| 摘要 |
PROBLEM TO BE SOLVED: To produce salt for cooking table use, designed to have a taste hardly causing irritation to a person for whom a meal is supplied and to provide a tasteful and mellow taste, when the salt is use for supplying the meal, and further excellent in taste because of provided seasoning components, capable of naturally preventing excess salt ingestion because of decreased absorption into the body while manifesting a sufficient salty taste, and further designed to resist sufficiently to long term preservation. SOLUTION: A natural salt prepared as a raw material is inserted into water together with a sea tangle, preferably the sea tangle used for stock, and heated and boiled, to extract so called flavor component such as iodines, from the sea tangle. After a prescribed time is passed, the salt concentrate, residue of the sea tangle used for stock, or the like are taken out by a bamboo basket or the like, and the residue to the sea tangle used for stock, water or the like are removed therefrom. The obtained salt concentrate is allowed to stand for 4-5 days in natural to dry the water content. The resultant salt concentrate is heated, for example, by a frying pan with low flame to remove the water content included therein completely to obtain the objective salt having powdery granular or granular shapes with a powdery feeling in the method for producing the salt for cooking and table use. |
