(1) sheep source.
1. Under the unique climate and natural conditions of Su Nite grassland, in a pure natural and pollution-free environment, Su Nite sheep breeds with cold tolerance, coarse tolerance, small fat tail and good meat quality are naturally grazed.
2. After newborn, weaning and one-year-old identification, first-class and first-class lambs (weighing more than 40 kg), adult goats (weighing 65-80 kg) and ewes (weighing more than 50 kg) are selected.
3. Su Nite sheep are big, strong and well-proportioned. Both male and female sheep have no horns, protruding noses, drooping ears, big and bright eyes, thick and short necks, full thigh muscles, strong limbs, small and fat tails, vertical ovals, no longitudinal grooves in the middle, thin and sharp tails, and one side bent. The coat is heterogeneous and white, and there are colored hairs around the head and neck, wrist joint, hock joint and umbilical cord.
(2) Feeding management.
1. The feeding conditions are mainly natural grazing, and the grassland vegetation is pollution-free and pure natural growth environment; The climate is characterized by long and cold winter, dry and windy spring, short and hot summer and early frost in autumn. Grassland types are mainly desert grassland and arid grassland; The main plant species are Allium mongolicum Regel, Allium multiflorum, Stipa microphylla and so on, reaching 477 species.
2. Routine vaccination was carried out in time, and no other antibacterial drugs and additives were used except for deworming in early spring and medicinal bathing in summer and autumn.
3. Environmental and safety requirements: the breeding environment and disease prevention and control must comply with relevant national regulations.
(3) Mutton processing.
1. Killing according to Islamic customs. Slaughterhouse shall comply with GB/T 17237, and slaughter inspection shall be conducted according to NY/T467.
2. Slaughtering and bloodletting are completed without congestion.
3. Skin, head, hooves and viscera (including kidneys), sheep oil, great blood vessels, breasts and genitals, and three glands (thyroid, adrenal gland and diseased lymph nodes).
4. Trim neatly, rinse clean, no diseased tissue, no damaged spots, no residual small pieces of skin, no floating hair, no feces, no bile, dirt and blood clots.
5. Qualified sheep carcasses enter the acid discharging room, the room temperature of the curing precooling room is 2-4℃, and the curing cycle is 20-48 hours.
6. The cured carcass is transferred to boneless, packed in different rooms, weighed, shaped and packaged, and the workshop temperature is 10℃.
7. Meat packed with film should be packed in cartons in another workshop with room temperature of 65438 00℃ to 65438 02℃.
8. Cool the boxed meat below 5℃ for secondary cooling.
9. The packaged meat is quickly frozen at -35℃. And then transfer to a cold storage at-65438 08 DEG C for storage.
(4) Quality characteristics.
1. Sensory characteristics: Mutton has the characteristics of rich flavor, fresh and juicy, no smell, fat but not greasy, delicious color and thick and compact meat layer.
(1) color: fresh mutton: muscle is bright red or crimson, shiny and fat is milky white. Frozen mutton: shiny muscles and bright colors; The fat is milky white.
(2) Elasticity: Fresh mutton: The muscle fibers are dense, compact and elastic, and recover immediately after being pressed by fingers in the depression. Frozen mutton: the meat is tight and firm, and the muscle fibers are tough.
3) Viscosity: fresh mutton: slightly dry in appearance or with air-dried film, which does not stick to hands. Frozen mutton: the surface is slightly dry or has an air-dried film, or it is wet and does not stick to hands.
(4) Smell: Fresh mutton and frozen mutton have the normal smell of fresh mutton. After cooking, the meat is transparent and clear, the fat is caked on the liquid surface, and the smell is fragrant.
2. Physical and chemical indexes: The main physical and chemical indexes of Su Nite mutton are pH ≥6.46, protein content ≥ 19.59% and fat content ≥ 3. 14%.
3. Safety requirements: product safety and hygiene indicators must comply with the relevant provisions of the state on similar products.