What are the characteristics of sheep?

The physical characteristics of Nanjiang antelope are that its coat is yellow, short and shiny, its facial coat is yellow and black, and there are symmetrical light stripes on both sides of its nose. The ram's neck and chest are covered with thick black and yellow fur, and there is a black hair belt along the back from the pillow, which gradually becomes shallow after crossing; The head is large and moderate, the ears are long and straight or slightly drooping, and the nose is slightly arched, with or without horns; The body drive is slightly barrel-shaped, the neck length is moderate, the chest is deep and wide, the ribs are open, the back and waist are straight, and the limbs are strong. Adult ram weighs 50-70kg, and ewe weighs 34-50kg.

Physical characteristics of Suffolk sheep: Suffolk sheep's fur has colored fibers, and the head, ears and limbs of adult sheep are black; Both male and female sheep have no horns, thick and short necks, wide and deep chests, straight back and waist, plump hindquarters and strong limbs; Adult ram weight 100- 1 10 kg, ewe weight 60-70 kg; The carcass weight of 3-month-old lamb is 17kg, with tender meat and little fat. The shearing amount of adult sheep is 3-4kg, the wool length is 7-8cm, and the fineness is 58-68.

Physical characteristics of small-tailed Han sheep: small-tailed Han sheep has white fur, high nose and drooping ears, large spiral angle of ram and small horn of ewe, with ginger horn or horn heel; Ram has a deep chest, straight back and waist, tall figure, developed front and back, and square side view; Strong limbs and solid hooves; The fat tail is slightly oval, with a longitudinal groove at the lower end and a tail length above the hock joint; Average weight of adult ram 1 10- 120kg, and average weight of adult ewe is 65-70kg. Cooking mutton soup in Shanxian County is not ideal.

The physical characteristics of mutton sheep are: short and wide head, short and thick neck, wide and round chest, developed ribs, straight back, full muscles, developed hindquarters, relatively short limbs, straight legs, wide standing distance between legs and square body.

Physical characteristics of mutton sheep: strong physique, well-proportioned structure, moderate head size, short and thick neck, good combination of neck and shoulder, developed chest, straight back and waist, wide hips, developed hindquarters, slightly inclined hips, neat limbs, solid hooves and square overall body shape.

Characteristics of Boer goat: Boer goat is an excellent meat goat breed in the world, which has the characteristics of large size, fast growth, strong reproduction, more lambs, high slaughter rate, more meat, tender meat, good palatability, roughage resistance, strong adaptability and strong disease resistance.

Characteristics of Macheng Black Goat: The coat color of Macheng Black Goat is pure black, tall, fast in weight gain, high in reproduction rate and good in meat quality, suitable for grazing and captivity; Two fetuses a year, two or three lambs at a time, the weight of an adult ram can reach 120- 140 kg, and that of an adult ewe can reach 80- 100 kg, with a slaughter rate of 52%, a shaving slaughter rate of 6 1%, tender muscle fibers and good meat quality.

Characteristics of Nanjiang Yellow Sheep: Nanjiang Yellow Sheep not only has the characteristics of early sexual maturity, rapid growth and development, high fecundity, good meat production performance, strong adaptability, rough feeding tolerance and genetic stability, but also has tender meat, good palatability and excellent leather.

Characteristics of Suffolk sheep: Suffolk sheep has the characteristics of good meat production performance, fast growth and development of lambs, good motherhood and precocious puberty.

Characteristics of small-tailed Han sheep: Small-tailed Han sheep has the characteristics of strong physique, tall individual, rapid growth and development, high reproductive rate, estrus in all seasons, strong adaptability, rough feeding tolerance and good meat performance.

Features of Mayang in Chengdu: The fur of Mayang in Chengdu is brownish red, just like red copper, also called Sichuan Copper Sheep. The upper, middle and lower sections of a single hair fiber are black, brownish red and grayish black, hence the name Mayang. Most rams and ewes have horns and beards. Their backs and waists are wide and flat, their hips are slightly inclined, their limbs are stout, their front parts are well developed, their bodies are rectangular, their backs are deep and wide, and their breasts are slightly wedge-shaped and well developed. The average weight of adult ram is 43 kg, and that of ewe is 32.6 kg ... One-year-old sheep is 26.3 kg, and adult sheep is 42.8 kg, with slaughter rates of 49.8% and 54.3% respectively. This board is of good quality. Early maturity, sexual maturity at 3-4 months, mating at 8- 10 months, 2 births at 1 hour or 3 births at 2 years, with an average lambing rate of 2 10%.

The characteristics of Matou goat are: the fur of Matou goat is mainly white, the male goat and the female goat have no horns and beards, the head and neck are well combined, the chest is developed, and the body is rectangular. The average weight of ram is 44kg, ewe is about 34kg, Capricorn is 47.4kg, and the maximum weight can reach 100kg. One-year-old Capricorn weighs 34.7 kg, and the slaughter rate of adult Capricorn is about 60%. The early fattening effect is good, the weight of 7 months old can reach 23.3 1 kg, the carcass weight 10.52 kg, and the slaughter rate is 52.34%. The quality of the plate is also good, and the width is large, with an average area of 8 190 square centimeters. Early maturity, fertile at 10 months. It can give birth to two babies in 1 year or three babies in two years, and the lambing rate is about 200%.

Physical characteristics of Boer goat: the fur of Boer goat is white, and the head, neck, ears and tail are reddish brown; Thick head, big brown eyes, nose hook, drooping ears, solid horns and medium length; Deep, wide and round body, thick neck, moderate length, wide and deep chest, thick shoulders, straight back and waist, compact abdomen, wide and long tarsal bones, plump hips and legs, short and thick limbs; Adult ram weighs 95- 1 10 kg, and ewe weighs 65-70 kg.

Brief introduction of sheep

Sheep is the collective name of sheep subfamily, including mammals, Artiodactyla, cattle and sheep subfamily, and it is one of human livestock. Hairy quadruped ruminant, the main source of wool. The coat color is mainly white. Goats and sheep are mainly raised in China.

Sheep are also called sheep or white sheep. Hairy quadruped ruminant. Originally a product of mountains in the northern hemisphere, it is related to goats; The difference is that the body is fatter, plump and thick. Short head. Males have huge spiral horns, females have no horns or only small horns.

Mammals and ruminants generally have a diagonal line on their heads, and there are many varieties, such as sheep, lake sheep, goat and rock sheep.

Edible value of sheep

nutritional ingredient

Sheep is one of the common domestic animals, which has been raised in China for more than 5000 years. Sheep is a treasure, and its fur can be made into all kinds of wool and leather products. Sheep can play its unique role in medical treatment. Mutton, sheep blood, sheep bone, sheep liver, goat milk, sheep gall, etc. Can be used for treating various diseases and has high medicinal value.

mutton

Mutton is nutritious and has been used as an aphrodisiac. It is rich in high-quality protein 12.3% and fat 28.8%, which is half that of pork. In addition, it also contains minerals such as phosphorus and iron, and nutrients such as vitamin B and vitamin A. The Compendium of Materia Medica contains its efficacy: "Mutton can warm and tonify the middle warmer, stimulate the appetite, and cure fatigue, aversion to cold, five strains and seven injuries." Jin Ren Li Guo said: Mutton is tangible. It can replenish the qi of tangible muscles, so it is said that "replenishment can be weak." Ginseng mutton belongs to ginseng invigorating qi and mutton filling shape. Anyone who eats mutton is deficient in blood. Yiyang gave birth to Long Yin. "Chao, a famous doctor in the Sui Dynasty, diagnosed and treated the general manager's illness, saying," When the wind enters, it will cause illness, and the disease will have a chest. The mutton needs to be steamed and mixed with medicine, and the better. "Chinese medicine believes that it is sweet and warm, enters the spleen and kidney meridians, and has the functions of invigorating qi and tonifying deficiency, warming the middle and warming the lower, so it can be used to treat fatigue and emaciation, waist and knee pain, postpartum deficiency, abdominal pain, cold hernia, and middle deficiency and nausea. People with three high symptoms should be careful not to eat more.

Sheep blood

Sheep blood contains protein 16.4%, mainly hemoglobin, followed by serum protein, serum globulin and a small amount of fibrin. Xianping has the effect of stopping bleeding and removing blood stasis, and can be used to treat hematemesis, hematochezia, intestinal wind hemorrhoid, metrorrhagia, postpartum hemorrhage, traumatic hemorrhage, traumatic injury, etc. Therefore, there is a saying in "Life Taste Diet Spectrum" that "raw drinking can stop all blood and relieve all elements". Cooked food, but hemostatic, is suitable for those suffering from intestinal wind hemorrhoids. Clinically, if there is traumatic bleeding, take sheep blood charcoal for ten minutes, mix it evenly and apply it to the affected area, and then bandage it with gauze to stop bleeding.

Sheep liver

Sheep liver is rich in protein, fat, carbohydrate, vitamin B, vitamin C, calcium and phosphorus. Among them, the content of vitamin A is relatively high, and the content of vitamin A per gram of liver is 29,900 international units. Sheep liver tastes sweet and cool, enters the liver meridian, and benefits blood, liver and eyesight. For patients with emaciation due to blood deficiency, postpartum anemia, tuberculosis, night blindness and cataract, 200 grams of sheep liver, 30 grams of Herba Eriocauli, and 30 grams of Chrysanthemum morifolium are decocted and taken daily 1 dose. For example, sheep liver mixed with Chinese medicines such as Semen Cuscutae, Semen Plantaginis, Fructus Lycii and Semen Cassiae 19, which is a famous prescription "Gan Yang Pill", can treat glaucoma.

Sheep testis

Chinese medicine believes that sheep testicles (sheep eggs) have the functions of tonifying kidney and strengthening yang, nourishing yin and replenishing essence, and resisting fatigue, which can improve the sexual ability of animals, enhance the immunity of the body, resist fatigue and strengthen the body.

In modern biochemistry, sheep testis is an important biochemical raw material. Sheep testis and its interstitial cells are important raw materials for biochemical extraction. A series of important biochemical intermediates can be extracted through gene expression, such as sarcosine glycoside solution which provides cell nutrition; As an important cell transfer factor, sheep testis transfer factor and sheep testis peptide can improve human microcirculation and ensure the development of human secondary cells and organs.

banquet

Sheep is an important food for ancient sacrifices. In the earliest cooking method of sheep, besides baking and baking, it is soup. After the Tang Dynasty, there were more and more ways to eat mutton. At the end of the Ming Dynasty, there was a "whole sheep mat".

The "whole lamb banquet" was originally the "holy banquet" of Islam and the most important banquet in Islam. There is tea instead of wine on the mat. This kind of "whole sheep mat" is divided into three seats: morning, middle and evening. Tea is served in each seat first, followed by rice and vegetables. There are 27 courses in each seat, and finally there is soup. Later, it developed into the palace, where the "all-sheep banquet" was based on the "sacred banquet" and imitated the pattern of "Manchu-Han banquet". The palace "whole lamb mat" consists of 72 dishes at most. In addition to four dried fruits and four fresh fruits, the mat is mainly the head for herding sheep, and the head facing outward (looking down) indicates the opening of the mat. Put the sheep's tail at the end of the mat in the same way to show the end of the mat.

The ancient "whole sheep mat" required to take materials from thirteen parts and internal organs of the sheep, such as the head, neck, upper brain, ribs, outer ridge, grinding block, inner ridge, three forks, inner tendon, lumbar fossa, tendon, chest and tail. The cooking methods were varied, and it was necessary to "see the sheep" and "taste different".

In the past, after beginning of autumn, besides instant-boiled mutton, there were delicious barbecues in old Beijing, including "Southern Anhui and Northern Anhui Seasons". In the south is the "barbecue bay" in Xuanwu Gate, and in the north is the "barbecue season" in Houhaitou, Shichahai. Eat barbecue, using only the meat of Xikou sheep's hind legs and upper brain. Sliced meat should be two to three centimeters wide, seven to ten centimeters long and translucent in thickness. Barbecue shop, put a big iron pot on the big round table, put an iron ring on the edge of the pot and put iron bars on it. Leave a fire hole in the hoop so that firewood can be put in. The firewood is pine cone, pine and cypress. When barbecuing, stir the meat slices with seasoning and put them on the grill. You can take chopsticks 60-70 cm long by yourself, and when the meat slices are roasted to golden color, take them out and dip them. Dipping ingredients include marinated shrimp oil, high soy sauce, minced garlic, Chili oil and so on. Next to the cauldron, a dozen people can usually be surrounded. During the light years of the Qing Dynasty, the poet Yang Jingting wrote a poem: "The barbecue in winter is delicious, and the front of the big jar is surrounded." Fire roasting is the best tender method, and burning knives in snowy days is drunk. "

Mutton is sweet, hot and fire. After eating, it can replenish the middle energizer, soothe the nerves, stimulate appetite and strengthen physical strength. Sheep are full of treasures. "Eating" said that sheep's head can cure bone tuberculosis, brain fever and dizziness; Sheep heart can cure anxiety and diaphragmatic qi, and sheep liver can cure wind cold and liver qi deficiency and heat; Sheep blood can cure women's stroke and blood deficiency; Sheep kidney can tonify kidney deficiency and benefit essence; Sheep bone can cure fatigue, cold and emaciation; Sheep marrow can treat male and female injuries, yin deficiency and qi exuberance, benefit blood vessels and channel qi; Goat cheese can cure thirst and tonify deficiency. Just warn sheep brains not to eat too much.

Mutton is a tonic, and herbal medicine says that mutton can be better than ginseng and astragalus. Ginseng, astragalus, qi and mutton. Of all the foods, mutton is the most consumed. As the saying goes, "it is difficult to calculate an account after crossing the sheep several times." When it is half-cooked and half-cooked, 100 kg only has more than 20 kg, and then it will be reduced to only one section. " It means 100 kg of sheep, only 50 kg when slaughtered and about 20 kg when cooked. Mutton is damaged a lot, which is also the most satisfying, because it is easy to swell when eaten in the stomach. It is said that people in Western Qin ate an eclipse, and the reason why they were not hungry was because they ate sheep. Therefore, Li Yu warned that the nourishing person is mutton, and it is also mutton that harms people. When eating mutton, you must leave room in your stomach to make it swell. Do not eat too much. Eating enough will hurt the spleen and stomach.

Roast Whole Lamb

Blank soaking of sheep

Preparation of soaking sheep blank in water: 2 kg of onion and 2 kg of ginger, mashed and put into the basin; 2 bottles of high-quality liquor, 4 Liang of salt, 3 Liang of monosodium glutamate and 60 Jin of water. Squeeze onion and ginger into soaking water by hand for later use.

Cut the wire

Wire cutting: divide the original bundle of 18# thin wires into several small bundles, 1. Limb fixing wire: take a small bundle and cut it at one place. 2. Trunk binding: cut the other bundle into three equal parts, hold it with both hands, and hold the U-shaped arc inward.

Winding barbecue grill

The goat roaster (wearing cotton gloves with both hands) takes the goat blank fixing frame and puts it on the first floor of the working frame, with the hand lever facing the left hand direction. Take a "four-limb fixing wire" and fold it in half to form the center point. Press the intersection of the first cross beam of the fixing frame and the vertical beam of the fixing frame with your left hand, and wrap the right half of the cross beam with your right hand, and pull it out in the direction of the hand lever at the end of 5 cm. The four pulled wires are all the same length, about 20cm；. Press the coincidence point with the right hand, wrap the left half of the beam with the left hand, and pull it out in the direction of the handle at the end of 5 cm; Fold the second "four-limb fixing wire" out of the center point, press the intersection of the fourth cross beam and the vertical beam of the fixing frame with the left hand, wrap the right half of the fourth cross beam with the right hand and pull it out in the direction of the transmission fork at the end of 5cm, press the coincidence point with the right hand, wrap the left half of the fourth cross beam with the left hand and pull it out in the direction of the transmission fork at the end of 5cm, so that all the "four-limb fixing wires" of the sheep blank fixing frame are wrapped.

Bind sheep blank

The roast person grasps that back waist of the blank sheep with his right hand, lift the neck bone of the blank sheep with his left hand and puts it on the fixing frame, with the vertical beam of the fixing frame as the dividing line, and the two hind legs are placed between the third beam and the fourth beam; The two front legs are placed between the first beam and the second beam, so that the sheep blank is centered and balanced on the fixing frame. The roaster puts the right forelimb of the lamb blank on the fixing frame 5 cm from the right half end of the first cross beam with his left hand, and holds it firmly; Pull the 20 cm winding wire with your right hand for easy tension, and wind it twice at the cross-shaped joint to fix the right forelimb of the sheep blank. Place the left forelimb of the blank sheep on the fixing frame 5 cm from the left half of the first beam with the right hand, and hold it firmly; Pull the winding of 20cm on this side with your left hand, and then tighten the "cross" knot and wind it twice, winding it to the end and fixing the left forelimb of the blank sheep. 5 cm at the end of the left half of the fourth beam, put the left hind leg of the sheep blank on the fixing frame with the left hand and hold it firmly; With the right hand, pull up the 20cm wound iron wire on the fourth root and tighten it conveniently, and wrap it around the cross joint twice to the end to fix the left hind leg of the lamb blank. Put the right hind leg of mutton blank on the end of the fourth right half of the barbecue grill 5cm with your right hand and hold it tightly; Pull the left hand 20 cm to wrap the wire, then tighten it, wrap it twice at the joint of "X", and then wrap it to the end to fix the right hind leg of the blank sheep, so far the limbs of the blank sheep have been fixed. The roaster grasps the neck bone of the blank with his left hand, the pelvis bone with his right hand, stretches the blank with both hands, stretches the two forearms of the blank, stretches the left and right breast rows of the blank, and stretches the two rear thighs of the blank to the maximum extent, thus adjusting the balance of the blank to the most stable position.

light the fire

After the lamb blank is tied, it will be baked in the furnace.

Jiayang

After the fire was divided, the mutton blank was quickly lit. The specific operation is as follows: the goat roasting master takes the mutton blank to the front of the oven at the Z-bend of the handle bar with his right hand, grasps the cross of the fourth beam with his left hand, lifts the neck of the handle bar with his right hand, and lifts it with his left hand to align the tail fork of the vertical beam with the transmission groove, then the whole vertical beam falls into the three grooves, and starts the traction motor to rotate the fixing frame for bearing the mutton blank.

Adjust fire

After the sheep stands up, it is necessary to immediately look at the corresponding relationship between the position of the sheep blank on the fixed frame and the center point of the ignition temperature. The center point of scapula at the end of neck bone of goat blank and the root of sheep tail should correspond to the center point of fire temperature. The simplest tool is to take a corresponding photo with long-handled pliers, quickly find a good position and adjust the fire. Because the front chest of goat blank is bigger than the legs, the fire at the tail of the legs is about 0.5 ~ 0.5 less than that at the chest and shoulders.

Brush oil and dressing

After stewing the mutton blank for about 5 minutes, the surface of the mutton blank is yellowish, uniform in color and dry, and the oil and water on the lower surface can be clearly seen to stop when rolling. Sheep roasters should wear neat tall hats, masks and sanitary gloves. The thumb, index finger and middle finger of his left hand are buckled with the special compound oil "A" oil cylinder for roast sheep. The ring finger and the little finger tightly clamp the joint between the handle and the blade of the sharp knife, and the blade is out of sync. The right hand adjusts the direction of the fixing frame to brush the sheep blank for the first time: the right hand holds a sharp knife to scrape off the oozing oil-water substance, and then returns it to the left hand. Take out the brush and suck off the excess "A" at the cylinder port. The function of brushing oil is to protect the surface of sheep blank with "A" oil, so that the inside of sheep blank is heated evenly, and the water is prevented from overflowing to the maximum extent, so that the meat is crisp and tender, and the surface layer has a crisp taste effect.

In baking

Pruning is usually done every 20 minutes. During the second baking, it was observed that the muscles of the joints of the limbs contracted due to heat. At the same time, it is necessary to observe and adjust the corresponding position and size of the fire at any time to ensure the best roast of the whole sheep.

Last ten minutes

The last ten minutes is the key to the whole barbecue process. At this time, that is, when the "A oil" is brushed for the last time, the fire should be adjusted to a higher temperature and a greater temperature. Only in this way can the surface of the roasted sheep be crispy and delicious. If the fire is small and the temperature is low, the work of roasting sheep will fail. The way to add fire is to remove it from the stove where the party is held. Remember to pay attention to safety when operating!

Unload sheep

Turn the handle upward and hold the Z-bend with your left hand. Grasp the handle end upwards, remove the barbecue grill from the transmission groove and lift it to the work frame. Cut 6 binding wires from the surface with the wire pliers of the right hand and pull them out from below. Break the leg bones of the limbs with wire cutters. Reverse the iron tongs with the right hand, put one handle of the iron tongs into the pelvis of the roast sheep tail, and grasp the neck bone with the left hand. At the same time, lift the roast whole lamb with both hands and put it into lettuce leaves with washing and draining. The whole process of unloading sheep should be controlled within 2 minutes, so as to ensure that roasted whole sheep can be presented on the table in front of customers within 5 minutes.

Charcoal for roasting sheep

It is best to roast whole sheep with fruit trees or larch sawdust as raw materials. The main process is to shape the sawdust with a machine at high temperature and high pressure before sending it.

There are two main shapes in the market: hexagonal center with holes and square center with holes.

trait

Roasted whole sheep is the healthiest, most environmentally friendly and greenest food in the meat diet at present. Roasted whole sheep is golden and shiny in appearance, brown and crisp in outer meat, soft and tender in inner meat, fragrant in mutton flavor, quite palatable and unique in flavor.