Search results
Results from the WOW.Com Content Network
The sugar is hydrophilic, and adds to the moistness of the smoked salmon. Salt and sugar are also preservatives, extending the storage life and freshness of the salmon. Table salt (iodized salt) is not used in any of these methods, as the iodine can impart a dark color and bitter taste to the fish. [citation needed]
Salmon that is frozen outdoors, sliced like sashimi, and served with soy sauce and water peppers. [15] Salmon burger: A type of fishcake made mostly from salmon in the style of a hamburger. It is challenging to make and cook as the salmon requires a binder to make it stick together and is easy to overcook which makes it too dry. [16]
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water.In diverse contexts, brine may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).
This mixture is known as nitrited salt, curing salt or nitrited curing salt. In Europe, nitrited curing salt contains between 99.1% and 99.5% common salt and between 0.5% and 0.9% nitrite. In the US, nitrited curing salt is dosed at 6% and must be remixed with salt before use. [18]
Brine mining is the extraction of useful materials (chemical elements or compounds) which are naturally dissolved in brine. The brine may be seawater , other surface water , groundwater , or hyper-saline solutions from several industries (e.g., textile industries). [ 1 ]
Salt is also used to increase the curing of concrete in cemented casings. [10] In textiles and dyeing, salt is used as a brine rinse to separate organic contaminants, [12] to promote "salting out" of dyestuff precipitates, and to blend with concentrated dyes to increase yield in dyebaths and make the colors look sharper. One of its main roles ...
From cold solutions, salt crystallises as the dihydrate NaCl·2H 2 O. Solutions of sodium chloride have very different properties from those of pure water; the freezing point is −21.12 °C (−6.02 °F) for 23.31 wt% of salt, and the boiling point of saturated salt solution is around 108.7 °C (227.7 °F).
A diluted caustic brine leaves the cell. The caustic soda must usually be concentrated to 50% and the salt removed. This is done using an evaporative process with about three tonnes of steam per tonne of caustic soda. The salt separated from the caustic brine can be used to saturate diluted brine.