the media reported that "Meat Treasure Wang Zhongwang" contained prohibited ingredients, people in the industry specially carefully checked the ingredient list of this product. The ingredients list shows monosodium glutamate, edible salt, glucose, starch, methyl cyclopentenone, amino acids, spices and so on. As for the "methyl cyclopentenone" that is not well known to the public, experts said that according to the Standard for the Use of Food Additives (GB2760-20 1 1), methyl cyclopentenone is allowed to be used as an edible spice.

"From the ingredient list alone, I didn't see any prohibited ingredients." Experts interviewed said that there is no evidence that this additive is comparable to the reported poppy. However, because the original report did not explain whether "Meat Treasure Wang Zhongwang" had QS logo, the quality supervision department could not judge whether the product was legal.

Hu' nan cuisine master

It is best not to use this flavoring agent.

The catering industry is very sensitive to food additives. "In order to avoid trouble, some kitchens put away the spices when they see law enforcement agencies." Yesterday, a professional manager surnamed Li in the catering industry told reporters that in fact, the catering industry also showed some confusion about which food additives were available. "The measures we are taking now are to ask the health supervision department to give us guidance and tell us which ones can be used. They said that we can use it, but if we can't use it, we don't need it. " The manager said.

Xia Xiaohu is a famous chef and master of Hunan cuisine in China. Currently working in Maojia Hotel, famous for cooking braised pork. He has been in business for more than 20 years. Xia Xiaohu is very worried and vigilant about the spread of edible chemicals in the catering industry.

"Whether these things can be used, I personally can't draw a conclusion yet." Xia Xiaohu said. He said that "king of meat" and chilli essence are new flavoring agents that have only appeared in recent years. Whether it can be used or not is harmful, just like monosodium glutamate and chicken essence, it takes a long time to know. However, Xia Xiaohu said that he, like some traditional masters of Hunan cuisine, was very wary of this flavoring agent and did not advocate its use.

"As far as braised pork is concerned, our kitchen still adheres to the traditional practice, using bone soup, soybeans, mushrooms, winter bamboo shoots and so on." Xia Xiaohu revealed that 10 kg soup needs about 3 kg of meat, and the cost is indeed much higher than using additives such as "Meat King". But why insist on doing so? Xia Xiaohu believes that "chefs live by craft, and craft is a skill, not a technology". After the emergence of edible chemicals, everyone can enhance the fragrance and flavor, and a pot of soup can be served with a bottle. Although the cost is reduced, in the long run, it will change the ecology of the whole industry and lead the industry into a foggy future.