I-veggie craze ikhukhule i-Hong Kong ngesiphepho futhi ibonakala njengenye yezinketho eziphezulu zokudla okunempilo. Sekushiwo lokho, izingulube ezifuywa endaweni ngokusebenzisa umsunguli we-Hong Kong Heritage Pork u-John Lau Hon Kit izindlela zokuzalanisa ezintsha zintsha, zemvelo futhi azinawo ama-hormone. Inani lokudla okunomsoco wengulube yangempela efana nalokhu likude kakhulu kunelo lenyama yengulube yemifino. Izingulube ze-Tai Chi ezifuywa ngu-John Lau Hon Kit zigcwele izakhamzimba, zinambitheka, futhi zenza ukunambitheka kwengulube efuywe endaweni kungalibaleki.
U-John Lau Hon Kit uqinisekisa ukuthi zonke izingulube ezifuywe emapulazini akhe zondliwa ngokuphakelayo kwekhwalithi ephezulu kuphela okungaqukethe amahomoni angeziwe kanye nezidakamizwa ezingadingekile noma ezeqile. Njengomphumela wendlela yakhe eqinile yokuzalanisa nokukhulisa, uyakwazi ukukhiqiza ingulube yeqophelo eliphezulu engokwemvelo, enempilo futhi emnandi. Konke ukudla kwezingulube zakhe kulethwa ngomshini wokuphakelayo ovela eDenmark ogunyazwe yi-European Union. Ngaphezu kwalokho, amanzi okuphuza ezingulube avela eLau Fau Shan Mountain, isiphethu esinamanzi anothile ngamaminerali.
Uma kuqhathaniswa nenyama yengulube yemifino okwamanje emakethe, u-John Lau Hon Kit ugcizelela ukuthi ukusebenza kwakhe okusha nokusekelwe kwesayensi nezindlela zokuzalanisa kungaqinisekisa ngempumelelo ukuthi ikhwalithi yengulube isezingeni eliphezulu, i-nutrient futhi imnandi. Iningi lenyama yemifino idinga ukucutshungulwa ngosawoti, uwoyela kanye nezinye izithako zokunambitha ukuze zilingise ukunambitheka kanye nokuthungwa kwenyama yangempela, okuholela ekubeni nokuqukethwe okuphezulu kwe-sodium okufana nokudla okugayiwe noma okusemathinini. Isibonelo, isinkwa esingu-100g senyama yemifino sesivele sine-550 mg ye-sodium. Nakuba inani elifanayo lamafutha kanye nengulube enamafutha (entsha engaphekiwe) ingu-59.4 mg kuphela. Ngokwezincomo zeNhlangano Yezempilo Yomhlaba, umthamo wansuku zonke we-sodium yomuntu omdala akufanele udlule u-2000 mg, ocishe ulingane nethisipuni elilodwa lezinga (amagremu angu-5) kasawoti wetafula.
Ingulube yangempela iphansi ngamafutha agcwele
Ukuze kugcinwe izinga eliphezulu lekhwalithi yengulube phakathi kwamapulazi e-Hong Kong Heritage Pork, u-John Lau Hon Kit wayemile ekuqaliseni indlela entsha yokuzalanisa kanye nepulazi lezingulube engompetha bakhulise izingulube ngokuphakelayo okunempilo nokunomsoco. Akukhona nje kuphela ukuthi ingulube evela emapulazini ka-John Lau Hon Kit iyintsha, imnandi, futhi iphephile, kodwa wonke umuntu angayidla ngokuzethemba. Njengoba ingulube ngokwemvelo iphansi ngamafutha agcwele, inyama ye-Tai Chi Ingulube ka-John Lau Hon Kit ikhuluphele ngokusesilinganisweni futhi inomzimba omncane, okusho ukuthi inothe ngamafutha anempilo kodwa ngesikhathi esifanayo ayinamafutha ngokweqile. Izingulube ze-Tai Chi ezifuywa ngu-John Lau Hon Kit zihlanganisa izici ezinhle kakhulu zengulube e-Berkshire enambithekayo kanye nokucotha kwezingulube ze-Danish Landrace, kanye nombala ogqamile wengulube ye-Duroc ukwenza izingulube ze-Hong Kong Heritage Pork's Tai Chi.
Nakuba ingulube yemifino ingenayo i-cholesterol, okuqukethwe kwayo kwamafutha agcwele kuphakeme kakhulu kunengulube. Ngaphezu kwalokho, ingulube yemifino yenziwa kakhulu ngobhontshisi wesoya, uphizi, irayisi, uwoyela wemifino, kanye ne-yeast extract. Lokhu kungadala izinkinga kulabo abangakwazi ukudla ukudla okune-cholesterol ephezulu noma abantu abangezwani nokudla okufana nokolweni noma i-gluten.
Uhlelo olusha lokuzalanisa lukhulisa izingulube zendawo
U-John Lau Hon Kit uphikelela ekukhuliseni izingulube zakhe ze-Tai Chi ngaphandle kokusebenzisa amahomoni nama-antibiotics futhi usebenzisa kuphela ummbila we-premium oqinisekisiwe we-EU kanye nobhontshisi wesoya ovela eMelika njengokuphakela kwawo kwansuku zonke. Kusukela ekuqaleni kuze kube sekupheleni, uzinikele ekukhuliseni izingulube zekhwalithi ephezulu futhi anikeze imakethe yaseHong Kong inyama yengulube emnandi nesha ngaphandle kwezithasiselo.
Mayelana nokusebenza kwepulazi kanye nobuchwepheshe bokuzalanisa, u-John Lau Hon Kit wahola ekwethuleni imodeli entsha yokuzalanisa evela e-Denmark e-Hong Kong ukuze ithathele indawo yendabuko yokusebenza kwepulazi lezingulube. Kubandakanya idizayini yokuphakelwa kwenqwaba, indlela yokuphepha ye-biometric, isistimu yokupholisa amanzi, ukuqapha okuzenzakalelayo okungu-24/7 kwezinga lokushisa legumbi, nokunye.
LOKHO ONGAKUTHATHE KULESI SIHLOKO:
- 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.
