What is the process of making sea salt?

Firstly, seawater was introduced into the salt field, and after the sun irradiation, the water evaporated, leaving the original salt. The crude salt contains insoluble impurities such as precipitate and soluble impurities such as magnesium chloride. It is necessary to remove the precipitate by precipitation and filtration, then remove the water, remove the soluble impurities by chemical reaction, and finally adjust the pH value with hydrochloric acid.

The difference between refined salt and sea salt;

table salt

Refined salt is divided into iodized salt and non-iodized salt. In the mid-1920s, in order to curb the spread of hyperthyroidism, people began to use iodized salt. Hyperthyroidism is thyroid hypertrophy, which is mainly caused by iodine deficiency. Children with iodine deficiency will also have symptoms of physical and mental retardation. Although iodine deficiency is still a problem worthy of attention in the world, few people in North America are troubled by iodine deficiency at present. In some areas, fluorine and folic acid are often used as salt additives. Refined salt is the most common salt. In its processing, impurities need to be removed and anti-caking agents such as calcium phosphate need to be added. The refined salt is exquisite, not only easy to weigh, but also easy to mix with food.

sea salt

Sea salt is generally more expensive than refined salt because its collection method is more complicated. For example, "French salt flower" is scraped off the wall of a salt pond by salt pickers. Some sea salts are not deeply processed like refined salt, so they can retain more trace elements. Sea salt is divided into crude salt, refined salt and flake salt. According to the origin and minerals, the colors of sea salt are different, including white, pink, black, gray and variegated.

Some powdered salts (such as one produced in the Himalayas) contain calcium, magnesium, potassium, copper and iron, so they are pink. Some powdered salt contains carotene from salt-tolerant algae, which makes it more colorful. Pink salts such as Hawaiian araya salt are mixed with iron oxide in volcanic clay.

Black salt is not black, but a little pink in pearl ash. Indian black salt is rich in trace elements such as sulfide and iron, and has a strong sulfuric acid taste. The black lava salt produced in Hawaii is dark in color and contains a small amount of activated carbon and volcanic rocks.

The color of gray salt comes from the trace elements it contains or the clay it comes from. "French grey salt" is produced in coastal cities of France, and it is an unfinished wet grey salt. Smoked salt is also gray, which is a new product in high-quality salt. This salt is smoked on charcoal, so the food cooked with it often smells of smoke.

Some gourmets think that sea salt containing more trace elements has a unique earthy smell. However, some gourmets think that the uniqueness of sea salt lies not in its taste but in its rich color and texture. Generally speaking, sea salt should not be added when cooking, but should be sprinkled on the dishes at the end of decoration.