Danjiangkou Suiqiu, special product of Danjiangkou City, Shiyan City, Hubei Province. Originally the Yangtze River and Hanjiang indigenous fish species, due to the construction of the Danjiangkou dam, the regional characteristic products that have been proliferated in a specific environment, with mouth upturned, red lines under the eyes, back muscles protruding, back blue-gray, abdomen silver-white, individual large , meat and other characteristics.

Danjiangkou Shovel 鲌 quality technical requirements (a) varieties. The cockroach is a cockroach, a genus of the genus Aphididae, a genus Aphididae (2) Aquaculture environmental conditions. 1. Environment: Limited to the Danjiangkou reservoir area (Hanku) waters. The altitude is 95m to 170m, the average water depth is 35m, and the flow rate is 0.1 to 0.5m/s. 2. Water quality: annual average water temperature 16.2 ° C, pH 7.5 to 8.0, transparency ≥ 0.8 m, dissolved oxygen ≥ 7.8 mg / L, ammonia nitrogen ≤ 0.2 mg / L, total phosphorus ≤ 0.05 mg / L, total nitrogen ≤ 1.3 mg / L, permanganate index ≤ 2mg / L. (3) Reproduction techniques. 1. Source and age of broodstock: The broodstock is derived from wild or artificial fishing and domestication in Danjiangkou Reservoir Area (Hanku). The broodstock is healthy, the gonads are well developed, the body color is normal, 4 to 8 years old, and the ratio of male to female is 2 to 3:1. 2. Spawning: Eggs are non-sticky. Spawn once every year from June to July. The spawning water temperature is 22 ° C to 28 ° C. 3. Incubation: Prevent direct sunlight when taking eggs. Incubation temperature is 20 °C to 30 °C, and dissolved oxygen is 7 mg/L or more. 4. Fry: more than 95% of the yolk sac disappears, inflated, can swim and actively feed; and the color is bright, the group tour is lively, more than 90% have the ability to reverse water; the deformity and the injury rate are less than 1%; more than 95% The total length is ≥0.7cm, the difference in body length is ≤20%, and the difference in body weight is ≤30%. (4) Culture technology. 1. Stocking density: The relationship between cage stocking density and specifications is as follows: body length (mm) 30-5960-149150-199 ≥ 200 density (tail / m2) ≤ 400 ≤ 150 ≤ 70 ≤ 302. Use of bait: bait is natural or Compound feed. The natural bait is mainly small fish and small shrimp. The amount of feed is 70% to 80% of the fish is not used for food. The number and time of feeding the fish is once every day and afternoon, and the fish species are 3 to 6 times a day. 3. Fishing method: It is limited to cage fishing or wild fishing in protected areas. The specification requires ≥500g/tail. 4. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations and must not pollute the environment. (5) Production process of primary processed pickled products. Using the cockroach cockroaches in the protected area as the raw material, the primary processed fish made from the special natural environment within the protected area is used. Process: fresh fish → broken wash → salt → air dry → tiller → packaging → storage. (1) Descaling, removing sputum, removing internal organs, cleaning, indoor temperature ≤ 20 ° C; (2) adding 4% salt, no other substances, curing time ≤ 72 hours; (3) air drying, heat drying Temperature 5 ° C to 28 ° C, air drying time ≤ 8 hours; (4) grading, vacuum packaging; (5) storage temperature maintained at -8 ° C to -10 ° C. (6) Quality characteristics. 1. Sensory features: (1) Fresh fish: the meat is tender and delicious. The back is cyan, the abdomen is pure white, and the body color is bright. Divided into three grades: excellent grade, first grade, second grade: grade project superior grade first grade secondary quality u003e 2300g1300g-2300g500g-1300g (2) chilled fish: packaged in fresh fish and ice cubes, storage and transportation . Do not change the shape of fresh fish, keep the color and fleshy flavor of fresh fish. Grades and specifications are the same as fresh fish. (3) Primary processing of preserved products: maintaining the shape of the whole fish, not destroying the fresh fish tissue, the meat is fine, yellowish white, uniform in color, tight in cut surface, moderate in saltiness, no odor, no mildew. 2. Physical and chemical indicators: (1) fresh fish: project name index protein / (%) ≥ 17.00 fat / (%) ≤ 4.00 volatile base nitrogen / (mg / 100g) ≤ 5.00 vitamin C ( VC) / (mg / kg) ≥ 10.00 glutamic acid (GLU) / (%) ≥ 2.70 lysine (LYS) / (%) ≥ 1.70 amino acid total ≥ 17.00 (2) chilled fish : Volatile base nitrogen mg / 100g ≤ 6.5, protein, fat, vitamin C, amino acid total and fresh fish. (3) Primary processed pickled products: item index acid value / (in terms of fatty acid) (mg / g) ≤ 30.0 oxidation value / (by fat) (g / 100g) ≤ 2.5 histamine / (mg / 100g) ≤ 30.0 lead (Pb) / (mg / kg) ≤ 0.5 organic arsenic / (mg / kg) ≤ 0.1 methyl mercury / (mg / kg) ≤ 0.5 cadmium (Cd) / (mg / kg) ≤ 0.1 N - dimethyl Nitrosamine / (ug / kg) ≤ 4.0 moisture (%) ≤ 60.0 salt (%) ≤ 4.0 3. Safety requirements: Product safety indicators must meet the relevant national regulations for similar products.

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Producers within the scope of protection of geographical indication products of Danjiangkou Shuangzuikou may submit an application to the Quality and Technical Supervision Bureau of Danjiangkou City, Hubei Province for the use of “Special Marks for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.