There are three processing methods of frozen skin: one is to use fresh pigskin as raw material. In order to make the skin jelly delicious, you can first make fresh soup from animal raw materials such as pig bones, chicken bones and scallops, and then cook the skin with fresh soup. Boil the pigskin with strong fire until it is 80% ripe and rotten, take out the pigskin, chop it up as much as possible, put it back into the pot, add a proper amount of seasoning such as salt, cook it with low fire until it is paste, pour it into the pot, and cool it to form a solid with a net structure. In the cooking industry, this gel formed after boiling and cooling the skin for a long time is called "skin jelly".

Secondly, gelatin is used as raw material. Gelatin is made from skin. Because pigskin contains about 79% collagen with a molecular weight of about 300,000, collagen is boiled by heating or hydrolyzed by acid-base solution to generate macromolecular polypeptide substance with a molecular weight of about 6.5438+10,000, namely gelatin. Gelatin can slowly melt when heated, forming fluid sol, and can be condensed into gel again after cooling. So gelatin can be used to make jelly. Making jelly with gelatin is actually the same thing as making jelly with fresh skin. Jelly made of fresh meat skin is also made of gelatin first, and then formed with gel.

The method of making jelly with gelatin is as follows: select 18 E edible gelatin 15 parts, soak them in water overnight, then add them into hot water or broth, boil them at 60℃ for dissolution, then heat them to 80℃ ~ 85℃ for about 15 minutes, and pour them into a basin for rapid cooling to form gel, that is, 65438+.

Third, take jelly powder as raw material. The above two methods are uneconomical in materials, troublesome in manufacture, long in cycle and high in energy consumption. Especially, at low temperature (below 25℃), the prepared jelly may dissolve and become liquid, losing its valuable economic value, making it impossible to produce it in summer and autumn. So some people want to use jelly powder as skin jelly, but the skin jelly made in jelly powder is brittle and not elastic enough, so it is difficult to attach to the flesh and blood and cannot be integrated. Recently, Shanghai Jianying Food Science and Technology Research Institute introduced a jelly powder, which can completely overcome the above shortcomings. The jelly has the advantages of saving materials, simple process, saving time and labor, no dehydration, stronger toughness, elasticity and hardness than gelatin jelly, and can be produced all year round without being limited by temperature. It is mixed with meat and bones, and it is difficult to separate them. Moreover, this jelly is rich in plant gum beneficial to the human body, which can help eliminate harmful substances in the human body and will not gain weight after eating it. The preparation method is as follows: weigh 0.8- 1.0 part of jelly powder, add it into 100 part of cold water or soup, heat it to boiling, keep the temperature for 10 minute, fully dissolve it, pour it into a basin and cool it into gel, that is, 100 part of jelly. Frozen skin can also be used for coloring, adding edible white pigment to turn white; Add an appropriate amount of edible fruit green to make it green, and so on.