Storage rules and shelf life of s alt. GOST R 51574-2000. Food s alt

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Today it is difficult to imagine cooking without such an ingredient as s alt. It has been used in different countries since ancient times. Although the shelf life of s alt is practically unlimited, there are still certain rules for storing it.

Varieties

The following types of popular seasoning are most famous:

• regular s alt mined from underground (must comply with GOST R 51574 2000);
• iodinated or fluoridated, artificially saturated with beneficial trace elements;
• marine, obtained from the water depths;
• dietary, high in potassium and magnesium, low in sodium.

These types of s alt are common in many countries around the world. However, there are other varieties that depend on local climate, harvesting methods and culinary preferences. The following exotic species are known:

• Himalayan pink s alt, rich in minerals and common in Pakistan;
• black, mined from volcanic depths in India;
• Hawaiian derived fromPacific waters;
• African, having a spherical shape, sometimes reaching the size of a large apple;
• Peruvian pink, extracted from the underground rivers of the Andes and rich in minerals.

The main composition of the product being studied is loved to be combined with various spices to enhance the taste. On sale there are many universal seasonings for cooking various dishes. The shelf life of s alt also largely depends on its composition.

Varieties

Usually buy table s alt. It is suitable for a variety of cooking options. However, it is well purified, so it contains almost no useful trace elements. Some manufacturers fortify it with additives such as iodine.

S alt comes in several varieties:

• extra and superior (differs in snow-white color and fine grinding);
• first and second (large size in different shades, from white to dark gray).

For hot dishes, food stone s alt is suitable. For cold - small.

Sea s alt or with additives is preferred by those who are thinking about maintaining he alth. However, it is used only in cold or ready-made hot dishes. It is not suitable for canning: it can spoil the taste, giving vegetables a bitter taste.

Selection rules

S alt actively absorbs not only moisture, but also odors. Therefore, when buying, you need to pay attention to the quality of the packaging. If its tightness is broken, then it is betterrefuse to purchase, since the shelf life of food s alt under such storage conditions is sharply reduced.

Pay attention to whether there is an inscription on the package indicating quality compliance. Must be: GOST R 51574 2000.

If stored improperly, s alt can harden. Therefore, it will not be superfluous to shake the package to understand that it is crumbly. When choosing s alt with various herbs and spices, it is important to make sure that the container is airtight. When air gets inside, all aromas are quickly exhaled.

Storage rules

General rule for all types of s alt: store in a dry, dark place. With high humidity, it will harden and turn into stones that are not easy to break later.

If the s alt is contained in cardboard, polyethylene or textile packaging, it must be poured into a glass dish with a tight lid. If it was purchased in small quantities (for example, 1 kilogram), it can be poured into a plastic container.

Iodized and sea s alt is stored in a dry and cool place in sealed packaging, otherwise the beneficial qualities of trace elements will quickly evaporate.

S alt with spices can be put in a closed glass dish. It cannot be placed in the refrigerator. With high humidity, it can acquire harmful properties.

It is not recommended to keep s alt near the stove or in a cabinet above it. The steam rising from cooking increases the humidity, which is detrimental to this seasoning.

Cannot be stored for a long times alt in small jars with holes. Due to the easy penetration of air, it quickly hardens. And s alts with additives lose their beneficial properties.

Dampness is the main enemy

As you know, s alt loves dry and dark places. So that she does not get damp, some housewives use the following methods:

Rice grains are placed in a container with s alt. It perfectly absorbs moisture. Usually they put rice in a small textile bag. This method works well for s alt shakers, but they usually put a couple of grains in them.

Add a couple of cloves of garlic to the s alt. They also absorb moisture.

Sometimes s alt is combined with starch. True, not everyone likes this flavor combination.

An absorbent desiccant in the form of a tablet or small granules in a bag is placed next to the jars of s alt.

Shelf life

Despite the fact that s alt has an almost eternal shelf life, manufacturers are required to set limits. Consumers should be aware of all the properties and characteristics of the purchased product. In addition, regular s alt can be stored for a long time, but not sea or iodized. Important conditions affecting the duration of storage are also the type of packaging material and the composition of additives.

If you keep s alt in a cardboard box, then you should store it for no more than a year. In polyethylene - 2-3 years, in glass - 5 years.

S alt with additives (iodized, fluorinated and others) is stored from 6 to 9 months. After that, its useful properties disappear. But such s alt can continue to be used as usual. For this reason, it is not worth it.buy in bulk.

Sea s alt should be used within 1.5 years. It is often credited with a longer shelf life, but over time it loses its useful qualities.

S alt with spices should be stored following the manufacturer's recommendations. As a rule, this period does not exceed 1.5-2 years. Exceptions are possible. The shelf life of s alt may vary depending on the type of s alt.

Many housewives do not think about the rules of storage. S alt in jars equipped with lids with two modes (with small and large holes) lies with them for years. Meanwhile, it is not recommended to store it in such containers for more than six months. Due to the availability of air and moisture (when used during the preparation of hot dishes), s alt crumple and become unsuitable for further use.

S alt is an essential ingredient in cooking. In moderation, it is useful to a person. To preserve its properties and taste, you need to follow simple storage rules. The shelf life of s alt also largely depends on the accuracy and diligence of the hostess.