What are the nutritional components of fish jelly?

Fish jelly is formed by cross-linking between collagen fibers when the temperature of collagen drops below its freezing point of 25℃. Collagen is a kind of protein which is rich in middle and high school vertebrates and is the main component in skin, cartilage, arterial wall and connective tissue.

Fish jelly is also rich in protein, fat and vitamins, which can prevent arteriosclerosis, hypertension and heart disease.

Extended data

In winter, put the fish soup and bones left after meals in a bowl and form fish jelly at low temperature. Its shape is like jelly, which melts when heated and tastes delicious. When eating, the fish jelly is put on a plate with lettuce and tomatoes around it. Fish jelly is more suitable for eating in the dog days in the north, which has the functions of strengthening the body, appetizing, reducing fire, relieving summer heat and caring skin.

Many places have the habit of eating fish jelly. There are hot and sour fish jelly in Yunnan and crystal fish jelly in the north. More and more modern people are fascinated by this unique "fish jelly" and put it on the dining table of high-end hotels, which is euphemistically called "Crystal Furong Cream". Zhou Tai's fish jelly is closer to Yunnan's hot and sour fish jelly, but it is not sour and slightly spicy. It is braised with crucian carp, leaving more soup.

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