Based on the traditional crafts, the Gongqingcheng board duck has scientifically and rationally improved the techniques of fattening, pickling, processing and cooling of the ducks, forming a unique production process of the Gongqingban duck, which is tender and fat. It is not a greasy, crisp, fresh, fragrant, salty and moderate, nutritious, well-known Chinese and foreign, and is a treasure in the taste of wax, is a gift, banquet, family and tea seats.

Based on the traditional crafts, the Gongqingban duck has scientifically and rationally improved the techniques of fattening, pickling, processing and cooling of the ducks, forming a unique production process of the Gongqingban duck, which is not tender and fat. It is greasy, crisp, fresh, fragrant, salty and moderate, nutritious, well-known in China and abroad, and is a treasure in the taste of wax. It is a gift, banquet, family and tea seats. The water of Poyang Lake has raised the pollution-free ducks, and the ducks made by special techniques are delicious. They are the special products of Gongqingcheng. Gongqingban Duck Factory Banhu is a famous traditional export product in Jiangxi. Jiangxi Gongqingban Duck Factory was established in 1965. Over the past 35 years, technicians have continuously improved the traditional processing technology and processed a series of unique products such as “Fei Niu” brand duck duck, duck duck, duck, and egg. The annual output of the Gongqing board duck is 200,000.

Technical requirements for quality of Gongqingcheng ducks I. Raw material requirements 1. Raw ducks: (1) Variety requirements: Hybrid ducks in non-epidemic areas within the Gongqingcheng board duck protection area. (2) Feeding regulations: Feeding methods: combination of captivity and stocking. Feed: Mainly rice and snails, fed with compound feed 40 days ago, and rice and snails after 40 days. Fattening: From the cold dew to the winter season, choose the 90-100-day-old quarantine qualified by the animal husbandry department, the male duck weighs 1.25 kg to 1.75 kg, and the female duck weighs 1.5 kg to 2 kg. The size is kept in separate columns and fattened for 28 days. (3) Environmental safety requirements: The breeding environment of raw ducks, the prevention and control of epidemic diseases must comply with relevant national regulations. 2. Other raw materials: Water and salt should meet the relevant national standards. Second, processing Processing time should be before the cold dew to the second year before the spring. 1. Process: choose duck, slaughter hook, scald hair removal, cut foot fin, pull miscellaneous, strontium salt, code cylinder pickling, soaking and immersing water, stretch plate shaping, smashing the rope and smashing into the frame. 2. Process requirements: (1) Duck selection: The raw duck must be a hybrid flower duck cultured in the Gongqingcheng area. After weighing, the weight is 2 to 3 kg. (2) Slaughter hook: 18 to 20 hours of fasting before slaughter, and pre-slaughter inspection. After the slaughter, let go of the rest of the blood. (3) scalding hair removal: scalding should be carried out one by one, soaked in warm water. After soaking, remove the large hair, then put it into the edible paraffin pool, remove the wax, remove the wax, and use the tweezers to remove the small hair. (4) Cutting the foot fins: Cut the duck feet and duck wings. (5) Pulling: After the test, the viscera is taken out after the sputum is broken, and all the residual pleura, blood ribs, peritoneum, etc. in the abdominal cavity are removed, and the intestines of the anus are removed. (6) strontium salt: Use salt to repeatedly turn over the table to make the salt evenly adhere to the various parts and infiltrate into the duck meat. (7) Marinating in the code cylinder: the salt is sequentially placed in the tank after pickling, and taken out after pickling for 8 to 10 hours. (8) Soaking and rinsing water: Take out the ducks stacked in the tank, wash the duck body with water, and wash away the surface impurities. (9) Stretching plate shaping: manual shaping, the duck body is turned into a peach shape, and the head is uniformly bent to the right side. (10) 捡 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿 穿In this way, after 10 to 12 days, it is the finished product. If it encounters the weather, it should extend some hanging time when it is raining. Third, the quality characteristics 1. Sensory characteristics: flat shape peach round, muscle tight, thin skin tender, smooth surface without hair, skin intact without damage, yellow-white or milky white, dry abdominal wall, muscle cut red rose . 2. Physical and chemical indicators: Project technical requirements Water ≤ 35.0% Salt (as NaCl) ≤ 6.0% Protein ≥ 25% Fat ≤ 35.0% Acid value (in KOH) ≤ 1.6 mg / g 3. Safety and other quality technical requirements: Product safety and other quality requirements must comply with relevant national regulations.

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Producers within the scope of the production area of ​​Gongqingchengban ducks may submit an application to the Gongqing City Market and Quality Supervision Administration for the use of “Special Marks for Geographical Indication Products”, which shall be reviewed by the Jiangxi Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.