How do you store washed kelp and how do you store it after it s cooked?

Shred the cleaned kombu or put it into a sealed pouch for each serving, then freeze it in the refrigerator or freezer, and then take it out to thaw when you eat it.

Kelp is rich in nutritional value and contains a lot of polysaccharides, active substances, proteins, fats, and carotene.

vitamins as well as trace elements.

and other nutrients, it is a high-quality marine product. Kelp is versatile and can be eaten as food, and it contains a lot of amino acids that are beneficial to the human body.

It is also used as feed or as an industrial raw material. Remember not to drink tea immediately after eating kombu.

Precautions for eating kelp.

Kelp should not be soaked for a long time: Do not soak kelp for a long time before eating. Generally, it is enough to soak for about 6 hours, because the soaking time is too long, the nutrients in the kelp, such as water-soluble vitamins and inorganic salts, will also be dissolved in water, and the nutritional value will decrease.

If the kelp is soaked in water and has no patience as if it has been boiled, it means that it has been transformed and can no longer be eaten. Traditional Chinese medicine believes that kelp is cold, and the spleen and stomach are cold.

Those who should avoid eating. Special groups should be cautious about eating kelp: suffering from hyperthyroidism.

patients should not eat kelp, because the iodine content in kelp is rich, which will aggravate the condition; Pregnant mothers and nursing mothers should not eat too much kelp. This is due to the fact that the iodine in kelp circulates with the bloodstream.

It enters the fetus and infant, causing thyroid dysfunction.

The above content refers to Encyclopedia - Kelp.

People's Daily Online - Don't soak kelp for too long.

It is best to soak the kelp knot in clean water, and the soaking time can not exceed two days, more than two days will cause the kelp to change its flavor and cannot be eaten. If the kelp is not edible, it is best not to soak it, it can be stored for a longer time, and the soaked kelp can be wrapped in plastic wrap and then put in the refrigerator for freezing.

One. How to preserve soaked kelp.

1. Reserve the amount of food left, and roll each of the remaining sheets together into a roll.

2. Put the rolled kelp rolls on plastic wrap and roll them up like a cover roll.

3. Roll all the kelp wrapped in plastic wrap and freeze it in the refrigerator.

4. When eating, you only need to take out a roll of thawing and you can use it directly.

Two. Why should kombu be soaked before eating.

Most of the kelp available in the market is dried kelp, and due to the high arsenic content due to seawater pollution, soaking can reduce the arsenic content of kelp. Kelp is a delicious food that can be used both cold and soup.

However, before eating, it should be washed and then soaked, and then the soaked water and kelp should be put into the pot to make soup. This prevents mannitol and certain vitamins dissolved in water from being discarded, thus preserving the active ingredients in kelp. Soak in water for 2 3 hours before cooking, changing the water several times in between.

In order to ensure that the kelp is tender and delicious, boil it in water for about 15 minutes, and the time should not be too long.

Three. Tips for soaking kelp.

1.Put the dried kelp in a steamer and steam for 30 minutes, take it out, rub it with alkaline noodles, and soak it in water for 2-3 hours. It is crisp and tender when eaten, and there is no fishy smell.

When boiling kombu in water, the boiling time should not be too long, otherwise the more you boil, the harder it will become. If it is boiled hard, adding some vinegar can also make the kelp soft, or adding a few spinach stalks to the same effect when soaking.

2.After soaking the kelp in water until it is soft and washed, it is quickly scalded in boiling water. In this way, it is not only hygienic but also can remove the fishy smell of seawater, and the color also becomes beautiful, which is very suitable for cold salad.

3.Kelp is rich in nutrients, but unfortunately it is not easy to boil soft, because its main ingredient, algin, is not easily soluble in water. However, alginate is easily soluble in alkali, and when the water contains alkaline, alginate absorbs water and swells and becomes soft.

According to this characteristic, the kelp can be soaked in rice water, which is easy to grow, easy to wash, and easy to be soft when boiling. You can also add a little edible alkali or baking soda when boiling kelp, but pay attention to add too much alkali, and the boiling time should not be too long.

In the survey, it was found that the kelp that could retain the nutrients the most was steamed and then soaked, followed by the kelp soaked in rice washing water, and then the kelp soaked in water, and the nutrients lost the most from the kelp soaked in edible alkali.

Through the introduction of the above content, everyone should know how to preserve the soaked kelp. Since the kelp is very large, it may not be used up at once after each soaking, so you can better preserve the unused kelp after using the methods introduced above, and do not waste every deliciousness.

It is best to cut the washed kelp into shreds and steam it before drying it, and then store it in a dry, cool and ventilated place for at least a year.

Hello, I put it directly in a plastic bag and put it in the freezer compartment of the refrigerator.

But you can't leave it for too long, it's unhealthy to eat for too long.

If you can't eat it, you can soak it in cold water and put it in the refrigerator to keep it, and it's okay to put it for a few days, it won't be bad and tasteless, and it's the same as fresh.

Soaking dried kelp and post-soaking preservation.

Kelp has the reputation of "longevity vegetables", "vegetables of the sea" and "iodine-containing champion", so you should often give your family some kelp, but it is best to buy less of the fresh kelp silk and kelp root that is bright in color and emerald green and looks very beautiful. The following is an introduction to the soaking and preservation of dried kelp:

Soaking of dried kelp:

Cut the dried kelp into 15 cm segments, open it, put it in a basin, fill it with cold water (tap water is fine, do not soak it in hot water) and soak overnight.

Take out the soaked kelp one by one and rub it like washing clothes to loosen the dirt on it, and then rinse it under running water.

Spread the washed kelp on the curtain of the steamer, cover the pot, steam on high heat for 30 minutes, turn off the heat, let it simmer for another 10 minutes, and then open the lid.

After cooling, wash off the mucus on it with running water, and then you can cold or stir-fry and stew, for stir-fry or stew so that you can, if the cold salad is still not too soft, you can shred it and put it in the pot and boil it with water for 5 minutes, remember to pour a little vinegar into the pot, and it will be soft and crispy after being taken out of the cold water.

Storage after soaking:

Save the portion for eating, and roll the rest of the sheets together in a roll.

Store all the kelp rolls wrapped in plastic wrap in the refrigerator and freeze them.

When eating, you only need to take out a roll of thawing and you can use it directly.

How do you preserve the nutrients in kelp?

Kelp is a food with a high iodine content. 1000 grams of kelp contains about 5 grams of iodine, about 20 grams of mannitol, as well as protein, fat, algin, calcium, phosphorus, iron and other elements, which are indispensable to the human body.

Many people boil kelp by soaking it in water for a few hours, and more than ten hours. Because iodine and alcohol are mostly attached to the surface of kelp, no matter whether they are soaked in water, beaten, shaken, etc., it is easy to cause a large loss of iodine and alcohol. Therefore, before eating, the soaking time of kelp can not be long, the soaking water should not be more, 500 grams of light dry kelp does not exceed 2500 grams of water, and the kelp can be shredded (or pieces) when the water is basically absorbed, and the vegetables are eaten.

Hope it helps

After the kelp is steamed, it can be treated like this:

Method 1: We can roll the steamed kelp into rolls, and then wrap the kelp rolls in plastic wrap and store them in the freezer compartment of the refrigerator.

If you want to eat it, remember to take out a roll and use it when the kelp roll thaws.

Method 2: Cooked kelp can also be frozen by freezing method, otherwise it will be rotten and inedible after thawing, and there will be no taste.

Method 3: Soak the cooked kelp in an appropriate amount of salted water and wait until the appropriate time before storing it in the refrigerator. Of course, if the weather is cold, you don't have to put it in the refrigerator.

Method 4: Eat the cooked kelp in time.

Kelp is rich in iodine, protein, fat, carbohydrates, dietary fiber, vitamin E, multi-salient mineral imitation, carotene, vitamin B1, vitamin B2 and other nutrients. Rich in dietary fiber, Kaiqiyin is a low-calorie food, which helps the peristalsis of the gastrointestinal tract, accelerates the discharge of food residues in the body, and plays a laxative role; It is rich in nutrients such as iodine.

Roll the soaked and cooked or steamed kelp into rolls, then wrap the kelp rolls in plastic wrap and store them in the freezer sock room of the refrigerator. Take out a roll when eating, and wait for the kelp roll to thaw and then use it directly and with Brother Bi.

Boiled kombu can be stored in the refrigerator for 4-5 days, but it can be stored at room temperature for about 1 day. When refrigerating kelp, you need to pay attention to messy and seal the kelp with plastic wrap to isolate it from the air to avoid the growth of bacteria. Therefore, the kelp soaked in the row should be eaten as soon as possible, otherwise it will deteriorate and be bad for the body after eating.

Generally, after buying kombu, it should be consumed as soon as possible. If you can't eat it, you can refrigerate the unsealed kelp in the refrigerator, because the unsealed kelp is affected by temperature, light and other factors during storage, its nutrients will be degraded, microorganisms will continue to multiply, and harmful components will continue to increase, these reasons will promote the kelp to deteriorate and cannot be eaten, so it should be eaten as soon as possible.

How do you store kelp after it's soaked? I'm sure there are many people who like to eat kelp in their lives, but how many people know how to preserve it? If you want to know how kelp is preserved, you must first understand it, start from the root, and effectively avoid some troubles.

1. How to store kelp after soaking.

The preservation of soaked kelp is more complicated than that of dried kelp.

1.First of all, take out the soaked kelp, as well as the tool that can carry the kelp - plastic wrap, and you can do without plastic wrap food bags;

2.Then take a slice of kelp and cut it into any shape you want and wrap it in plastic wrap;

3.Third, if it is relatively large kelp, you can roll the kelp into a roll first, then roll it in plastic wrap and put it in the cellar or refrigerator.

It is recommended to store the soaked kelp in a low temperature environment, which can easily cause deterioration if the temperature is too high, and it can be stored for about 2 days at most.

Dried kelp: Directly put it in a plastic bag and put it in a dry environment, it is not recommended to put it in the refrigerator here.

2. What is kelp?

Kelp is a large edible algae that is mainly distributed in the northern hemisphere; It is mainly produced in the Pacific and Atlantic Oceans, although there are also small parts in the southern hemisphere. Affected by temperature and humidity, it often grows at a depth of 2 m on the bottom rocks. It is rich in nutrients, low in cost, and has a high status in marine plants.

3. Nutrients and their functions of kelp.

Kelp contains a variety of trace elements, as well as various polysaccharides; Kelp is low in calories and moderate in protein, making it one of the best products; It is very rich in minerals and is an ideal natural marine food. Kelp also has anti-radiation, which can prevent strontium elements from entering the human body and cause harm to the human body.

In order to retain the nutrients of kelp and allow it to be fully absorbed by the body, proper preservation and cooking are essential.

Fourth, the soaking method of dried kelp.

If dried kelp needs to be soaked, knowing when and how to soak it will help retain the highest nutrients.

Soaking time and method: about 15 minutes of water, you can add a little white vinegar (in order to destroy its reef algae ring) and flour to promote the soaking time, of course, it is better to use rice soup to soak in water.

The soaking time should not be too long, and the soaking time will lead to the loss of nutrients, and it will also affect its taste, which should not exceed two days at most. It is generally recommended to soak it and consume it immediately.

Today's encyclopedia of life briefly introduces some basic information about kelp, its nutrients and functions, as well as a method of how to preserve kelp after soaking, and simple steps to run kelp. If you like to eat kelp, have you gotten it? Use these methods to make kelp that tastes better and is more nutritious, and share these life tips with friends and family.

However, if you buy fresh kelp, you can wrap it tightly and freeze it in the refrigerator.

3.When it's time to eat, soak the kombu in the refrigerator in water to restore it.

4.Pickling in brine is also a good way to preserve fresh kelp, just soak it in water before eating it.

5.Both methods can keep kombu fresh in a short period of time, but for peace of mind, it is recommended to buy dried kombu soaked and eaten.

6.When soaking dried kelp, cut the kelp into 15cm segments and soak it in water overnight, then rinse it well.

After freezing, the scattered salt will condense into lumps, and when you take it out when you eat it, the salt is easy to shake off, and then put it under the faucet to rinse the salt, soak it in water for about half an hour, remove the salt again and wash the kelp, and then you can continue to process and cook.