One, there is salt kelp namely salt dried kelp; Salt-free kelp is dry kelp.

1. Different salts: less salt in unsalted kelp, more salt in salt-free kelp.

Common kelp has no desalination, so it is salty. Light dry kelp is to wash fresh kelp after removing salt before drying. This kind of kelp tastes lighter contains less impurities.

The total amount of salt used in the salting of dried kelp is about 5%, plus its own salt, so the salt content is much more than the light dried kelp.

2. Different preservation methods

Salt-dried kelp is preserved in a different way than light-dried kelp. Dried kelp is easier to preserve because of its salinity. But the nutrients are basically the same.

It is rich in sea salt, the salt can also keep fresh for kelp, which is convenient for storage. When eating, you can soak it in water for several hours, then cut it into slices soak it again. When making soup, you can easily use it.

3. Different production methods

Light dried kelp is fresh kelp directly washed dried kelp. The method is relatively simple.

Salt kelp is fresh kelp the cultivation raft with a piece of seedling rope, choose a clean place according to a layer of kelp a layer of salt piled dried. Add salt to stack four five days later, pour the stack once, make it pickled evenly, about 10 days. Dismantle the pilings to be exposed to the sun, the sun to 80% dry, warehousing to the rope, sand to the miscellaneous, then out of the sun to dry, according to the standard grading bundling.

Two, dry kelp introduction

Dried kelp, kelp. Kelp is known as "longevity vegetables", "vegetables the sea", "iodine champion" reputation, the perspective of nutritional value, is a health longevity food.

Kelp nutritional value is very high, rich in protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin iodine other trace elements.

Dried kelp as long as the process of drying proper methods can ensure that kelp higher vitamin content is damaged. Compared with other seaweed, the content of VB1, VB6 VC in kelp is relatively high, regular consumption of kelp can supplement these trace elements.