Important effects of temperature changes on salinity and taste in cooked foods

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In the cooked food, the taste is determined by the concentration of the halogen and the salinity. It can be properly controlled by the ratio, and the scientific value can be used for accurate management, so that the taste can be consistent.

Temperature changes in cooked foods have an important effect on salinity and taste. When cooking dishes, choose to put salt later. If salt is added too early when cooking, the salt will penetrate into the food during cooking, but it does not feel salty when eaten. If you add the same amount of salt when cooking the dishes, the taste will be very different and the saltiness will be moderate.

The concentration and salinity of the liquid seasoning that determines the taste of the cooked food is particularly important, but the moisture content of the vegetable and meat ingredients used will also affect the taste of the food, so it is not enough to measure the concentration and salinity of the liquid seasoning. After the cool down, the taste will slowly penetrate into it. The penetration of the taste affects the taste at the entrance, so even if the temperature changes only a little, the concentration and salinity will change.

If you don't know when to turn off the fire when cooking cooked food, you can observe the change of liquid seasoning by concentration and salt, you can judge the better timing of shutting down the fire, and wait for the taste of the cooked food to cool down.

Salinometer

The measuring probe is directly inserted into the raw materials of the cooked food, and the penetration of the cooked food is immediately known.

Try to use the control salt tool: In order to control the intake of salt, scientifically and effectively manage the cooked food and soup, so that the salt will not exceed the standard. PAL-SaltPROBE Meter Handheld

Salinometer

Produced by Japan's ATAGO, it is a measurement tool designed to detect the salinity of cooked food.