Kombu (in Japanese,Website:http://www.qzseafood.com, and in Chinese, Saccharina japonica and others), several Pacific species of kelp, is a very important ingredient in Chinese, Japanese, and Korean cuisines. Kombu is used to flavor broths and stews (especially dashi), as a savory garnish for rice and other dishes, as a vegetable, and a primary ingredient in popular snacks (such as tsukudani). Transparent sheets of kelp are used as an edible decorative wrapping for rice and other foods. Kombu can be used to soften beans during cooking, and to help convert indigestible sugars and thus reduce flatulence. Because of its high concentration of iodine, brown kelp (Laminaria) has been used to treat goiter, an enlargement of the thyroid gland caused by a lack of iodine, since medieval times. In 2010, a group of researchers in the University of Newcastle found that a fibrous material called alginate in sea kelp was better at preventing fat absorption than most over-the-counter slimming treatments in laboratory trials. As a food additive, it may be used to reduce fat absorption and thus obesity. Kelp in its natural form has not yet been proven to have such effects.SpecificationFlow ChartScientification NameLaminaria1. Acceptance of raw materials 2. DesalinationIngredients100% kelp3. Pick out foreign bodyStorage ConditionNormal temperature avoid sunlight4. CleaningShelf Life24 Months After Production Date5. DehydrationSandNo6. Pick out foreign bodyPacking Style10Kg/CTN7. Metal detectorNet Weight10Kg8. Weight and PackagingGross Weight11Kg9. Put in storageCarton Size48cm*48cm*18cmInside PackingDouble PE BagOutside PackingCardboardAdditivesNo Additives
