How to make jelly skin

Ji jelly is an important raw material for making soup dumpling fillings and is also a good accompaniment to cold dishes. What ingredients are used to make skin jelly? How to make it? How to make frozen stuffed buns and side dishes?

There are three ways to make skin jelly (aspic): First, use fresh pork skin as raw material. In order to make the skin jelly delicious, animal raw materials such as pork bones, chicken bones, and scallops can be used to make fresh soup first, and then cook the skin in the fresh soup. Boil the pig skin over high heat until it is cooked and rotten. Take out the pig skin, chop it into pieces as much as possible, put it back into the pot, add an appropriate amount of salt and other condiments, cook over low heat until it becomes a paste, pour it into a basin, and cool it to form a paste. A solid with a network structure. The cooking industry refers to the gel formed after the meat skin is boiled and cooled for a long time as "skin jelly."

Second, use gelatin as raw material. Gelatin is made from meat skin. Because pig skin contains about 79% collagen with a molecular weight of about 300,000, the collagen is heated and boiled or hydrolyzed by acid-base solutions to produce a high-molecular polypeptide substance, gelatin, with a molecular weight of about 100,000. When gelatin is heated, it can slowly melt to form a fluid sol, and when cooled, it can condense into a gel again. Therefore, gelatin can be used to make skin jelly. Using gelatin to make skin jelly and using fresh meat skin to make skin jelly are actually the same thing. To make skin jelly from fresh meat skin, gelatin is first made and then gelled to form skin jelly.

The method of making skin jelly with gelatin is: use 15 parts of 18°E edible gelatin, soak it in water overnight, then add it to hot water or soup, boil it at 60°C to dissolve, and then heat it to 80°C~ Maintain at 85°C for about 15 minutes, pour into a basin and cool quickly to make it gel, and 100 portions of skin jelly will be made.

Third, use Jianying brand skin jelly powder as raw material. The above two methods for making skin jelly are not economical enough, are cumbersome to make, have a long time cycle, and consume high energy. Especially when the skin jelly is produced at a lower temperature (below 25°C), it may be damaged. The sol becomes liquid and loses the valuable economic value of skin jelly, making it impossible to produce in summer and autumn. So some people want to use jelly powder to make skin jelly, but the skin jelly made from jelly powder is brittle and lacks elasticity, and it is difficult to adhere to the meat and bones and cannot be integrated. Recently, Shanghai Jianying Food Science and Technology Research Institute has launched a skin jelly powder that can completely overcome the above shortcomings. It uses less materials, has a simple process, consumes less time and energy, has no water precipitation in the skin jelly, and has better toughness, elasticity and hardness than before. The rubber is strong in freezing, and its production is not limited by temperature. It can be produced all year round. It is integrated with the meat and bones and is indistinguishable from each other. Moreover, this kind of skin jelly is rich in plant gums that are beneficial to the human body, which can help eliminate harmful substances from the human body and prevent weight gain after eating it. The preparation method is: weigh 0.8 to 1.0 parts of skin jelly powder, add 100 parts of cold water or soup, heat to boiling, keep warm for 10 minutes, after fully dissolved, pour into a basin and cool into a gel, and it is ready. 100 servings of skin jelly. The skin jelly can also be colored. Add edible white pigment to make it white; add an appropriate amount of edible fruit green to make it green, and so on.

After making the jelly, to make the fillings of the soup dumplings, just chop the seasoned jelly into pieces and mix it evenly into the fillings of the soup dumplings. The amount of skin jelly added is about 30% to 40%, so the soup dumplings made in this way have more marinade and are delicious.

Cold skin jelly strips are often sold in street restaurants and are very seasonal and delicious. Its production method is: pour the prepared skin jelly into a basin, and after it solidifies, pour it out and place it on the table. Use a small peeling plane to grate it into shreds or slices, and put it into a bowl (plate). ), if you like it sweet, add sugar or sweetener; if you like it salty, add salt, monosodium glutamate, sugar, soy sauce and minced ginger, minced garlic, minced green onion, minced chili, and minced Sichuan pepper; some can also add some other spices. The juice of spices, such as star anise, cinnamon, cloves, amomum villosum, etc., makes it spicy, fragrant, fresh, sweet, long-lasting, salty and palatable. It is a good food for home, travel and dining.