Jelly is a western-style dessert, semi-solid, made of edible gelatin with water, sugar and fruit juice. Also known as gel, the appearance is crystal clear, the color is bright, and the taste is soft and smooth.

There's pudding or something in the 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.

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.

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.