New Golden Pig [Liaoning Pulandian Specialty]

What is the New Golden Pig? Authentic specialty of Pulandian, Liaoning: New Golden Pig

Summary:Do you want to know what New Golden Pig is? This article is a detailed introduction to the special product ofin Pulandian, Liaoning Province - New Golden Pig. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about New Golden Pig. The full text takes about 13 minutes to read, mainly including the basic introduction of New Golden Pig and its nutritional value? What are the product features of New Golden Pig? How did the history of the New Golden Pig come about? Tasting and eating methods of New Golden Pig, etc

Basic introduction of Xinjin pig

The main excellent pig breeds in China

are native to Xinjin County, Liaoning Province. It is formed by crossbreeding Buckshaw boars with local native sows and long-term self breeding. The body is strong, the development is symmetrical, the structure is good, and the fur is black with "six whites". The head is medium-sized, the mouth is medium long, the ears are slightly forward, the neck is short and thick, the chest is wide and deep, the back and waist are flat and wide, the length is moderate, the buttocks are plump, and the limbs are strong. On average, each litter gives birth to 809 piglets, the birth weight is 1.1 kilograms, and the weight of weaned pigs at 50 days is 9.1 kilograms. This type of pig is early maturing and easy to fatten, producing more meat. After 9-10 months of feeding, the weight can reach 125 kilograms, and the slaughter rate is as high as 80%. The Xinjin pig is a dual-purpose breed of meat and fat, with a sturdy body and symmetrical structure. The head size is moderate, the face is slightly curved, and the ears are upright and forward leaning. The back Wide and deep, with a fuller hindquarters and strong limbs. The coat is sparse, the whole body is black, and the nose, tail tip, and lower limbs are mostly white, with the characteristics of "six white" or incomplete "six white". Effective for 06 pairs or more, arranged neatly. Medium size. Its characteristics are fast growth, early maturity and easy fattening, high feed utilization rate, lean meat percentage of about 51%, gentle temperament, and easy management. The average number of piglets produced by adult sows is around 10; Piglets at 50 days old have a litter weight of 90 kilograms. The body weight of fattening pigs at 7-8 months of age is 90-100 kilograms. During the fattening period, the daily weight gain is 500-600 grams, with a feed to meat ratio of 3.2-3.5:1. The weight of adult boars is 200-250 kilograms, and the weight of adult sows is 180-200 kilograms. When the weight of Xinjin pigs is 90 kilograms, the slaughter rate is 77%, the leg to hip ratio is 26%, and the lean meat percentage of the carcass is 49% to 52%. By crossbreeding Duroc or Landrace pigs as male parents, the carcass quality is high and the lean meat percentage can reach 57.5% to 60.5%. General consumption. Crossed and bred from Bactrian boars in Northeast and North China regions

Therefore, eating more pork is not beneficial for patients with yin deficiency and blood deficiency. However, according to reports, a professor from Ryukyu University in Japan found through investigation that if pork is cooked properly, it can also become a "longevity medicine". The survey results found that elderly people over 80 years old in a certain area eat pork almost every day, mainly due to different cooking methods. Pork is boiled for a long time. First, the pork is boiled for two or three hours, then added with seaweed or radish and boiled for another hour to make a soup dish for consumption. After laboratory analysis, it was found that after prolonged stewing of pork, the fat content will decrease by 30-50%, unsaturated fatty acids will increase, and cholesterol content will be greatly reduced. Although pork is a daily food that can be consumed by both healthy individuals and those with illnesses, excessive consumption can lead to deficiency and obesity, as well as excessive movement of wind and phlegm. Eating too much or too cold can also cause gastrointestinal bloating, bloating, and diarrhea. For fatty meat and lard, patients with hypertension or hemiplegia (stroke), as well as those with weak stomach and cold, weak body, excessive phlegm and dampness, and inability to digest overnight food, they should eat them with caution or in moderation. Generally used as medicine is pig lean meat

What is the nutritional value of New Golden Pig

New Golden Pig has delicate meat and rich nutritional value. The content of unsaturated fatty acids in muscles is 8.87%, especially linolenic acid, which can protect the liver, improve the human immune system, and also improve the activity of SOD in the body, inhibit the production of MDA, and delay the aging of the body and cells

The content is significantly higher than other pig breeds, and it has extremely high nutritional value and health benefits for the human body. If consumed for a long time, it can prolong life and has a rich soup flavor that lingers around the teeth. The main characteristics of the fresh taste of meat in the muscles of Xinjin pigs are that the total content of amino acids aspartic acid, glutamic acid, glycine, alanine, and inosinic acid is significantly higher than that of foreign pigs. The soup produced by cooking is rich and leaves a lingering fragrance in the mouth, which has significant auxiliary functions for the human body. What are the characteristics of Xinjin pigs

The body is strong, the development is symmetrical, the structure is good, and the fur is black with "six whites". The head is medium-sized, the mouth is medium long, the ears are slightly forward, the neck is short and thick, the chest is wide and deep, the back and waist are flat and wide, the length is moderate, the buttocks are plump, and the limbs are strong. On average, each litter gives birth to 809 piglets, the initial birth weight is 1.1 kilograms, and the weight of weaned pigs at 50 days is 9.1 kilograms. This type of pig is early maturing and easy to fatten, producing more meat. After 9-10 months of feeding, the weight can reach 125 kilograms, and the slaughter rate is as high as 80%.

How did the history of Xinjin pigs come about?

The history of pigs can be traced back to 40 million years ago, and there Domestic pigs may come from Europe and Asia. Fossil discoveries have shown that animals resembling wild boars shuttle through forests and swamps. Wild boars were first domesticated in China, and the history of pig farming in China can be traced back to the early and middle Neolithic period. According to oracle bone inscriptions unearthed from the Yin Ruins during the pre Qin period, pigs were already raised in pens during the Shang and Zhou dynasties. Subsequently, with the development of production, there gradually emerged a demand to distinguish between different pigs. One of the major innovations in pig farming technology during the Shang and Zhou dynasties was the invention of castrated pig technology

Tasting and Eating Methods of New Golden Pig

Braised pork is the most fragrant, in my personal opinion

A strip of pork belly

Seasoning:

Onion, ginger, garlic, star anise, cinnamon, Sichuan pepper, sugar, salt, soy sauce, monosodium glutamate (or chicken essence)

Recipe:

STEP 1: Fry

Wash the meat and cut it into mahjong pieces, 2 centimeters square. Do not blanch it in water, pour an appropriate amount of oil directly into the pot, heat the oil, add the large ingredients and meat pieces to the pot, and fry! The frying process is essential, firstly, deep frying the pork in the fat to make it not greasy to eat; Secondly, it can enhance the aroma of the meat (do not overdo it, be careful not to turn it into oil residue). Fry until the surface of the meat is slightly golden, stop frying, remove the meat, and pour out the oil

STEP 2: Heat

Start a new pot, pour in an appropriate amount of oil, add scallions, ginger, and Sichuan peppercorns, and stir fry. Special reminder: add garlic, pat lightly, peel the skin, do not cut, put in the whole, take at least one head, stir fry together until fragrant, and then it is important - don't forget to add sugar! Rock sugar is best, white sugar is also acceptable, at least 1 tablespoon, don't be afraid of adding too much, meat is sweet. Then pour in soy sauce (preferably dark soy sauce for easy coloring), not too much. Hurry up, otherwise the sugar will stick. After boiling the juice, pour in the fried meat, stir fry it, and pour in water (bone soup is best)

STEP 3: Stew

Pour the soup and meat together into a pressure cooker (if you have time or don't have a pressure cooker, stew slowly for at least an hour, the better the better, don't forget to add water during this time). The water in the pressure cooker should be slightly less than the meat, add salt, seasoning, cinnamon, and bring to a boil over high heat. Cover and simmer for 25 minutes, then let it cool naturally. When the pressure is low, open the cover and heat up to collect the sauce. When the sauce is thick, add a little MSG and let it cool off