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Food grade gelatin, a high-grade protein made from animal skin or bone, is used as a natural supplement to meat products. Its combination, emulsification, stability and gelling properties make it an ideal raw material for various meat, fish, and meat jelly products, suitable for forming cooked ham, cooked front meat, skin jelly, canned meat and other products.
As a gelatinous agent, food grade gelatin is used in the production of wild boar, jelly, canned ham, mouth strips, veal, ham pie, canned meat, etc., which improves the output and quality of the products. In addition, it can also act as an emulsifier for some meat products, such as emulsifying the fat in meat sauces and creamy soups, and protecting the original characteristics of the products.
Food grade gelatin can also be used as a thickening agent in canned foods, often in powder form, or in a thick jelly form which is made from 1/3 edible gelatin and 2/3 water. If the original canned pork is added with 117% edible gelatin, it can increase the meat flavor and thicken the soup. Adding 2% edible gelatin in canned ham can form a smooth surface with good transparency. After canning ham, sprinkling gelatin powder on its surface can avoid sticking the lids.
Food grade gelatin is often used to increase the protein content of the finished products because it has more than 95% protein content. It also helps to hold water in the product during cooking to increase output. Therefore, in the process of meat jelly making, 1:20 gelatin adding to meat skin can improve the freezing strength. Food grade gelatin can also be used to bond the ground meat.
The powdered gelatin absorbs the water from the meat and holds it, and during cooking, it forms a film that, when cooled, seals and protects the meat. The food grade gelatin can freeze the liquid that seeps out of the meat during cooking, keeping it in and around the ham, and it oozes from the connective tissues during cooking.
Preparation materials:
2 pieces of pig skins, salt, 1 piece of star anise, 2 pieces of ginger, edible gelatin 1 gram, water.
Steps:
1. Prepare the pig skins first
2. Use a knife to scrape the fat inside.
3. Put 1 gram of edible gelatin into the pot with cold water.
4. Cook until you can prick with chopsticks.
5. Sprinkle with salt and rub the surface.
6. Rinse with water and cut into thin strips.
7, Put the right amount of water in the pot, add pig skins, star anise and ginger slices, simmer for two hours.
8. Pour it into a container and let it set.
9. After solidification, cut into pieces and serve on a plate.
Try it now!
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