Can t you use salt when it s wet???

Hello. In general, in this case, after the salt is damp, all the parameters will change to a certain extent. So we have to look at the degree of moisture, if it is not very serious, such as a lump that spreads out into powder after tapping, there should be no big problem, and you can generally continue to use it.

If the dampness is severe, such as the clumping is very hard and cannot be knocked away, then it is best not to use it. Our recommendation is to test calcium and alkalinity after trying to reduce salt.

If the parameters are not much different from those on the package, there is not much of a problem. Of course, in addition to calcium and alkalinity, there are more than 70 other trace elements.

These trace elements will change after the salt agglomerates, so you should be more careful if it is an SPS tank. Hope this information can help you. If you have more questions, please leave a message on the post.

Whether salt can be used after moisture depends on the degree of moisture.

1.Slight moisture will not affect consumption. If the salt is clumped, but there is no significant change in texture and smell, it can be crushed and used.

2.Do not eat after spoilage. If the color of the salt becomes dark or completely liquefied, or if there is a noticeable change such as abnormal odor or change in taste, it may be due to contamination such as bacteria and mold, and it is recommended not to eat it.

3.Improper storage methods will cause moisture in salt, so it is recommended to place it in a dry environment to dry and keep it sealed.

In conclusion, for the sake of safety and health, if the salt has been damp, it is best to check whether it has spoiled first, if it has spoiled, do not eat it, and if it has not spoiled, you can crush it and eat it. At the same time, in order to avoid moisture in the salt, the salt should be stored in a dry environment and kept tightly sealed.

1. When the salt is damp, we can add a teaspoon of starch or jade or rice flour to it.

Stir well with the clumpy table salt so that it will slowly separate. Or you can pour the salt into the pot and stir-fry to wait for the magnesium chloride in the salt.

Composition and water vapor indicate a slowing biochemical reaction.

After that, it is possible to improve the condition of salt agglomeration due to moisture.

2. After buying the salt, it is necessary to do a good job of preservation, and the opened salt needs to be packed in a container with good sealing, if it is a salt bag, it can be transported with a clip after each use, and stored in a cool and dry place.

Because iodine is added to table salt, the iodine element in salt will volatilize with the passage of time, thereby affecting the effect of iodine supplementation, so salt has a shelf life, although salt will not be bad after the shelf life, but long-term consumption of non-iodized salt is not good for the human body.

The following points should be taken into account when using and storing salt:

1. Sealed and stored.

Iodized salt is affected by heat, light and wind, etc., and is easy to oxidize and decompose and make iodine ineffective, so iodized salt should be stored in a covered dry and colored sealed container. Store in a dry, cool place away from sunlight and air moisture. Eat as you go, don't buy too much at once and store it for a long time.

2. Avoid stir-frying at high temperatures.

Iodized salt will be decomposed into elemental iodine and volatilized when encountering high temperatures, so do not use salt to "burst the pot" when stir-frying, and should wait for the eight ripe vegetables before putting in salt, which can reduce the loss of iodine.

Salt is still edible when it is bent and rented, and if you want the damp salt to become dispersed, you can bury it with the following methods:

Materials: 1/2 bowl of rice, 1 piece of gauze.

Step 1: Place the rice in a clean pan and stir-fry.

Step 2: Stir-fry until slightly yellowed.

Step 3: Pour over the gauze.

Step 4: Wrap the gauze and wrap it with a rope to fix it.

Step 5: Put it in a container of salt while it is hot.

Step 6: Cover the lid and shake it up and down, shaking it twenty or thirty times to let the hot dry absorb the excess water in the salt.

Step 7: Open the lid.

Step 8: After the above steps, the original agglomerated salt has become back to its original loose form.

I can eat it. Salt is easy to clump when it is damp, but it does not affect the consumption, just crush the lump before use. The clumping of table salt is mainly due to the presence of minerals in it, and some minerals are very hydrophilic, which can adsorb water in the air, resulting in clumping. <

I can eat it. Salt is easy to clump when wet, but it does not affect consumption, just crush the lump before use. The clumping of table salt is mainly due to the presence of minerals in it, and some minerals are very hydrophilic, which can adsorb water in the air, resulting in clumping.

Salt is one of the most important substances for human survival and the most commonly used seasoning in cooking. The main chemical component of salt is sodium chloride, which is 99% in table salt, and potassium chloride is added to the salt produced in some areas to reduce the content of sodium chloride to reduce the incidence of hypertension. At the same time, salt in most parts of the world is used to prevent iodine deficiency diseases by adding iodine, and the salt with iodine is called iodized salt.

Generally speaking, salt can still be eaten after being damp, and the reason why salt is damp is because it is exposed to humid water vapor in the air, so after finding that it is damp, it can be dried in a warm place to dry and dry again, and you can continue to eat it, and you don't have to worry about being harmful to your body.

What to do if the salt gets wet.

Salt is a necessity in our lives, no matter what food is cooked, adding some salt to it can make it taste better, but if the salt is not stored properly after buying, it is very easy to get damp and agglomerate, can you continue to eat it at this time?

Generally speaking, salt can continue to be eaten when it is damp, because the main reason for salt Qingtan is damp is contact with humid water vapor in the air, so we only need to take it out and put it in a warm place to dry it properly, let it dry again, and then store it properly.

Some people will find that the surface of salt becomes light blue after being damp, in fact, there is no need to worry too much, this is mainly because in the process of processing salt, in order to prevent it from clumping when it is used again, some anti-caking agents will be added to it, and this substance will become light blue after encountering acid, which will not cause any harm to the body.