Dahao Fish ball

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Shantou Fish Ball is a traditional Han Chinese snack in Chaoshan area. The most famous one is “Dayu Fish Ball”. The hometown of Chaoshan Fish Ball is Daban. The island is full of harbors. It has been a famous fishing port since ancient times. Most of the seafood that Shantou people eat is from Daban Port. There are many famous brand fish balls in Daban, such as Titi, Jinghua and Li Laoer. This is related to Daxie's close proximity to Shantou, which has always accompanied the prosperity of food and business.

Technical requirements for quality of squid pills 1. Raw materials 1. Main raw materials: snake squid (commonly known as “the ang fish”) caught in the sea near the place of production. 2. Excipients: Sea salt, starch and duck egg white produced within the scope of protection, the quality is in line with relevant national regulations. 3. Process water: Water that meets national drinking water standards within the protected area. Second, processing 1. Process: (1) manual process: raw material pretreatment → manual meat picking → manual “falling” → soaking → cooking → cooling. (2) Mechanical process: raw material pretreatment → mechanical meat picking → mechanical collapse → soaking → cooking → cooling. 2. Process requirements: (1) Raw material receiving: The quality of the raw fish received should meet the requirements of GB 2733 “Hygiene Standard for Fresh and Frozen Animal Aquatic Products”, requiring fish to be intact and normal in color, and raw materials for each batch. The quality inspection personnel must conduct random inspections, and the qualified raw materials can be accepted. (2) Processing and preservation of raw fish: Raw fish should be processed within 24 hours after entering the factory. Raw fish should be kept at 0 °C to 4 °C before processing. Frozen fish raw materials need to be thawed and processed. When the raw materials are not processed immediately, they should be stored in a freezer below -18 °C. (3) Pre-treatment of raw fish: first clean the raw fish, then remove the scales, remove the head, remove the internal organs, and then rinse the residual viscera, dirt and black membrane in the abdominal cavity with water. The water temperature should be controlled below 10 °C during the cleaning process. (4) Meat collection: artificial or mechanical meat is used. Hand-picked meat: Remove the fish bones, then pour out the fish, knead it into a paste, and pick out the tiny bone spurs. Mechanical meat collection: The processed raw fish is placed in the meat harvesting machine with the skin facing the outer meat for meat collection. The mesh size of the meat harvesting machine is generally between 3mm and 5mm. (5) collapse: artificial or mechanical collapse. Manual "falling": Put the meat after the meat into the cleaned container and add the corresponding amount of salt, water, duck egg white, starch, and "fall" by hand until the fish is in a sol state. Mechanical smashing: Put the fish after the meat is put into the mashing machine or the mashing machine to carry out the mashing and add the corresponding amount of salt, water, duck egg white and starch. The time is generally controlled at 15min to 20min, and finally the fish is sol. status. The formed fish balls are immediately placed in warm water of 35 ° C to 50 ° C for about 1 h. Machinery: Formed with a fish ball molding machine, and the molded fish balls are immediately placed in warm water of 35 ° C to 50 ° C for about 1 h. (7) Cooking: The formed fish balls are generally cooked in hot water at 75 ° C to 90 ° C for 5 min to 10 min. (8) Cooling: The fish balls after cooking are taken up and cooled, and naturally cooled. Third, the quality characteristics 1. Sensory requirements: the sensory requirements of the squid pills should meet the requirements of Table 1. Table 1 The sensory requirements of the squid pills require the color of the project to be white or grayish white. The shape is complete, the structure is tight, the elasticity is strong, the smell is fishy and the taste is delicious. 2. Physical and chemical indicators: physical and chemical properties of the squid The indicators should meet the requirements of Table 2. Table 2 Physical and chemical indicators of Dayuyuyu require project index water, g/100g ≤82.0 protein, g/100g ≥12.0 fat, g/100g ≤2.0 starch, g/100g ≤6.0 water loss rate, % ≤6 elasticity, g· Cm ≥ 800 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the production of Dayuyu Pills may submit an application to the Quality and Technical Supervision Bureau of Hanjiang District of Shantou City for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Guangdong Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.