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1, Introduction:

Gelatine, also known as Gelatin or fish glue, is transliterated from the English name Gelatin. It is a colloid extracted from animal bones (mostly cattle bones or fish bones), and its main component is protein. Protein, which constitutes gelatin, contains 18 amino acids, 7 of which are essential for human body. Except for water and inorganic salts below 16%, the content of protein in gelatin accounts for more than 82%, which is an ideal protein source.

2. Gelatine tablets

Flaky gelatine tablets are also called gelatine tablets. Translucent gelatine tablets are yellow-brown, with fishy smell, and need to be soaked in water to remove fishy smell. The refined gelatine tablets after decoloration and deodorization are more transparent in color and higher in price. Gelatine tablets must be stored in a dry place, otherwise they will stick when they are wet.

Before using gelatine tablets, soak them in cold boiled water to soften them.

3. Method of use

(1) softening

For the convenience of storage, the gelatin tablets need to be dehydrated and dried in the process of processing, so if you want to use gelatin tablets in making desserts, you must first soften them in cold water. The specific operation method is to take a bowl, pour a proper amount of cold water into it, put in the gelatin tablets, and stir them back and forth with a fork, so that the gelatin tablets will swell in the cold water, which is often called "softening" in dessert training courses. It should be noted here that under normal circumstances, 4 tablespoons of cold water can soften about 7g of gelatin. If it is gelatin powder, it takes about two minutes, and gelatin tablets need 15 minutes.

(2) Melting

The softened gelatine needs to be heated in water to melt it. When the gelatine is transparent and clear, quickly pour it into the liquid ingredients and stir it well, otherwise the gelatine will stick to the bottom of the basin. When the dessert is ready to be frozen, the gelatin will also gelatinize. If you want to speed up the gelatinization, you can take an ice bath and stir the dessert paste through ice water until you scoop it up with a spoon and pour it back into the plate.