1. What kind of mutton is the best?
As far as the taste of mutton is concerned, mutton is better than goat, with high fat content, fresh taste and low odor. When choosing mutton, you can choose mutton first. Among them, Su Nite sheep, Wuzhumuqin sheep, Kazak sheep and Altay sheep are known for their delicious meat and no peculiar smell. If you don't care about the fishy smell of mutton, you prefer to braise in soy sauce and kebabs. You can choose mutton, which is rich in lean meat and muscle fiber and tastes more chewy. Boer goat, black goat, white goat and green goat are all excellent goat breeds.
? Second, the choice of mutton varieties
1. goat
The meat goat is short, plump, thin and loose. Goat mutton is characterized by strong smell, which is because the fat of goat mutton contains a fatty acid called 4- methyl octanoic acid, which will produce a special smell after volatilization. In terms of eating method, mutton is more suitable for braised pork and kebabs.
Famous origin varieties:
Boer goat: Boer goat is recognized as the king of meat goats in the world. Mainly produces high-quality lean meat. It has the characteristics of being big and fleshy. Boer goat meat is delicate and delicious.
② White goat: The slaughter rate of white goat is high, and the most meat is obtained by slaughter at one year old.
③ Black goats: Black goats are mainly distributed in areas below 2,500 meters above sea level, such as the producing areas in central China, south of the Yangtze River. Black goat meat is high in protein, low in fat and low in cholesterol. At the same time, fresh black goat meat is even in color, slightly red, white or light white in fat, non-sticky and elastic.
④ Green goat: The coat color of green goat has black and white fibers, so its appearance is blue. Mostly produced in chengwu, southwest Shandong. Meat can be made into mutton shops, dried meat, bacon, mutton without meat, etc., with the longest history. It's mutton soup During the Jiaqing period, there was a record of mutton soup, which was a necessary thing to warm up in autumn and winter.
2. sheep
As far as taste is concerned, sheep meat tastes better than goat meat. Sheep meat has higher fat content than goat meat and tastes more delicate and delicious. From the way of eating, mutton is suitable for stewing and stuffing because of its high fat, tender meat and light color. The finer the wool is, the more expensive the wool is, and the more the mutton tastes.
Famous origin varieties:
① Su Nite sheep: Su Nite sheep, also known as Gobi sheep, is one of the excellent local mutton varieties in Inner Mongolia. It is famous for its tender meat and good taste. Su Nite mutton is tender and juicy, with no smell, thick and dense meat layer, high protein, low fat and high lean meat rate.
② Wuzhumuqin sheep: Wuzhumuqin sheep is produced in Wuzhumuqin grassland in the east of Xilin Gol League, Inner Mongolia, and has the reputation of "the best sheep in the world". Leg of lamb, braised mutton and stone roasted mutton are the classic practices of Mongolian mutton.
③ Kazakh sheep: Kazakh sheep are native to the northern foot of Tianshan Mountain and the southern foot of Altai Mountain. The muscles are sweet and smooth, and the red color is even. The boiled mutton soup is clear and transparent. Mutton muscle fiber is tender and juicy, easy to digest, and has the unique aroma of Kazakh mutton. The fragrance is overflowing, and it has the name of "cook the meat in the house smells outside".
④ Altay sheep: Altay sheep is a special product in Altay region of Xinjiang Uygur Autonomous Region, with high meat and fat production performance. Altay mutton can also increase digestive enzymes, protect the stomach wall and help digestion.
Third, how to store mutton
Generally, before the Spring Festival, many people like to buy some mutton to keep it fresh, in case the price of mutton rises. So, what are the good preservation methods?
If the mutton is not much, it can be pickled, but it must be eaten within 10 days. ? If there is a lot of mutton, it is recommended to freeze it in the refrigerator, but it will not taste so good after thawing. Fourth, the efficacy of mutton
1. Protect gastric mucosa
Mutton can protect the stomach wall, increase the secretion of digestive enzymes and help digestion. Chinese medicine believes that mutton also has the effect of tonifying kidney and strengthening yang, which is suitable for men to eat regularly. Sheep are full of treasures. Mutton is an excellent dietary health care product. Mutton, sheep blood, sheep bone, sheep liver, goat milk and sheep gall can be used to treat various diseases.
? 2. Tonifying liver and improving eyesight
Mutton enriches blood, nourishes liver and improves eyesight, and has a good curative effect on postpartum anemia, tuberculosis, night blindness, cataract, glaucoma and other diseases. Compared with milk, goat milk has higher fat and protein content. It is one of the ideal foods for patients with kidney disease and a natural tonic for the infirm.
3. Warm the spleen and stomach
Mutton can be used to treat nausea, weakness, chills and other symptoms caused by spleen and stomach weakness.
4. Warm liver and kidney
Mutton can be used to treat symptoms such as soreness of waist and knees, deficiency and cold caused by kidney-yang deficiency.
5. Tonifying blood and warming meridians
The content of iron, phosphorus and other substances in mutton soup is very high, which is suitable for all kinds of anemia patients. Women and the elderly are weak and weak after illness, so they can eat mutton soup to replenish qi and blood, yang and qi, treat deficiency and soothe the nerves, strengthen the spleen and stomach, and strengthen the body.