Gelatin uses fresh cowhide and pork skin as raw materials, adopts a full set of stainless steel equipment, strict screening of fresh bone skin, and is made through dozens of process lines such as repeated washing and soaking, degreasing and neutralization, cooking and liquefaction, sterilization, filtration, concentration and drying. The gelatin produced is a tasteless, colorless (slightly light yellow), translucent, hard amorphous matter, it is insoluble in organic solvents, it has strong water absorption, high viscosity, gelatin is a peptide molecular polymer, is a hydrolyzed product of collagen, so it can be used as an additive. Meat skin jelly, meat Canned food, crystal jelly, salad, egg yolk juice, frosting, cream sugar, flavored sauce, chocolate, drinks, beer, etc. for people to eat. When the warm aqueous gelatin solution cools, its viscosity gradually increases. If the concentration is large enough and the temperature is sufficiently low, the gelatin aqueous solution turns into a gel. Gelatin gel resembles a solid substance, is able to retain its shape and is elastic. Gelatin gel can reversibly change to a solution state after being heated. This is the property of gelatin. The stable gel strength value can be measured by cooling the gelatin solution at low temperature until gelation occurs and aged for a certain period of time at a certain low temperature. The gel strength of gelatin is different from the molecular weight of gelatin and its distribution, and the gel strength required for gelatin for different purposes is also different. 02 [2] 02 The freezing of the gelatin solution and the subsequent changes in the gel network are caused by the partial return of disordered gelatin molecules in the solution to the collagen structure. The reversal of collagen induced and produced in a very uniform gelatin dilute solution is also a reversal process that is essentially similar in gel formation mechanism. It is called “reconstitution”, but it changes due to the dispersibility of the gelatin molecules, the complex chemical composition, and their extraordinary concentration. The components of gelatin play a different role in the reconstitution process. 02 [2] 02 When gelatin gel cools below 0℃, the internal moisture freezes. The gravity of the crystalline lattice exceeds the gravity of the gelatin molecule to the water molecule. The moisture forms ice crystals in the middle of the gel's internal network, and gradually expands. The lower the temperature, the more moisture crystallized. During the cold season in Russia, natural cold air is sometimes used to make the gelatin liquid form ice crystals and obtain a concentrated gel, which is more economical than evaporation to reduce moisture without affecting quality. 02 [2] 02 When the skin gelatin freezes, ice crystals form inside the gel, and the ice crystals are removed, leaving a three-dimensional network similar to frozen tofu; however, when the bone gelatin freezes, ice crystals are formed on and around the surface of the gel. This shows that the two types of gelatin are very similar. The molecular structure in the gel is not exactly the same as the tissue, and the moisture inside the bone gelatin moves more freely. 02 [