PROBLEM TO BE SOLVED: To provide a technique of preserving Caulerpa lentillifera, whereby its color, external shape and palatability in its live state are kept unchanged.SOLUTION: There are disclosed processed Caulerpa lentillifera which is produced by treating Caulerpa lentillifera with salt water comprising alum, and a Caulerpa lentillifera product which is produced by filling a sealed container with the processed Caulerpa lentillifera and a liquid preservative of pH of 6.5 or higher.COPYRIGHT: (C)2013,JPO&INPIT【課題】本発明は生きた状態の海ぶどうの色、外部形態および食感が変化しないように保存する技術を提供する。【解決手段】海ぶどうを、ミョウバンを含有する塩水で処理することにより得られることを特徴とする海ぶどう加工品および海ぶどう加工品をpH6.5以上の保存液と共に容器に封入して得られる海ぶどう製品。【選択図】なし
