Salt

Alias: salt, salty fish

Instructions for use: 6-11 grams per day

Introduction of salt knowledge:

Salt is one of the indispensable foods in people's daily life. Everyone needs 6-11 grams of salt per day to keep the normal activities of human heart, maintain normal osmotic pressure and balance of acid and alkali in the body. At the same time, salt is the carrier of salty taste. Putting salt not only increases the taste of dishes, but also promotes the secretion of gastric digestive juice and appetite.

China is rich in salt resources, with salt-producing areas all over the country and large output, which can not only fully meet the needs of domestic people's lives, but also organize exports. The salt produced in China mainly includes sea salt, well salt, pond salt and mineral salt.

salt can be divided into crude salt (crude salt), washing salt and refined salt (refined salt) according to different processing degrees. Raw salt is a salt crystal made directly from seawater and salt well water. Besides sodium chloride, it also contains impurities such as potassium chloride, magnesium chloride, calcium sulfate and sodium sulfate and a certain amount of water, so it is bitter. Washing salt is a product washed with raw salt (mainly sea salt) and saturated brine; Dissolve the raw salt, make it into saturated solution, remove impurities, and then evaporate, so that the prepared salt is re-made. The re-made salt has less impurities, higher quality, powdery grains and white color, and is mostly used for cooking in catering industry. In addition, there is artificial iodized salt, which is used for diet in some iodine-deficient places.

Analysis of salt nutrition:

1. Seasoning with salt can relieve tiredness and refresh, remove fishy smell, and make food keep the original taste of raw materials;

2. Salt water has the functions of sterilization, preservation and antisepsis;

3. It can prevent infection by cleaning wounds;

4. Sprinkling it on food can keep fresh for a short time, and it can also prevent deterioration when used to pickle food;

5. Regulating water with salt can remove cutin and dirt on the skin surface, make the skin present a fresh, transparent and beautiful feeling, promote the metabolism of the whole body skin, prevent and treat some skin diseases, and play a better role in self-care.

Supplementary information of salt:

1. Salt should be stored in a cool, dark and airtight place;

2. If you eat too much salt for a long time, it will easily lead to hypertension, arteriosclerosis, myocardial infarction, stroke, kidney disease and cataract;

3. Although eating more salt is harmful to health and the diet should be light, it is not that eating less salt is better;

4. In addition to eating, salt can also be used as a preservative to preserve food by its strong penetrability and bactericidal effect;

5. Salt is also widely used in industry and is an important industrial raw material;

6. Salt is used to induce vomiting, which should be taken after being fried and dissolved; Hydrate your eyes and wash your sores.

Salt is suitable for people:

The general population can eat it

Patients with hypertension, nephropathy, cataract and children should not eat more, and those with edema should not eat.

Dietotherapy effect of salt:

Salt is salty and cold, and enters the stomach, kidney, large intestine and small intestine;

It has the effects of nourishing heart, moistening dryness, purging heat, relaxing bowels, detoxicating, inducing vomiting, nourishing yin, cooling blood, relieving swelling and pain, and relieving itching.

it is mainly used for treating epigastrium, chest pain, phlegm in the chest, constipation, gingival bleeding, sore throat, toothache, conjunctival congestion, sores, and poisonous insect stings.

Guidance on salt practice:

1. Since iodine, zinc, selenium and other nutrients are added to the present salt, they should be added before the dishes are cooked, so as to prevent these nutrients from evaporating when heated;

2. Cooking dishes such as chicken and fish should add less salt, because they are rich in delicious sodium glutamate, which is salty in itself;

3. Salt before cooking: that is, salt is added before the raw materials are heated, so as to make the raw materials have a basic salty taste and shrink. When cooking methods such as frying, frying, sliding distillation and frying are used, they can all be combined with sizing and hanging paste, and some salt is added. Because the main ingredients of this cooking method are wrapped in a layer of paste, the taste is not acceptable, so salt must be added before cooking; In addition, some dishes can't be salted in the cooking process, such as steamed meat with lotus leaf powder, etc., and they must also be salted before steaming. When cooking fish, they should be rubbed with salt or soy sauce first, but this salting method requires less salt and shorter cooking time.

4. Adding salt in cooking: This is the most important method of adding salt. When cooking with techniques such as stir-frying, roasting, boiling, stewing, simmering and sliding, salt should be added in cooking, and then salt should be added when the dishes are about to mature, so as to reduce the osmotic pressure of salt on the dishes and keep the dishes tender and loose without loss of nutrients.

5. add salt after cooking: that is, add salt after heating, which is the kind of dishes cooked mainly by frying, and sprinkle with spices such as pepper and salt after frying.