Food and food processing refined salt table salt

Cooking of table salt

1.Edible salt is the main source of saltiness in dishes, which has the function of enhancing umami and flavor.

2.Edible salt can antisepsis and sterilization, adjust the texture of raw materials, increase the fragility of raw materials;

3.When making filling with flour, add appropriate amount of salt, can increase the toughness of dough, make filling water on strength, improve the viscosity of putty.
Matters needing attention

1.During cooking, attention should be paid to the time when salt is put in. It is not advisable to put salt in the soup early, otherwise the muscle protein will solidify and the protein will not dissolve in the soup easily, making the soup not fresh and thick.Stir-fry leaves and stems of vegetables should be early salt, so salt will make water overflow, into the dish quickly, reduce the loss of vitamin C and chlorophyll.

2.Use appropriate amount of salt. Excessive consumption of salt not only affects the taste of dishes, but also is bad for human health.