Method of manufacturing a transparent gelatin shape collagen food made with tendon and pettitoe of cow

A method of manufacturing a transparent gelatin shape collagen food made with tendon and pettitoe of cow that is comprised of;

• first step of to boiling tendons from a cow, not cut into small pieces, in 100° C. water for 90 minutes,
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• second step of quenching the tendon with cold water at 15° C. to makes the meat easily separated from the tendon,
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• third step of ripping off meats from the tendons,
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• fourth step of slicing the tendons into a ribbon shape of 5 mm thickness, 1 cm width and 10 cm length to increase the surface area of the tendon,
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• fifth step of boiling cow's pettitoe in water for one hour to make it easy to rip off the skin therefrom and to remove fat,
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• sixth step of ripping off skin of the cow pettitoe and remove fats by hand,
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• seventh step of boil the cow's pettitoe again in water for 30 minutes followed by discarding the hot water to remove residual fat,
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• eighth step of mixing the sliced tendons and ripped off pettitoe in water in 1:1:4 volume ratios and adding 1 tea spoon of caramel drop and adding 2.25 Kg of gelatin powder and adding 1 tea spoon of apple cider to 2.25 Kg of the mixture,
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• ninth step of boiling down the mixture with additives slowly for 3 hours at a temperature of 95 C to avoid vigorous boiling that may form air bubble trapped in the mixture,
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• tenth step of putting the gel-lating mixture in a mold and quench,
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• eleventh step of drying out the gelatin structure by blowing air at room temperature for four hours to drive out all the moistures trapped therein make the gelatin structure become transparent and resilient,
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• twelfth's step of cutting the transparent and resilient gelatin structure into a desired size.