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烹制“凤爪”一般要用肉鸡的大爪,制成后有滋有味,因而成为一种流行的小吃,深受广大女性和爱喝酒的男士们喜爱。泡椒凤爪发源于成都,制作工艺一般是用泡山椒汁液腌制,再加入大量白糖、盐和醋浸泡。我国云南一带也有腌鸡爪的地方小吃,做法与泡椒凤爪大同小异。就拿传统制作工艺来说,泡山椒的汁液中可能含有微量致癌物亚硝酸盐,而且,泡椒太过辛辣,
Cooking “chicken legs ” generally use the big claws of broilers, made after nourishing, which became a popular snacks, by the majority of women and men who love to drink favorite. Pickle chicken legs originated in Chengdu, the production process is generally pickled sauerkraut juice, then add a lot of sugar, salt and vinegar soak. Yunnan Province, China also has pickled chicken feet local snacks, practices and Pickle chicken legs are similar. Take the traditional production process, the bubble sauerkraut juice may contain traces of carcinogenic nitrite, and, Pickle too spicy,