Chicken feet with pickled peppers = dead chicken feet+hydrogen peroxide

After thinking for a long time, I decided to say something I know. Since I have worked as a quality inspector in several food companies, please think about what I am saying now. Let's have a look. Whether I will buy it or not is beyond my control. It is likely that someone will say that I was sent by someone from an interest group to discredit someone. Sorry, I'm just speaking with my conscience! First of all, the last thing you should buy is wild pepper and chicken feet with pickled peppers!

Why, let me elaborate! Tell everyone how to make chicken feet with pickled peppers!

Everyone knows that the raw material for soaking chicken feet is chicken feet, but how many people have seen chicken feet (raw materials) that have not yet become chicken feet? I believe you will decide not to buy that thing to eat after reading it. The main ingredients of Chongqing foot-soaking chicken feet are all shipped from other places, all of which are feed chickens. And most of them are the claws of chickens that died abnormally! Some people may ask me why I am so sure, because all chicken feet are frozen and there is blood in them, which means that this claw was not slaughtered after the chicken bled. I say this, you know, and most chicken feet are equipped with chicken feathers, old skins and chicken droppings! Slaughter it without any treatment. Speaking of which, do you still think that paw is not the paw of a dead chicken with chicken plague? ! The chicken feet have arrived, and the next step is to thaw and slaughter. This is normal. Maybe everyone thinks it's nothing. If you are a worker in a chicken claw factory and happen to be assigned to the slaughter workshop, you just don't want to scream every day. Why? It's okay in winter, but it's cold, so it's miserable in summer, and I have to endure the rancidity of chicken feet after thawing!

Piles of cut chicken feet are piled up in a big pool, waiting to be transported by the machine to cook. The workers next to them have been wearing masks, not because they love hygiene, but the taste is really disgusting! Under the conveying of the machine, the cut chicken feet are sent to the machine for cooking. Under high temperature disinfection, there should be no problem, right? No! At this stage, you will never eat chicken feet, because chicken feet have no taste and you can't eat them at all. Boiled chicken oil on them, yellow, like shit. Will you eat?

Then cool, disinfect with hydrogen peroxide (disinfection is a bit far-fetched, that is, wash the dirty things off your paws), and send them to the soaking workshop for soaking! Attention, everyone, the most critical step of pickled chicken feet is here, bubble! Why do people eat chicken feet hot, fragrant and crisp? The secret is here. In the soaking workshop, workers soak chicken feet with hydrogen peroxide, caustic soda, butanone and wild pepper for 48 hours, which is the favorite foot-soaking chicken feet. How powerful is the soaking solution? Let me tell you something. The large white plastic barrels used to hold the soaking solution were all corroded to yellow, and they were pungent when they walked into the soaking workshop.

Human cells are easy to become cancerous under acidic conditions.

The next step is packaging. Don't think that the chicken feet you eat are chicken feet produced on April 24, then this thing is really produced on the same day. Generally speaking, according to the management, you may eat products on April 20th or 10. As for why, I don't want to explain too much, because this is the practice of the food industry.

Now let's talk about my work, quality inspection. When I was working in Zhao Feng factory, I encountered the problem of sampling and checking the content of microorganisms, that is, bacteria, at every stage of making Zhao Feng. The results are as follows: Zhao Feng thawed and chopped, and there were countless bacteria! The bacteria exceeded the standard when the chicken feet were cooked! Chicken feet are qualified when disinfected with hydrogen peroxide (because I sample hydrogen peroxide, it is meaningless if the bacteria in hydrogen peroxide exceed the standard). Bacteria exceeded the standard when chicken feet were soaked in barrels (even under extremely acidic conditions! ) The bacterial content of finished chicken feet basically exceeds the standard!

The quality inspector's job is to check, then forge the results, make false accounts (there will be internal accountability improvement, but the unqualified products still flow to the market), remember to record the truth, why, I can't say clearly. You may have to ask again, why is the inspection result of the quality inspection bureau qualified? This is easy to explain, and you don't have to guess how much the factory gave people. It's actually quite simple. The samples submitted for inspection are all carefully selected products, and their production technology and raw materials are different from those in your hand! Coupled with interpersonal relationships that you can never explain, it is naturally qualified.

There are only a few items tested in the factory, such as the number of microbial flora and Escherichia coli. As for the content of arsenic sulfide and heavy metal residues, I'm sorry, there is no such equipment in the factory and it will not be prepared! You can tell everyone responsibly that it is absolutely over the standard!

I have been a quality inspector in Zhao Feng factory for a long time, and I know the whole production process very well. At the same time, some friends are doing things in the same industry. I can tell you responsibly that the factory director will not let his son eat the products in his factory! Some friends may ask, you just said (wild pepper) chicken feet with pickled peppers, so other products, such as fried chicken feet with pickled peppers, will tell you so! Stir-fried chicken feet with pickled peppers are the characteristics of all chicken feet factories, because the frying process of pickled peppers is secret, but you don't want to see it, because it makes no difference to stir the stool with a stick!

If you really can't help but want to eat, I suggest that you choose to eat a claw, that is, a claw, not because it is clean, but because its raw materials are the best, followed by the claw, and the lowest is the broken claw, which is also the most popular one. There is no concept of crispy in it at all. The whole chicken feet product (including all types and varieties) has only one thing. The intense stimulation of biting with strong acid will lead to long-term deterioration of your taste. Friends who are still wolfing down, stop!