Ferrous salt has a shelf life of 1 year, selenium, calcium and zinc salt have a shelf life of 8 years, iodized salt has a shelf life of 2 years, and pure table salt has no shelf life.

Pure salt itself has no shelf life, but salt with special ingredients has a shelf life, and the shelf life varies. Like salt containing iron ingredients, the shelf life of more than 1 year, ordinary iodized salt shelf life of about 2 years, refined iodized salt shelf life of 5 years, low-sodium salt has a shelf life of 3 years, and selenium salt, calcium salt, zinc salt shelf life of 8 years.

The state regulations salt can be exempted from the shelf life, but it does not mean that there is no shelf life, just that it has a longer shelf life. Salt without a shelf life is best consumed within 1 year to ensure taste.

To identify the odor of salt, you can take a sample of about 20g in the mortar and crushed, and then immediately smell its odor. Generally speaking, high-quality salt does not have any odor, the poorer salt has no odor or mixed with a slight odor, low-quality salt has a strange odor or other foreign odors.

Salt preservation methods

1, sealed preservation, iodized salt by heat, light, wind and other factors are prone to oxidation and decomposition, so the iodized salt should be stored in the lid, colored sealed containers, and put in a dry, salt there is no shelf life of the cool place, to avoid exposure to sunlight.

2, avoid high-temperature stir-fry, iodized salt will be decomposed at high temperatures, so when frying vegetables without salt explosion, and so the vegetables eight minutes cooked into the iodized salt, so as to reduce the loss of iodine elements.

3, edible salt should be white, salty, no odor, no obvious foreign matter not related to salt, particle uniformity and moderate, dry fluidity.