Methods and steps of making jelly

Jelly is completely solidified by gelatin. Different styles and shapes of finished products can be produced by using different molds. Generally speaking, jelly products are made by processing procedures such as jelly liquid preparation, mold filling and refrigeration. The process flow is as follows:

Preparation of jelly liquid → mold filling → cold storage setting → demoulding → decoration.

1. Preparation of jelly liquid

The preparation method of jelly liquid is relatively simple. Generally, gelatin is soaked first, then melted in water, and then the required ingredients, that is, the mixed jelly liquid, are added. According to the different solidification materials used, there are two common methods to prepare jelly liquid: jelly powder or gelatin.

(1) It is the most convenient and time-saving method to prepare jelly liquid with jelly powder and jelly liquid with jelly powder. Because all the solidified raw materials-jelly powder have been prepared and disinfected in the factory, and then dried and packaged for the market. Users only need to use it according to the instructions on the product package and the dosage ratio table, which is very convenient to use.

(2) Using gelatin to prepare jelly liquid It is a common method to make jelly with gelatin. The trade names of commonly used gelatin are white gelatin, gelatin film, rubber powder, gelatin tablets, rubber powder and so on. In actual use, it should be used according to the instructions of different raw materials. If transparent film and adhesive sheet are used, it is necessary to soak the adhesive sheet in cold water before preparation. If binder powder is used, it should be soaked in a small amount of cold water before blending.

2. Fill the mold with jelly liquid

The formation of jelly is closely related to the formula of jelly materials and the use of molds. Jelly is mostly formed by mold. The general method is to put the mixed solution of jelly into various molds and solidify it at low temperature to form products.

The shape of jelly is related to the size, shape and cooling time of the mold. Generally speaking, the formation of jelly does not require large or complicated molds. Because the gel force inside the jelly is not enough to maintain the supporting force of the finished product made by the large mold, if the amount of raw materials is increased, the quality and taste of the finished product will inevitably be reduced and even inedible. Therefore, when using molds, small simple molds are often used to ensure that the finished products have appropriate shapes and edible quality. Matters needing attention in the process of injecting jelly liquid into the mold are as follows:

(1) When the jelly liquid is poured into the mold, avoid foaming. If there is foam, skim it off with a clean tool, otherwise it will affect the appearance of the finished product after cooling.

② The diced fruit used to make jelly should be drained before use to ensure the quality of the finished product.

(3) Use fruits. Try not to use or use fruits with more acidic substances, such as lemon and fresh pineapple, because too much acid will reduce the gel strength of jelly and the elasticity of finished products. If necessary, before using these fruits, boil them for a few minutes to inactivate their protease.

(4) Jelly dessert is a food directly facing people, and it is necessary to ensure the hygiene of mold.

3. Solidification of jelly

The solidification of jelly is mainly formed by cooling, but the amount of gelatin, solidification temperature and time are related to the solidification quality. The general setting method is to pour the prepared jelly liquid into the mold and put it in the refrigerator for cooling and setting. The time required for solidification depends on the amount of gelatin in the jelly formula. The greater the amount of gelatin in the formula, the shorter the coagulation time, but the more gelatin is not the better. If you use too much, the finished product will solidify too hard, which will not only lose the taste of jelly, but also lose the quality of jelly. Generally, the dosage of gelatin is about 3 ~ 6%, and the cooling time takes 3 ~ 5 hours.

The solidification temperature of jelly is generally 0 ~ 4℃. Generally speaking, the lower the temperature, the shorter the time it takes for jelly to solidify, and vice versa. However, when jelly is solidified, it is not suitable to be placed in a refrigerator with a temperature below 0℃, because the raw materials in jelly are mostly water-based liquid raw materials. If it is cooled at a low temperature below 0℃, the jelly will freeze and lose its proper quality. When jelly enters the refrigerator for cooling and setting, the surface should be sealed with a layer of plastic wrap to prevent it from colliding with the taste of other foods and affecting its own taste.

4. demoulding and decoration

When the final product is demoulded, the product should remain intact. Therefore, after the finished product is taken out of the refrigerator, it should be scalded with warm water at the bottom and around the mold before demoulding. If the jelly is made of a disposable jelly cup, there is no need to demould it. The decoration of jelly depends on the demand, and it is generally suitable for decoration with fruits, chocolate chips, dried fruits, foamed whipped cream, etc. [1].

working methods

Exercise 1

Ingredients: 20g agar, fruit juice (100mL), 500mL fruit, and water according to personal taste.

jelly

Jelly (7 sheets)

Step: 1, soak agar in cold water for half an hour;

2. Heat and stir with 500ml of water until the agar is completely melted;

3. Pour in the juice and stir well;

4. Cut the fruit into small pieces and put it in a small cup;

5. Pour the prepared agar water into a small cup and put it in the refrigerator until it is solidified.

Exercise 2

Lavender jelly

Materials:

600g of water (one gram equals one gram), 30g of dried lavender, 0/5g of Geely T/KLOC-(Geely T is a colloid extracted from animal back fat and mainly used for dessert), 90g of fine sugar, 500g of fresh milk, 30g of dried lavender, 0/0g of Geely T/KLOC-and 780g of fine sugar.

Exercise:

1. Boil water, add dried lavender, soak for 1 min, and then filter for later use.

2. Dry-mix fine sugar and Geely T, add it into lavender tea by 1 method and stir it evenly, then heat it with low fire, cook it until the sugar and Geely T are completely dissolved, then turn off the fire, pour it into the model, and wait for cooling.

3. Heat the fresh milk until it boils, then turn off the fire, add dried lavender, soak for 1 min, and then filter for later use.

4. Dry-mix the fine sugar with Geely T, add it to the milk in the third method and stir it evenly, then heat it with low fire until the sugar and Geely T are completely dissolved.