Food gelatin is used in cooking when we cook jellies at home,
jelly
, marmalade,
ice cream
and other confectionery products. Gelatin is a natural protein.
In old cookbooks you can find
recipes with gelatin
for making jellies. Meat, fish, chicken and mushroom jellies are often mentioned. Moreover, they did not distinguish between aspic dishes and jellies before. Gelatin recipes are described in these dishes as
ham
,
chicken
,
veal
and mushrooms in jelly. In Russian cuisine, it certainly served as a seasoning for jellies
garlic
. The addition of garlic not only enhanced the flavor of the dish, but also contributed to its preservation.
Cattle bones, as well as leather production waste and tendons are used as the main raw materials for the production of gelatin. In Japan, whaling waste containing collagen is used to make gelatin. Gelatin can also be obtained from the scales, skin and swim bladders of fish. Gelatin from this raw material gives a weak jelly. You can dilute gelatin from this raw material and use it only as glue.
Gelatin, depending on purity and quality, is divided into photographic, food and technical. Photographic gelatin, as its name implies, is used in the production of photographic and film films, as well as photographic paper. Food gelatin is used in confectionery and winemaking; technical gelatin is used in printing and other industries. This substance is used in medicine as a hemostatic agent. Gelatin is also used as a nutrient medium for growing bacteria.
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