In winter, one of the most popular dishes is jellied meat and fish. And to make it high-quality and solidified, gelatin is added to it. How to properly dilute this component of jellied meat and how much to add in certain recipes?
Gelatin is a transparent or yellow granular substance. It is obtained from the tendons and bones of animals and fish. At the same time, gelatin has a high calorie content and contains many useful components. It contains trace elements such as iron, potassium, sodium, magnesium and so on.
Gelatin is considered a food additive and serves as a flavor enhancer, stabilizer and emulsifier for many dishes. It is also a protective shell for meat products and helps confectionery products to keep their shape.
But, of course, gelatin is known primarily as a flavoring additive in the preparation of jellied meat and for giving it a more solid state.
Before adding it to the broth for jellied meat, the gelatin is diluted in water. For this, the contents of one bag of gelatin (20 g) are diluted in water in a ratio of 1 to 10 and left for 50-60 minutes. If the gelatin is instant, then this time can be reduced by 2 times.
Next, the dissolved gelatin is stirred well so that all the granules are dissolved. Then it is filtered through a sieve and gradually poured into the prepared broth for jellied meat. One small bag of gelatin will be enough to prepare 1 liter of broth. And to make the jellied meat harder, then the dose of this ingredient is doubled (up to 40 g per 1 liter of broth). This applies to dishes made from pork or beef. But in chicken jellied meat, only about 10 g of gelatin per 1.5 kg will be enough.
In any case, each person independently chooses the consistency of jellied meat and the amount of gelatin added to it.
