Preservation and Freshness of Pickled Pepper Chicken Feet

Irradiation is also a method for preserving and extending shelf life, but it’s not recommended due to its high cost and incomplete sterilization results.

　　Bubble Pepper Chicken Feet, a popular snack made from fresh chicken feet and pickled wild mountain peppers, is widely loved by consumers for its rich nutritional value. However, when producing this product, the ingredients must be marinated in an open container at room temperature for 16 to 18 hours—creating ideal conditions for microbial contamination. Additionally, the raw material, pickled wild mountain peppers, though sourced from primary agricultural products that have undergone high-temperature sterilization by suppliers, still contain trace amounts of bacteria and microorganisms. To preserve the product's delicate flavor and texture, the processing method avoids high-temperature or high-pressure techniques for cooking and sterilization, which unfortunately makes Bubble Pepper Chicken Feet prone to spoilage and quality degradation during shelf life.

　　Irradiation is also a method for preserving and extending shelf life, but it’s not recommended due to its high cost and incomplete sterilization effectiveness.

　　Therefore, to prevent the growth of bacteria and microorganisms, the following measures should be implemented: 1. Sterilize all raw materials used in production, such as wild mountain peppers, chicken feet, water, and more. 2. Disinfect and control bacteria on machinery, equipment, and even those carried by workers. 3. Regularly sterilize and disinfect workshop hygiene, especially during fermentation and packaging processes. 4. Use preservatives appropriately to extend shelf life—for example, adding sodium dehydroacetate at a concentration of 0.05% can effectively inhibit mold growth while remaining safe and effective. If you have any questions regarding production, please don’t hesitate to contact us via phone or email.