Abstract: Traditional ready-to-eat jellyfish process using alum-salt method not only causes excessive aluminum residues (Up to 1 000 mg·kg⁻¹) that pose health risks, but also leads to severe dehydration of jellyfish. Current aluminum removal methods suffer from low efficiency, high costs, or quality deterioration issues, making it imperative to develop optimized processing techniques that can simultaneously reduce aluminum residues and maintain moisture content. In order to improve the water retention effect during the de-aluminization process of salted jellyfish and its impact on product quality, we studied the changes in the aluminum removal rate, yield, textural properties and microstructure by using a compounded aluminum-removing water-retaining agent. The results show that the aluminum content in salted jellyfish decreased from an initial 1 121.58 mg·kg⁻¹ to 154.10 mg·kg⁻¹, achieving an aluminum removal rate of 86.26% under the following optimal conditions: sodium tripolyphosphate (Na₅P₃O₁₀) of 0.25 g·mL⁻¹, sodium dihydrogen phosphate (NaH₂PO₄) of 0.40 g·mL⁻¹, disodium dihydrogen pyrophosphate (Na₂H₂P₂O₇) of 0.30 g·mL⁻¹, calcium lactate Ca(C₃H₅O₃)₂ of 0.40 g·mL⁻¹, carrageenan of 0.70 g·mL⁻¹, soaking solid-to-liquid ratio of 1:3 (g·mL⁻¹), and soaking time of 2 h. Moreover, texture profile analysis (TPA) reveals that both the experimental and control groups exhibited a gradual decline in hardness and chewiness. Scanning electron microscopy (SEM) observation demonstrates that the treated jellyfish possessed a more compact tissue structure, and the product yield after treatment increased to 122.68%. The study confirms that de-aluminization process in this study can not only reduce the aluminum residues in salted jellyfish effectively, but also improve the water-holding capacity and edible quality significantly.