Introduction of bovine gelatine

1. The main ingredient of  bovine gelatin is gelatin skin protein, which is made from yellow cowhide. It is a very valuable medicinal material. It can be used in soups at ordinary times. It can relieve the liver, regulate qi, and refresh the spleen and appetite. , It has a good help for symptoms such as loss of appetite, amenorrhea and abdominal pain.
2. Usually when eating cow glue, you first need to soak the cow glue in cold water for half a day, then put the cow glue in a pot and cook until it becomes viscous. You can also add red dates, wolfberry and other medicinal materials in an appropriate amount. , Can make the cow glue play a better effect.
3. Usually in the process of boiling the soup, you can also put the soaked beef gum in, which can make the soup taste better and have higher nutritional value. It will be consumed for a long time in extraordinary times, especially for women. People with insomnia are also suitable for eating cow gum, which can alleviate insomnia.

The protein that composes gelatin contains 18 kinds of amino acids, 7 of which are necessary for the human body. Except for water and inorganic salts below 16%, the protein content of gelatin accounts for more than 82%, which is an ideal protein source. The finished product of gelatin is colorless or light yellow transparent flakes or particles. Gelatin is insoluble in cold water, but can slowly swell and soften by absorbing water. bovine gelatin can absorb 5-10 times its weight in water. According to different sources, the physical properties of gelatin are also quite different. Among them, pigskin gelatin has better properties, high transparency and strong plasticity.
Gelatin is soluble in hot water to form a thermoreversible gel. It has extremely good physical properties, such as jelly power, affinity, high dispersibility, low viscosity, dispersion stability, and water retention. Coverage, toughness and reversibility, etc., so gelatin is an important food additive, such as a jelly and stabilizer for food. Thickener, foaming agent. Emulsifiers, dispersants, clarifiers, etc., are widely used.

1. Acid and alkali degradation of bovine gelatin solution
Both acid and alkali will seriously reduce the gel strength and viscosity of the edible gelatin solution. Therefore, the edible gelatin solution should avoid acid or alkali degradation of gelatin during use, and do not dissolve or store edible gelatin in the presence of fruit juice or acids (such as citric acid, tartaric acid, etc.). The actual method used is to add edible gelatin at the end of all the ingredients and add it at a lower temperature. Do not boil edible gelatin and syrup together. When adding edible gelatin to syrup, it must be added after the syrup is boiled and cooled to the lowest possible temperature.
2. Degradation of edible gelatin solution by bacteria
Edible gelatin solution or edible gelatin after soaking and swelling is a good bacterial culture medium. If there are bacteria in the edible gelatin solution, it will cause the loss of the viscosity and gel strength of the gelatin. Therefore, in the process of using edible gelatin, attention should be paid to the sanitation of equipment and environment to prevent bacterial contamination and degradation of edible gelatin.