MENENE GANYEN GELATIN KUMA YAYA AKE AMFANI DA SHI?
Gelatin ganye (takardar gelatin)wani siriri ne mai haske, wanda aka fi samu a cikin takamaiman bayanai guda uku, gram 5, gram 3.33 da gram 2.5. Yana da colloid (coagulant) wanda aka samo daga nama mai haɗin dabbobi. Babban sinadarin shine furotin kuma launinsa yana da haske; dole ne a jiƙa shi da ruwan sanyi kafin amfani, kuma zai narke sama da 80°C. Idan acidity ɗin da ke cikin maganin ya yi yawa, ba shi da sauƙin daskarewa, kuma dole ne a adana samfurin da aka gama a cikin sanyi, kuma ɗanɗanon yana da matuƙar tauri da laushi.
Ganyen Gelatine ya ƙunshi nau'ikan amino acid 18 da kuma kashi 90% na collagen, waɗanda ke da wadataccen tasirin lafiya da kyau. Suna da kyakkyawan kariya daga colloidal, aikin saman, ɗanko, samuwar fim, dakatarwa, buffering,shiga cikin ruwa, kwanciyar hankali kuma cikin sauƙi yana narkewa cikin ruwa.
Gelatin na ganye ba shi da ƙamshi sosai, don haka ana amfani da shi sau da yawa wajen samar da kayan zaki masu inganci. Su ne sinadaran yin burodi masu mahimmanci ga kayan zaki na ƙasashen Yamma, kamar kek ɗin mousse, tiramisu, pudding, da jelly.
Takardun Gelatine sinadari ne masu ƙarfi kuma sune mafi kyawun zaɓi don yin kek ɗin mousse. Saboda jelly da mousse da aka yi da foda isinglass suna da ɗanɗanon isinglass kaɗan, zai ɗan shafi ɗanɗanon, amma takardun gelatin ba za su yi ba, saboda ba shi da launi kuma ba shi da ɗanɗano, don haka yawancin gidajen cin abinci masu tsada suna amfani da takardun gelatin.
Yadda ake amfani da gelatintakardars: Adadin da aka ambata a cikin umarnin gabaɗaya shine 1:40, wato, yanki ɗaya na takardar gelatin mai gram 5 zai iya tara gram 200 na ruwa, amma wannan rabon shine kawai rabon asali na ruwa wanda zai iya taruwa; idan kuna son yin jelly don pudding, galibi ana ba da shawarar yin aiki a rabo na 1:16; idan kuna yin mousse, gabaɗaya kuna amfani da gram 10 na zanen gelatin na inci 6 da gram 20 na inci 8.
Yadda ake amfani da shigelatin na ganye: A jiƙa shi a cikin ruwan sanyi (ruwan kankara ya fi kyau idan yana da zafi) kafin a yi amfani da shi. Bayan an cire shi, a matse ruwan, a juya a narke shi ta ruwan zafi, sannan a zuba ruwan gelatin da ya narke a gauraya shi daidai gwargwado a cikin ruwan da ake buƙatar a narke shi.
Nasihu:1. Yi ƙoƙarin kada ka rufe zanen gelatin lokacin da kake jiƙawa, sannan ka cire ruwan bayan ka jiƙawa; 2. Ya kamata zafin jiki ya yi yawa yayin dumamawa, in ba haka ba tasirin gelatinization zai ragu. 3. Idan zanen gelatin ɗin yana cikin ruwa, a bar shi ya huce don amfani. A wannan lokacin, a kula da lokacin. Idan ya yi tsayi sosai, zai sake taurarewa, wanda zai shafi ingancin samfurin da aka gama. 4. A adana a wuri busasshe, in ba haka ba zai sami danshi cikin sauƙi.
Lokacin Saƙo: Yuli-22-2021
