Pork skin jelly is made from fresh or frozen pig skin as the main raw material. It is made by removing surface pig hair, removing subcutaneous fat (fat), cutting into pieces or strips, boiling, and cooling. of pork products.

Pigskin contains about 26% protein, of which more than 80% is collagen protein. Collagen protein is not a high-quality protein, but if the pigskin is heated in water, the collagen protein in the pigskin can become water-soluble. Gelatin becomes meat jelly when cooled. So, the meat jelly sold in the market is translucent and chewy, what do they add? How to make pork skin jelly translucent

Fresh or frozen pig skin can be used to make pork skin jelly. Some pig hair will remain on the surface of the pig skin, and there will be a small amount of dirt, etc., and there will still be some residue under the skin. Some fat is fat. If you want the pork skin to be translucent, you must remove the fat on the surface of the pig skin and under the skin.

1. Washing, plucking and boiling

After cleaning the pig skin with warm water of about 35℃, use a plucking clip to remove the thick and long pig skin. Remove the hair, then use a knife to scrape the surface of the pigskin clean, then put it into 60℃~70℃ water and cook it over low heat to allow the collagen protein in the pigskin to denature and solidify, and the pigskin changes from soft to hard.

Special reminder:

Keep the fire low during the cooking process. The water temperature should not exceed 70°C. Never boil over high heat.

2. Plucking and removing subcutaneous fat

Take out the hardened pigskin, cool it slightly and use a plucking clip to pluck out the short, short hairs on the surface of the pigskin. , and use a knife to scrape the surface of the pigskin clean, then use a knife to remove all the fat under the pigskin, and finally clean the pigskin with warm water of about 35°C.

3. Cut into strips, soak with alkaline surface and rinse

Cut the processed pig skin into long and thin strips and put it into warm water with edible alkali (concentration of about 1%) (35℃~40℃), soak for 1 hour to 2 hours, and then rinse repeatedly with warm water at about 35℃ until the cleaning water becomes clear and the pig skin has no alkali smell (astringent taste), and the raw material for semi-finished meat skin jelly is obtained. Translucent meat jelly can be made with this semi-finished raw material of meat jelly.

Special Tip:

If there is no edible alkali, you can use edible baking soda instead. Methods to make pork rind jelly chewy

To make pork rind jelly chewy, one must control the ratio of pork rinds to water, and the other is to control the temperature of cooking pork rind jelly.

1. The ratio of pork skin to water

If you want pork skin jelly to be chewy, you must have enough pig skin. Generally speaking, 100 grams of pork skin jelly semi-finished raw material requires Add about 400 grams of water. According to the collagen protein content in the pig skin, and assuming that all the collagen protein turns into gelatin and is not lost during the cooking process, the gelatin content in the pork skin jelly can reach more than 5%, and such pork skin jelly will be chewy.

2. Boil the pork skin jelly

If you want the pork skin jelly to be chewy, you must find a way to prevent the collagen protein in the pig skin from turning into gelatin, and the gel strength and viscosity will be affected. Destruction, how to do it?

Since gelatin is heated at a higher temperature for a long time, the gel strength and viscosity will be damaged to a certain extent. Therefore, when cooking meat jelly, the temperature should be controlled between 60°C and 70°C. Simmer over low heat for 2 to 4 hours to allow all the collagen protein in the pig skin to turn into gelatin. The meat jelly made in this way is chewy. Summary

The semi-finished meat jelly raw materials that have been washed, plucked, boiled, subcutaneous fat removed, cut into strips, and soaked in alkaline surfaces can make translucent meat jelly.

According to the ratio of the raw material (pig skin) and water of the semi-finished pork skin jelly is 1:4, a pork skin jelly with a gelatin content of more than 5% can be made, which will help the meat skin jelly to be translucent and light.

Using low heat and low temperature (60℃~70℃) to slowly simmer all the collagen protein in the pig skin into gelatin, and has little effect on the gel strength and viscosity of the gelatin. The meat jelly made in this way is translucent and chewy, and there is no need to add anything else.