Location: * * Autonomous Region.
The ram weighs 29 kilograms and the ewe weighs 25 kilograms. Mutton has good fatness and even fat content. The slaughter rate of adult sheep is 565,438+0% ~ 54%, and the wool is sheared from June to August. The shearing amount is 0.5 kg for ram and 0.25 kg for ewe, the cashmere yield is 1 10 ~ 250g, the cashmere fineness is 14 micron, the cashmere is 4.4 ~ 4 μ m straight, the crust is thick, and the pores are large, which is not detailed enough. The pure cashmere rate is 28% ~ 37.2%. The lambing rate is 1 10% ~ 135%.
2. Xinjiang goat
Kashi and Hotan in southern Xinjiang, Tarim River basin, desert grassland and arid barren mountain pasture in Altay, Changji and Hami in northern Xinjiang.
Adult ram weighs 58kg, ewe 36.8kg, one-year-old ram 30.4kg and ewe 25.7kg. The cashmere yield of adult ram is 3 10g, that of ewe is 196g, and the cashmere fineness is 14 micron. The slaughter rate of adult goats is 40%. Milk yield 1 15-day milking 107 kg. The lambing rate is 1 16% ~ 120%.
3. Inner Mongolia cashmere goats
Ordos City, Alashan League and Bayan Delong League in western Inner Mongolia.
There are long hair styles and short hair styles. The adult ram weighs 47.8 kg and the ewe weighs 27.4 kg. Wool production performance: the wool production of ram is 0.57kg, that of ewe is 0.26kg, that of ram is 0.4kg, and that of ewe is 0.3kg.. The cashmere length of ram is 3.5 cm, and that of ewe is 3.9 cm. The straight length of ram is 7.6 cm, and that of ewe is 6.6 cm. The fineness of fluff is about 65438 0.5 microns, and the net fluff rate is 70%. Slaughter rate: adult goat 47%, ewe 45%. The lambing rate is 103% ~ 105%.
4. Hexi cashmere goat
Hexi Corridor in Gansu Province.
The main feature is the production of white fluff. Strong and compact, with strong limbs. The coat is mainly white, but there are also black, blue, brown and variegated colors. Weight: adult ram 38.5 kg, ewe 26 kg. Wool output: sheep 0.317kg, ewe 0.383kg, cashmere output: sheep 0.324kg, ewe 0.28kg ... cashmere long ram 4.9cm, ewe 4.3cm.. Fineness 15 micron, strength 3.6 grams, linear length 44%. The net cashmere rate is about 50%. The slaughter rate is around 44%. Low fertility, 1 year 1 fetus 1 lamb.
5. Liaoning cashmere goat
Liaodong Peninsula.
It is a domestic cashmere goat with large cashmere content and good quality. The head is small, the back is straight, the hindquarters are developed, the limbs are stout and the coat color is all white. Weight: adult ram 53.5 kg, ewe 44 kg. The cashmere yield of adult ram is 0.50 kg, and that of ewe is 0.43 kg. The cashmere yield of ram is 0.54 kg, and that of ewe is 0.47 kg. The length of male cashmere is 5.60 cm, and that of ewe is 5.28 cm. The straight length of male cashmere is 9.28 cm, and that of ewe is 8. 14 cm. The fluff fineness 16.5 ~ 17.3 micron, the net fluff rate is 70% ~ 746%, and the fluff fiber strength is 4.59 grams. Slaughter rate: adult ram 5 1% ~ 52%, ewe 49% ~ 49%. The lambing rate was 1 18%.
6. Taihang Mountain Goat (Hebei Wu 'an Goat, Shanxi Lucheng Daqingshan Goat, Henan Taihang Black Goat)
Taihang Mountain in Hebei, Henan and Shanxi.
Medium build, deep and wide chest, straight back and strong limbs. The coat is black, and a few are brown, blue, gray and white. Weight: 37kg adult ram, 30kg ewe, 22.5kg one-year-old ram and 22kg ewe. Plush yield: the wool yield of adult ram is 0.40 kg, the cashmere yield is 0.28 kg, and that of ewe is 0.35 kg and 0. 16 kg respectively. Plush length: ram wool 1 1.2 cm, cashmere length 2.36 cm, straight length 3.0 1 cm, ewe 9.5 cm, 2.86 cm, 3.36 cm, cashmere fineness 14 micron respectively. Slaughtering rate is 47.3% (Hebei) ~ 58.7% (Shanxi). The lambing rate is 130% ~ 143%.
7. Zhongwei goat
Ningxia Zhongwei and parts of Gansu and Inner Mongolia.
Lamb skin, wool and cashmere produced by this variety are precious raw materials for clothing and enjoy a high reputation in China. Medium size, short and deep, almost square. 80% individuals are white, others are black and brown. With beautiful fur and spikes, it is a rare resource in goat breeds. Weight: adult ram 44.6kg, ewe 34. 1kg, one-year-old ram 30.8kg, ewe 28.6kg. Wool yield of adult rams: 400 >>
Question 2: Which of the three ethnic groups, Mongolian, Tibetan and Mongolian, tastes best? Before the liberation of Xinjiang, roast whole sheep was a delicacy for dignitaries, landlords, Bayi and other upper-class people to entertain VIPs at festivals, birthdays and happy events. Since the liberation of Xinjiang, people of all ethnic groups in Xinjiang have eaten roasted whole sheep. Balang (a young man of Er nationality) often sells roast whole sheep in the night market of Horse Racing Festival, Bazaar (a trade exchange meeting of Xinjiang minority merchants raising young goats) and New Year Festival. Roasted whole sheep can be sold as a whole or retail, which is favored by consumers of all ethnic groups. At present, roast whole sheep has become a traditional dish for Xinjiang ethnic minorities to entertain foreign guests and VIPs. Xinjiang Altay sheep is a branch of Kazakh sheep, which belongs to fat head sheep in biological classification. Its meat is tender and tender, but it has no taste. Roast whole sheep is now a meat product that Central Plains people like to eat very much. Because of the differences in regions and eating habits, the popularity of roast whole sheep in the Central Plains is later than that in Mongolia and Xinjiang. It should be said that it used to be a good product that only royal dignitaries could enjoy, but now it is just a special food that the general public likes to see. Therefore, eating quickly is beyond the reach of others. Therefore, every dining area in the Central Plains, when the lights are just on, is mainly roast sheep, and hardworking Central Plains people show their talents, and some are roasted. In short, the whole block is full of smoke, immersed in the smell of roasted sheep, the barbecue stalls are too concentrated, the barbecue methods are mixed, and some owners have low professional quality, which greatly affects the environment in the city and cannot guarantee the healthy diet of diners. The catering industry has felt the difficulty of this problem, and has set up several large-scale professional barbecue catering institutions in succession, striving to explore the healthy, green and environmentally-friendly sustainable development path of the industry with professional technology, rigorous scientific and hygienic management and strong quality assurance system. Xinjiang Mongolia selects lamb blanks baked by Kazakh sheep or sheep and other varieties, which have different regional tastes. Comparatively speaking, from the adaptability to local food tastes and the localization of raw material collection, the whole lamb roasted in the Central Plains is suitable for the Central Plains diet. Huai goat is produced in Fiona Fang, Huaidian, shenqiu county, and is named after Huaidian. Later, it spread all over the eastern Henan plain. Its body is medium-sized, with short and dense hair, precocious puberty, rapid reproduction, good appetite, rough feeding tolerance, love of dry and evil tide, good at climbing, love of fighting, and easy to raise and raise. Huai goat is thin. Roasted whole sheep is less fat, neither fat nor greasy, and has a small smell. The boiled soup is delicious. Huai 'an Dongguan smoked mutton is made of Huai 'an mutton, which is a famous food treasure. Roast whole sheep is one of the most precious dishes in Xinjiang. The reason why it is so famous is not only the exquisite materials, but also the unique production method. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, remove their heads, hooves and internal organs, and put them on with a wooden stick with a big nail from beginning to end, with their necks stuck on the nail. Then use egg yolk, salt water, turmeric, cumin powder, pepper and white flour to make a paste. Wipe the whole sheep with the adjusted paste and put it head down in the hot pit. Cover the pit tightly, use wet Buffon, stew for about an hour, uncover and observe, the stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve it.
Question 3: What kind of sheep is used to roast the whole sheep?
Have you eaten on the first floor?
Roast whole sheep local flavor food. The production method is extremely exquisite, and it is a famous dish at the banquet. Lambs aged 1 ~ 2 months were selected to roast whole sheep. After slaughter, skin, viscera and hooves are removed, washed and drained, and tied to wooden poles with iron wires. Mix egg liquid, turmeric powder, flour and salt water into paste, and apply whole sheepskin; Then make a lot of small holes in the mutton to let the seasoning go deep into the meat. Then, burn the charcoal in the pit completely. When there is no smoke, put the sheep's head down, roast it in the pit, cover it, seal it with wet sacks and stew it for 80-90 minutes. After baking, put it on a special cart, put HongLing on the sheep's head plate, and put some vegetables in your mouth. Roasted mutton is golden in color, crisp outside and tender inside, not greasy, crispy and delicious, with good color and fragrance.
Question 4: Is there Kulian Jinqiu Capsule in Altay, Xinjiang? Xinjiang roast whole sheep uses Altay Jay sheep.
Inner Mongolia roast sheep should choose fat four-toothed three-year-old sheep as raw materials.
Question 5: Who has any information about roast whole sheep, such as the practice, origin and so on? Thank you very much ! ! Qq:892 199 158 Roasted whole sheep is a traditional local flavor meat product of Xinjiang ethnic minorities, especially the * * Er people. It is a dish with the most national characteristics and a traditional delicacy formed in the nomadic life of this nation for thousands of years. It is a traditional dish for Xinjiang ethnic minorities to entertain foreign guests and VIPs, and it is also deeply loved by the people in the Central Plains of Sangxia.
Xia 1 Sunseeker Assistant My Level 2 | Leave a message (5)| My Encyclopedia | My Know | Baidu Home | Exit
My encyclopedia, my contribution to the draft box, my task is to recommend news pages for me and publish them to Zhihu MP3 picture and video encyclopedia.
Help to set the homepage, natural culture, geography, historical life, social and artistic figures, core users of economic, scientific and technological sports, and split entries for the fifth anniversary of NBA.
Roast whole lamb encyclopedia business card
Roasted whole sheep is a traditional meat product of Xinjiang ethnic minorities, especially the * * * people. It is a dish with the most national characteristics, a traditional delicacy formed in thousands of years of nomadic life of this nation, a traditional famous dish for Xinjiang ethnic minorities to entertain foreign guests and VIPs, and a meat product very popular among people in the Central Plains of Sangxia.
Before the liberation of Xinjiang, roast whole sheep was a delicacy for dignitaries, landlords, Bayi and other upper-class people to entertain VIPs at festivals, birthdays and happy events. Since the liberation of Xinjiang, roasted whole sheep has been eaten by people of all ethnic groups in Xinjiang, and has been widely used in horse racing festival and Bazaar (merchants with ethnic characteristics in Xinjiang).
Free-range goats in farmhouses
Fair) and the New Year's Night Market, there are often Balang (* * * two boys) selling roast whole sheep. Roasted whole sheep can be sold as a whole or retail, which is favored by consumers of all ethnic groups. Roast whole sheep is a traditional dish for Xinjiang ethnic minorities to entertain foreign guests and VIPs, and it is also a meat product that Central Plains people like very much at present. Because of the differences in regions and eating habits, the popularity of roast whole sheep in the Central Plains is later than that in Mongolia and Xinjiang. It should be said that it used to be a good product enjoyed by royal dignitaries, but now it is only the highlight of the ordinary people's table. Therefore, eating quickly is beyond the reach of others. Therefore, on the land of the Central Plains, whenever the lights are on, some urban dining areas mainly roast sheep, and hardworking Central Plains people show their magical powers. Some roast whole sheep, some roast large pieces of sheep, and some roast small skewers for women and children to eat. In a word, the whole block is filled with smoke, immersed in the smell of roast sheep, the barbecue stalls are too concentrated, the barbecue methods are mixed, and the professional quality of some owners is low, which greatly affects the environment of some cities and the food health of diners can not be effectively guaranteed. Therefore, in cities, we advocate professional barbecue catering institutions, professional technology and strict and scientific health management.
Xinjiang roasted whole sheep (20) has a strong quality assurance system, and strives to explore a healthy, green and environmentally-friendly sustainable development path for the industry. Xinjiang Altay sheep is a branch of Kazakh sheep, which belongs to fat head sheep in biological classification. Its meat is tender and tender, but it has no taste. Xinjiang Mongolian baking lamb blanks of Kazak sheep or sheep have different regional tastes. Comparatively speaking, from the adaptability to local food tastes and the localization of raw material collection, it is more suitable to roast whole sheep in Central Plains with lamb blanks of Huai goat and Qingshan goat, which are special products of Central Plains. Among them, Huai goat is produced in Fangyuan and Huaidian, shenqiu county, named after Huaidian as the distribution center, and then spread all over the eastern Henan plain. Medium build, short and dense hair, precocious puberty, fast reproduction, good foraging, rough feeding resistance, boredom, good climbing, love fighting, good feeding. How thin is Huai goat?
Special roast whole lamb
The meat is less fat, neither fat nor greasy, and the smell is small. The boiled soup is delicious. The smoked mutton in Dongguan of Huaidian is made of Hu Aishan mutton, which is a well-known delicacy. The reason why roast whole sheep is so famous is that it has its unique production method in addition to the exquisite selection of materials. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, remove their heads, hooves and internal organs, and put them on with a wooden stick with a big nail from beginning to end, with their necks stuck on the nail. Then use egg yolk, salt water, turmeric, cumin powder, pepper and white flour to make a paste. Wipe the whole sheep with the adjusted paste and put it head down in the hot pit. Cover the pit tightly, use wet Buffon, stew for about an hour, uncover and observe, the stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve it. Edit this roast whole lamb raw material
condiments
Altay Capricorn 1 sheep, carcass weight 1...> & gt