Preservation of the Chicken Feet with Pickled Peppers

Fresh chicken and wild pepper foam as raw materials made of Chicken Feet with Pickled Peppers a leisure food, because of its nutrient rich and popular, and the production of Chicken Feet with Pickled Peppers to put in open containers at room temperature for 16 - 18 hours, microbial easily contaminated material and other raw materials for pickle primary agricultural products, although the supplier has high temperature sterilization but there are bacteria and microbial residues, and in order not to affect the taste of the product, processing technology and Chicken Feet with Pickled Peppers should not be used in high temperature and high pressure cooking method and sterilization, causing the spoilage of Chicken Feet with Pickled Peppers shelf.
Irradiation is also a method of preservative preservation, but it is not recommended because of its high cost and no complete sterilization effect.
So, in order to prevent bacteria and microbial breeding should adopt the following methods: 1. of raw materials needed for the production of sterilization, such as wild pepper, chicken, water, etc.. 2. sterilization and control of the bacteria carried by machinery and equipment and workers. 3, workshop on health, especially the workshop and packaging workshop for the regular sterilization. 4., a reasonable combination of preservatives should be used to increase the shelf life, such as adding sodium dehydrogenate and inhibiting the growth of fungi, with the addition amount of 5/10000, and the effect is the best and safe. If there is any doubt in the production, please consult with the vertical power.