泡椒凤爪加工工艺方法的研究

Research on Processing Method of Chicken Feet with Pickled Peppers

泡椒凤爪作为经典的重庆风味小吃,其口感酸爽、劲道,具有开胃解腻、促进血液循环等功效,深受广大人群的喜爱,尤其喜好酸辣口感的人们更是爱不释手。泡椒凤爪的做法随着不同地区、不同人群的喜好口味,也会添加各式各样的配菜和配料一同腌制在其中,比如加各种蔬菜和其他肉质材料,每一家厂家的配方和腌制方式都是截然不同的,针对市面上这一情况,本文就在传统的泡椒凤爪制作工艺的基础上,根据现代人们的喜好特点,对制作工艺进行迭代升级,提升口感品质,从而使这道小吃更加符合更多人的选择。

As a classic Chongqing snack, chicken feet with pickled peppers have the characteristics of sour and vigorous taste, appetizing and ungreasy taste and promoting blood circulation, and are deeply loved by the general public, especially those who like sour and spicy taste. The method of making chicken feet with pickled peppers is different, for example, it will be pickled with various side dishes and ingredients according to the tastes of different regions and different groups of people, such as various vegetables and other meat materials. And the formula and pickling methods of each manufacturer are completely different. In view of this situation in the market, this article will make an iterative upgrade of the production process based on the traditional production process of chicken feet with pickled peppers and according to the preferences of modern people to improve the taste quality, so as to make this snack more suitable for more people's choices.