When the temperature of collagen drops below the freezing point of 25℃, the cross-linking between collagen fibers forms aspic ... When it is hot, colloidal particles move violently, the temperature decreases, the movement speed decreases, and they become solid. Collagen is an abundant protein in vertebrates, and it is the main component in skin, cartilage, arterial wall and connective tissue.

Characteristics of aspic dishes:

Crystal clear, transparent color, refreshing and delicious.