Western flag lamb

Official Shop Buy Now ¥220

Xinyouqi has a good ecological environment. It has the fifth largest freshwater lake in Hulun Lake and a unique natural pasture. It is known as the “Paradise Grassland”. “Xiqi Yang” is a local fine breed that has been cultivated for a long time in the natural environment of pure natural grassland in alpine region. It has low moisture content, high protein fat content, rich nutritional value, no pollution, no astringency, and tender meat. It has a rich aroma and a unique flavor.

Xiqi mutton quality technical requirements (1) varieties. Hulunbeier sheep. (2) Breeding conditions. The grassland vegetation has no pollution and pure natural growth environment. (3) Feeding methods. 1. Feeding method: natural grazing. 2. Deworming: 4 to 5 months, from July to August each deworming once. 3. The standard for laying out: 5 to 8 months old lamb, weighing no less than 13kg; the weight of sheep above 12 months old, weighing not less than 17kg4. Environmental and safety requirements: breeding environment, prevention and control of epidemic diseases must be implemented in the country Regulations. 1. Yangyuan: Raw sheep raw materials must come from non-epidemic areas and pass the inspection by local animal epidemic prevention supervision agencies. 2. Slaughtering and processing process: slaughtering according to Islamic customs, the slaughtering factory meets the requirements of GB/T17237. Slaughter and bloodletting → peeling, head removal, hoof and internal organs (including kidneys), go to sheep oil, large blood vessels, breasts, genitals → neatly trimmed, rinsed → acid stripping → segmentation, selection → packaging → quick freezing, cold storage. 3. Product quality inspection: Sanitary, sensory, physical and chemical and microbiological tests after slaughtering and processing shall be carried out in accordance with the quality inspection procedures of similar products of the country. (5) Acid discharge. The qualified sheep carcass enters the acid exchange room, and the room temperature is between 0 ° C and 4 ° C in the pre-cooling room, and the cycle is 24 hours. (6) Quality characteristics. 1. Sensory characteristics: uniform red color, luster, fat milky white, clear muscle fiber, toughness, slightly dry or airy film on the outside of the meat, no sticky hands, the dent after the shiatsu immediately recovers, after boiling, the broth is transparent and clear The fat is concentrated in the liquid surface, has no astringency, and the meat is fresh and tender, and the taste is mellow. 2. Physical and chemical indicators: moisture content ≤ 70%; protein content ≥ 24%; fat content ≥ 4.2%; iron content ≥ 40.9mg / kg; zinc content ≥ 94.3mg / kg; calcium content ≥ 545mg / kg; potassium content ≥ 2600mg /kg; vitamin A content ≥14.8 IU/100g; aspartic acid content ≥1.62g/100g; glutamic acid content ≥2.7g/100g. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

Apply to:
Producers within the scope of protection of Xiqi mutton geographical indication products may apply to the Quality and Technical Supervision Bureau of Xinbaerhuyouqi, Hulunbeier City, Inner Mongolia Autonomous Region for the use of “Special Marks for Geographical Indication Products”, which shall be reviewed by the Quality and Technical Supervision Bureau of Inner Mongolia Autonomous Region. The AQSIQ announced the approval. The legal inspection agency for Xiqi Mutton is designated by the Quality and Technical Supervision Bureau of Inner Mongolia Autonomous Region.