Fuyang Yicheng plate duck, with its unique breeding method, with excellent fine production process, makes the duck meat full and delicate, the skin is thin and delicious, and the taste is waxy.

Yicheng plate duck, also known as Yicheng sauce plate duck, uses ducks, fish, shrimp and rice as food to feed ducks with unique ingredients for fattening, plum killing, hair removal, refining, styling, drying and frost erosion, vacuum preservation More than 20 processes such as technology are processed. The appearance of the product is white, light yellow, its shape is like a fan, the duck meat is plump and delicate, the skin is thin and fresh, and the taste is waxy. The inner wall of the abdominal cavity is dry, and the muscle cut surface is close to rose red, which is suitable for saltiness. It is dark and fragrant, its shape is like a fan, its appearance is beautiful, and it is easy to carry. The duck meat is plump and delicate, fat but not greasy, and the skin is thin and fragrant. It has the function of high protein and low fat. According to the "Yicheng County", the color of the ducks produced in Yicheng during the Qing Dynasty was bright and fragrant. Hubei's Xiangyang, Suixian, Xiantao, Honghu, and Nanyang, Baofeng and other foreign merchants in Henan Province have come to Yicheng to buy plate ducks, and then shipped to Hankou, Zhengzhou and other places for sale, all seasons. Time has passed. In 2006, the General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of the protection of national geographical indication products for Yicheng ducks. Today, Yicheng Duck has become a local specialty, becoming a must-have for New Year's visits and friends, as well as special dishes for guests. Historical Humanities As early as the Qing Dynasty Daoguang (1782 ~ 1850) years, Yicheng's Zhengji and Weihe areas produced wax-made ducks, and the flavor was always there. "Yicheng County" records that the color of the plate duck produced in Yicheng during the Qing Dynasty was bright and fragrant. Hubei's Xiangyang, Suixian, Xiantao, Honghu, and Nanyang, Baofeng and other foreign merchants in Henan Province have come to Yicheng to buy plate ducks, and then shipped to Hankou, Zhengzhou and other places for sale, all seasons. Legend has it that during the King of Chuzhao, there was a chef named Shijing in the court of Chu State, which is now in Yicheng, Hubei. The craftsmanship was superb. The dishes he cooked were very beautiful, and they were well received by Chu and the foreign ministers. . Shijiao lived on the bank of Yicheng River, and only 60-year-old mother lives alone. One day, Shimu accidentally slipped into the river during the laundry. Thanks to a few ducks, she was rescued. After the stone mother came ashore, she became ill, and thanks to the care of the villagers, she was better. The villagers also believed that In the palace, I told Shizheng about things. Shizheng is a dutiful son. He rushed to leave after hearing the news and went home to visit his mother overnight. He paid a visit to the folks who saved his mother and the father of the mother. In order to fear that the mother will have another accident, Shi Jing will never dare to leave home. Shi corrects the mother while planning to do something for the folks. He saw a lot of ducks in the villagers, but the duck eggs and duck meat were worthless. They used their craftsmanship: he used the craft of making swan and eggs in the palace to process the duck and egg. Whoever said it was good. Going to the market to sell, it is very popular, and it can sell well. After the stone was returned to the township, the cooking quality in Chu Palace was not as good as before, and the appetite of Chu King declined. So the palace sent people to search, found the stone, and asked him to go back to the palace. In order to fulfill his filial piety and repay the folks, Shi asked him to help him quit his errands in the palace. He also asked him to bring back some of his own sauce duck and sauce eggs to Chu Wang. After the taste of the king of Chu, he was greatly appreciative. He was praised for his enthusiasm for revering his mother and repaying his parents. He passed the order and gave the sauce duck and the sauce duck egg the name "tribute sauce duck" and "tribute sauce duck egg", which was produced all the year round and served Chu Palace. Stone rectified the folks and made a fortune by producing tributes. The cuisine and unique craftsmanship of this tribute sauce duck, sauce duck egg, has also been passed down to the present day. Production Process Yicheng's superior natural conditions are the basis for the rich characteristics and excellent quality of Yicheng Duck. The original ducks that produce the finest Yicheng ducks have specific requirements for temperature, moisture, light, soil and other environmental conditions. Only a suitable ecological environment can produce unique high-quality original species. Yicheng is located in the northwest of Hubei Province. It is located in the middle reaches of the Han River. It has unique geographical and climatic conditions, and its territory is beautiful and beautiful. It is a veritable high-quality raw duck production area. Yicheng plate ducks are carefully selected and processed finely. The annual production of the lunar calendar begins in September, and ends on February 2 of the following year. The quality of the ducks made by Frosty Wind is the best. From the original duck to the finished duck, it takes more than a dozen basic processes, and the production time lasts for several months. Around the Mid-Autumn Festival every year, manufacturers began to purchase a large number of free-range grass and ducks. After the original duck was purchased, it was generally fattened for 28 days. After a series of procedures such as fasting, slaughtering, bleeding, and hair removal, the fattening duck enters the most important pickling process. The pickling of Yicheng duck is very particular. The duck body is covered with fine salt and needs to be wiped manually. , then put into the tank. Pickling time requires an experienced master to decide. Once the time is too long, the duck is too salty and affects the quality. After the marinated plate duck is shaped, it can be dried. It usually takes 5 to 7 days and nights.

Yicheng plate duck quality technical requirements (a) raw materials. Local free-range grass and ducks such as Zhengji Town, Liushui Town, Kongwan Town, Xiaohe Town and Yucheng Office in Yicheng City must be selected. (2) Feeding methods. Free stocking. (3) Fattening. During the period from cold dew to winter, the healthy meat and egg-type grass-eating ducks, which are qualified by the animal husbandry department for quarantine and 90 to 100 days old, weighing 1.25 kg to 1.75 kg, are kept in accordance with male and female, size and feeding, and must be freely consumed. Well water, fattening for 28 days. (4) Processing technology. 1. Before slaughter, the fattening ducks are fasted for more than 24 hours, but they must drink water. 2. Slaughter: Bloodletting should be sufficient, the hair should be clean, and the skin color should be white after the hair is removed. 3. Marinate: dry with pre-fried and cold salt, each with a salt amount of 100 grams of early duck, 125 grams of late duck, marinated the salted duck in the tank, pickling time 6 to 8 hours. 4. Rinsing: Take the marinated duck from the tank and remove the brine. Put it in the 40 °C well water and rinse it 2 to 3 times to wash away the dirt, residual blood and salt. 5. Stereotype: The duck body is made into a peach shape, the head is bent to the right side, and it is exposed to the sun for 2 to 3 hours, and the water is slightly dried. 6. Sun Dew: The plated duck is sun-dried for 2 to 3 hours. Sun exposure night temperature: 10 ° C or less, sun exposure night time: 5 to 7 nights and nights, in case of rain, can be placed in the drying shed (four sides must be ventilated). 5 to 7 of the cervical vertebrae are exposed, the muscles of the small side are purple-black, the ribs are white, and the muscle moisture is ≤40%. The processing of plate ducks is limited by the climate. The processing time is limited to the cold dew until the second year of the spring, and it is not suitable for processing at other times. 7. Packaging, transportation and storage specifications: The preservation of the finished board ducks shall be suspended in a ventilated and cool warehouse in a single row. Marinated from the beginning of the spring to the Qingming, the storage period is not more than 2 months; the storage period of pickling between the winter solstice and the spring is not more than 4 months. The vacuum bag sealing is sealed by microwave sterilization and oxygen scavenging agent, and the storage period is not more than 6 months. (5) Quality characteristics. 1. Sensory characteristics: The shape of "Plate Duck" is divided into two types: fan shape and scorpion shape. The shape is beautiful. The product is dry in the abdominal cavity, the muscle is cut tightly, the color is bright, the fat is not greasy, the meat is tender, the protein is high in protein, low in fat, and the aftertaste is fragrant. 2. Physical and chemical indicators: water ≤ 45.0%, salt (to NaCl) ≤ 10.0%, protein ≥ 18%, fat ≤ 35.0%, acid value (in KOH) ≤ 2.0 mg / g, peroxide value (meq) ≤ 197, nitrite (calculated as NaNO2) ≤ 20.0 mg / kg.

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Producers within the scope of protection of Yicheng plate duck GI products may submit an application for the use of “Special Marks for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Yicheng City, Hubei Province, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.