After thinking about it for a long time, I decided to tell some things I know. I heard it from a friend who worked as a quality inspector in several food companies some time ago. So what I am telling you now, please Everyone should think more about it. Just take a look. As for whether you will buy it or not, that's not my business. It is very likely that some people will say that I am sent by someone from a certain interest group to smear someone. I'm sorry, I just speak out of conscience! First of all, the last thing everyone should buy is chicken feet with wild mountain pepper and pickled pepper! The existing chicken feet manufacturers in Chongqing that are eye-catching include Youyou (this is a big brand, but often the brighter the outside, the darker the inside) Bad), Qiao Daughter-in-law (located in Gele Mountain, Chongqing, has grown bigger and bigger in recent years, and has the appearance of competing for the top spot, but she still only acts as a frustrated daughter-in-law, suppressed by the giant in front), and Huangchao (it is a farmer enterprise production workshop). The raw material of chicken feet soaked in feet is chicken feet. Everyone knows this, but how many people have seen chicken feet (the raw material) that have not yet turned into chicken feet? I believe that after seeing it, you will decide not to buy it. The chicken feet, the main material of all chicken feet soaked in Chongqing, are shipped from other places, and they are all feed chickens. And most of them are the claws of chickens that died abnormally! Some people may ask why I am so sure, because all the chicken claws are shipped frozen, and there is blood in the chicken claws. In other words, this claw is not a chicken Slaughtered after being bled, let me put it this way, everyone understands, and most of the chicken feet are accompanied by chicken feathers, old skin and chicken dung! They are just slaughtered without any processing. That's it. Now, do you still think that those claws are not the claws of a dead chicken with plague and disease? The chicken feet have arrived, and the next step is thawing and slaughtering. This is normal, and everyone may think it’s nothing. If you are a worker in the chicken feet factory, and you happen to be assigned to the slaughtering workshop, you will be called Tiantian but not Didi. It’s not working, why? It’s okay in winter, but it’s just cold, but it’s miserable in summer, and you have to endure the rancid smell after the chicken feet thaw! Under the transportation of the machine, the divided chicken feet are sent to the machine for cooking. Under high-temperature sterilization, there should be no problem, right? Wrong! You will never eat chicken feet at this stage, because It has no taste and cannot be eaten at all. The boiled chicken fat is on top and is yellow like stool. Would you eat it? Then there is hydrogen peroxide cooling and disinfection (it is a bit far-fetched to say disinfection, that is, the dirt on the claws is washed away), and they are sent to the soaking workshop for soaking! Everyone, pay attention, the most critical step for pickled pepper chicken feet is here, soaking! The secret of why the chicken feet that everyone eats has that spicy, fragrant and crispy feeling. In the soaking workshop, workers soaked the chicken feet with hydrogen peroxide, caustic soda and MEK plus wild pepper for 48 hours. Everyone loves to eat chicken feet soaked in feet. Let me tell you how powerful the soaking potion is. The big white plastic buckets used to hold the soaking liquid have been corroded into shit yellow color. Walk into the soaking workshop , the pungent smell will make you unable to open your eyes! The next step is the packaging. Don’t think that the chicken feet you eat indicate that they were produced on April 24th, then this thing is really from that day. Generally speaking, according to management, the products you eat may be products from April 20th or April 10th. 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 friend’s job as a quality inspector. When he was working in the chicken feet factory, my friend had to sample and check the microorganisms, that is, the bacterial content, at every stage of the chicken feet production. The results are as follows, before the chicken feet are thawed. , when chopped, the number of bacteria was uncountable; when the chicken feet were cooked, the bacteria exceeded the standard; when the chicken feet were sterilized in hydrogen peroxide cold water, they passed the test (because what I sampled was hydrogen peroxide, and it would be meaningless if the bacteria in the hydrogen peroxide exceeded the standard) ; When the chicken feet were soaked in the bucket, the bacteria exceeded the standard (under the extremely acidic conditions, the bacteria exceeded the standard.); The bacterial content of the finished chicken feet basically exceeded the standard! The job of the quality inspector is to inspect, then falsify the results and make false accounts (there will be internal accountability and improvement, but substandard products will still flow to the market). Remember to record the truth. Why, I can’t explain clearly. You may ask again, why is the quality inspection bureau's inspection result qualified? This is easy to explain, and there is no need to guess how much money the factory paid to others. It is actually very simple. The samples sent for inspection are carefully selected. The product, its production process and raw materials are not at the same level as the thing you hold in your hand! In addition, interpersonal relationships are something that you can never explain clearly, so it naturally qualifies.

There are only a few items that are inspected in the factory, such as the number of microbial flora, the number of E. coli, as for the content of sulfur arsenic compounds, heavy metal residues, etc. I’m sorry, the factory does not have that equipment at all, and will not be prepared to have that equipment! < /p>