{"id":6674,"date":"2024-08-06T13:00:56","date_gmt":"2024-08-06T13:00:56","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6674"},"modified":"2024-08-06T13:00:56","modified_gmt":"2024-08-06T13:00:56","slug":"gilgitine-and-agar","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/gilgitin-es-agar\/","title":{"rendered":"Mi a k\u00fcl\u00f6nbs\u00e9g a gilgitin \u00e9s az agar k\u00f6z\u00f6tt?"},"content":{"rendered":"

Olyan desszertek k\u00e9sz\u00edt\u00e9sekor, mint a mousse, a fagyasztott sajttorta, a puding stb., gyakran haszn\u00e1lnak gylicint, amelynek f\u0151 funkci\u00f3ja, hogy a desszert megszil\u00e1rduljon. N\u00e9h\u00e1ny m\u00e1s desszerthez egy m\u00e1sik alvad\u00e1sg\u00e1tl\u00f3t, agart haszn\u00e1lnak. Mi a k\u00fcl\u00f6nbs\u00e9g a girardin \u00e9s az agar k\u00f6z\u00f6tt? Helyettes\u00edthetik egym\u00e1st?<\/p>\n

Zselatin<\/strong><\/p>\n

A zselatin, m\u00e1s n\u00e9ven halragaszt\u00f3 vagy zselatin az angol Gelatine sz\u00f3 fonetikus ford\u00edt\u00e1sa. Ez egyfajta zselatin, amelyet \u00e1llatok csontj\u00e1b\u00f3l vonnak ki, ez\u00e9rt a zselatin nem sz\u00e1m\u00edt veget\u00e1ri\u00e1nus \u00e9lelmiszernek. K\u00e9tf\u00e9le pehelyre \u00e9s porra oszlik, a haszn\u00e1lat hasonl\u00f3, mindkett\u0151t n\u00e9h\u00e1ny pillanatra hideg v\u00edzbe kell \u00e1ztatni (nem lehet forr\u00f3 vizet haszn\u00e1lni), \u00e1ztat\u00e1s ut\u00e1n, majd meleg\u00edteni kell, am\u00edg megolvad, a recept l\u00e9p\u00e9sei szerint m\u00e1s \u00f6sszetev\u0151kh\u00f6z adhat\u00f3.<\/p>\n

\u00d3vint\u00e9zked\u00e9sek a jelliedin haszn\u00e1lat\u00e1hoz:<\/strong><\/p>\n

1\u3001A gillydine olvad\u00e1sig t\u00f6rt\u00e9n\u0151 meleg\u00edt\u00e9sekor nem szabad t\u00falhev\u00edteni, k\u00fcl\u00f6nben ez befoly\u00e1solja a gillydine szil\u00e1rdul\u00e1si k\u00e9pess\u00e9g\u00e9t.<\/p>\n

2, a finom\u00edtatlan gillydine halszag\u00fa lesz, de most a piaci gillydine \u00e1ltal\u00e1ban finom\u00edtott, nincs szag, csak \u00e1ztassa \u00e9s l\u00e1gy\u00edtsa meg a haszn\u00e1latot.<\/p>\n

3\u3001A zselatinpor \u00e9s a zselatin tablett\u00e1k egym\u00e1s helyett is haszn\u00e1lhat\u00f3k, az adagol\u00e1s ugyanaz (p\u00e9ld\u00e1ul 5 gramm zselatin tabletta koagul\u00e1ci\u00f3ja 5 gramm zselatinporral ugyanaz).<\/p>\n

4, amikor \u00e1ztat\u00e1s puha Gilead por, \u00e1ltal\u00e1ban a v\u00edz s\u00faly\u00e1nak 3-4-szeres\u00e9vel \u00e1ztathat\u00f3. Mivel a pudingpor nem olyan, mint a pudingtablett\u00e1k, az \u00e1ztat\u00e1s ut\u00e1n ki lehet csavarni a felesleges vizet, ez\u00e9rt a vizet egyszerre kell hozz\u00e1adni a megfelel\u0151 mennyis\u00e9ghez.<\/p>\n

5, a papaya mousse \u00e9s m\u00e1s gy\u00fcm\u00f6lcs\u00f6t tartalmaz\u00f3 desszertek el\u0151\u00e1ll\u00edt\u00e1sa, a gy\u00fcm\u00f6lcs\u00f6t el\u0151sz\u00f6r meg kell f\u0151zni. Mivel a gy\u00fcm\u00f6lcsben l\u00e9v\u0151 enzimek egy r\u00e9sze lebontja a feh\u00e9rj\u00e9t (a gilette f\u0151 \u00f6sszetev\u0151je a feh\u00e9rje), \u00edgy a gilette nem szil\u00e1rdulhat meg, az ilyen gy\u00fcm\u00f6lcs\u00f6k, bele\u00e9rtve a kiwit, a papay\u00e1t \u00e9s \u00edgy tov\u00e1bb.<\/p>\n

6\u3001A gillydine be\u00e1ztat\u00e1sa ut\u00e1n, bizonyos okokb\u00f3l nem tudja azonnal felhaszn\u00e1lni, k\u00e9rj\u00fck, tegye a h\u0171t\u0151szekr\u00e9nybe, \u00e9s vegye ki, amikor haszn\u00e1lja.<\/p>\n

Agar<\/strong><\/p>\n

Az agar, angolul agar, egy alg\u00e1b\u00f3l k\u00e9sz\u00fclt alvad\u00e9k, ez\u00e9rt az agar egy veget\u00e1ri\u00e1nus \u00e9lelmiszer. Az agar nehezebben old\u00f3dik, mint a gillet, \u00e9s forr\u00f3 v\u00edzhez kell adni \u00e9s n\u00e9h\u00e1ny percig f\u0151zni, hogy teljesen felolvadjon a v\u00edzben, \u00e9s amint a h\u0151m\u00e9rs\u00e9klet 40\u00b0C al\u00e1 cs\u00f6kken, azonnal megszil\u00e1rdul. Az agart is be kell \u00e1ztatni haszn\u00e1lat el\u0151tt, \u00e9s teljesen be\u00e1ztatva n\u00e9gyszeres\u00e9re duzzad. Az agar kem\u00e9nyebb \u00e1llag\u00fa, mint a giardiniera, \u00e9s gyakran haszn\u00e1lj\u00e1k olyan s\u00fctem\u00e9nyek k\u00e9sz\u00edt\u00e9s\u00e9hez, mint a p\u00e1sztortorta \u00e9s a gazpacho.<\/p>\n

A k\u00fcl\u00f6nbs\u00e9g a kett\u0151 k\u00f6z\u00f6tt<\/strong><\/p>\n

1. K\u00fcl\u00f6nb\u00f6z\u0151 szil\u00e1rdul\u00e1si pontok.<\/strong> Az agar 40 \u2103-on vagy az alatt megszil\u00e1rdul, m\u00edg a Girardint h\u0171teni kell a megszil\u00e1rdul\u00e1shoz. Girardin t\u00f6bbnyire haszn\u00e1lj\u00e1k mousse, puding \u00e9s m\u00e1s desszertek, kever\u00e9si h\u0151m\u00e9rs\u00e9klet alacsonyabb, ha haszn\u00e1lja agar, akkor nem j\u00f3l kevert (k\u00fcl\u00f6n\u00f6sen, ha keverve tejsz\u00ednhabbal \u00e9s \u00edgy tov\u00e1bb) lesz megszil\u00e1rdult egy blokk, nem lehet egyenletesen keverni.<\/p>\n

2, a text\u00fara elt\u00e9r\u0151.<\/strong> A giletto text\u00far\u00e1ja l\u00e1gyabb \u00e9s rugalmasabb, mint az agar\u00e9, \u00e9s ha agart haszn\u00e1lnak desszertekben, p\u00e9ld\u00e1ul habcs\u00f3kokban, a text\u00fara l\u00e1gys\u00e1ga teljesen elv\u00e9sz.<\/p>\n

3, a term\u00e9k t\u00e1rol\u00e1si felt\u00e9telei elt\u00e9r\u0151ek.<\/strong> Az agarral k\u00e9sz\u00fclt desszerteket m\u00e9g ny\u00e1ron is k\u00f6zvetlen\u00fcl szobah\u0151m\u00e9rs\u00e9kleten lehet elhelyezni (p\u00e9ld\u00e1ul a kecskelevest \u00e1ltal\u00e1ban k\u00f6zvetlen\u00fcl csomagolj\u00e1k \u00e9s a pultra helyezik), m\u00edg a gile\u00e1ddal k\u00e9sz\u00fclt desszerteket h\u0171tve kell tartani, hogy megakad\u00e1lyozz\u00e1k az olvad\u00e1st.<\/p>","protected":false},"excerpt":{"rendered":"

When making desserts such as mousse, frozen cheesecake, pudding, etc., gylcine is often used, and its main function is to make the dessert solidify. For some other desserts, another coagulant, agar, is used. What is the difference between Girardin and Agar? Can they replace each other? Gelatin Gelatine, also known as fish glue or gelatin, […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat is the difference between gilgitine and agar? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/gilgitin-es-agar\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the difference between gilgitine and agar? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"When making desserts such as mousse, frozen cheesecake, pudding, etc., gylcine is often used, and its main function is to make the dessert solidify. 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