Crushing washing salt, using sea salt and lake salt as raw materials, and washing dehydrated salt with brine after crushing. Among them, the salt obtained after drying and sieving is white in color and suitable in particle size, commonly known as fine washing salt.
The crushed salt is made of large pieces of high-quality sea salt, which can be directly used for cooking and catering. It is a green food for preventing and treating iodine deficiency disorders, improving children's intelligence and enhancing human health. The product quality meets the first-class standard of GB546 1-2000 refined salt.
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Matters needing attention in the use of edible salt:
First, buy less and eat in time.
Buy a small amount, and then buy it after eating to prevent iodine from sublimating. Because potassium iodate will decompose and volatilize under the conditions of heat, light, wind and humidity.
Second, avoid high temperature.
Avoid putting iodized salt at high temperature when cooking soup. The edible rate of iodized salt in cooking and frying is only 10%, and the intermediate edible rate is 60%. The edible rate of iodized salt during cooking is 90%; The edible rate of cold iodized salt can reach 100%.
Third, avoid prolonged exposure to containers.
Iodized salt is easy to volatilize if it is exposed to sunlight and air for a long time. It is best to put it in a colored glass bottle and seal it tightly with the back cover.
Fourth, avoid adding vinegar
The combination of iodine with acidic substance will be destroyed. According to the test, if vinegar is added during cooking, the consumption rate of iodine will decrease by 40% ~ 60%. In addition, when iodized salt meets acidic vegetables (such as sauerkraut), the consumption rate will also drop.
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