Homemade Gelatin Marshmallows- Fish Gelatin

Release time:

Jan 29,2026

Creative home recipes based on patents CN 110495514 A and CN 109275769 B

Important Notes Before Making

To achieve the perfect taste, you don’t need expensive professional equipment! The secret is in your kitchen: the food processor is responsible for the silky smooth texture, and the whisk is responsible for the light and cloudy taste. We have adjusted the formula proportions, you only need to press the switch, and the rest is left to time and physical reactions to easily restore the core delicious experience of the patented formula.

About Fish Gelatin: The gel strength of fish gelatin is generally lower than that of beef/pork gelatin, and it has a lower melting point. These two recipes are designed to address these issues.

Recipe 1: Whole Fish Nutrition Marshmallows

"Fish Meat + Fish Gelatin" Combination · Based on Patent CN 110495514 A

Core Concept: Uses fish muscle fibers to construct a microscopic skeleton, assisting fish gelatin in forming. Significantly improves the marshmallows' freeze resistance (good rebound after freezing) and solubility resistance. Suitable for advanced enthusiasts who want to try "savory-sweet" flavors or increase protein intake.

Ingredients (Proportional Conversion)

Group A: Fish Puree Slurry (Skeleton Material)
Freshwater fish meat (e.g., grass carp, tilapia, deboned): 50g
Purified water: 250g
Group B: Syrup Base
Prepared fish puree slurry (to use): 100g
White sugar: 150g
Corn syrup (or glucose syrup): 100g
Corn starch (or modified starch): 10g
Trehalose (optional, for moisture retention): 10g
Group C: Gel Solution
Fish gelatin powder: 50g
Purified water (for dissolving gelatin): 20-30g(The original patent ratio uses very little water. For home operation, it is recommended to increase appropriately until it melts)
Group D: Anti-stick Powder
Toasted corn starch (pan-fried): as needed

Preparation Steps

1

Prepare "Fish Milk" (simulating microfluidization): Boil the fish meat, remove and place in a high-speed blender. Add 250g water. Blend at maximum speed for 3-5 minutes until it becomes a creamy white, smooth liquid. Filter twice through an ultra-fine mesh sieve to remove all meat residue, leaving only the slurry.
2

Cook the Base: Take 100g of the filtered fish puree slurry and add all ingredients from Group B (sugar, syrup, starch). Place in a milk pot and bring to a boil over low heat, stirring constantly. Boil for about 2-5 minutes, then turn off heat.
3

Dissolve Gelatin and Mix: Mix fish gelatin powder with a small amount of water and dissolve by heating over a water bath. When the syrup in the pot cools to 80-90°C, pour in the fish gelatin solution.
4

High-Speed Whipping (Key Step): Pour the mixture into a stand mixer or use an electric hand mixer.
Low speed to mix evenly;
Switch to high speed and whip for 5-10 minutes until the volume expands, color turns white, and fine streaks appear (simulating the physical aeration process of a colloid mill).
5

Shaping: Transfer to a piping bag and pipe onto a baking tray covered with toasted corn starch. Let dry naturally at room temperature (15-25°C) for 2-6 hours, then sift off excess powder.

Reference Patent: CN 110495514 A - A Fish Gelatin Marshmallow and Its Preparation Method

Recipe 2: Heat-Resistant Q-textured Marshmallows

"Polyglutamic Acid" Modification Method · Based on Patent CN 109275769 B

Core Concept: Utilizes the interaction between γ-polyglutamic acid (γ-PGA) and fish gelatin to address fish gelatin's "heat sensitivity." If you can obtain food-grade γ-PGA (commonly used in natto fermentation or as a humectant), this is an advanced recipe with excellent heat resistance.

Ingredients

Group A: Modified Gel Solution
Fish gelatin powder: 30g
Warm water (for dissolving gelatin): 70g
γ-polyglutamic acid (powder or solution): 0.5gKey Ingredient
(If this ingredient is unavailable, it can be omitted, but heat resistance will decrease)
Group B: Syrup
White sugar: 100g
Glucose syrup (or corn syrup): 80g
Water: 40g
Group C: Anti-stick
Toasted corn starch: as needed

Preparation Steps

1

Gel Pretreatment (simulating homogenization):
• Dissolve fish gelatin in warm water (to about 30% concentration).
• Dissolve γ-PGA in a small amount of water.
• Mix the two. Home secret: Pour the mixture into a blender/food processor and blend at high speed for 1 minute. This step simulates the "homogenization + microfluidization" treatment in the patent, forcing the two molecules to cross-link and improve gel strength.
2

Cook the Sugar: Heat Group B ingredients (sugar, syrup, water) in a pot. Note: Home production typically requires cooking the syrup to 118°C (soft ball stage). Although the patent mentions a mixing temperature of 60-90°C, due to the lack of high-pressure equipment at home, it is recommended to rely on high-temperature syrup to cook the gelatin and set the structure.
3

Mix and Whip:
• Place the modified gel solution in a mixing bowl.
• Slowly drizzle the cooked hot syrup into the gel solution while starting the mixer at high speed.
• Continue whipping for 10-20 minutes (the patent suggests stirring for 4-20 minutes) until the marshmallow mixture cools to body temperature, becomes thick and glossy.
4

Mold and Dry: Pour into molds and level, or pipe into shapes. Let dry at room temperature (the patent suggests a longer drying time because PGA has good water retention). After completely set, cut into pieces and coat with powder.

Reference Patent: CN 109275769 B - A Heat-Resistant Fish Gelatin Marshmallow and Its Preparation Method

Recipe 3: Professional Egg White Marshmallows

"Fish Gelatin + Meringue" Method · Soft & Cloud-like Texture

Core Concept: This recipe leverages the unique properties of fish gelatin combined with egg whites. Unlike the patent recipes which rely heavily on gelatin itself, this version uses egg whites for aeration, resulting in a lighter, more traditional soft texture that melts in the mouth.

Ingredients

Group A: Gelatin Prep
Fish gelatin sheets: 2 sheets (approx. 10g)
Cold water (for soaking): As needed
Hot water (for melting): As needed (bain-marie)
Group B: Syrup Base
White sugar: 120g (Estimated for 50g egg white)
Water: 40g
Group C: Meringue
Egg whites: 50g (approx. 1.5 large eggs)
Group D: Coating
Toasted corn starch: As needed

Preparation Steps

1

Soak & Soften Gelatin: Place the fish gelatin sheets in a bowl of cold water. Soak for about 20 minutes until they are completely soft and hydrated (texture will resemble soft seaweed/kelp).
2

Melt Gelatin: Remove the softened gelatin sheets and squeeze out excess water. Place them in a small bowl over a pot of hot water (bain-marie) and stir until completely melted into a liquid. Keep warm.
3

Prepare Syrup: Combine sugar and water in a saucepan. Bring to a boil over medium heat to create a sugar syrup.
4

Combine Syrup & Gelatin: Once the sugar is fully dissolved and the syrup is boiling, pour the melted gelatin liquid into the syrup. Stir well and continue to boil until the mixture produces large, abundant bubbles. Remove from heat immediately.
5

Whip Egg Whites: While the syrup cools slightly (for just a moment), use an electric mixer to whip the egg whites until they reach stiff peaks (small, upright pointed tips form when the beater is lifted).
6

Final Whipping: With the mixer running at high speed, slowly pour the hot syrup-gelatin mixture into the egg whites in a thin stream. Continue whipping for 7-10 minutes.
7

Finish: Whip until the mixture becomes thick, glossy, white, and cools down significantly. Transfer to a piping bag fitted with a nozzle.
8

Shape & Coat: Pipe shapes onto a tray lined with pre-toasted corn starch. Dust generously with more starch to prevent sticking. Allow to set before consuming.

Note: This is a professional variation focusing on texture rather than industrial processing.

Possible problems

If the marshmallows made in the past are not elastic enough, you can try the following measures in industry or at home:

Add Seaweed gel, and pay attention to the solubility of glucose syrup and sucrose to reach 112 degrees.
Use rice protein powder and fish gelatin together

Success Tips

Deodorizing Techniques: Fish gelatin may have a slight fishy odor. During the gelatin dissolving stage, you can add a few drops of lemon juice or a small amount of vanilla extract (Patent A also mentions using citric acid to adjust pH and adding glucose/catechin for deodorization pretreatment).Or you use EKING fish GELATIN Our company has a complete process (extraction → decolorization → enzymatic hydrolysis → drying), which can prepare gelatin hydrolysates that are odorless, light in color, and easy to dissolve.

Temperature Control: Fish gelatin is sensitive to heat. Never boil fish gelatin directly, or it will lose its gelling power. Always dissolve in hot water or add to hot syrup.

Storage: Due to the low melting point of fish gelatin, it is recommended to store the finished product sealed in the refrigerator. The texture will be more like commercial Q-textured marshmallows.

Gelatin Storage: Manufacturer's Guide to Avoid Mistakes

Is Beef Gelatin Halal? -- More Rigorous Perspective