properties of salt

Salt, the most basic seasoning, has many properties.

Besides adding salt

(1) Promotes thermal coagulation of proteins such as fish, meat, and eggs.

(2) By using the dehydration effect of osmotic pressure, it softens vegetables and removes the smell of fish.

(3) Since it denatures proteins such as fish meat, it is used to tighten fish meat. (About paper salt)

(4) Adding it when grinding fish or meat makes it more viscous and easier to form. (dissolve protein)

(5) Prevent hardening when tofu is heated in water.

(6) If the salt concentration is high, it has antiseptic effect.

(7) Promotes the formation of gluten in wheat flour.

(8) Suppress the browning reaction of vegetables and fruits.

(9) Prevents fading of chlorophyll due to heating.

(10) Suppress the oxidation of vitamin C.
(11) Reduce the viscosity of the taro juice.

(12) Adjust fermentation speed and bacterial flora.

(13) Improve the presentation of food.
When salt-grilling sweetfish and horse mackerel, salt is pressed not only on the surface, but also on the dorsal and tail fins to prevent them from burning. (Cosmetic salt)

(14) Make cold ice. (Maximum -21.3°C)

(15) Suppression of enzyme activity.

(16) Prevents pasta and macaroni from falling apart when boiled.

(17) Promotes softening of plant tissue.

(18) Enhances umami.