Salt is a flavoring agent. Salt is processed edible salt with sodium chloride as the main component, which is obtained from seawater, underground rock (ore) salt deposits and natural brine (salty) water, excluding low sodium salt. The main component of edible salt is sodium chloride (NaCl), and it also contains a small amount of water, impurities, iron, phosphorus, iodine and other elements.

Edible salt is the main source of salty taste of dishes, which can improve umami and original flavor. Salt is a colorless and transparent cubic crystal with a melting point of 80 1℃, a boiling point of 14 13℃ and a relative density of 2. 165. It is salty, deliquescent when it contains impurities, and soluble in water or glycerol.

Matters needing attention in the preservation and use of edible salt

1, sealed and kept.

Iodized salt is easily oxidized and decomposed under the influence of heat, light and wind, so it should be stored in a color sealed container with a cover. Store in a dry and cool place to avoid exposure to sunlight and moisture absorption in the air. Eat while buying, don't buy too much at a time and store it for a long time.

2. Avoid high-temperature stir-frying

Iodized salt will decompose into elemental iodine and volatilize at high temperature, so don't use salt to "explode the pot" when cooking. Adding salt when cooking can reduce the loss of iodine.

Ordinary edible salt in the market has no shelf life, but the shelf life of edible salt added with trace elements such as iodine, zinc, selenium, calcium and riboflavin is one year.