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Ray wings are poached in a fish stock with vinegar, spices and onions, then preserved by adding gelatin to the stock and covering the fish with the gelatin stock. In this manner the fish would keep 2–4 days without refrigeration. The dish is served cold with bread for breakfast or as a snack, or can be served as an appetizer. [24]
Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...
Gelatin is a collection of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. During hydrolysis, some of the bonds between and within component proteins are broken.
The gelatin and other solutes concentrate in the unfrozen, associated water, and the gelatin forms a stable network through cross-linking, just as it would in a standard gel. This stable network acts as a filter, trapping large particles of fat or protein, while allowing water and smaller, flavor-active compounds to pass.
Beef, cooked - 16.9 to 40.6 high scores: braised eye-of-round steak 40.62; broiled t-bone steak (porterhouse) 32.11 average scores: baked lean (ground beef) 24.47
Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew [2] or braised. It is a traditional stock base for oxtail soup . Traditional preparations involve slow cooking , so some modern recipes take a shortcut using a pressure cooker .
Animal-based fining agents include gelatin, isinglass, egg white (albumen), and casein. Since the fining agent is filtered back out of the wine, the labeling of these additives is not required or regulated in most places. However, the use of animal-derived additives in wine production is a matter of ethical concern in vegetarianism and veganism ...
The lower proline and hydroxyproline contents of cold-water fish and other poikilotherm animals leads to their collagen having a lower thermal stability than mammalian collagen. [24] This lower thermal stability means that gelatin derived from fish collagen is not suitable for many food and industrial applications.