Preserved kelp

[0010] Example 1:

[0011] A processing technology of low-sugar preserved kelp, using fresh kelp as raw material, selecting mold-free and intact appearance, washing the surface of kelp with sand and other impurities with running water, immersing the kelp in a 200mg / L calcium hydroxide solution at 95℃ for bleaching After scalding for 2 minutes, quickly rinse and cool with running water, then immerse in a calcium sulfate solution with a concentration of 200 mg / L, and soak for 12 hours at room temperature. The color-protected kelp was soaked in 3% acetic acid solution for 10 minutes for treatment, then washed with running water to remove excess acetic acid, and finally cut into small pieces of 2×4cm for use; put the cut kelp slices into submerged kelp slices 2cm Soak in about 0.5% magnesium chloride solution for 1 hour, and then wash with running water for 15 minutes. Place the soaked kelp slices in the boiling liquid for cooking. The cooking liquid is composed of 25% xylitol, 0.2

[0012] Example 2:

[0013] A processing technology of low-sugar preserved kelp, using fresh kelp as raw material, selecting mold-free and intact appearance, washing the surface of kelp with sand and other impurities with running water, immersing the kelp in a 200mg / L calcium hydroxide solution at 95℃ for bleaching After scalding for 2 minutes, quickly rinse and cool with running water, then immerse in a calcium sulfate solution with a concentration of 200 mg / L, and soak for 12 hours at room temperature. The color-protected kelp was soaked in 3% acetic acid solution for 10 minutes for treatment, then washed with running water to remove excess acetic acid, and finally cut into small pieces of 2×4cm for use; put the cut kelp slices into submerged kelp slices 2cm Soak in about 1% magnesium chloride solution for 1 hour, and then wash with running water for 15 minutes. Place the soaked kelp in the boiling liquid for cooking. The boiling liquid is composed of 30% xylitol, 0.3% citric