As a unique local variety of Haimen, Haimen Goat integrates meat, hair and skin. When Haimen mentions eating lamb, it is natural to think that when the winter is about to pass the New Year, the rams that have been castrated in the house will be put down several times. The sly ewes are led to kill the sheep and line up for slaughter. Then, take the mutton, the sheep's blood and the internal organs, take the mutton into small pieces, all the braised, then a bowl of bowls, without the refrigerator. Frozen, when you eat, pour a bowl, add vegetables or cabbage or a side dish like a vermicelli. Most of the sheep blood is used to burn sheep blood tofu garlic leaf soup. The internal organs such as liver and sheep belly (sheep lobes) are basically used to fry garlic. Many sheep are burned in braised lamb. This is the most traditional way to eat Haimen lamb: braised sea mutton, sheep veggies fried garlic, goat liver fried garlic.

Haimen goat meat quality technical requirements (a) variety. White goats in the Yangtze River Delta. (2) Feeding management. 1. Forage and green corn stalks, green sweet potato vines, wild grass gramineous weeds, ryegrass, Sudan grass, hybrid pennisetum and other grass forages, free feeding; dry grass period (November to the next year) February), mainly silage corn stalks, carrots, dried wild weeds, dried green soybean meal, dried green peanut vines, green sweet potato vines, broad bean hulls and so on. According to the growth status of the sheep, supplement the feed (70% corn, 30% soybean meal crushed and evenly mixed), feeding amount of 100 grams to 150 grams per day. 2. 3. Timely castration: Castration is carried out when the goat weighs between 12kg and 15kg. 4. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant state regulations and must not pollute the environment. (3) Slaughtering and processing. 1. 2. 3. Dip hot hair: in the water temperature of 63 ° C to 67 ° C in the baking pot to scald for 3 minutes, pull out the retreat bench, manually push the hair. 4. Cooling and keeping fresh: The carcass is cooled and stored in a clean, non-polluting environment at a temperature of 0 ° C to 4 ° C for 24 to 48 hours to fully mature the mutton to maintain flavor. (4) Quality characteristics. 1. 2. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Haimen goat meat GI products may submit an application for the use of “Special Marks for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Haimen City, Jiangsu Province, which is reviewed by the Jiangsu Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection and Quarantine. Announcement approval. The statutory testing agency for Haimen Goat Meat is designated by the Jiangsu Provincial Bureau of Quality and Technical Supervision.