Gelatin uses fresh cowhide and pigskin as raw materials, adopts a full set of stainless steel equipment, strictly screens fresh bones, and is produced through dozens of process lines such as repeated washing and soaking, degreasing and neutralization, cooking and liquefaction, sterilization and filtration, and concentration and drying. The produced gelatin is an odorless, colorless (slightly yellowish), translucent, and hard amorphous substance. It is insoluble in organic solvents. It has strong water absorption and high viscosity. Gelatin is a peptide molecular polymer. The hydrolyzed product of collagen protein, so it can be used as an additive. The edible gelatin we produce has many unique physical and chemical properties and high nutritional value. It is rich in 18 kinds of amino acids necessary for the human body. It can be directly made into thick soup, Meat jelly, canned meat, crystal jelly, salad, egg yolk juice, icing sugar, butterscotch, flavored sauce, chocolate, beverages, beer, etc. are for people to eat.