Kelp is a kind of seaweed that grows in low-temperature seawater, and the most suitable growth temperature is 1℃- 13℃. Naturally grown kelp grows between rocks on the seabed, and artificially cultured kelp grows on ropes.
In the global ocean, only the North Pacific Ocean has natural kelp, which is distributed in northern Honshu, Hokkaido and southern coastal areas of Russia. China originally didn't produce kelp.
1927 and 1930 were introduced from Japan and first cultivated in Dalian. Because it grows in seawater and looks like a belt, it is called kelp. Kelp has high nutritional value and contains a lot of iodine. Iodine extracted from kelp is widely used in medicine, food and chemical industry.
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Matters needing attention in the use of kelp:
Eat kelp as soon as possible after you buy it. If you can't finish eating, put the unpacked kelp in the refrigerator or freezer.
Because the unpacked kelp is affected by temperature, light and other factors during storage, its nutritional components will be degraded. On the contrary, microorganisms will continue to multiply and harmful components will continue to increase. These reasons will cause kelp to deteriorate and become inedible.
When eating kelp, it should be cleaned according to the actual situation and soaked in water, and the water should be changed constantly, generally soaking for more than 6 hours. If kelp is as tough as boiled after soaking in water, it means it has gone bad and can't be eaten any more.
Reference source: Baidu Encyclopedia-Kelp