Daocheng Tibetan Fragrant Pig [Sichuan Daocheng Specialty]

What is Daocheng Tibetan Fragrant Pig? Authentic Sichuan Daocheng Specialty: Daocheng Tibetan Fragrant Pig

Summary:Do you want to know what Daocheng Tibetan Fragrant Pig is? This article is a detailed introduction to the Sichuan Daocheng specialty - Daocheng Tibetan Fragrant Pig. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Daocheng Tibetan Fragrant Pig. The full text takes about 5 minutes to read, mainly including the basic introduction of Daocheng Tibetan Fragrant Pig

Basic introduction of Daocheng Tibetan fragrant pig

The Tibetan fragrant pig in Daocheng County refers to the Tibetan fragrant pig produced in Daocheng County, Garze Prefecture, Sichuan Province. "Tibetan pig", also known as "ginseng pig", is a lean meat pig breed produced in the Tibetan Plateau. It is mainly distributed in Xizang, Qinghai and Garze in Sichuan Province. Its fat content is very low, its skin is thin, its meat is delicious, and its nutrition is rich. It is called "the treasure of the plateau". Daocheng County, Garze Prefecture, Sichuan Province, is one of the main production areas for Tibetan fragrant pigs. The Tibetan fragrant pigs produced have excellent quality and were approved by the National Quality Inspection Bureau as geographical indication products of Daocheng County on December 7, 2010

The protected geographical indication product of Daocheng Tibetan Fragrant Pig covers the administrative areas of 14 townships in Daocheng County, Garze Prefecture, Sichuan Province, including Mula Township, Dengpo Township, Sangdui Township, Jinzhu Town, Shengmu Township, Banghe Township, Sera Township, Julong Township, Chitu Township, Shangri La Town, Mengzi Township, Geka Township, Jijia Township, and Yiya Township

(1) Varieties

Tibetan pigs

(II) Feeding Conditions

1 Breeding environment: It is raised in high mountain areas between 2800m and 3600m above sea level within the protected area, where there are large areas of grassland and green bar forest vegetation, as well as natural spring water resources

2. Feeding method: From April to September, during the grass growth period, grazing is the main method; From October to April of the following year, during the dry season, a combination of grazing and house feeding is used for feeding (semi grazing feeding)

3. Feed conditions

(2) Feeding period: The feeding period from the birth of piglets to the sale of commercial pigs is 500 to 540 days

(3) Selling weight: The live weight is about 40kg to 45kg

4. Environmental and safety requirements: The breeding environment, prevention and control of epidemics and diseases must comply with relevant national regulations

(III) Slaughtering Conditions

1 Slaughter processing flow: acceptance → pre slaughter inspection → waiting for slaughter → shower → electric hemp → hanging → bloodletting → head inspection → scalding → hair removal → cleaning → hair burning → cleaning → surface inspection → synchronous inspection → post slaughter carcass inspection → trimming → grading → two-stage cooling and acid removal of carcass → cold segmentation → vacuum packaging → cooling → boxing → temporary storage → sales

2. Carcass mass: The full bore carcass weight is 24kg to 27kg, and the backfat thickness of the carcass is 0.9cm to 2.4cm

Quality requirements

1 Sensory characteristics

(1) Color: Fresh meat muscles have a glossy, bright red, uniform color, fat is milky white, and transparent; Frozen meat has shiny muscles, a bright red or slightly dark color, and white fat

(2) Organizational status: Fresh meat has thick skin, thin fat layer, clear flesh fibers, toughness, and the depression immediately recovers after finger pressure; Frozen meat has a tight and tough texture, and the recovery of finger pressure depression is slow after thawing

(3) Viscosity: Fresh meat has a moist appearance and does not stick to the hands; Frozen meat has a moist appearance, with exudate on the cut surface, and does not stick to the hands

(4) Odor: Fresh meat has the inherent odor of fresh Daocheng Tibetan fragrant pork, without any peculiar smell; After thawing, frozen meat has the inherent odor of Daocheng Tibetan fragrant pork without any peculiar smell