Bamaxiang pork is not only tender in meat, bright red in color, but also fragrant and not fishy, which is in line with modern people's pursuit of food. Bama bacon has bright color, tender meat, mellow and refreshing taste, meat but not greasy, fishy and greasy, not slippery and not greasy, fresh and fragrant, and is deeply loved by gourmets.
Nutritional value Compared with other pigs, Bama Xiang pig has many excellent qualities, such as high content of protein, amino acid, calcium and phosphorus, low fat content and low calorie, and its nutritional components such as protein, fat, calories, glutamic acid and cholesterol are generally superior to ordinary domestic pigs.
The protein content of Bama Xiang pork is as high as 2 1.8%, which is higher than that of ordinary pigs 3 1. 1%-70%. The fat is low, accounting for only 18.86%-28. 10% of that of ordinary pigs, and the calorie is also low, accounting for 60.85%-76. 1% of that of ordinary pigs. The content and proportion of calcium and phosphorus are almost the same as those of eggs; Bama Xiang pork is full of nutrition, rich in amino acids and trace elements necessary for human body, and its content is generally higher than that of ordinary pigs, in which the content of glutamic acid is 226% of that of ordinary pigs. What's more unique is that Bama Xiang pork contains a special substance rich in unsaturated fatty acids, which has a variety of pharmacological effects, can increase anti-inflammatory substances synthesized by vascular endothelial cells, reduce thromboxane A2 formed by platelets, play a role in preventing thrombosis, have a strong activity of dilating blood vessels, have a special effect on beauty and health care, have a unique effect on preventing cardiovascular diseases, and meet human physiological needs and health needs.
Origin environment Keziquan Spring in Bama Yao Autonomous County, Guangxi has clear water quality, Bama white mud is rich in more than 20 kinds of mineral elements beneficial to human body, and Bama is also located in the fault zone, which leads to enhanced geomagnetism, so the creatures living here have good physical development, smooth blood circulation and are very healthy. Under the influence of the above three external factors, Bama Xiang pig has high nutritional content, good taste and good taste, so it has become a well-known breed and is called "Qilixiang" and "Shilixiang" by the people.
Historical origin Bama Xiang pig comes from local pig, and it is said that it is domesticated by wild boar.
In the past, due to the traffic information occlusion and the feudal idea of "not borrowing seeds", people have always adopted the closed breeding method of keeping young and matching mothers for high inbreeding. After hundreds of years of times, Bama Xiang pig, an excellent breed with homozygous genes and unique appearance, was finally created. At the same time, as a result of long-term natural selection, a large number of harmful genes were gradually eliminated, which realized their stable genetic performance and put an end to stillbirth and freak phenomenon. Because Bama Xiang pig is still wild and an early-maturing variety, people still use local cross and a certain degree of inbreeding in order to maintain its unique shape, appearance, production and meat quality in today's production practice.
Historically, the central producing area of Bama Xiang pig was Qili District, Enlong County, Baise City, and people called it "winter melon pig", "banana pig" and "two-headed black pig". Because its meat tastes fragrant and sweet, it is not greasy and easy to digest, and it is crowned as "a fragrant pig" by scholars from other places, who are familiar with its flavor in the neighborhood of cook the meat and seven miles away.
1956, Bama Yao Autonomous County was established, and most of the original "Qili District" has been subordinate to Bama County.
198 1 year, the state conducted a comprehensive survey of local breed resources in five central and southern provinces, and officially named the breed "Bama Xiang Pig".
1982, "Bama Xiang Pig" was recorded in Guangxi Livestock and Poultry Variety Records.
In 2006 1 month, Bama Xiang pig certification trademark was successfully registered.
On August 20 1 1, Bama county issued the regulations on the protection of Bama Xiang pig industry, which included Xiang pig industry in the national economic and social development plan.
Production situation Since 2006, Bama County has cultivated over 500,000 fragrant pigs annually.
20 1 1 On July 27th, China started construction of the first Bama Xiang pig production base with an annual output of more than 200,000 pigs in Bama Yao Autonomous County, with a total investment of1.800 million yuan. The construction scale is 200,000 Bama Xiang pigs with an annual output of 7,000 tons of processed meat products, which will drive at least 350 large farmers in Bama and/kloc-
In 20 14, Bama Xiang pigs raised 520,000 pigs and slaughtered 390,000 pigs, with an output value of195 million yuan. Bama county has 1 seed farms, 6 farms, 7 breeding bases, 1 breeding association and 4 processing plants for preserved pigs and sausages.
Product Honor 1985, Bama Xiang Pig was included in Guangxi Livestock and Poultry Variety Records.
1in March, 1995, Bama county was named as "the hometown of China fragrant pigs" by the national specialty economic professional committee.
In 2000, Bama Xiang pig was listed in the National List of Livestock and Poultry Variety Resources Protection.
In 200 1 year, Bama Xiang pig was included in the national germplasm resources protection plan.
On August 25th, 2005, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of geographical indication products for Bama Xiang Pig.
Geographical Indications Area Protection Scope The protection scope of geographical indications products of Bama Xiang Pig is subject to the scope proposed by the People's Letter on Defining the Protection Scope of Geographical Indications of Bama Xiang Pig (Ba Zheng Bao [2004] No.64) of Bama Yao Autonomous County, Guangxi Zhuang Autonomous Region, which is the administrative area under the jurisdiction of Bama Yao Autonomous County.
Quality and technical requirements (1) protected objects
Spicy pig.
(II) Sources of raw materials
1. Xiang pigs raised according to production technical regulations within the scope of geographical indication protection.
2. Feeding:
(1) site: mainly in captivity, and each sow must have a feeding site of more than 5 square meters and sufficient sports ground.
(2) Feed: Sows mainly use local wild vegetables, green feed, rice chaff and other green roughage, and appropriately supplement corn, soybeans, stone powder and other concentrate and minerals; In addition to feeding local fresh wild vegetables and green feed, commercial piglets are supplemented with compressed granular materials according to the following formula. The feeding formula is: corn 50%, bran 18%, soybean or bamboo bean 15%, peanut bran 10%, stone powder 1.7%, salt 0.3% and milk powder 5%.
(3) Feeding method: raw feed for three meals a day. Give green materials first and then dry materials, and freely drink well water and river water with clean origin.
(4) Feeding safety: it is forbidden to use polluted water and feed, prohibited veterinary drugs prescribed by the state, prohibited growth hormone, prohibited premix, additives, bone meal and fish meal.
3. Raw meat requirements:
Xiang pigs aged 50 days to 70 days and weighing 6 kg to 10 kg were selected, and passed the inspection and quarantine and met the requirements of G B2707. Bones and blood stains are removed, and the meat is fresh, pollution-free and not mixed with other impurities.
(3) Processing
Process flow:
Slaughtering, bone removal, pickling, air drying, setting, skin color, charcoal fire drying, cooling, shaping and packaging.
(4) Quality characteristics of products
1. Sensory characteristics:
(1) color: Huang Liang with fat skin, smooth and oily meat surface, reddish or dark red muscle section, white or yellowish fat section with luster.
(2) Appearance: the shape is kept intact, the section is smooth and shiny, and there is no baking focus and mildew spots.
(3) Tissue state: the flesh is dry and firm, the meat is tender, there is no blood seepage by hand pressure, and the skin is not separated from the meat.
(4) Smell and taste: It has traditional bacon flavor, moderate saltiness, delicious taste, and no milky smell, rancidity or other peculiar smell.
2. Physical and chemical indicators:
Moisture ≤2 1%, lean meat rate ≥42%, glutamic acid ≥2 100 mg/100 g, salt ≤ 10%, acid value ≤4%, nitrite ≤ 10 mg/.
Producers who use the geographical indication products of Bama Xiang pig for special signs within the scope of protection may apply to the Bureau of Quality and Technical Supervision of Bama Yao Autonomous County for the use of the "special signs for geographical indication products", which shall be approved by the AQSIQ.