Zhounan salt field_sun frost salt

The 24 solar terms enter the "frost" and the next year "Ching Ming". In these months, the temperature is low, the sunshine time is short, the evaporation rate of seawater is relatively slow, the salt crystals are very dense, and the rich minerals bring special flavor, which is not salty. The coarse-grained frost salt harvested in winter and spring, after drying, grinding and computer color selection of impurities, becomes an indispensable condiment in the kitchen; it can bring a richer and more delicious taste to the ingredients, and is most suitable for daily use Use for cooking and cooking soup. The Zhounan Salt Field in Budai, Chiayi, has continued to actively revive the Tianri salt industry since the rebalancing operation in 2008. From the initial specifications of coarse salt, frost salt, salt flower, etc., all the way to the latest published algae salt, algae salt flower, solar term salt flower, etc. Behind the diversification of salt products is the investigation into the flavor of salt. With his years of experience in salt, Cai Jiongqiao, the salt-baker, decodes the flavor of salt from three aspects: minerals, microorganisms, and wind conditions. The composition of minerals comes from sea water. In addition to the largest proportion of sodium chloride, potassium, calcium, magnesium, iron, etc., together constitute 70 to 80% of the flavor of sea salt. The diversity of composition will directly reflect the richness of the taste, and the salty taste is not Flat, single and layered. Salt sun people can manage the composition of salt by regulating the conditions of salting out, and then take the right to interpret the flavor in their own hands. Different salt crystals are formed under different wind and day conditions: the winter sunshine is short and the temperature is low, the crystallization speed is slow, and the production takes one month. The slower the crystallization speed, the stronger the crystals, the slower the melting, and the longer the salinity; the weather gradually after Qingming The salt can be harvested in one week to increase the temperature. The salt produced in summer is less salty and less dense in texture; the salt flower that forms on the surface of the sea has a shorter time to crystallize, usually It is generated when the sun is strong enough but the wind is not too strong. It starts to appear at noon, and it will form at one or two in the afternoon, and it will be harvested before three or four. It does not exceed six hours of crystallization time. The crystal structure is still It is very fragile and spreads in the mouth as soon as it is bitten. This crisp and loose taste makes the chef have a special liking for salt flowers.