1, lake salt
Lake salt generally refers to green salt. Green salt is a kind of lake salt crystal of halide rock salt family, which is directly extracted from salt lake and dried in salt field with salt lake brine as raw material. It mainly contains sodium chloride, minor trace elements such as silicon, iron and aluminum, macro elements such as calcium and magnesium, and minor trace elements such as manganese, titanium and strontium. It can be used as edible salt, food preservative, raw material for making alkali, hydrochloric acid and chlorine, and can also extract metal sodium.
2. Well salt
Well salt, the salt made by extracting underground brine by drilling wells, is called well salt. Well salt, well salt. Different from sea salt and lake salt contained in water, well salt is buried underground. To mine well salt, drilling is the first step. Zigong is a famous well salt producer in Sichuan Province, and it has a long history to dig wells to get brine to make salt.
3. Mineral salt
Mineral salt, as its name implies, is salt mined from salt mines, such as rock salt in the desert, Sichuan salt and Poland salt collected from hundreds of meters underground. Mineral salt is rich in minerals. Mineral salt has been deposited underground for thousands of years, and the ancient industry was underdeveloped and there was little pollution, so the purity of mineral salt was good and there were few impurities. Sea salt comes from the sea, and human pollution also affects the sea, and its purity is not as good as mineral salt.
Preservation skills of salt
1, dry environment: The most important thing in salt storage is to avoid moisture, which will lead to salt caking and deterioration, so salt should be stored in a dry container to avoid contact with water.
2. Avoid exposure to air: Salt absorbs moisture easily, so try to avoid exposing salt to air. Salt can be preserved in well-sealed containers or salt cans.
3, sealed storage: salt is easily soluble in water, with strong hygroscopicity, exposed to the air for a long time, salt is easily crystallized. Moreover, the salt that people eat now is iodized, and iodine is easily volatile and easily oxidized and decomposed, so it is easy to lose its original value.
4. Avoid high temperature: high temperature will accelerate the evaporation of water in salt, making it easier for salt to absorb moisture, taste or deteriorate. Therefore, it is best not to put salt in a high temperature environment.