Why does it feel bitter when you put too much salt, and is there any reason for it?

Mechanism of bitter taste: the increase of cations in taste cells produces electric current. The saltiness is produced by low-molecular-weight inorganic salts, such as NaCl, KCL, Nabr, and Nai all have a salty taste, but NaCl is the only salt that does not contain bitterness and only has a salty taste, so it is widely used.

However, salt often inevitably contains cations (metal ions) with a bitter taste, such as Mg2+ and K+, so it will produce a bitter taste. The ionic nature of salt is a prerequisite for determining saltiness, that is, "saltiness is produced by cations" or "saltiness is produced by anions" is false. Anions can affect the formation of flavors other than saltiness, such as KBR having both salty and bitter tastes.

The origin of salt in China. The word "salt" originally meant "to boil and marinate in a vessel". It is recorded in the "Sayings":

The natural one is called brine, and the boiled one is called salt. Legend has it that when the Yellow Emperor had a prince named Susha, boiled and marinated in seawater, fried into salt, and the color was coarse salt green, yellow, white, black, and purple. The Chinese began to boil salt around the time of the Shennong clan (Yan Emperor) and the Yellow Emperor.

In ancient China, salt was boiled with seawater. In the 50s of the 20th century, cultural relics were unearthed in Fujian, including salt decoction utensils, which proved that the ancients had learned to decoct sea salt during the Yangshao period (5000 BC and 3000 BC). According to the above information and physical evidence, in China, the origin of salt is far in the Yanhuang era 5,000 years ago, and the inventor Shu Shashi is the originator of seawater salt decoction with fire, and later generations respect it as "salt sect".

Before the Song Dynasty, in the southeast ten miles of Anyi County, Jiezhou, Hedong, a temple was built to worship the "Salt Sect". During the Tongzhi period of the Qing Dynasty, the salt transport made Qiao Songnian build the "Salt Sect Temple" in Taizhou, the temple enshrined in the main position is the Shusha clan who boiled the sea for salt, the rubber mustache that transported the brine salt on the occasion of the Shang and Zhou dynasties, and the Guan Zhong who implemented the "salt administration official camp" in the Qi State in the Spring and Autumn Period, placed in the position of accompanying the sacrifice. China is also the place where the salt well was invented.

King of Shu Benji": "Emperor Xuandi Festival (69 BC to 66 BC) began to wear dozens of salt wells. "Since the Han Dynasty, salt ponds have also been used to extract salt.

Wang Hui (yì) "Luo Du Fu": "There is a salt pond in the east, the jade is clean and fresh, it is not boiled, and it is natural." Liu Zhen "Lu Du Fu":

There are also salt ponds, frying the sunspring, scorching the foam, sparse the salt from Yin, do not damage it, and do not take it diligently. "In the early stage of salt production, it is directly boiled in an iron pot on the stove. This primitive boiling of salt is time-consuming, fuel-intensive, yields less, and is expensive.

As a result, from the moment salt was born, the royal family established the salt law. In the Zhou Dynasty, the official in charge of salt administration was called "salt man". "Zhou Li, Tianguan, Salt Man" describes that the salt man was in charge of salt administration and managed all kinds of salt-using affairs.

Bitter salt and loose salt should be used for sacrifices, shaped salt should be used for hospitality, and starch salt should be used for the king's food. Emperor Wu of the Han Dynasty established the Salt Law, implemented the monopoly of official salt, and prohibited private property. According to the "Historical Records and Pingzhun Book", whoever dared to make salt privately was punished by cutting off his left toe.

During the Jin Dynasty, the common people who boiled salt privately were sentenced to four years in prison, and the officials were sentenced to two years. After the enactment of the Salt Law, there were regulations on the consumption of salt by the public. "Pipe":

The amount of salt is half five for a husband in a month, three for a woman, and half for a baby. ”<

The main component of salt is sodium chloride, and excessive magnesium and calcium content in table salt can make the salt bitter. If you add too much salt to stir-frying, it will become bitter.

The main ingredient of table salt = is sodium chloride, and the state stipulates that the sodium chloride content of well salt and mineral salt shall not be less than 95%. Table salt contains impurities such as barium salts, chloride, magnesium, lead, arsenic, zinc, sulfate, etc. It is stipulated that the barium content shall not exceed 20mg kg.

Excessive magnesium and calcium content in table salt can make the salt bitter, and high fluoride content can also cause poisoning.

Eating too much salt is harmful to health, in fact, it means that excessive intake of sodium in salt is harmful to the human body. Low-sodium condiments on the market can improve this situation very well. Low-sodium salt contains about 25% 30% potassium chloride, which can reduce salt intake by 1 4 1 3 while barely affecting the salty taste, and can also effectively increase potassium intake.

In addition to low-sodium salt, low-sodium soy sauce and low-sodium bean paste are excellent alternative condiments.

1. Stir-fry vegetables should be salted according to the form and variety of vegetables!

Some dishes are bitter in themselves, and they are even more bitter when combined with salt.

2. The generation of bitterness is generally diverse, and there should not be only one or several ions to control, like many common foods have bitterness, but the compounds that cause bitterness, or organic or inorganic, are different tastes that will become more and more delicious, and sweet bitterness is also a very common thing. I don't think it's anything special in terms of ingredients, and it's more likely that the brain can't process too much sodium intake.

Stir-fry should be based on the form and variety of the dish, and salt is beneficial! Celery is made of rhizomes, so it absorbs less salt and condiments, and the skin is bitter and astringent! In the future, pay more attention to the amount of salt used in the ingredients and the skills of knife cutting!

Thank you for adoption! Scold.