In 2021, the first central reserve frozen pork purchasing and storage bidding transaction of 20,000 tons

 　　The latest monitoring data from the National Development and Reform Commission showed that from June 21 to 25, the national average pig-to-food ratio was 4.
9:1
.

　　According to the "Improving the Government Pork Reserve Regulation Mechanism and Doing a Good Job in Maintaining Supply and Stabilizing Prices in the Pork Market" stipulated by the National Development and Reform Commission, the Ministry of Finance, the Ministry of Agriculture and Rural Affairs, the Ministry of Commerce, and the State Administration for Market Supervision, it has entered an excessive decline.
Early warning interval (that is, less than 5:1)
.

　　In accordance with the requirements of this mechanism, the first-level early warning is intended to warn the breeding of production capacity adjustment; at the same time, the state will continue to adjust the reserve and increase the investment, and the central and local governments will start the pork reserve purchase and storage work
.

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　　Huachu.
com issued a notice on July 4 on matters related to the first central reserve frozen pork purchasing and storage auction transaction in 2021
.

　　1.
No.
II split meat: remove the skin and bones from the muscles of the forelegs cut off between the fifth and sixth ribs to remove the subcutaneous fat
.
The cut is complete; there is no deep knife wound or chip wound; the surface fat needs to be cleaned, and the internal fat is not repaired; there should be no congestion, miscellaneous bone, broken bone, cartilage, lymph node, diseased tissue, floating hair and other impurities; the product is frozen In the next 24 hours, the center temperature of the meat will reach no higher than -15°C, and there must be no frost on the surface of the frozen meat and no blood on the bottom
.
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　　2.
Part IV: Cut off the muscles of the hind legs from the junction of the lumbar spine and the sacrum, and remove the skin and bones to remove the subcutaneous fat
.
The cut is complete, the fascia and internal fat are not trimmed, and the surface fat needs to be trimmed clean, no flakes, deep cuts; no congestion, bones, broken bones, cartilage, lymph nodes, diseased tissues, floating hair and other impurities; The temperature of the meat center within 24 hours after freezing is not higher than -15°C, there must be no frost on the surface of the frozen meat, and no blood ice on the bottom surface
.
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　　3.
Sensory requirements: muscle color is bright red and shiny; fat is milky white; meat is tight and firm; no peculiar smell
.
Other requirements refer to relevant standards and relevant national regulationsTvc China Feed Industry Information Network-Based on feed, serving animal husbandry

　　4.
The shelf life of frozen pork should be no less than 18 months
.
Tvc China Feed Industry Information Network-Based on feed, serving animal husbandry