MENENE LEAF GELATIN KUMA YA AKE AMFANINSA?
Gelatin ganye (gelatin sheets)sirara ce, mai haske, wanda aka fi samunsa cikin ƙayyadaddun bayanai guda uku, gram 5, gram 3.33 da gram 2.5.Colloid (coagulant) ne da aka fitar daga haɗewar nama na dabbobi.Babban bangaren shine furotin kuma launi yana bayyana;dole ne a jika shi a cikin ruwan sanyi kafin amfani, kuma zai narke sama da 80 ° C.Idan acidity a cikin bayani ya yi yawa, ba shi da sauƙi don daskare, kuma samfurin da aka gama dole ne a adana shi a cikin ajiyar sanyi, kuma dandano yana da kyakkyawan ƙarfi da elasticity.
Ganyen Gelatin ya ƙunshi nau'ikan amino acid 18 da 90% collagen, waɗanda ke da wadatar lafiya da tasirin kyau.Suna da kyakkyawan kariya ta colloidal, aikin saman, danko, samuwar fim, dakatarwa, buffering,kutsawa, kwanciyar hankali da sauƙi mai narkewa cikin ruwa.
Gelatin ganye ba su da wari, don haka ana amfani da su sau da yawa wajen samar da kayan abinci masu inganci.Suna da makawa sinadarai na yin burodi don kayan abinci irin na Yamma, irin su kek ɗin mousse, tiramisu, pudding, da jelly.
Gelatin zanen gado suna da ƙarfi sinadaran kuma sune mafi kyawun zaɓi don yin cake na mousse.Saboda jelly da mousse da aka yi da foda na isinglass suna da ɗanɗano ɗanɗano na isinglass, zai ɗanɗana ɗanɗano kaɗan, amma zanen gadon gelatin ba zai yi ba, saboda ba shi da launi da ɗanɗano, don haka yawancin gidajen cin abinci na ƙarshe suna amfani da zanen gelatin.
Matsakaicin adadin gelatintakardars: Matsakaicin sashi a cikin umarnin gabaɗaya shine 1:40, wato, 1 yanki na 5 grams gelatin sheet na iya tara gram 200 na ruwa, amma wannan rabo shine kawai madaidaicin rabo na ruwa wanda zai iya tarawa;idan kuna son yin jelly don pudding, ana bada shawarar gabaɗaya don yin aiki a cikin rabo na 1:16;Idan yin mousse, kullum amfani da 10 grams na gelatine zanen gado don 6 inci da 20 grams for 8 inci.
Yadda ake amfanigelatin ganye: A jika shi a cikin ruwan sanyi (ruwan kankara ya fi kyau idan ya yi zafi) kafin amfani da shi.Bayan an cire shi, sai a matse ruwan, a motsa kuma a narke ta cikin ruwan zafi, sannan a zuba ruwan gelatin da ya narke sannan a jujjuya shi daidai a cikin kayan da ake buƙatar tashe.
Nasihu:1. Gwada kada ku zoba da zanen gadon gelatin lokacin yin jiƙa, kuma cire ruwan bayan jiƙa;2. Yawan zafin jiki bai kamata ya yi yawa ba yayin dumama, in ba haka ba za a rage tasirin gelatinization.3. Lokacin da takardar gelatin ta kasance a cikin nau'i na ruwa, bari ya yi sanyi don amfani.A wannan lokacin, kula da lokacin.Idan ya yi tsayi da yawa, zai sake ƙarfafawa, wanda zai shafi ingancin samfurin da aka gama.4. Ajiye a wuri mai bushe, in ba haka ba zai sami danshi cikin sauƙi.
Lokacin aikawa: Yuli-22-2021
