Shenchi Lamb [Shanxi Shenchi Specialty]

What is Shenchi lamb? Authentic Shanxi Shenchi specialty: Shenchi lamb

Content summary:Do you want to know what Shenchi lamb is? This article is a detailed introduction to the special product of Shanxi Shenchi - Shenchi Lamb. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shenchi Lamb. The full text takes about 12 minutes to read, mainly including the basic introduction of Shenchi Lamb

Basic introduction of Shenchi lamb

Shenchi is a traditional agricultural pastoral transitional zone with unique natural conditions for the development of lamb industry.

. In recent years, based on reality, we have vigorously implemented the strategic adjustment of agricultural structure through "returning farmland for planting grass and increasing income through captive breeding". Adopting the moderate breeding mode of "5 3" and "6 1" for household breeding and the intensive breeding mode of standardized breeding communities, the lamb industry has developed rapidly. At present, the county's artificial grass planting has reached 300000 mu, the number of sheep has grown to 510000, the number of large-scale breeding demonstration villages has grown to 110, the number of demonstration households for house feeding breeding has grown to 5200, and the number of standardized breeding communities has grown to 35. The per capita income of animal husbandry accounts for more than 60% of the per capita income of farmers, and the "lamb industry" has become the leading industry to promote farmers' income growth and prosperity

External sensory characteristics: Shenchi wool has a white coat, a sturdy physique, a large body size, a wide and deep body, a large chest circumference, a straight back and waist, a long body, well developed front and back drive, a relatively obvious meat body shape, thick limbs, an equal length in the forehead, a raised nose bridge, horns or no horns in male sheep, horns or no horns in female sheep, short fat tails, strong vitality, good nomadism, tolerance to rough feeding, cold and cold, and fast slaughter. It also has good meat and fat production performance, wide distribution and large quantity. Shenchi lamb has excellent quality, mainly manifested in the large proportion of hind leg meat and shoulder meat, delicate and tender muscles, compact and beautiful meat pieces, high protein content and low fat content. However, the intramuscular fat content in the meat is high, and subcutaneous fat is evenly distributed on the entire surface of the body. Lamb meat has the characteristics of light odor, delicious taste, fine fiber, less tendons in the meat, tender and juicy, easy digestion and absorption. Processing such as boiling, stir frying, stewing, and grilling is easy and convenient. The body is hung upside down, with a "U" shape between the two hind legs. The muscles are plump and well-developed, with a large area of eye muscles and a relatively even coverage of fat on the body surface. Cross section the sixth rib of the carcass in an "O" shape. Shenchi lamb has the characteristic of rich aroma, with fresh and tender meat, alternating fat and lean, fat but not greasy, and refreshing to eat. After boiling, the meat soup becomes transparent and clear, and the fat has a fragrant taste that is not greasy when eaten

Regional Scope

The protection scope of Shenchi lamb geographical indication products covers 250 administrative villages in 3 towns, 7 townships, including Longquan Town, Yijing Town, Bajiao Town, Changba Township, Liebao Township, Dayanbei Township, Donghu Township, Hezhi Township, Hubei Township, and Taipingzhuang Township in Shenchi County, Xinzhou City, Shanxi Province. The geographical coordinates are 111 ° 42 ′ to 112 ° 18 ′ east longitude and 38 ° 56 ′ to 39 ° 24 ′ north latitude, with an altitude between 1320 and 1680 meters. The total land area of the county is 1457 square kilometers. There are 300000 sheep in stock annually, 250000 sheep sold annually, and an annual output of 4000 tons

Product quality characteristics

1. External sensory characteristics: Shenchi sheep have strong vitality, good nomadic skills, tolerance to rough feeding, cold resistance, and fast slaughter, and have good meat and fat production performance. They are widely distributed and abundant. Shenchi lamb has excellent quality, mainly manifested in the large proportion of hind leg meat and shoulder meat, delicate and tender muscles, compact and beautiful meat pieces, high protein content and low fat content. However, the intramuscular fat content in the meat is high, and subcutaneous fat is evenly distributed on the entire surface of the body. The body is hung upside down, with a "U" shape between the two hind legs. The muscles are plump and well-developed, with a large area of eye muscles and a relatively even coverage of fat on the body surface. Cross section the sixth rib of the carcass in an "O" shape. Shenchi lamb has the characteristic of rich aroma, with fresh and tender meat, alternating fat and lean, fat but not greasy, and refreshing to eat. After boiling, the meat soup becomes transparent and clear, and the fat has a fragrant taste that is not greasy when eaten. 2. Internal quality indicators: After analysis, its nutritional value is higher than similar products: pH value is; The moisture content is 68.7%; The protein content is relatively high, at 22.8 g/100g; Low fat content, at 7.1 g/100g; The content of various trace elements is considerable, especially iron and zinc, which are higher than other lamb meat. 3. Product Quality Control 3.1 The production of Shenchi lamb must comply with the NY5147-2008 standard. 3.2 The slaughter and quarantine of meat and sheep must be carried out in accordance with the Ministry of Agriculture's NY467-2001 "Health and Quarantine Standards for Livestock and Poultry Slaughter", including pre slaughter quarantine and post slaughter quarantine inspection. 3.3 The hygiene indicators of lamb products must comply with the National Quality Supervision Administration's GB2723 "Hygiene Standards for Fresh Beef, Fresh Lamb, and Fresh Rabbit Meat" and GB2709 "Hygiene Standards for Frozen Lamb Meat". 3.4 The production and sale of products must comply with relevant laws and regulations such as the Agricultural Product Quality and Safety Law and the Animal Epidemic Prevention Law