Hengshan Lamb [Shaanxi Hengshan Specialty]

What is Hengshan lamb? Authentic Shaanxi Hengshan specialty: Hengshan lamb

Content summary:Do you want to know what Hengshan lamb is? This article is a detailed introduction to the special product of Hengshan, Shaanxi Province - Hengshan Lamb. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hengshan Lamb. The full text takes about 6 minutes to read, mainly including the basic introduction of Hengshan Lamb and its nutritional value? What are the product characteristics of Hengshan lamb? How did the history of Hengshan lamb come about? Tasting and eating methods of Hengshan lamb

Basic Introduction to Hengshan Lamb

Specialty of Hengshan County, Shaanxi Province. Chinese National Geographical Indication Products. Hengshan lamb has the advantages of fresh and tender meat, alternating fat and lean, high protein and low fat, no gamey taste, rich aroma, and unique flavor, and is known as the "ginseng of meat". What is the nutritional value of Hengshan lamb with its unique meat quality and rich content

and its significant health and anti-cancer functions are deeply loved by people and are truly local specialty products

Sensory characteristics: Fresh and tender meat, alternating fat and lean, no gamey taste, with a refreshing aroma

(1) Color: Fresh lamb: The muscle color is bright red or deep red, with a glossy appearance; The fat appears milky white. Frozen lamb: The muscles are shiny and brightly colored; The fat appears milky white

(2) Elasticity (tissue state): Fresh lamb: muscle fibers are dense, solid, elastic, and the depression immediately recovers after finger pressure. Frozen lamb: The meat is tight, firm, and has strong muscle fiber toughness

(3) Viscosity: Fresh lamb: slightly dry or with air dried film on the surface, non stick to the hands. Frozen lamb: It has a slightly dry or air dried film on the surface, or is moist and not sticky to the hands

(4) Odor: Fresh lamb, frozen lamb: It has the normal odor of fresh lamb and no gamey taste. After boiling, the meat soup becomes transparent and clear, and the fat aggregates on the liquid surface, giving it a refreshing aroma

Tasting and eating of Hengshan mutton