The process of making homemade sea salt:

1. Collect sea water. Salt-rich salt water can be drawn from the ocean or salt lakes. Seawater collected from different places will have different colors of precipitated salt because the water contains different minerals. Since seawater does not have a high salt content, the resulting salt may not be suitable for cooking, but it is still beneficial to try water drawn from different places so that you can know which water produces the best salt.

1. Method 1: Inject seawater into a small pond and then slowly evaporate. After the water evaporates, what remains is sea salt. This method works best in areas with lots of sunshine and little rain.

2. Method 2: Pour the salt water into the steel pot to settle, so that the soil or any other impurities will sink to the bottom of the pot. Then the clean seawater will be sucked away and heated. While it is being heated, once any foam bubbles up, it will be skimmed off, and the remaining seawater will continue to be heated and evaporated until all that is left are salt crystals.

3. Additives are sometimes added to the production of sea salt. Sea salt manufacturers sometimes add calcium or magnesium to the salt, both for balanced nutrition and for seasoning.

2. Filtering. Before drying salt, remove gravel, shells and other sediments from the water. Strain the water through one or more layers of cheesecloth. This can be done multiple times for hygiene reasons without reducing the salt content.

3. Evaporation. After the sea water is evaporated, what is left is sea salt. Sun salting usually takes several days or even weeks. If you want to make salt at home, you can consider the following methods.

1. Adjust the oven’s heat to the minimum. Pour the water into a container with relatively high sides and put it in the oven. The water inside will slowly evaporate over the next few days.

2. Put the precipitated salt crystals into a pot and cook until the water is evaporated. Next, just leave it to the sunshine. Remove the watery salt from the pot, place it on a plate or bowl, and place it in the sun to evaporate the last bit of water.

3. The plate or bowl must be placed outdoors so that the water can evaporate. After all the water has evaporated, all that's left is salt. The entire process takes several weeks.

4. Collect sea salt. After the water evaporates, you will see a layer of hard lumps forming on the surface. Use a spoon to scrape the salt into a container. Salt crystals come in various shapes and sizes, and the color of the salt precipitated from water drawn from different locations will also be different. The resulting salt can be further ground with a table salt grinder. Sea salt can be eaten directly or used as a flavoring in everyday dishes.

The quality characteristics of sea salt:

The collection of sea salt is more complicated than other salts. It can retain more trace elements in seawater, instantly stimulate and retain the original taste of the food, fresh and salty. tasty.

It is mainly divided into coarse salt, fine salt and flake salt, which is refined by evaporating seawater. The production process of sea salt is complicated, the production cycle is long, the production cost is high, and the taste and quality are good.

Due to different origins, the quality of sea salt also varies greatly. The Hangu Salt Field is located between 117°-118° east longitude and 39° north latitude. The area has a sandy bottom, sufficient sunlight and rain. With distinct seasonal climate, it is a golden sea salt production area and is suitable for drying high-quality sea salt.