Sunit sheep is the main breed of Sunit Zuoqi and Sunite Right Banner in Inner Mongolia Autonomous Region. It is known as “Ginseng in Meat” and has “sweet and juicy, no astringency, thick and compact meat layer. Protein, low fat, high rate of lean meat, uniform distribution of fat between muscles, rich in various amino acids and fatty acids required by the human body, easy to digest" and many other advantages, suitable for making mutton mutton, once served in the Yuan, Ming and Qing dynasties. Beijing “Donglaishun” mutton mutton special lamb.

I. Product Name: Sunite Mutton Sunite Mutton is mainly produced in Sunite Zuoqi and Sunite Right Banner of Inner Mongolia Autonomous Region, China's geographical indication products. Located in the central part of Inner Mongolia Autonomous Region, the two flags are located in the west of the Xilin Gol Prairie. They are adjacent to the world-famous “Shenzhou” manned spacecraft landing four sons Wangqi grassland. They are famous natural pastures. Sunite sheep is the main breed of the flag. Mutton, known as "Ginseng in meat", has "sweet and juicy, no astringency, thick and compact meat layer, high protein, low fat, high lean meat rate, even distribution of muscle fat, rich in various amino acids and fatty acids required by the human body. It is easy to digest and has many advantages. It is suitable for making mutton mutton. It was once served by the Yuan, Ming and Qing dynasties. It is also the special mutton for Beijing “Donglaishun” mutton mutton hall. Second, the geographical environment, the beautiful and rich quality of the Sunit Prairie, known for its "wind and grass see cattle and sheep" is famous in the world, here is not only beautiful grass, pleasant scenery, but also the hometown of Sunite sheep. The unique climatic conditions are conducive to the growth of pasture crops, and the vast pastures and unique feed resources provide excellent conditions for the unique quality of Sunit sheep. Years of history, Sunit lamb has high protein, low fat, no astringency, high lean meat rate, even distribution of muscle fat, rich in various amino acids and fatty acids required by the human body, and unsaturated fatty acid ratio, fat Good quality, unique in the lamb, known as "the ginseng in the meat." III. Historical Origins The origin of Sunite is named after the Mongolian Sunite clan settled here. From the early 11th century until the mid-12th century, the Sunite tribe was also under the rule of the sons of Gehe and Than. At the end of the 12th century and the beginning of the 13th century, Tiemuzhen Genghis Khan unified the scattered Mongolian tribes. Under the leadership of the leader Grugen Battelle, the Sunit Khan followed Genghis Khan to build a Mongolian Khan country and gave him a name. The Sunite sheep began in the Ming Dynasty and has a history of at least 600 years. In the Ming Dynasty, the feudal lords of Sunite entered the tribute to the Sunite sheep along the “Zhangku Shangdao” and opened the Sunite mutton. The precedent of the royal court, that is, at this time, the "shabu-shabu" method of the northeast and Mongolia was introduced into Kyoto, because the Sunit mutton has the traditional Chinese medicine, "strong bones and strong bones, nourishing vitality, appetizing spleen, solid kidney The effect of "strong liver" is known as the "ginseng in meat". Local women have the tradition of drinking mutton soup and mutton porridge during the delivery period.

Sunit mutton quality technical requirements (a) sheep source. 1. Sunite sheep that are naturally grazing in a natural and non-polluting environment under the unique climate and natural conditions of the Sunit Prairie, naturally resistant to cold, rough, grazing, and small fat-tailed meat. Variety. ). 3. Sunit sheep has a large body, strong body and well-structured structure. The male and female ewes have no horns, the nose is raised, the ears are drooping, the eyes are large and bright, the neck is short, the thighs are full, the limbs are strong and strong, and the fat tail is small. Longitudinal ellipse, no longitudinal groove in the middle, thin and pointed at the end and curved on one side. The coat is heterogeneous hair, white and white, with hair around the head and neck, wrist and hocks, and around the umbilical cord. (2) Feeding management. 1. The breeding conditions are mainly natural grazing. The grassland vegetation has no pollution and pure natural growth environment. The climate is characterized by long cold in winter, dry and windy in spring, short heat in summer, and early frost in autumn. The type of pasture is mainly desert steppe and The steppe; the main plant species include 477 species of scallions, multiple onions, and small needles. 2. Regular vaccination should be carried out in a timely manner. Except for early spring deworming and summer and autumn medicated baths, no other antibacterial agents or additives were used. 3. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations. (3) Processing of mutton. 1. Slaughter according to Islamic customs, the slaughterhouse meets the requirements of GB/T17237, and the slaughter inspection is carried out in accordance with NY/T467. 2. Slaughter and bloodletting is complete and there is no congestion. 3. Peel, remove the head, hooves and internal organs (including the kidneys), go to the sheep oil, large blood vessels, breasts, genitals, go to the three glands (thyroid, adrenal gland, diseased lymph nodes). 4. Tailored, rinsed, no diseased tissue, no damage spots, no residual small pieces of skin, no floating hair, no dirt, no bile and mud, no clots. 5. The qualified sheep carcass enters the acid exchange room, and the pre-cooling room temperature is 2 ° C to 4 ° C, and the maturation cycle is 20 hours to 48 hours. 6. The matured carcass is transferred to the deboning, divided into packaging rooms, and then weighed and packaged. The workshop temperature is 10 °C. 7. The film-packaged meat is packaged in cartons in another workshop at room temperature of 10 ° C to 12 ° C. 8. Cool the packaged meat below 5 °C for secondary cooling. 9. The packaged meat is frozen at -35 °C. Then transfer to a -18 ° C freezer for storage. (4) Quality characteristics. 1. Sensory characteristics: The mutton has the characteristics of rich aroma, fresh and juicy, no astringency, fat but not greasy, beautiful color, thick and compact meat layer. (1) Color: Fresh lamb: The muscle color is bright red or deep red, shiny, and the fat is milky white. Frozen lamb: muscles are shiny and bright; fat is milky white. (2) Elasticity: Fresh mutton: The muscle fibers are dense, firm, elastic, and the depression after the finger pressure is immediately restored. Frozen lamb: The meat is tight, has a firm feeling, and the muscle fiber is tough. (3) Viscosity: Fresh mutton: the surface is slightly dry or air-dried, not sticky. Frozen lamb: The surface is slightly dry or airy, or moist, not sticky. (4) Odor: fresh lamb, frozen lamb: has the normal smell of fresh lamb. After boiling, the meat is clear and clear, and the fat is concentrated on the liquid surface and has a fragrance. 2. Physical and chemical indicators: The main physical and chemical indicators of Sunit lamb are pH ≥ 6.46, protein content ≥ 19.59%, fat content ≥ 3.14%. 3. Safety requirements: Product safety and health indicators must comply with the relevant regulations of similar products of the country.

Apply to：
Export enterprises within the protection scope of Sunite Mutton Geographical Indication Products may apply to the Inner Mongolia Entry-Exit Inspection and Quarantine Bureau for the use of “Special Marks for Geographical Indication Products”; other producers within the scope of protection may submit to the Quality and Technical Supervision Bureau of Xilin Gol, Inner Mongolia Autonomous Region. An application for the use of the \"Special Mark for Geographical Indication Products\" is proposed and approved by the General Administration of Quality Supervision, Inspection and Quarantine.