SALT FUNCTIONS IN FOOD PRESERVATION & PROCESSING:

• (ONE-1) FOOD PRESERVATIONTION

(1)Eggs can keep a long time if burying in dry salt.
(2)Oil will be not only become clear but also can keep a long time if add salt when refining lard.
(3)Table vinegar can keep a long time if add salt in it.
(4)Milk can retain freshness a long time and still taste good if add a little salt.
(5)Fish will become dry in the refrigerator, it can prevent from being dry if it freezes in the salt water.
(6)Red jujube is easily bred worms, mildew in summer. It will not bred worms, mildew if the red jujube exposure for a few days, then fry and cool salt, add 80 grams salt per kilogram jujube into plastic students, seal save.
(7)Bean curd won’t change to be bad if completely immersed in cold boiled salt water even a week. (8)Bread will not become dry and moldy if add a little salt in the bread containers, then put in bread and cover the cover.
(9)Tomato can save a month without metamorphism if put washed tomatoes in 10% brackish water of the cylinder, cover the bamboo, press on a clean rock and place in shade place.
(10)Put fresh mushrooms in 0.6% salt water for ten minutes, remove and drain, place in plastic bag, it can be fresh in three days.
(11)If canned tomato sauce can’t be used up after opened, put some salt in tomato sauce surface, then pour a little oil, it can make tomato sauce not metamorphic mold and save a long time.
(12)Cooking rice wine with condiment rice wine, especially in the summer, put some salt in prevent metamorphism.
(13) Air dry bacon in cylinder storage, must put a layer of salt in the cylinder bottom, and then put in bacon. Each layer of bacon surface has a layer of white wine, splash some salt in the upper bacon, and cover with a thin layer of craft paper, stamp, with yellow sealed cylinder head. This method can make the bacon save a year not bad.
(14)Fresh jelly fish bought from the market, don’t rub off on fresh water but put in small mouth jars with layers salt, splash a layer of salt, it can seal mouth. You can still eat fresh jellyfish after a few months with this method.
(15)If jelly fish can’t be done, put it in the salt water, it will prevent from being dried and chewed motionless.
(16)If fresh ginger can’t be used up, you can wash and dry it, embed it in salt tank or put salt in the bowl, so it can save a long time and keep fresh.

• (TWO- 2) FOOD PROCESSING

(1)Dried bean curd containing bean flavor, with salt water immersion, it can remove smell and make bean products white.
(2)Bean cured will not easy to break when cooking if it curd in fresh water for half an hour.
(3)You can short the time of ferment if put a little salt harmonic when leaven dough, and it can increase the thaws and elastic, taste better.
(4)Put fine salt joining accounted for 2%~3% of flour quantity when making noodles or dumpling wrapper, it not only can make the wrappers elastic enhancement, viscosity increases, and delicious.
(5)Put the mushroom or black fungus in the pale salt for a little time, and then washed with clear water, easy to wash away the sediment.
(6)Cut the pineapple peel in the pale salt water to soak before eating, it not only can reduce or avoid eating more “allergy” pineapple proteins, but also can get rid of the pineapple bitter taste to make it more sweet and delicious.
(7)If you don’t get to eat cutting fresh fruit, you can soak in light salt cold water, which can prevent the oxidation color and insurance, still can make fruit is sweet and crisp. Raw fruits with salt water to wash them, not only decontamination thoroughly, and sterilizing.
(8)Put the peaches in the salt water for one minutes, gently rub, peach wool will soon fall off.
(9)Walnut kernel will easy to wink if it soaks in salt water several hours.
(10)Fruits and vegetables are soaking in salt water for twenty to thirty minutes will remove residual pesticide, parasitic ovum and certain bactericidal effect.
(11)You can clean out worms while washing vegetables if sprinkle some salt in water.
(12)All balsam pear, radish, etc with a bitter and astringent vegetables can reduce bitter taste if salted after cutting and filter to cook for fried.
(13)Cold tomatoes and sugar will be more sweet if add some salt, because salt can change the tomato acid.

(14)Fish, chicken and duck internal organs can remove their fishy smell and odor if rubbed with salt and then rinse with water.

(15)Egg can fast mix well if add a little salt while mixing.

(16)It can speed up the birds blood coagulation if blood flow into a small amount of salt water while culling poultry birds.

(17)Frozen fish, frozen chicken and frozen meat from the refrigerator are easy to thaw fast and keep fresh in salt water.
(18)The live fish in the concentration of 10% of the salt water for one to two days can remove fishy smell; Dead fish can also remove fishy smell curing in salt water after washed. The above two methods all can increase the delicate flavors of the fish.
(19)Cleaning pig bag, chitterlings, chickens, ducks nap time, add right amount of salt and alkali and knead, can not only clean but also eliminate peculiar smell.
(20)Washing the kidneys with salt water can not only wash all the kidneys of the urine, but also can increase the kidneys delicacy.
(21)Meat can produce a kind of unpleasant smell after a long time storage. You can put it in salt water a few hours, reoccupy warm caustic washing several times, can remove the peculiar smell.
(22)Chickens killed and ducks killed can gain fragrance if wipe salt in its inside and outside, and then roasted.
(23)Cheese can prevent mildew if packed with brine cloth parcel before put into refrigerator.
(24)Chopped meat, meatball son, adds a little salt, can make its increase viscosity, is not easy to lose, and eat up also soft fresh and tender.
(25)Salty bacon can use first brine rinse, but brine concentration is lower than bacon contained in the brine concentration, rinse several times, bacon of salt will gradually dissolve the salt, final reoccupy brackish water cleaning is ok.
(26)Splash some salt in well can kill microorganisms, and keep the water clean.