Since carrageenan belongs to the konjac gum system, its solubility is relatively low, so it needs to be kept warm.
If the holding time is not enough and the dissolution is not complete, the jelly made will not taste good, and the jelly will be very tender and not formed in serious cases;
But at the same time, the holding time is too long, and the carrageenan jelly will be too alkaline.
Or if buffering agents such as sodium citrate are added, deacetylation and denaturation are prone to occur, resulting in "egg soup", and the carrageenan jelly may still not form.
Therefore, it is recommended not to keep it warm after boiling in summer, and keep it for 10 minutes after boiling in winter. Spring and autumn are somewhere in between.