The Minjiang duck has been in the local farming history for thousands of years, and the dishes it makes are even more called "Xiangxi a must." According to legend, during the Spring and Autumn Period and the Warring States Period, the patriotic poet Qu Yuan was exiled to the Shushui River Basin. After tasting the duck meat prepared by the local villagers for his hospitality, he wrote the famous saying “There is a 沅有芷兮澧兰”, so the duck is famous. Xiang Yu Chu Wu; Qing Emperor Qianlong Emperor Shijiang River duck "March meat and long time not forget", let it become a palace tribute. To this day, there is still a folk song circulating in the Lijiang River: "In August and August, in August, the ducks were killed in the ducks, the ducks and ducks were eaten by the ducks, and the ducks and ducks were awesome." The head, duck feet, and duck wings are called "three masters" on the table and are used to entertain guests.

According to reports, the production of Lijiang ducks should be based on the purebred ducks that are stocked in rice fields, hawthorns and creeks. They are prepared with a variety of natural spices and old soups such as local wild alfalfa in Minjiang River. Made. The dishes are bright in color, tender and delicious, smooth and not greasy, and nourishing and nourishing. What kind of internal password does the mouth-watering Lijiang Duck have? How to distinguish living things? Modern scientific research proves that Minjiang duck is rich in various essential amino acids such as lysine, leucine, glutamic acid, arginine, alanine and aspartic acid. The white-striped duck carcass is ruddy, with thin skin, soft bones, less subcutaneous fat, muscular muscles, shiny cut surface, clear texture and elasticity. The cooked meat is tender and tender, and the broth is milky white after cooking. The flavor is rich and not greasy. The living duck is long and plump, the mouth is long, the eyes are large and flexible, the head is slightly smaller, the neck is slender, the nostrils are slightly rounded, the legs are thick, the distance between the legs is wide, the chest is wide and the hips are plump and not rubbed. Ground, the tail is wide and flat, the feathers are meticulous, and the dark brown sparrow feathers are mostly.

Quality and technical requirements for Minjiang ducks 1. Varietal local ducks 2. Environmental conditions Mountain basins, rivers, rivers, ponds and river beaches are widely distributed. The water quality is good, the rice planting area is large, the water is vivid, and the plant feed resources are abundant. Third, feeding management 1. Feeding method: stocking in the water during the day, feeding at night, feeding in the morning and evening. 2. 3. Feeding density: stocking density ≤100/mu. 4. Out of the market: 120 to 150 days old, male ducks weigh 1.5 to 2.0 kg, and female ducks 1.5 to 2.5 kg. Fourth, slaughtering and processing 1. Duck source requirements: A healthy duck source that meets the requirements of the protected area. 2. 膛 - post-mortem inspection - secondary transfer - pre-cooling sterilization - split dicing packaging - internal and external packaging materials acceptance - quick freezing - metal detection - refrigeration. 3. Key process requirements: (1) Electric shock: After the duck is hanged, the electric shock is stunned, the voltage is 70 to 90V, and the time is 5s. (2) scalding: immersion hot water temperature 58 to 62 ° C, time 4 to 5 minutes, can not be caused by excessive or too low temperature, leaving yellow skin and so on. (3) Depilation: The hair removal time is about 55s, and the removal rate is ≥95%. (4) Dipping wax and dewaxing: temperature 80 ° C ± 2 ° C, duration 5 s, dipping wax 4 times. (5) Dewaxing: The wax is moderately solidified in a water bath at 25 to 32 ° C. The cooling time is 30 s. The solidified wax is peeled off from the duck body, and the duck body must not leave wax blocks. (6) Net small hair: After the waxing and depilation, the duck carcass is inspected and removed, and the tail feathers, wing feathers and yellow skin remaining on the body are removed. (7) Quick freezing: Before the product is put into storage, it is frozen at -30 °C. (8) Transportation: During the transportation process, the frozen product is ≤ -18 °C for full refrigeration. V. Quality and technical requirements 1. Sensory features: carcass ruddy, thin skin, soft bones, less subcutaneous fat, muscular, cut surface shiny, clear texture, full of elasticity; cooked meat crisp and tender, boiled after cooking broth milky white, rich flavor, not greasy. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production of Minjiang ducks may apply to the Quality and Technical Supervision Bureau of the Minjiang Yi Autonomous County of Hunan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hunan Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.