Qian'an Lamb [Jilin Qian'an Specialty]

What is Qian'an lamb? Authentic Jilin Qian'an specialty: Qian'an lamb

Content summary:Do you want to know what Qian'an lamb is? This article is a detailed introduction to the special product of Qian'an, Jilin Province - Qian'an Lamb. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qian'an Lamb. The full text takes about 5 minutes to read, mainly including the basic introduction of Qian'an Lamb and its nutritional value? What are the product characteristics of Qian'an lamb? How did the history of Qian'an lamb come about? Awards and honors for Qian'an lamb

Basic Introduction of Qian'an Lamb

Qian'an Lamb is a specialty of Qian'an County, Jilin Province, China and a national geographical indication product

Qian'an lamb, fresh lamb has a bright red or deep red muscle color, with a glossy appearance. The fat is milky white, and the muscle fibers are dense, solid, and elastic. The indentation after finger pressure immediately recovers. Frozen lamb meat has shiny muscles, bright colors, milky white fat, tight flesh, solid texture, strong muscle fiber toughness, slightly dry or air dried film on the surface, and does not stick to the hands

Qian'an lamb is a breed bred from the hybrid offspring of Qianhua Meat Merino sheep, Luxi Blackhead sheep, Northeast Fine Wool sheep, and Small Tail Han sheep

Producers within the range of origin of Qian'an mutton can apply to the administrative department of geographical indications of origin in Qian'an County, Jilin Province for the use of "special marks for geographical indication products", which will be reviewed by the administrative department of geographical indications of origin in Jilin Province and reported to the China National Intellectual Property Administration for approval before being announced. The testing institution for Qian'an lamb is selected by the administrative department of geographical indications of origin in Jilin Province from qualified testing institutions

The protein content is 17 to 22g/100g, and the fat content is 1.0 to 3.5g/100g

(1) Fresh lamb meat has a bright red or deep red muscle color, with a glossy appearance. The fat is milky white, and the muscle fibers are dense, solid, and elastic. The indentation after finger pressure immediately recovers

(2) Frozen lamb meat has shiny muscles, bright colors, milky white fat, tight flesh, solid texture, strong muscle fiber toughness, slightly dry or air dried film on the surface, and does not stick to the hands