What are the types of salt?    

We cook is to use edible salt, but many people do not know much about salt, this article will take us to in-depth understanding of salt related knowledge, let’s take a look!

Sea salt

Sea salt is derived from seawater and therefore contains a variety of minerals, such as magnesium, calcium, potassium, etc., making it more complex in taste and sometimes with a subtle oceanic flavor. Sea salt is often used in the cooking of special foods or special occasions, such as seafood dishes or fine dining.

Halite

Rock salt is salt mined from underground salt mines and therefore may contain trace elements from other minerals in salt mines, such as iron, zinc, etc. Some people believe that rock salt is more nutritious than regular table salt, so they choose to use it as food salt.

Nonionic salt

This type of salt does not contain sodium ions and is often used for special dietary needs or medical purposes, such as low-sodium diets or the treatment of specific diseases. Non-ionic salts may be a substitute for potassium salts or other ions and may be suitable for some specific groups of people.

Crude salt

Kosher salt particles are larger than ordinary edible salt, so it is not easy to completely dissolve in cooking, suitable for curing meat, seafood and other ingredients. Kosher salt is also commonly used in salt-grilled foods, such as salt-grilled fish or salt-grilled vegetables, where it can provide a unique flavor and texture to foods.

Common table salt

This is the most basic type of table salt, which is refined and processed and is mainly a compound of sodium chloride. The grains of common food salt are usually small, easily dissolve in water, and are widely used in cooking, seasoning, and food processing.

Fine salt

Compared to regular table salt, fine salt has smaller particles and is more likely to dissolve during cooking, so it is more common in cooking and seasoning. Fine salt can be evenly distributed on the surface of the food, making it easier for the food to absorb the seasoning and enhance the taste.

Iodized salt

Iodized salt is table salt with compounds such as potassium iodide or potassium iodate added to prevent iodine deficiency disease. Iodine is an essential trace element in the human body and is essential for the proper functioning of the thyroid gland. Therefore, in some areas, the government will introduce universal salt iodized programs to protect people’s health.

Then let’s understand how to buy salt?

The taste of salt is also an important factor in the selection. In general, high-quality salt should taste delicate, soft, not too salty or bitter.

Viewing table

The ingredient list for table salt usually lists the minerals and additives it contains. In general, it is best to choose salt with fewer additives, especially to avoid buying salt containing preservatives, colors, MSG and other additives.

Choose a brand

When buying salt, it is best to choose well-known brands of salt. These brands usually pay more attention to the quality of their products and go through multiple processes to ensure the safety and hygiene of salt.

Look at the package

When buying salt, first look at the packaging. Choose salt with good packing sealing, no leakage and no odor. At the same time, check the label on the package to ensure that the product information is clear and complete, including production date, shelf life, ingredient list and other information.

Select type

There are many types of salt, such as sea salt, lake salt, mineral salt and so on. Different types of table salt have different minerals and taste. When buying salt, you can choose the type that suits you according to your taste and needs.

Finally, what should we pay attention to when using salt?

Do not store in the container for a long time

If iodized salt is exposed to sunlight and air for a long time, iodine is easily volatilized. It is best to put in a colored glass bottle, cover tightly after use, sealed and stored.

Avoid high temperature

Do not use iodized salt at high temperature when cooking soup. The edible rate of iodized salt is only 10%, and the edible rate of iodized salt in the middle is 60%. The edible rate of iodized salt when out of the pot is 90%; When adding iodized salt to cold dishes, the edible rate can reach 100%.

Buy less and eat sooner

Buy in small quantities and then buy after eating to prevent the sublimation of iodine. Because potassium iodate will decompose and volatilize under heat, light, wind and wet conditions.

The above is about salt related knowledge to share, I hope it can help you.

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