The fresh Spanish mackerel in Jiaodong Peninsula of Weihai, Yantai, Qingdao is usually listed in August and September. The new son-in-law usually takes the fresh Spanish mackerel to see his parents-in-law. There are many ways to eat Spanish mackerel, such as smoked Spanish mackerel, jiaozi stuffed with Spanish mackerel, Spanish mackerel balls, Spanish mackerel balls and so on. The landlord asked the production method of BayuSlip, which must be a factory production form. The production process is as follows: 1. First, treat Spanish mackerel, clean it, and remove viscera, fish scales, fish heads, fishbones, etc., which must be clear and clean; 2. Picking meat: scrape the fish off the skin with a meat picker; 3. Preparation of raw meat: In addition to Spanish mackerel meat as the main raw meat, a proper amount of minced fish, fat, etc. should be added to enhance the smooth flavor of Spanish mackerel, and these raw meat should be twisted according to the specified size and stirred evenly together; 4. Stirring: After the raw meat is added into a blender and stirred evenly, high-quality water-retaining agent, thickener, starch, seasoning and ice water are added and stirred together to make it sticky, but don't beat it, it will be thrown and the meat and water will be separated; 5, reacting, bagging, taking out stuffing, performing static reaction at low temperature for a period of time, and vacuum packaging; 6、 The general process of frozen storage is like this, so it is necessary to pay attention to the details and control the temperature during the production process.