活鹽 Living salt | Sosa | 700gr.

For professional use only 

僅供專業用途使用

LIVING SALT ÁNGEL LEÓN
醋酸鈉
鹽來自醋中的乙酸沉澱。

Dose: Living salt by Ángel León 1 kg of Living salt / 1 kg aqueous liquid
 

特性： 預先溶解在水性液體中時，鹽透過重結晶引起放熱反應。讓食物緩慢加熱或立即烹調食物。

**使用防護服保護您的手和臉

注意**這不是直接使用的食鹽

PDF 使用說明 >

HOW TO USE:

Hot quick salt
System indicated for long cooking or large pieces.
During the preparation procedure, protect hands and face with approved protective elements.
Heat the water or flavored liquid to a boil, add the salt to the water and mix until the salt dissolves. Boil until reaching a temperature of 123ºC.
Pour the hot mixture directly on the element to cook. This technique allows us to carry out long cooking at high temperatures.
It will take approximately 20 min to start recrystallizing, generally it holds the initial temperature for up to 20 min depending on the container, volume used, room temperature and the piece to be cooked. Then the temperature will gradually drop, being able to lengthen the cooking time necessary to cook the piece.
When removing the salt, handle it with tools to avoid contact with the skin. Risk of burns.

Cold quick salt
System indicated for short cooking or small pieces.
During the preparation procedure, protect hands and face with approved protective elements.
Oscar Albiñana 07/05/19
Heat the water or flavored liquid to a boil, add the salt to the water and mix until the salt dissolves. Boil until reaching a temperature of 117ºC.
Pour the mixture slowly into a tempered glass or stainless steel container. Impurities or edges of the container itself can activate recrystallization spontaneously.
Refrigerate the mixture at a temperature below 20ºC, (ideal temperature 5ºC.) It is important, during cooling, to avoid moving or agitating the mixture, or introducing elements inside, otherwise recrystallization will be activated.
Pour the cold mixture over the product to be cooked. At this moment, instantaneous recrystallization is activated, producing an exothermic reaction that increases the temperature of the mixture to 60ºC. There may be a slight variation in temperature according to saturation, the container or surface, and the element to be cooked. Then the temperature will gradually drop, being able to lengthen the cooking time necessary to cook the piece.

Fractal living salt
System indicated to obtain salt crystals to use as a complement in dishes.
During the preparation procedure, protect hands and face with approved protective elements.
Heat the water or flavored liquid to a boil, add the salt to the water and mix until the salt dissolves. Boil until reaching a temperature of 105ºC.
Pour the mixture slowly into a tempered glass or stainless steel container. Impurities or edges of the container itself can activate recrystallization spontaneously.
Refrigerate the mixture at a temperature below 20ºC, (ideal temperature 5ºC.) It is important, during cooling, to avoid moving or agitating the mixture, or introducing elements inside, otherwise recrystallization will be activated.
Activate crystallization in the same container by touching the mixture with a solid element such as a spoon. At this moment, a fractal-like recrystallization will take place, which generates an exothermic reaction that increases the temperature of the mixture to 60ºC
. Wait for complete crystallization to take place. Extract the salt crystals helping us with tools to avoid contact with the skin. Risk of burns.
Once cold, the salt crystals can be consumed as if they were salt.

APPLICATION
The salt can be activated with water or with flavored or flavored liquids with the range of Sosa water-soluble aromas. It works in a high pH range.
Liquids containing suspended solids and/or fats hinder the reaction, making it more delicate to recrystallization

OBSERVATIONS
Do not ingest the product directly in its powdered state, risk of burns. Avoid contact with the skin, mucous membranes and eyes.
Due to the exothermic reaction that occurs with the hydration of the product, it is recommended not to touch the salt at the time of hydration until after 30 min, as well as during the reaction from the cold mixture (cold quick salt or fractal)
During the manufacturing procedure, protect hands and face with approved protective elements.

ELABORATION
Long or short cooking of fish, shellfish, meat or vegetables.
Formation of salt crystals.