What is Gilledin? How?

What is Gilledin? How?

Gelatin is generally designated gum (a macromolecular hydrocolloid).

Gelatin is a macromolecular hydrocolloid that is the product of partial hydrolysis of collagen. According to its performance and use, it can be divided into photographic gelatin, edible gelatin and industrial gelatin.

Brief introduction. Gelatin, colorless to light yellow solid, in powder, flake or lumpy form. Glossy, odorless, tasteless.

The relative molecular mass is about 50000 100000. Relative density. Insoluble in water, but when soaked in water, it can absorb 5 10 times of water and expand and soften, if heated, it dissolves into colloid, cools to below 35 40, and becomes gelatinous;

Production of gelatin.

Gelatin is a product obtained by moderate hydrolysis and thermal denaturation of collagen, the raw materials for the production of gelatin are mainly animal skin, bones and tanning industry waste, etc., the common gelatin on the market is mostly prepared from cowhide cow bone or pig skin, in recent years, due to the emergence of mad cow disease and foot-and-mouth disease, many gelatin manufacturers began to turn to fish skin, fish scales and chicken skin as raw materials to prepare gelatin. At present, the production methods of gelatin mainly include alkali method, acid method, enzymatic method, etc.

Acid production. The production of gelatin is mainly composed of three processes, from the collection of raw materials, preservation and various ways of pretreatment of raw materials, skin and bone, is the pre-process part of the development of gelatin technology, the degradation of collagen, that is, the extraction of gelatin is the second process part, but also the key part that affects the yield, gelatin filtration, evaporation, sterilization, drying, etc. constitute the post-process part of gelatin technology.

Alkaline production. In the process of alkaline preparation of gelatin, the raw materials containing collagen are first pretreated by liming, washing and degreasing, etc., and the content of fat after pretreatment of raw materials is low, and the main component is collagen, which is gradually degraded into a multi-skin mixture with uneven molecular weight under the conditions of lime or sodium hydroxide and a certain temperature, and the multi-skin solution is obtained after a series of treatments such as concentration, dehumidification and drying. In terms of product yield, properties and purity, the alkaline method is able to produce high-quality gelatin.

At present, more than 80% of domestic gelatin is alkaline gelatin.

Alkaline gum method usually refers to lime method and caustic soda method, and the production process of lime pig skin gelatin production is usually as follows: raw material finishing - lime water pre-impregnation - hydraulic degreasing - lime water impregnation - washing neutralization - boiling gum - concentration, bleaching and gelatinization.

Glatin is generally used to solidify when making mousse cakes, which are extracted from animals, and there are usually gelatin slices.

It is also possible to buy gelatin powder.

Gillatin is made from the skin and bones of animals. This should be better. This gelatin slice is often used to make this cheese stick.

The main ingredient of gelatin is protein, the rest of the content is basically water, it can be said that gelatin is an ideal protein source, the nutritional value is very high, it is rich in collagen can increase the elasticity of the body, to prevent the effect of shriveling and wrinkles, for many women who love beauty is the ideal food.

Gelatin is also known as gelatin or fish gelatin, it is a gelatin extracted from animal bones, the main component is protein, it has many uses, commonly used in food, medicine, industry, etc., our common jelly, pudding, etc. can be made with it.

Gelatin, also known as gelatin or fish gelatin, is a transliteration of the English name gelatin. It is a gelatin extracted from animal bones (mostly cow bones or fish bones), and the main component is protein. Gelatin is further divided into two types: flake and powder. The flaky ones are called gelatin tablets.

Or fish gelatin, powdered powder called gelatin powder.

or gelatin powder. It is widely used in home baking, the function is to make the ingredients solidify, and the food with gelatin is soft and elastic, especially in the production of mousse or pudding. Gelatin is mostly in the form of flakes**, flakes of gelatin are also called gelatin tablets, translucent yellow-brown, fishy smell, need to soak in water to remove the fish, decolorization and deodorization of refined gelatin tablets are more transparent, ** higher.

Gelatin tablets should be stored in a dry place, otherwise they will stick when wet. After the ice water is softened, directly heat the container with gelatin soft tablets (microwave for a few seconds), stir it, and then add the liquid material part of the mousse filling (puree) and mix it with the whipped cream; If you wait until the gelatin solution solidifies slightly, there will be uneven mixing, and there will be small transparent particles when eating! Powdered gelatin, also known as gelatin powder, is also the (mouth) mile powder in Hong Kong-style recipes, and the effect is exactly the same as gelatin tablets.

When using gelatin powder, pour ice water first, so that the powder absorbs enough water to expand, no need to stir, otherwise it will be easy to make the powder agglomerate, and then stir until the powder absorbs enough water. When using gelatin, it must be sprinkled in at least five times the amount of ice water to soften, and then heated in water (the temperature is about 55-65 degrees Celsius).

After heating until the gelatin is melted, add other ingredients and stir, and put it in refrigeration after the finished product is cooled, and the food will be solidified. Foods with gelatin are sticky and elastic, making them perfect for cheesecakes. It is an indispensable basic ingredient for making cakes.

Jiliding, which is animal glue, also known as gelatin, is a kind of gum. Glitin is geltin in English;

Geelly T Geltin-T is alginic gelatin, which is gelatin with a mixed texture.

It has a coagulation effect.

The function of gelatin tablets is to let the things you make solidify You can replace them with agar or jelly They are better to buy than gelatin tablets And you have to buy *** gelatin tablets, otherwise the things made will smell fishy

Gelatin tablets are collagen extracted from animal **, bones and connective tissues, the main component is protein, and the protein that makes up gelatin contains 18 kinds of amino acids, of which 7 are necessary for the human body, in addition to less than 16% of water and inorganic salts, the content of protein in gelatin accounts for more than 82%.

Gelatin is also known as gelatin or fish gelatin, gelatin flakes or gelatin powder are widely used in the production of mousse cakes and jellies.

Most of the gelatin is a gelatin extracted from animal bones, and should not be used to make food, which can make food more delicious.

Gelatin is actually a food additive that has a viscous effect and can be suitable for making jellies or desserts such as coconut milk jelly.

<> gelatin tablets. You can use QQ sugar and white jelly.

Glatin powder and agar powder are substituted.

1. QQ sugar: QQ sugar is gelatin.

It is the basic raw material, and gelatin tablets are gelatin, so QQ sugar can be used to replace gelatin tablets and make harmony. Put the QQ sugar directly into the steamer to steam and melt, or add some drinking water to the microwave to disperse, the effect is the same as that of gelatin tablets.

2. White Liangfen: Bailiangfen is made of vegetable Liangfen glue as the basic raw material, and an appropriate amount of Bailiangfen is mixed with a small amount of boiled water according to the production needs, and the liquid obtained after stirring evenly is the same as that of Gelatin tablets.

3. Gelatin powder: The powdered gelatin is gelatin powder, and the effect is exactly the same as that of gelatin tablets. Glatin powder should be sealed and stored. Soak in an appropriate number of cold water before use, and the gelatin powder will become hard and jelly-like when it is fully soaked.

4. Agar powder: also known as cold day powder. Agar powder is a class of cauliflower from stone cauliflower.

and other red algae plants extracted from algin, which can be used to make dairy cakes, jellies, puddings, etc., so they can be used as a substitute for gelatin tablets.

For jelly, very good stuff!

You can make milk pudding as follows:

Ingredients: 3 tablets of Jili Congxiaoding, 150ml of milk excipients: appropriate amount of white sugar, appropriate amount of vanilla extract, appropriate amount of water.

1. First of all, put the gelatin in water and soak it softly.

2. Then pour the milk into a basin.

3. Add vanilla extract.

4. Bu Ran and then put in the softened gelatin.

5. Sit the pot on the fire and heat it over low heat.

6. Add granulated sugar and stir constantly.

7. Wait until the gelatin and sugar are completely melted.

8. Quickly pour it into a bowl and put it in the refrigerator immediately after cooling.

Before using gelatin tablets, cut a large piece into several small pieces, then soak them in ice water (note that it must be cold water), and spread out the gelatin tablets without folding. Soak for about 10-15 minutes to soften. After that, scoop up the gelatin tablets, drain the water, and put them in the solution that needs to be coagulated, stir and melt.

The purpose of soaking is to allow the otherwise dehydrated gelatin tablets to reabsorb water, which is conducive to rapid dissolution after being added to a warm solution. The solution that needs to be coagulated should be warm as much as possible, but not too hot, otherwise it will destroy the coagulation effect of Geretin.

Gelatin, also known as fish film, must be soaked in cold water to soften or "absorb water" before use. The dissolved gelatin is cooled before it can be mixed with other mixtures; Otherwise, it will become one by one. The dissolved ratio is 1 teaspoon of gelatin to 1 tablespoon of water.

Steps:1Pour the water into a heatproof bowl, sprinkle with gelatin and let it "suck" for 5 minutes.

2.Place the bowl in a pot and heat it over water until the gelatin is clear and dissolved. Cool before use.

Practical tips. Prepare the water before adding the gelatin, otherwise it will clump and not be able to dissolve effectively.

Heat in moderation, otherwise it will lose the effect of freezing.