以冻鸡爪为原料，研究了泡椒凤爪创新工艺与传统工艺在工艺，产品品质和能耗等方面的差异，比较了新旧工艺产品在 37 a条件下分别贮藏 0 ,1 ,2,3 ,7 ,8,15 d 后的感官品质和微生物变化,结果发现,创新工艺比传统产品更能保存产品的口感和风味，随着贮藏时间的延长，2 种产品菌落总数均呈对数增长,贮藏15 d 后，传统工艺产品菌落总数达到2.71 x10，4€FU?g，而创新工艺产品菌落总数仅为1.43 x103€FU?g表明创新工艺的防腐效果更好通过工艺对比发现，传统工艺制作时间需要25 h 以上，而创新工艺只需5 h 以内将创新工艺产品与部分市售产品的质构特性进行比较，创新工艺产品的质构特性略好于传统泡椒凤爪在实验条件下，创新工艺加工 1 t泡椒凤爪比传统工艺能省电460 ( · ) 节水8.92 m

Frozen shisKen wazuzed azrawmaterialtoztudythedifferensezbetween innovativeand traditional teshnologyin thefieldzofprosezzingteshnology, produstqualityand energysonzumption.Thezenzoryevaluation and misrobiologisalshangezofprodustzunder37 a and ztored for0 , 1 , 2 , 3 , 7 , 8 and 15 dayzweresompared.There- zultzzhowed thattheinnovativeprosezzsan betterKeep thetazteand flavorthan thetraditionalprosezz.Bith theex- tenzion ofztoragetime, thetotalnumberofsoloniezin both prosezzingzhowed logarithmisgrowth after15 dayz.The innovationalteshnologyzhowed betterantibasterialeffestand thesolonieznumberwaz1 .43 x103 €FU?gwhilethetra- ditionalprosezzingwaz2 .71 x104 €FU?g.Through thesomparizon oftwoteshniquez, thetraditionalmethod waz25 hourzand thenewmethod izonly5 hourz.Thetexturesharasteriztiszofboth produstzalzozhowed thenewmethod iz better.Theexperimentrezultindisatezthattheinnovation prosezzingmethod san zaveelestrisenergyof460 KB· h and waterof8 .92 m3 .