What is sheet gelatin? Description and rules for using the product

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Those who like to spend their free time preparing various dishes, of course, know what sheet gelatin is. This product is quite often used in cooking.

Detailed description

If you use a literal translation from Latin, then the word "gelatin" sounds like "frozen". This definition expresses the essence of the product itself. Connecting with any liquid medium, it gradually changes its state of aggregation. After a while, the mixture becomes solid, while remaining quite plastic. Such a substance goes on sale in the form of small granules, but sheet gelatin is also available.

On store shelves it can be found in the form of a set of records, each of which is packed in a separate film. Few people know that sheet gelatin has a rather complex chemical composition. In addition to useful minerals (calcium, zinc, magnesium, sodium, potassium, iron, copper, phosphorus and manganese), it contains many different vitamins (PP, C, B1, B2, B5, B6, B9 and E). In addition, gelatin is rich in collagen, which is so necessary for a person to strengthen bone tissue and joints. It is important to eat not onlyto small children during the formation of the body, but also to adults as a guarantee of strength. Leaf gelatin is also rich in amino acids. The main one is glycine. This substance is a kind of source of energy and encourages an active life. And proline and hydroxyproline help to cope with s alt deposits and restore bones after fractures.

Scope of application

Having de alt with the composition, you need to understand where sheet gelatin is used. How to use this substance for cooking?

Basically, it is an essential component in the recipe of various desserts (jelly, puddings), as well as cold meat and vegetable snacks. At the mention of this product, jelly familiar to everyone from childhood or, as it is also called, jelly, immediately pops up in memory. By the way, few people know that this dish is considered useful precisely due to gelatin. After all, meat is a pantry of protein, and it contains very few useful amino acids. With the help of this gelatinous supplement, it is possible to make up for the missing amount. The dish immediately becomes a real accumulator of vital energy. Sometimes boiled meat or fish is simply poured with a layer of gelatin. It looks very impressive and in addition it turns out quite tasty. In the confectionery industry, the gelling component is used to prepare various creams, yoghurts, mousses and candied fruits. The beneficial ingredient not only changes their texture, but is also a good nutritional supplement.

Finished product

Experienced cooks and housewivesfamiliar with gelatin sheet Ewald. It can often be found in stores in packages of various weights.

The product is produced by the well-known company Ewald-Gelatine GMBH from Germany. It looks like thin wafer sheets, which can be from 10 to 200 pieces in a box. A distinctive feature is that it practically does not have any taste or smell. It is very convenient and does not limit its scope. The technological process for the production of a sheet product is not particularly complicated. The liquid mass prepared in advance is formed in the form of thin plates, and then they are dried in such a way that the mass of one product becomes equal to about 5 grams. Each unit is wrapped in cling film and placed in a cardboard box. After that, it can be safely stored in a dry room for up to three years. Such gelatin is very convenient to use, which determines its consumer demand.

Pre-training

To start the process of working on any dish, the product must first be prepared. To do this, you need to know how to breed leaf gelatin. It's not difficult at all.

The procedure is quite simple and takes very little time:

1. The plate must be removed from the package, separated from the film, and then placed on the bottom of a clean dish and poured with cold water. After 5 minutes, the sheet will become more transparent and elastic.
2. After that, the product must be squeezed out, removing the excessmoisture, and then transfer it to a pot of boiling water. The container should be put on a small fire. There, with constant stirring, the substance should dissolve, while changing the viscosity of the liquid.
3. Now the finished composition must first be cooled down a little, bringing the temperature to 45 degrees. After that, it can be mixed with the main product. After spending some time in the refrigerator, the dish will become like jelly.

Sometimes they use a different preparation option. With it, the dissolved hot gelatin is separately poured into the mold. Then, after waiting for it to solidify completely, carefully separate it from the dishes with a knife and lay it on the surface of the already prepared dish. More often this option is used in the confectionery industry.

Cooking method

To have a complete understanding of the product, you need to know how sheet gelatin is made. The photo gives only a general picture of the finished product. The raw material for its production will be tendons and cartilage left after cutting the carcasses of cattle. First, they are washed well, and then subjected to a long heat treatment. For several hours, the fibers are boiled in a large amount of water. The result is a clear and slightly viscous liquid. After that, it is given a certain form in the form of plates, and then dried to a relative humidity of less than 15 percent. Such sheets can be used both as an ingredient for the main mixture and as a semi-finished product. For example, a cake or other dessert needs to be decorated with green leaves or butterfly wings should be made. They are easy to make fromgelatin. To do this, you need:

1. First, hold the plate in cold water.
2. Then, when it swells, use a special form to print a pattern on the surface.
3. After that, apply food coloring with a brush.
4. Cut products with regular scissors.

Dessert decorated with such details will look very beautiful, appetizing and natural.