Recognize the Bama pig

basic introduction

Bama pig originated in Guangxi Bama Yao Autonomous County. It is a rare and rare local small pig breed with a long history of breeding and stable genetics. In March 1995, after Bama was named “Hometown of Chinese Sweet Pigs” by the National Special Economic Committee, the Bama Xiang Pig was recorded as a local specialty in history. The Bama pigs are wild and precocious, with clear appearance, short, small, short and round bodies, extensive feeding, adaptability and resistance to diseases; the largest individual is about 45KG, and the general breeding period of sows is eight years. Up to fourteen years. The Bama pig is world-famous, with thin skin and fine meat, lean body and flesh, red muscles, delicate muscle fibers, white fat, delicious sweet taste, and rich nutrition. It is more like a delicacy than a wild civet. It does not add any seasoning or aroma. Nose, known as "a boiled meat four neighbors Hong, seven miles away smelling its taste," the reputation as the pig's "noble nobles." Therefore, the Bama fragrant pig is widely used and has a broad prospect for development.

Historical Origins

The Bama fragrant pig is derived from earth pigs. It is said that it was domesticated from wild boars, and the masses called them "gougua pigs," "plantain pigs," or "two-headed black horses." Because of its delicate skin and delicate skin, the meat is delicate, and the outsiders feel very delicious. The name was “xiangxiang”, and it was officially named “Bamaxiang Pig” when it was published in 1982. ". In the past, because of the influence of the feudal ideology of occlusion of traffic information and “not cultivating”, the masses have been using the method of locking and breeding of reserved and maternal mothers to carry out highly inbreeding. After several hundred years of epochal strife, it has created a homozygous gene. , excellent appearance and unique varieties. At the same time, as a result of long-term natural selection, a large number of harmful genes were phased out, achieving a stable genetic performance and eradicating the stillbirth and freak phenomenon. Because the Bama fragrant pigs still retain a certain wildness and are still a precocious variety, people in the actual production today still maintain a unique body appearance, production and meat quality, and they still adopt a certain degree of inbreeding.

Development status

Since the 1970s, with the continuous improvement of transportation and information and other changes in live pig products and production requirements, the market for the pig market has not been able to develop in time, resulting in the gradual abandonment of the Bama pigs and the introduction of their body types. Large, fast-growing exotic pig breeds have caused increasingly serious pedigrees in Bama pigs, intervene largely in the genetic information of Bama pigs, and their gene expression has also changed. The Bama pigs are pure. The resources were severely damaged. Fortunately, in 1981, the establishment of the original Bama pig breeding farm in Guangxi was carried out to preserve the variety resources and persisted in conservation and purification and rejuvenation. The variety resources had been preserved since then.

In recent years, with the attention of the autonomous county party committee and government to the production of Bama pigs and the improvement of people’s living standards, the Bama Xiang pig has responded to the trend of seeking nutrition, health care and longevity, and has obtained the “Chinese fragrant pigs”. Since the beginning of the township, through the establishment of autonomous county Xiang pig development leading group and Bama pig production and management association, adopting a series of measures such as living preservation, base preservation, establishment of commodity pig production base, and finally making the endangered Bamaxiang The pigs were preserved and started to have a farming scale. The original farm of Bama pigs in Guangxi was established in 1981. It is a business organization with the main purpose of planting seeds. Now it has become a state-level local breed resource conservation field. This field has grown from a very difficult and purely preserved species to become the largest and only one in Bama County in Guangxi and has obtained the Bama Pig Breeding Pig Farm from the Provincial Animal Husbandry Administrative Department to the “Plant Production and Marketing Permit”. It covers an area of ​​27,000 square meters and has now reached an annual production capacity of 3,000 qualified breeding pigs. Today, the number of breeding sows used in the production of goods in the county has reached more than 4,600, and through the strengthening of management, it can be produced annually. The goods are more than 70,000 pigs. In the next five years, our county will make full use of science and technology support funds and the introduction of foreign capital in accordance with the overall plan, and develop and grow the special industry of Bama Xiang pig to realize the goal of producing 600,000 heads per year.

main feature

Bama pigs, delicate appearance, individual short, small, short, round, wild early maturity. The color features of the appearance are mainly black and white, and some individuals have dark spots on their backs, white lines or inverted triangles on the forehead, commonly known as “two-headed black” and “plantain pig”. The piglets are sparsely fine, shiny, and ruddy in skin; adult pigs have longer coats, especially boars, and coats and mouths that resemble boars. Bama pigs are extremely resistant to rough feeding and have strong adaptability and disease resistance; sexual maturation is 99-127 days (boars have secretory gonadotropins and can produce spermatozoa in the first 16 days, usually 26-50 days old). Sow sexual maturation weight 14-21 kg; adult weight 35-45 kg. The slaughter rate of 8-10 kg piglets was 61%, the ratio of hind legs was 28.47%, the carcass lean percentage was 59.36%, and the eye muscle area was 5.74 cm2. The annual output of the sows is two. The average sow is 11.5, and the weaning rate is over 95%.

Meat characteristics: skin thin and thin, more lean body carcasses, muscles bright red, delicate muscle fibers, white fat.

Meat flavor characteristics: sweet, sweet, nutritious, cooking without adding any seasoning is also fragrant, especially unique is that suckling pigs at any age stage of slaughter and eating no milk, oysters and other odors.

Nutritional characteristics

Its meat protein content is as high as 21.8%, which is higher than that of ordinary pigs (31.1%-70%); fat is low, accounting for only 18.86%-28.10% of ordinary pigs, and calories are also lower, which is 60.85%-76.1% of ordinary pigs. The calcium and phosphorus content and ratio are almost identical to that of the eggs. The Bama Xiang pork is full of nutrients, rich in essential amino acids and trace elements, and is generally higher in content than ordinary pigs. The content of glutamic acid is 226% of ordinary pigs. More unique is that Bama fragrant pork contains a special substance rich in unsaturated fatty acids, it has a variety of pharmacology, can increase the synthesis of anti-inflammatory substances in vascular endothelial cells, so that the formation of platelet thromboxane A2 decreased It plays a role in the prevention of thrombosis, has a strong vasodilator activity, has a special effect on beauty and health care, and has a unique effect on the prevention of cardiovascular diseases. It is very suitable for the production of elderly foods, in full compliance with human physiological needs and health needs. Therefore, as early as the Song Dynasty, it became a tribute to the royal family. Today, as the development of the elderly food, the prospects are very broad.

Hog Food

Grilled Bama Xiang Pig

The fresh and fragrant little pigs are used as raw materials. They are soaked in a soup with good taste. They are then roasted on charcoal fire. They are roasted on the side with honey. The color is bright golden red after roasting. The smell is fragrant. Out of the mountains, popular in the north and south, become a popular food forest.

Processing technology

We combine the traditional process with modern meat processing technology to process roasted pigs. In the process of production, the processing technology of choosing a proper weight, low-temperature pickling, new recipes and a set of roasted pigs has been adopted, which provides an important basis for improving the quality of roasted pigs and industrial production.

1 Raw materials and accessories

The raw materials are all Bamaxiang pigs weighing about 6-10 kg.

Formula 1: 60-70 grams of salt, 120-150 grams of sugar, 20-50 grams of white wine, 10 grams of MSG, 50-100 grams of sesame paste, 50-60 grams of milk, 5-15 grams of spice powder, 5 grams of sodium nitrate, Onions, rice vinegar, and maltose are appropriate.

Formula 2: 45 to 55 grams of salt, 200 to 250 grams of white sugar, 15 grams of white wine, 6 to 10 grams of MSG, 100 to 150 grams of sesame paste, 4 pieces of fermented bean curd, ginger, onion, sesame oil and maltose in appropriate amounts.

Formula 3 salt 40 to 50 grams, liquor 60 to 10 grams, sugar 200 to 300 grams, 15 to 50 grams of soy sauce, 5 grams of MSG, 5 to 7 pieces of tofu milk, 6 grams of allspice, 30 grams of garlic, ginger, The right amount of onion and maltose.

2 processing equipment

Scales, chopping boards, cauldrons, special grilling hooks and ovens.

3 processing process

Process flow: Slaughtering and finishing of raw materials → pickling → scalding, hanging sugar color → baking → finished products.

Slaughter and finishing of raw materials: slaughter and release of blood, use hot water about 65 °C soaked hot, pay attention to flipping, remove quickly scrape clean hair, pay attention to scrape off the black skin on the rough skin, rinse with water.

From the midline of the abdomen, cut open the chest, abdomen and neck with a knife, remove all internal organs and suet, remove all bones from the body, and do not damage the skin. The skull and spine can also be opened and the spinal cord and porcine brain removed, and the second to third chest ribs and scapula are removed. Cut with a knife between the ribs, thicker muscle parts with a knife cut flowers, easy to condiment penetration.

Marinated: In addition to rice vinegar and maltose, all the ingredients were mixed, rubbed evenly in the body cavity, and marinated in a marinated room at 2 to 5°C. The time is 5-8 hours in the summer and 12-24 hours in the winter.

Hot skin, hanging sugar color: marinated pigskin, with a special long iron fork from the hind legs through the front legs to the mouth corner, lift it and drain the water. Then use 90°C hot water to boil on the pigskin until the skin shrinks to achieve stereotypes. Adding a proper amount of rice vinegar in the hot water can make the skin of the roasted pig more brittle.

After the water is allowed to dry, the maltose water (1 part of maltose plus 6 parts of water) is brushed on the surface of the skin and can only be brushed once and evenly, otherwise the skin color of the roasted pig is different. Finally dry the skin in a well-ventilated place.

Baking: baked on a hanging oven. There are two types of heat sources: electricity or carbon. Traditional processing charcoal stoves, factories produce general electric ovens.

After the hot pigskin has been coated with maltose, the pig blanks are hung in a heated oven. The oven must have a stable temperature, and the temperature must be controlled. The normal temperature of the oven must be controlled at 160~200°C. between. About 40 minutes after roasting, when the pig skin began to turn color, the pig blank was removed from the furnace and needles were inserted from the skin with a bamboo needle or steel needle, and the pig body was evenly pierced, preventing skin and meat from separating. Then brush with 1 layer of oil (preferably with tea oil), the role is to crispy the skin of the pig. It is then roasted in the oven for 40-60 minutes until it is crispy and red. During the cooking period, the position of the pig is often changed so that it can be baked evenly.

4 Assessment of the quality of raw materials and finished products

Raw material weight selection and sensory evaluation of the product (roasted pig): The best quality of the roasted pig produced by the Bama fragrant pig with a body weight of 6 to 10 kg. Pigs weighing less than 6 kg have high moisture content, and the meat is not strong enough, the product quality is poor, and the product rate is low. In addition, the low-weight butcher pigs have a low slaughtering rate and high cost, so they should not be selected as roasted pigs. Raw materials. 12kg body weight of pigs, subcutaneous fat are generally more than 3 cm, fat loss when baking more, the product rate is low, while the product's greasy feeling is strong, the flavor is not good, so it should not be used as raw materials for grilled pig.

Finished product quality indicators: 1 sensory indicators: see Table 1; 2 physical and chemical indicators: salt content (based on sodium chloride) less than 4%; moisture content of less than 35%; food additives according to GB 2760 regulations.

The raw materials used to make roasted hogs are the best in Bama pigs weighing in the range of 6-10 kg. Its color, aroma and taste are good.

Preserving at a low temperature of 2~5°C, it is better than traditional processing when marinated at room temperature. It has a long pickling time and is more tasty, and the raw meat is not easily degraded, and the preservation time of the product can be greatly extended.

After the product is released, hang it in a cool and ventilated place. The time should not be too long (no more than 10 hours). Otherwise, the skin is hard but not brittle and it should be packaged or sold in time.

Nutritional value

Compared with other pigs, Bama Xiang pig has many excellent qualities such as high protein, amino acid, calcium and phosphorus content, low fat content and low calories. Bama pork contains more protein, fat, calories, glutamic acid, cholesterol and other nutrients than ordinary domestic pigs. Taking protein, glutamic acid, and cholesterol as examples, the pork content of Bamaxiang pigs was 17.82%, 30%, and 75.1%, respectively, while that of Guangdong domestic pigs was 13.6%, 10%, and 70.7%, respectively. The contents were 10.5%, 13% and 77%, respectively.

Bama Xiang pig has a complete nutritional content, high protein, low fat, low calorie, rich content of trace elements such as lecithin and glutamic acid. The meat is tender and delicious, and it is not greasy. It has unique mountain flavor and delicious mellow flavor.

Laxiang pig is a traditional high-end gourmet food. At present, the processed products of the Bama pigs are almost all wax products, using unique and traditional production techniques of the nation, combined with modern scientific formulas secretly made, unique ethnic flavor, bright and bright color, tender meat, refreshing taste, but not The unique style of being tired, not sloppy, not slippery, fresh and fragrant, is loved by food lovers. Its shelf life is generally 12 months. "Maintaining original flavor, golden color, and long shelf life" are the characteristics of the finest hogs processed into products.

Widely used

(1) As a meat food, the Bama Xiang pig has the consistency with the modern people's life philosophy.

It is a kind of high protein and low energy food, and it is full of nutrition, rich in amino acids and trace elements necessary for the human body. It is very suitable for the production of elderly foods, which fully meets the physiological needs and health needs of the human body.

(B) Models that can be developed as medical test animals

Using pigs as a medical test is not a common practice in the medical community. In western countries, a small pig weighing less than 90 kilograms is collectively referred to as a miniature pig, so the Bama fragrant pig can be regarded as a “miniature pig” because the individual Bama fragrant pig has an adult weight of only 45 kg. At the same time, in the medical profession, a small pig is to be imported at a price of up to US$800. If the Bama pig is cultivated into a medical experimental animal, its value will be fully reflected. Because of the pig's cardiovascular system and

Human approximation, so in medicine, commonly used as medical test animals for human cardiovascular disease research and skin transplantation.

(3) Because the smell of the pig is well developed and is several times stronger than that of a dog, it can be used as a customs deterrent animal through training and training in a certain manner.

(4) With the improvement of people's living standards, leisure entertainment is gradually being updated. Through the extraction of small genes from Bama pigs, it can be cultivated into an entertaining family pet.

(5) Since the Bama fragrant pig has a history of inbreeding for several hundred years, its gene is very homozygous. This has important implications for the study of the national germplasm resources.

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