Condiments and seasonings
Table salt - sodium chloride crystal, which occurs
in nature as rock salt or solutions. Salt in the industry
and cooking is of great importance as a preservative and as a flavoring product.
Furthermore, the presence of salt in the diet necessary for normal functioning
the human body. On average, the food in the body must come about
15 g of salt daily. Salt regulate the water content in
tissues and is a source of formation of hydrochloric acid of gastric juice.
Salt is divided into four grades: Extra, Extra, the first and second.
Salt has the extra fine grinding and white, for other varieties
may be grayish or pinkish tinge. Taste of 5% salt solution
should be salty. Salt should not have a smell and a taste.
B catering facilities should be used no salt below the first
the variety. Salt can do in small packaging (1 kg, 0.5 kg, 0.3 kg), as well as
Before eating a weight table salt to sift through.
If the salt comes crushing (large crystals), and contaminated, it should be
Rinse, then boil, causing it acquires a fine-grained
structure and white. Salt used in the manufacture of almost all
meals, except for the sweet.
Time favorite of salt xinfood is important. Broth
salt for 30 minutes before end of cooking meat and fish broth - at the beginning of the boil.
When cooking potatoes peeled salt added at the beginning of heat treatment
to avoid leaching of mineral salts. Legumes salt after softening
otherwise they do not boil soft. Meat and fish, natural semi-salted
before frying them, and breaded semis - before panirovaniem. All
salted vegetables before roasting, with the exception of potatoes, to be salt
at the end of heat treatment.
Sauces are usually prepared in broth, so they are already part of a
amount of salt. Before the end of cooking sauces, salt is added to them to taste.
When salting dishes, consider the following: if the broth is made from salt
products, it should not be entirely salt or add salt to lower
quantities. In the sales area on the table without fail must be
salt in the salt shaker.
Norma bookmarks in the first dish of salt - 5 g, in the second - 3 grams per liter
of sauce - '10