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Tabaka Yapımında 3G Jelatin Tozu Kullanmanın Faydaları
Jelatin, çeşitli mutfak uygulamalarında yaygın olarak kullanılan çok yönlü bir bileşendir. Jelatinin popüler bir kullanımı, tatlılardan tuzlu yemeklere kadar çok çeşitli yemeklerde kullanılabilen ince, yarı saydam jelatin tabakaları olan jelatin tabakalarının üretimidir. Geleneksel jelatin tabakaları hayvan kemiklerinden ve bağ dokularından yapılırken, daha yeni ve daha sürdürülebilir bir seçenek mevcut: 3G jelatin tozu.
3G jelatin tozu, deniz yosunundan yapılan geleneksel jelatin tabakalarına bitki bazlı bir alternatiftir. Bu, hayvansal ürünler kullanmadan jelatinin faydalarından yararlanmak isteyen vejetaryenler ve veganlar için ideal bir seçimdir. 3G jelatin tozu, zulüm içermemesinin yanı sıra, onu hem şefler hem de ev aşçıları için popüler bir seçim haline getiren bir dizi başka avantaj da sunuyor.
3G jelatin tozunu çarşaf yapmak için kullanmanın ana faydalarından biri, kolay şekillendirilmesidir. kullanmak. Geleneksel jelatin tabakaların, kullanılmadan önce suya batırılması gerektiğinden, işlenmesi zor olabilir. 3G jelatin tozu ise sıcak sıvı içinde kolayca çözülebildiğinden kullanımı hızlı ve rahat hale geliyor. Bu, onu mutfakta zamandan tasarruf etmek isteyen meşgul aşçılar için harika bir seçenek haline getiriyor.
3G jelatin tozu kullanmanın bir başka yararı da çok yönlülüğüdür. Geleneksel jelatin tabakalar, bazen hafif etli bir tat verebildiklerinden, kullanılabilecekleri yemek türleri açısından sınırlı olabilir. Öte yandan 3G jelatin tozu tatsız ve kokusuz olduğundan hem tatlı hem de tuzlu yemekler için mükemmel bir seçimdir. Panna cotta ve muslardan et jölesi ve terrine kadar her şeyi yapmak için kullanılabilir ve şeflere deneyebilecekleri çok çeşitli seçenekler sunar.
Ürün Adı:
| Yenilebilir\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\ jelatin/Jelatin Tozu/Jelatin | Türü kullan: |
| Jelleşme, köpüklenme, stabilite, kalınlaşma, yapışma gibi işlevler | Raf Ömrü: |
| 2 Yıl | İçerik: |
| Kolajen, su, amino asit bileşimi | CAS Numarası: |
| Uygulamalar: | 9000-70-8 |
| Gıda katkı maddeleri, Sağlık ürünü kapsülleri | Model Numarası: |
| 120 Bloom-300 Bloom | Parçacık Boyutu: |
| 8-60 Örgü | Minimum sipariş miktarı: |
| 500 kilogram | HS KODU: |
| Paket: | 3503001000 |
| 25kg paketleme çantası | \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ için talimatlar \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\ kullanın: |
| Çözünme\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\ kullanım oranına göre suda | Genel olarak, 3G jelatin tozu, jelatin tabakaları yapmak için geleneksel jelatin levhalara harika bir alternatiftir. Kullanım kolaylığı, çok yönlülüğü ve sağlık açısından faydaları, onu mutfakta yeni malzemeler ve teknikler denemek isteyen şefler ve ev aşçıları için popüler bir seçim haline getiriyor. İster zulüm içermeyen bir seçenek arayan bir vejetaryen olun, ister sadece yeni bir şey denemek isteyin, 3G jelatin tozu bir sonraki mutfak maceranız için kesinlikle dikkate alınmaya değerdir. |
3G Jelatin Tozu Kullanılarak Jelatin Levhaların Nasıl Oluşturulacağına İlişkin Adım Adım Kılavuz
Jelatin tabakalar, tatlılardan tuzlu yemeklere kadar çeşitli mutfak uygulamalarında kullanılan çok yönlü bir içeriktir. Mağazadan satın alınan jelatin tabakalar kolaylıkla bulunabilse de, 3G jelatin tozu kullanarak kendi jelatin tabakalarınızı yapmak uygun maliyetli ve kullanışlı bir alternatif olabilir. Bu adım adım kılavuzda, 3G jelatin tozu kullanarak jelatin tabakaları oluşturma sürecinde size yol göstereceğiz.
Başlamak için gerekli malzemeleri ve ekipmanı toplamanız gerekecek. 3G jelatin tozu, su, küçük bir tencere, çırpma teli, düz bir fırın tepsisi ve parşömen kağıdına ihtiyacınız olacak. Uyguladığınız tarife göre uygun miktarda jelatin tozunu ölçtüğünüzden emin olun.
Sonra suyu tencereye dökün ve jelatin tozunu suyun yüzeyine serpin. Jelatin tozunun birkaç dakika çiçek açmasına, suyu çekmesine ve yumuşak ve esnek hale gelmesine izin verin. Jelatin tozu çiçek açtığında, tencereyi kısık ateşte yerleştirin ve karışımı hafifçe ısıtın, jelatin tozu tamamen eriyene kadar bir çırpma teli ile sürekli karıştırın.
Jelatin tozu eridiğinde, tencereyi ocaktan alın ve soğumaya bırakın. Karışım hafifçe soğumaya bırakılır. Jelatin karışımı soğurken fırın tepsisini parşömen kağıdıyla kaplayarak hazırlayın. Jelatin tabakalarınızın eşit şekilde yerleşmesini sağlamak için parşömen kağıdının düz ve pürüzsüz olduğundan emin olun.
Jelatin karışımını hazırlanan fırın tepsisine dikkatlice dökün, bir spatula veya kaşığın arkasıyla eşit şekilde dağıtın. Jelatin tabakalarınızın kalınlığı, fırın tepsisine ne kadar jelatin karışımı döktüğünüze bağlı olacaktır. Daha ince tabakalar için daha az jelatin karışımı kullanın ve daha kalın tabakalar için daha fazla jelatin karışımı kullanın.
Jelatin karışımının oda sıcaklığında en az 2 saat veya dokunulabilecek kadar sertleşene kadar beklemesine izin verin. Jelatin karışımı sertleştikten sonra, jelatin tabakasını parşömen kağıdından dikkatlice soyun ve keskin bir bıçak veya kurabiye kalıbı kullanarak istenilen şekil ve boyutta kesin.
| g/100g | \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\≤7.0 | Nitelikli | 4.12 | Nem\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\，(%\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\） | ||
| g/100g | \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\≤7.0 | Nitelikli | 6.34 | Şeffaflık | ||
| 450nm | \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\≥70 | Nitelikli | 83 | 620nm | ||
| \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\≥85 | Nitelikli | 92 | Öğe | |||
| Birim | Standart gereksinimler | Sonuçlar | Değerlendirme | Lider\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\（in Pb\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\） | ||
| mg/kg | \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\≤1.0 | Nitelikli | 0 | Arsenik\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\（in As\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\） | ||
| mg/kg | \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\≤1.0 | Nitelikli | 0.085 | Krom\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\（ in Cr\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\） | ||
| mg/kg | \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\≤2.0 | Nitelikli | 0.91 | Merkür\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\（in Hg\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\） | ||
| mg/kg | \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\≤0.1 | Nitelikli | 0 | Toplam Bakteri Sayımı | ||
| cfu/g | n=5,c=2,m=10 | ,M=104Nitelikli5 | 580,520,550,520,540 | Koliform Grubu | ||
| cfu/g | n=5,c=2,m=10,M=10 | 102 | Nitelikli | Kaynak | ||
| Güvenli ve salgın olmayan alanlar | Denetim sonucu | |||||
| Nitelikli | Ev yapımı jelatin tabakalarınız artık en sevdiğiniz tariflerde kullanılmaya hazır. İster klasik bir panna cotta, ister ferahlatıcı bir meyve jölesi ya da lezzetli bir et jölesi yapıyor olun, ev yapımı jelatin tabakalarınız yemeklerinize profesyonel bir dokunuş katacaktır. Sonuç olarak, 3G jelatin tozu kullanarak jelatin tabakaları oluşturmak basit ve ödüllendirici bir süreçtir. Bu, jelatin tabakalarınızın kalınlığını ve şeklini mutfak ihtiyaçlarınıza uyacak şekilde özelleştirmenize olanak tanır. Bu adım adım kılavuzu takip ederek, yemeklerinizi bir sonraki seviyeye taşıyacak ev yapımı jelatin tabakalarını kolayca oluşturabilirsiniz. Öyleyse neden evde kendi jelatin tabakalarınızı yapmayı denemiyorsunuz? Damak tadınız size teşekkür edecek! | |||||
Your homemade gelatin sheets are now ready to be used in your favorite recipes. Whether you are making a classic panna cotta, a refreshing fruit jelly, or a savory aspic, your homemade gelatin sheets will add a professional touch to your dishes.
In conclusion, creating gelatin sheets using 3G gelatin powder is a simple and rewarding process that allows you to customize the thickness and shape of your gelatin sheets to suit your culinary needs. By following this step-by-step guide, you can easily create homemade gelatin sheets that will elevate your dishes to the next level. So why not give it a try and experiment with making your own gelatin sheets at home? Your taste buds will thank you!
