First of all, according to the source of raw materials:

Salt can be divided into four categories, namely sea salt, lake salt, well salt and rock salt/mineral salt. Sea salt is made by introducing seawater into saltworks, insolating, evaporating and crystallizing. Lake salt is made of salt lake water from saltworks.

The salt in the stratum is dissolved in groundwater and pumped out by drilling a well. The salt made after processing is called well salt. Once the ocean was evaporated and deposited for a long time to form rock cracks, which is rock salt.

Second, according to the purification treatment:

Salt can be divided into coarse salt and refined salt. After purification, the crude salt becomes refined salt with few impurities and small particles, also known as refined salt. There are many impurities and large particles, which are not purified and are called raw salt.

Three, according to whether to add iodine:

Salt can be divided into iodized salt and non-iodized salt. Since 1996, iodized salt has been popularized in China, and potassium iodate, potassium iodide or seaweed iodine has been added, among which seaweed iodine absorption rate is better.

The role of salt:

First, add flavor:

Salt is a natural flavoring agent, which can enhance the taste of food and make it more delicious. Can balance and highlight the taste of other ingredients. Salt can change the taste of food and make it more salty and chewy. This is especially important for some foods, such as bread, potato chips and preserved foods.

Second, preservatives:

Salt can prolong the shelf life of food, because it can inhibit the growth of bacteria and microorganisms, thus reducing the possibility of food spoilage. Salt is essential for maintaining the balance of body fluids. It helps to regulate the water content in the body and ensure the normal operation of cells.

Third, digestion and absorption:

Salt plays a role in the production and digestion of gastric acid. Helps promote the digestion of food and the absorption of nutrients. Salt contains electrolytes such as sodium and chlorine, which is very important for maintaining electrolyte balance and neuromuscular function in the body.

4. Pickling and storage:

Salt is widely used to preserve and preserve foods, such as cucumbers, fish and meat, to extend their shelf life.