In different swelling factors, concentration, temperature and the time, the expansion rate, the elasticity and the structure of the chicken claw was studied.
研究在不同的浸泡液、浓度、温度和时间的处理下，凤爪膨胀率、弹性和组织结构的变化。
The sensor indexes of BaiYun chicken claw and Fried chicken claw are good, even the colour of the products changed slightly. The products are in high quality generally.
在感官指标方面，白云凤爪和虎皮凤爪的颜色随着保藏时间的延长而加深，但产品总体品质仍较好。
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