Abstract: To overcome the texture softening of thermally processed kelp products, salted kelp was treated with CaCl₂ solution by a single factor test and further optimized by a response surface experiment. The conditions that affected the textual quality were found to be in the order of:blanching time>blanching temperature > CaCl₂concentration. The temperature and time applied in blanching had significant effects on texture of the processed kelp (P < 0.05). Kelps blanched in a CaCl₂ 1.54 g·L^-1 water solution at 88.0℃ for 4 min and 40 s could yield a crispy and yet tender product with a high composite texture index of 86.11±0.02.