Turpan black sheep, the species is strange, the sheep here are black all over. After one or two years, with the increase of age, although some wool color has changed, no matter how it changes, its roots are still black and the body is black. . The most amazing thing is that the black sheep's tongue is almost black, and the so-called change is not the same!

Turpan black sheep quality technical requirements First, the variety of local sheep. Second, feeding conditions 1. Feeding environment and feed conditions (1) Feeding environment: The breeding ground is located in the Turpan area, which is known as the “Fire Island”. It has low altitude (-155 meters) and high temperature in summer (floor temperature 76 to 80 °C). The extreme ecological environment is distributed with native natural vegetation such as foxtail, reed, camel thorn and wild onion. The snow water dissolved in the Tianshan Mountains is the main source of drinking water. (2) Feed conditions: The natural vegetation is used as the main feed, supplemented with appropriate amount of alfalfa, clover and green hay. Like to eat wild watermelon, wild mushrooms, Cistanche, Codonopsis pilosula, Ephedra, camel thorn, wild onion, bitter beans and other wild pastures. 2. 3. Housing conditions: The sheep house (circle) building is in the form of a simple fence. 4. Feeding management: (1) Castration: The male lamb is castrated at 7 to 10 days of age. (2) Cold season feeding management: from November to March, the farm will be transferred to the agricultural area; (3) Warm season feeding management: grazing in pastoral areas for more than 10 hours from April to October. 5. Falling age: 6 to 8 months old. 6. Environmental and safety requirements: The prevention and control of epidemic diseases must comply with relevant state regulations and must not pollute the environment. Third, slaughtering and processing 1. Sheep source: healthy sheep from the place of origin, in line with the source, age and weight requirements. 2. 3. Cooling and keeping fresh: The body is acid-discharged from 0 ° C to 4 ° C for 24 hours to 48 hours. After rapid freezing at -35 ° C for 12 to 16 hours, it was stored frozen at -18 ° C to -21 ° C. Fourth, the quality characteristics 1. Sensory features: (1) Live sheep: the coat is black, the skin is white, the tongue is gray-green, the head is clear, the ears are drooping, the horns of the ram are raised, and the horns have larger spiral angles; the ewe have no horns; the rear drive is developed, the cross The department is slightly higher than the genus; the sheep's tail is ω type. (2) Mutton: The color of the fresh lamb meat of the project is characterized by light red color and luster, and obvious fat and muscle layering. The fat is milky white with a deep red flesh and a distinct layer of fat and muscle. Fat milky white, or light yellow viscosity moist non-sticky or appearance micro-dry air-dried film 胴 external surface micro-dry or air-dried film, non-stick hand odor has fresh mutton normal smell, no astringency, no mold, smell, acid and other odor Fresh mutton has a normal smell and no astringency. No mold, smell, acid and other odors 2. Physical and chemical indicators: average muscle protein content ≥ 18.56%, average fat content ≤ 6.50%, average cholesterol content ≤ 54.40mg / 100g, amino acid content ≥ 17.0%. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the Turpan black sheep producing area may apply to the Quality and Technical Supervision Bureau of the Turpan Region of Xinjiang Uygur Autonomous Region for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Xinjiang Uygur Autonomous Region Quality and Technical Supervision Bureau and reported to the AQSIQ for approval. Announced. The statutory testing agency of Turpan Black Sheep is designated by the Xinjiang Uygur Autonomous Region Quality and Technical Supervision Bureau.