Qingliu Yellow Sheep [Fujian Qingliu Specialty]

What is Qingliu Huangyang? Authentic Fujian Qingliu specialty: Qingliu Huangyang

Content summary:Do you want to know what Qingliu Huangyang is? This article is a detailed introduction toFujian Qingliu specialty - Qingliu Huangyang. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qingliu Huangyang. The full text takes about 12 minutes to read, mainly including the basic introduction of Qingliu Huangyang and the product characteristics of Qingliu Huangyang? How did the history of the Qingliu Yellow Sheep come about? The awards and honors of Qingliu Huangyang

Introduction to Qingliu Huangyang

Qingliu Huangyang is a specialty of Qingliu County, Fujian Province. In September 2012, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Qingliu Huangyang".

Qingliu County has established the "Qingliu Huangyang Development Association" and "Qingliu Huangyang Distribution Center", and formed 12 specialized cooperatives for Huangyang breeding. The county has a dedicated "Sheep Disease Hospital" and provides professional information support services through channels such as "Qingliu Huangyang Network", laying out the local Huangyang industry and exploring new paths for green transformation

Quality and Technical Requirements

1. Seed Source

Local Native Sheep

2. Feeding conditions

1. Feeding environment: The feeding site is located in a hilly terrain area within the protected area of the product production area, surrounded by large forests and natural grasslands dominated by species such as Miscanthus, Cauliflower, Partridge Grass, Duckweed Grass, Matang, Motherwort, Prunella vulgaris, and Qinghe Grass. The water source is the mountain streams in the Jiulong River Basin

2. Feeding method: a combination of grazing and house feeding is used for feeding, with grazing being the main method during the grass growing season; During the dry season, house feeding is the main method. The annual grazing time shall not be less than 275 days. During the period of house feeding, the main ingredients are green hay produced from local natural vegetation and local crop straw, while a certain amount of grass hay and a small amount of concentrated feed are supplemented. Feed raw materials require diversification and localization<3. Enclosure conditions: The building form of the sheep enclosure (enclosure) is a tower style, with a height of 3.5 to 3.8 meters. The enclosure is equipped with a sheep bed, which is more than 2 meters above the ground

4. Feeding period: The age for commercial sheep to be slaughtered is 12 to 24 months old<5. Environmental and safety requirements: The breeding environment, prevention and control of epidemics and diseases must comply with relevant national regulations and must not pollute the environment

III. Slaughtering and Processing

1. Sheep source standard: Healthy sheep from the protected area that meet the requirements of breed, age, and weight

2. Fasting and waiting for slaughter: Fasting for 24 hours in the waiting room

3. Blanching and hair removal: Blanching water temperature is 63 ℃ to 67 ℃, soaking time is 3 minutes, and hair removal is done manually

4. Cooling and preservation: The carcass should be acidified for 24 to 48 hours in an environment between 0 ℃ and 4 ℃

III. Quality Features

1. Sensory Features:

(1) Live Sheep: The fur is mainly brownish yellow, with some black and brown parts on the head, which are glossy. There is a black hair band along the spine from the neck to the rump, with large and long ears that droop down, deep and wide breasts, open ribs, straight back and waist, symmetrical structure, developed limbs, and hard hooves. The weight for slaughter is 25 to 35 kilograms

(2) Lamb: The muscles are red and shiny, the meat is tender, the fat is low and evenly distributed, the texture is clear, and the gamey taste is light

2. Physical and chemical indicators: The protein content of each muscle part is ≥ 18.0g/100g, the fat content is ≤ 2.5%, the cholesterol content is ≤ 58mg/kg, and the amino acid content is ≥ 160g/kg

3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations

Place of Origin Environment

Qingliu County is located in the west of Fujian Province, south of Mount Wuyi, and upstream of Jiulong Creek. It is named because of the "emerald green mountains, clear water circulation" in the county seat, and is known as the "mountain pearl" and "inland Gulangyu". Qingliu County is one of the counties in the Central Soviet Area, which has left glorious footprints of revolutionaries such as Mao Zedong and Peng Dehuai. The county is rich in agricultural resources and is a national commodity grain base county in China. The climate here is mild and the grassland resources are abundant. Mountains, grasslands, and grass resources are abundant, with 312000 acres of bamboo forests, sparse forests, and grassy slopes suitable for grazing, and a forest coverage rate of 84%. The annual average temperature is 15.1~18.6 ℃, and the annual rainfall is between 1600~1700 millimeters. The climate is mild, with abundant rainfall and lush vegetation, making it an ideal place for the development of animal husbandry

Scope of Regional Protection

The original geographical area of Qingliu Huangyang is governed by Qingliu County, Fujian Province, in accordance with the "Request for Defining the Scope of Geographical Indication Product Protection for Qingliu Huangyang" issued by the People's Government of Qingliu County, Fujian Province

Qingliu Yellow Sheep has tender meat, uniform fat distribution, low fat content, light gamey taste, fresh and tender aroma, pure taste, and unique and delicious taste. Due to its growing environment, climate, excellent water quality, and abundant grass resources, Qingliu yellow sheep have tender meat, unique and delicious taste, and rich nutrition, especially with a lighter gamey taste compared to ordinary goats. According to the National Food Quality Supervision and Testing Center (Fuzhou), Qingliu Yellow Sheep is rich in various essential amino acids for the human body, with high levels of aspartic acid, glutamic acid, glycine, and alanine. After testing, these 4 amino acids accounted for 41.1% of the 17 amino acid content values tested, which is 11.5% higher than that of ordinary goats. At the same time, Qingliu Yellow Sheep has a low total dietary fiber content, so its meat is tender and tender. Therefore, Qingliu yellow sheep have a more delicious taste, rich nutrition, and excellent taste compared to ordinary goats

In order to facilitate the exchange of breeding experience and technology among farmers, as well as pre - and post production services, Qingliu County has also established the "Qingliu Yellow Sheep Development Association" and "Qingliu Yellow Sheep Distribution Center", formed 12 professional yellow sheep breeding cooperatives, invested 1.5 million yuan to build a county-level "sheep disease hospital", and opened the "Qingliu Yellow Sheep Network". The Qingliu Yellow Sheep Distribution Center actively provides production and sales docking services for sheep farmers, building a bridge between small production and large markets. In 2010, through market information communication and brand promotion, more than 23000 sheep were distributed to the whole province and East China region, and the profit of each sheep increased by more than 20%. The brand effect of "Clear Flow Yellow Sheep" gradually became prominent

Awards and honors for Qingliu Huangyang

The "Qingliu" Huangyang trademark registered in Qingliu County has been awarded the title of Fujian Province Famous Brand Product