Why iodized salt is added when the dish is almost ready is related to its chemical properties

Salt is an electrolyte and has a strong dehydrating effect, so the salt time should be based on the characteristics and flavor of the dish. When stewing meat and stir-frying vegetables with a lot of water, salt should be added when the dish is cooked to 80%, too early will cause too much soup in the dish, or make the protein in the meat coagulate, and it is not easy to stew. The time of salt is also different for stir-frying with different oils:

Stir-fry vegetables with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, salt should be added when the vegetables are almost cooked; If you use peanut oil to stir-fry vegetables, it is best to add salt first, which can increase the temperature of the oil and reduce the aflatoxin in the oil.

In addition, because the salt we generally use is iodized salt, iodine is easy to sublimate when exposed to high temperatures, if you put it first, iodine will be lost, can not play the role of iodine supplementation, and will decompose the nutrients of food, especially flavors, and will become carcinogens at high temperature for a long time.

Iodine is present in salt mainly in the form of sodium iodate.

It is easy to decompose at high temperatures.

It is equivalent to not being able to supplement iodine.

Of course, you have to wait until it comes out of the pot to add it.

Because iodine is susceptible to thermal decomposition at high temperatures, it should be put last.

Mistakes are all wrong.

The iodized salt we eat is not elemental iodine, it is kiO3, which is easily decomposed when heated, and it is not that iodine volatile.

If you don't believe it, you can look at the ingredient list on the packaging bag.

On the top floor. The ingredient of iodized salt we eat is io3-

Because it is easy to decompose when heated, iodized salt is put in the stir-fry and stir-pot, and the iodine consumption rate will drop to 10%; Put it in the process of stir-frying, and the iodine consumption rate is 60%; When the food is almost cooked, the iodine consumption rate is 90%; Cold salad is put from time to time, and the iodine consumption rate is 100%. Therefore, in order to avoid excessive iodine loss during the cooking process, you should try to put the food when it is almost cooked.

Iodine is easily volatile when exposed to heat

Answer C analysis Chang Yuqin: To solve the problem of dismantling pants, you must know that the change of substance from solid to gaseous state is called sublimation

Answer: When stir-frying, the iodine in the solid state is easy to turn into iodine vapor when it encounters high-temperature oil, and this process is a sublimation phenomenon;

Answer C Analysis: To solve this question, it is necessary to know that the change of matter from solid to gaseous state is called sublimation

Answer: When stir-frying, the solid iodine is easy to turn into iodine vapor when it encounters high-temperature oil, which is a sublimation phenomenon;

Therefore, it is an important goal of junior high school physics learning to be able to use the changes in the dry state of the learned objects to analyze the examples in life, and it is necessary to understand and master them

What is the iodized salt that is added to table salt for daily consumption?

a.Elemental iodine bPotassium iodide cPotassium iodate dIodine-containing organic matter

Potassium iodate (kio3) is added to the table salt, which is easy to decompose when heated for a long time, resulting in the loss of iodine.

Iodized salt refers to those that contain potassium iodate (KIO3) and sodium chloride (NaCl).