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Gelatin from Bones and Skins
TheChef

Imeundwa na

TheChef

11. Oktoba 2026DK
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Gelatin from Bones and Skins

Gelatin is collagen broken down by hydrolysis. Most is made from by-products of the meat and leather trades: pork skins, pork and cattle bones, and split cattle hides. The same thing happens at home when cartilaginous cuts or bones are boiled and the cooled stock sets to a jelly. Commercially the raw material is cleaned, the collagen is hydrolysed with acid (type A gelatin, suited to pig skin, 10–48 hours) or alkali (type B, suited to cattle hide, several weeks), the gelatin is extracted in hot water in several stages, and the solution is filtered, evaporated, dried, ground and sifted at the lowest temperatures possible to keep its gel strength.
Juu
Days to weeks

Maagizo

1

Pretreat the raw material

Bones: remove calcium and other salts with dilute acid, and reduce the fat with hot water to no more than 1%. Skins and hides: cut down, wash, remove hair and degrease.

Vifaa kwa hatua hii:

MfupaMfupa1 as required
Ngozi ya nguruweNgozi ya nguruwe1 as required
Myeyusho wa asidi uliopunguzwaMyeyusho wa asidi uliopunguzwa1 as required
MajiMaji1 as required
2

Hydrolyse the collagen

Treat with acid (10 to 48 hours, gives type A gelatin; suits pig skin) or alkali (several weeks, gives type B; suits cattle hide).

Zana zinazohitajika:

Tangi la kutoa jelatiniTangi la kutoa jelatini
3

Extract

Extract the gelatin with hot water or dilute acid in several stages, raising the temperature at each later stage.

Zana zinazohitajika:

Tangi la kutoa jelatiniTangi la kutoa jelatini
4

Recover

Filter, evaporate, dry, grind and sift the gelatin, at the lowest temperature possible, in several quick stages so the protein is not degraded.

Zana zinazohitajika:

Kichujio cha kubanaKichujio cha kubana
KivukiziKivukizi
Kinu cha kusagaKinu cha kusaga
UngoUngo

Vifaa

4
  • 1 as required
    Kishikilia Nafasi
  • 1 as required
    Kishikilia Nafasi
  • Kishikilia Nafasi
  • 1 as required
    Kishikilia Nafasi

Zana Zinazohitajika

5

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