Why do pickled pepper phoenix feet turn red? What s the reason why the pickled pepper phoenix claw b

Two batches were produced at the plant. There is no difference between the two batches of the product after it is made. However, after being placed at room temperature for half a month, one of the batches was normal in color, white, and the other batch of chicken feet was red in color, mainly in the leg bones.

The approximate process of the product I designed is: raw materials - soaking - cutting - heating - bleaching - rinsing - soaking - impregnation and flavor--- packaging --- irradiation - warehousing. There are preservatives in the product formulation.

The pH of the impregnation solution is around. I probably expected several reasons for the problem: 1. There is bruising in the raw material.

-I have seen a lot of products, and the gap between batches is obvious, and it will not be such a big difference between raw materials, and the problem of bruising of raw materials is ruled out. 2. The product is not heated and matured--- look at the production report and the state of the bone marrow, and it is completely ripe. 3. Rinsing after bleaching is not enough--?

I'll be anonymous.

Add an appropriate amount of sugar, white vinegar, salt, chicken essence, and cold boiled water to make the pickled pepper and chicken feet less spicy.

Ingredients: 10 chicken feet.

Seasoning: 300 grams of wild pepper, 2 tablespoons of white vinegar, 2 3 tablespoons of sugar, 1 teaspoon of chicken essence, 1 teaspoon of salt, 1 2 small bowls of cold boiled water, 1 3 green onions, 6 slices of ginger, 1 tablespoon of rice wine, 20 Sichuan peppercorns, 2 star anise.

Steps: 1. Chop small pieces after washing the phoenix claws, and then rinse them several times with cold water to remove the blood in the bones.

2. Put the processed chicken feet in a pot, add cooking materials and water, bring to a boil over high heat, turn to medium heat and cook for 10-12 minutes.

3. Immediately after cooking, take it out and rinse it with cold water until the phoenix claws are cool and the gelatinous matter on the surface is rinsed clean.

4. Drain the water and put it in a clean and oil-free glass jar.

5. Pour the water soaked in wild pepper into a bowl, add an appropriate amount of sugar, white vinegar, salt, chicken essence, and cold boiled water and stir well. The ratio of sugar, vinegar and salt is adjusted according to personal taste, and you can taste it during the preparation process to achieve your own satisfactory taste.

6. Then pour the pickled wild pepper into the glass jar first, and the dosage is also added according to personal taste, if you like spicy, put more, otherwise, you can also chop a part of the wild pepper and pour it into the glass jar, the spicy taste is stronger.

7. Then pour the previously prepared marinade into the jar, and the sauce should be submerged over the ingredients.

8. Finally, close the lid of the glass jar and put it in the refrigerator for 1-2 days before eating.

Is there a way to make pickled pepper phoenix feet less spicy, I think it should be less spicy? It's simple, put less chili peppers. Put less millet spicy, then put some vinegar and some sugar so that he is not so spicy.

Pickled pepper chicken feet are so spicy, that is, this taste, not spicy and not delicious, there is no way to become not spicy.

Because the bone marrow inside the pickled pepper phoenix claw bone has a hematopoietic function, the bone is still red. When buying chicken feet, try to choose one with bright color and no blood stains. In terms of flavor, the best ones are the ones made by the shopkeepers that are the most unique and fresh, while the real phoenix feet are generally slightly yellow.

There are packaged pickled pepper and phoenix feet snacks all over the country, and it is advisable to choose a brand with the national health license mark to eat, so as to avoid the use of harmful chicken feet that have been bleached with harmful chemicals. Consumers should not choose unsafe miscellaneous brands for their food.

Red Bones should be from Chicks.

If the bone marrow has hematopoietic function, it is still red.

But it's still less to eat, and it's all bleached when it's so white outside.

The claws are not cut or soaked for not enough time.

Appropriate amount, salt: 1 teaspoon, sugar: 3 teaspoons, white vinegar

3 teaspoons, boiling water: appropriate amount, Sichuan pepper: 1 gram, cooking wine:

2 tablespoons, ginger: 15 grams, star anise: 2 pcs.

1. Chop the phoenix claws into small pieces one by one, and then soak them in water for 30 minutes and defeat the bell.

2. Pour an appropriate amount of water into the pot, add ginger slices, Sichuan pepper, star anise, cooking wine, and then take out the phoenix feet and put them in the pot.

3. Cover and bring to a boil over high heat, turn to medium-low heat and cook for 15 minutes. Summoning wisdom trembles.

4. Take out the boiled chicken feet, soak them in clean water for more than half an hour, and change the water two or three times halfway.

5. Prepare a container, pour in an appropriate amount of pickled pepper and pickled pepper water, add 1 teaspoon of salt, sugar, white vinegar, and an appropriate amount of boiling water, mix well, and then let it cool for later use.

6. Put the phoenix feet into the pickled pepper water, and try to put as much pickled pepper water as possible to submerge the chicken feet to soak the phoenix feet into the flavor.

7. Cover with plastic wrap and put it in the ice blue oak box for one night before eating.

8. Done. <>