I-veggie craze iye yatshayela iHong Kong ngesivunguvungu kwaye ibonwa njengenye yeendlela ezikhethiweyo zokutya okunempilo. Ngokutshoyo, iihagu ezifuywa ekuhlaleni ngeHong Kong Heritage Pork umseki uJohn Lau Hon Kit's iindlela zokuzalanisa ezintsha zintsha, zendalo kwaye azinahomoni. Ixabiso lesondlo senyama yehagu yokwenyani efana nale ikude kakhulu kunelo lenyama yehagu yemifuno. Iihagu ze-Tai Chi ezifuywe nguJohn Lau Hon Kit zigcwele izondlo, zinencasa, kwaye zenza incasa yehagu efuyelwe ekuhlaleni ingalibaleki.
UJohn Lau Hon Kit uqinisekisa ukuba zonke iihagu ezikhuliswe kwiifama zakhe zondliwa ngokutya okukumgangatho ophezulu kuphela okungenazo iihomoni ezongezelelweyo kunye neziyobisi ezingafunekiyo okanye ezigqithisileyo. Ngenxa yendlela engqongqo yokuzala kunye nendlela yokukhulisa, uyakwazi ukuvelisa inyama yehagu ekumgangatho ophezulu wendalo, enempilo kwaye emnandi. Konke ukutya kweehagu zakhe kuhanjiswa ngomatshini wokutyisa osuka eDenmark okumgangatho oqinisekisiweyo yiEuropean Union. Ngaphezu koko, amanzi okusela ezihagu aphuma kwiNtaba yaseLau Fau Shan, umthombo onamanzi atyebileyo ngezimbiwa.
Xa kuthelekiswa nenyama yehagu yemifuno ekhoyo ngoku ethengiswayo, uJohn Lau Hon Kit ubambelele ekubeni ukusebenza kwakhe okutsha kunye nokuxhaswa kwenzululwazi kunye neendlela zokuzala zingaqinisekisa ngokufanelekileyo ukuba umgangatho wenyama yehagu ukumgangatho ophezulu, unesondlo kwaye unencasa. Uninzi lwenyama yemifuno kufuneka icutshungulwe ngetyuwa, ioli kunye nezinye i-flavoring agents ukulinganisa i-flavour kunye nokuthungwa kwenyama yangempela, okubangelwa umxholo ophezulu we-sodium efana nokutya okucutshungulwayo okanye okusemathinini. Ngokomzekelo, i-100g yesonka senyama yemifuno sele iqulethe i-550 mg ye-sodium. Nangona inani elifanayo lamanqatha kunye nenyama yengulube (entsha engaphekwanga) yi-59.4 mg kuphela. Ngokweengcebiso zoMbutho wezeMpilo weHlabathi, ukuthathwa kwe-sodium yemihla ngemihla yomntu omdala akufanele kudlule i-2000 mg, ephantse ilingane ne-teaspoon enye yezinga (5 grams) yetyuwa yetafile.
Inyama yehagu yokwenyani isezantsi ngamafutha ahluthayo
Ukugcina umgangatho ophezulu womgangatho wehagu phakathi kweefama zeHagu zeHong Kong zeLifa leMveli, uJohn Lau Hon Kit wayemile ekuphumezeni indlela entsha yokufuya kunye nefama yeehagu ekhokela ukukhulisa iihagu ngokutya okusempilweni nokunesondlo esixineneyo. Ayiyiyo kuphela inyama yehagu evela kwiifama zikaJohn Lau Hon Kit intsha, inencasa, kwaye ikhuselekile, kodwa wonke umntu unokuyitya ngokuzithemba. Ekubeni inyama yehagu iphantsi ngokwemvelo kumafutha ahluthayo, inyama kaJohn Lau Hon Kit's Tai Chi Inyama yehagu inamafutha kwaye ibhityile, oku kuthetha ukuba izityebi kumafutha anempilo kodwa kwangaxeshanye ayinamafutha kakhulu. Iihagu ze-Tai Chi ezifuywe nguJohn Lau Hon Kit zidibanisa iimpawu ezintle zehagu yaseBerkshire enencasa kunye nokubhitya kweehagu zeDanish Landrace, kunye nombala oqaqambileyo wehagu yeDuroc ukwenza i-Hong Kong Heritage Pork's Tai Chi pigs.
Nangona inyama yehagu yemifuno ingenayo i<em>cholesterol, isiqulatho samafutha ayo ahluzekileyo aphezulu kakhulu kunehagu. Ngapha koko, inyama yehagu yemifuno yenziwa kakhulu ngeembotyi zesoya, iiertyisi, irayisi, ioli yemifuno, kunye neyeast extract. Oku kunokubangela iingxaki kwabo bangakwaziyo ukutya ukutya okuphezulu kwi-cholesterol okanye abantu abanokwaliwa kokutya okufana nengqolowa okanye igluten.
Inkqubo entsha yokuzala ikhulisa iihagu zalapha
UJohn Lau u-Hon Kit ugxininisa ekukhuliseni iihagu zakhe ze-Tai Chi ngaphandle kokusebenzisa amahomoni kunye ne-antibiotics kwaye usebenzisa kuphela i-EU-certified premium corn kunye neembotyi zesoya ezivela eMelika njengokutya kwazo kwansuku zonke. Ukusukela ekuqaleni ukuya esiphelweni, uzinikele ekukhuliseni iihagu ezikumgangatho ophezulu kunye nokubonelela imarike yaseHong Kong ngenyama yehagu emnandi nentsha ngaphandle kwezongezo.
Ngokumalunga nokusebenza kweefama kunye nobuchwepheshe bokuzala, uJohn Lau Hon Kit ukhokele ekwaziseni imodeli entsha yokufuya evela eDenmark eHong Kong ukuze ithathe indawo yemodeli yokusebenza kweefama zehagu. Kubandakanya uyilo lokutyisa ibhetshi, indlela yokhuseleko yebhayometriki, inkqubo yokupholisa amanzi, i-24/7 yokuhlola ubushushu begumbi, kunye nokunye.
INTO ONOKUYITHATHA KWELI NQAKU:
- The Tai Chi pigs bred by John Lau Hon Kit combine the best characteristics of the flavorful Berkshire pig with the leanness of Danish Landrace pigs, and the vibrant color of the Duroc pig to make Hong Kong Heritage Pork’s Tai Chi pigs.
- Compared to the vegetarian pork currently on the market, John Lau Hon Kit maintains that his innovative and science-backed operation and breeding methods can effectively ensure that the quality of pork is top-class, nutrient dense and delicious.
- The majority of vegetarian meat needs to be processed with salt, oil and other flavoring agents to simulate the flavor and texture of real meat, resulting in a higher sodium content that is similar to processed or canned foods.
