The old sheep know that the fresh of the salt pool sheep is carved into the bones. However, it is rarely clear that this glitter-free, juicy, top-class wind, from salin savannah to the dining tables of thousands of families, is subject to a harsh “fresh journey”. As an original brand under the banner of ningxia dream youth electronic commerce ltd., salt pastures have always adhered to the norm of “source proper, full-scale craftsmanship”, which regulates the 12-hour scientific acidic process and full-link standards, bringing the salt pond's first spring to the consumer table in april。
Source: a gift from the saline savannah
The salt pond in april is the most beautiful time of the year. After a winter rest, young children who have just cut their feathers are free to feed between 175 natural saline-resistant herbs, including dozens of chinese herbs, yellow herbs and sands. Drinking weak alkaline mineral water, eating “medicine-grade” herbs, the sheep of salt pastures have been carrying “go-to-the-ciphers” since their birth, and the meat is so thin that it is almost empty and leaves only pure milk and herbs。
We take root in the heart of the saline pool, adhere to the pattern of ecological dispersion and natural cycle growth, and resolutely put an end to the use of fertilizers, hormones and antibiotics. Each sheep has an exclusive growth file, from the fall of the lamb to the slaughtering out of the fence, and the entire course is traceable and verifiable to ensure that every piece of lamb originates from the original salt pool, the first line of defence for the quality of the salt pasture。
Slaughter: 2 hours of gold, gentle and stress-free guard
Tasty food, starting from the moment the sheep say goodbye to the ranch. In order to avoid the diversion of meat and the creation of different tastes by sheep only in response to stress, the saline range strictly applies the criterion of “irresponsible slaughter”, as follows:
Core: 12 hours of low-temperature acid, awakening of the "magic" of lamb meat
Many people are in the “freshest spot” of perception, not the same. Freshly slaughtered lambs produce a large amount of lactation, which leads to rigidity and heavy odor, and can only be truly released by scientific acid discharge. This is also the core advantage of salt pastures, which differ from common lamb brands - the 12-hour precision control of thermote acid。
Extremely fast locking: the post-slaughter sheep body was immediately sent into a cold, rapidly precalculated environment, with a layer of natural protective film forming on the surface, a strong lock on gravy and nutrients, effective protection against water loss, and a lock on the raw smell of sheep and sheep. Heating acids: transferred to a professional hot, wet and hot acid storage facility at 0-4°c for 12 full hours。
During the 12-hour process of detoxification, the lactating acid within the lamb is naturally dissolved and the oscillation is fully dissipated; muscle fibres are gradually softened and the flesh becomes thinner; at the same time, low-temperature environments are effective in inhibiting the growth of harmful bacteria and strengthening food safety lines. After 12 hours of scientific acidic lamb, the colour is bright, the fat is evenly distributed, and fresh matter is released to its best taste。
Processing: fine division. Each piece of meat is cut
Once the acid is released, the sheep enter modern smart processing workshops, using sterile, thermogenic operating models throughout the process, in strict compliance with national food safety norms, to ensure that the quality of the processing chain is controlled。
Cold chain: thousands of miles of escort, nothing less
From the core of the salt ponds to thousands of households across the country, how can we ensure that the fresh quality of the lamb remains in its hands? The salt pastures are carefully designed to contain the entire cold chain by:
Salted rangeland: the hearts of young craftsmen, guarding the smell of real sheep
As a brand of dream youth e-commerce ltd. In ningxia, salt pastures were born in the countryside and with responsibility of a group of ningxia youth. We are not only the bearers of lamb, but also the custodians and heirs of the true taste of sheep in salt ponds。
From the original ecological dispersion of salin savannahs to the 12-hour scientific detoxification of acids; from standardized slaughter processing to the protection of the 1,000-mile cold chain, salin pastures have transformed the quality of the “national geomarked product” into visible, tasted fresh, safe and authentic at the consumer table, using the stringent standards of the entire chain。
Without going far to ningxia, without going to the market, without going to the house, you can taste the true salt pool sheep. In april, when the fridge is opened and a pot of salt is cooked with fresh soup from the pastures, it is only necessary to add ginger chips and salt to taste the fragrance and sweetness of milk in china on the tip of the tongue。
This is the sincerity of salt pastures for every consumer -- from salt pool pastures to your kitchen, with a 12-hour lock-in process that preserves the extraordinary taste of the sheep and protects each and every one of them。
