How to distinguish edible salt from industrial salt:

1. Observe the outer packaging. Generally speaking, the outer packaging bag of real salt is thick and soft to the touch, while the outer packaging bag of fake salt is crisp and thin. If the numbers are the same, the whole batch of salt is fake salt. In addition, most of the labels on the packaging in fake salt are not standardized, while the labels on the real salt bags are neatly stuck in the same position.

2. Observe the sealing of the packaging bag. The real salt is packaged mechanically, and the upper and lower seals are completely consistent. The packaging bag in fake salt is a one-time molding packaging bag, and the seal is sealed with an electric soldering iron. The left and right sides of the packaging bag have obvious folding marks caused by bag making, which are serrated and easy to deform and tear.

3. Observe the salinity. True salt is relatively clean, with high whiteness and no impurities. However, the whiteness of fake salt is poor, and there are impurities. In terms of weight, fake salt generally can't meet the standard.

4, starch solution test. The composition of real salt contains iodine. There is no iodine in fake salt, which can be distinguished by the principle that starch solution turns blue when it meets iodine. If the color changes, it means that it is qualified iodized salt.

Cooking usage of edible salt:

1. Edible salt is the main source of salty taste in dishes, which has the functions of enhancing umami taste and original taste;

second, edible salt can prevent corrosion and sterilization, adjust the texture of raw materials and increase the crispness of raw materials;

Third, when making stuffing with flour, adding a proper amount of salt can increase the toughness of dough, promote the stuffing to absorb water and improve the adhesion of mud paste.

IV. Precautions

1. Pay attention to the time of putting salt in cooking. It is not advisable to put salt early when making soup, otherwise it will solidify muscle protein, and protein is not easy to dissolve in the soup, making the soup not fresh and thick; Salt should be put in early when frying leafy and stem vegetables, so that the salt will overflow the water, make the vegetables quickly and reduce the loss of vitamin C and chlorophyll.

2. The amount of salt should be appropriate. Excessive edible salt not only affects the taste of dishes, but also does harm to human health

Reference: Baidu Encyclopedia-Cooking Usage of Edible Salt.