chaoshan beef meatball is a court delicacy handed down from the Zhou Dynasty more than 2, years ago. With its unique local flavor and exquisite production technology, it has gradually become a popular snack in China. The ancient method of making beef balls by hand handed down from generation to generation has been fully exerted in the hands of Chaoshan craftsmen.

after thousands of blows with square iron bars, it finally made a unique? Cool, elastic and crisp? Chaoshan beef balls. However, there are many kinds of handmade beef balls on the market now. How can I find an authentic Chaoshan handmade beef ball? So, the author and his party came to the first stock listed on Shantou Beef Pill? Chaoting food? See how an authentic handmade beef ball is made in the production workshop. Intangible cultural heritage protection unit? Chaoting food? It is the first enterprise in Shantou to obtain the production license (QS) of Chaoshan beef balls, and it is the first stock to be listed on Chaoshan beef balls. On the basis of drawing lessons from traditional technology experience and relying on a safe and perfect food supply chain, Chaoting handmade beef balls ensure that the content of pure beef is above 9%, and the whole process is supervised by non-genetic inheritors. After 16 strict production processes, adhere to? Zero addition? Chaoshan orthodox taste. Chaoting food? The whole production workshop is equipped with ozone sterilization system, which is turned on regularly every day. Ultraviolet lamps are also installed in the pill drying room, inner packaging workshop and packaging room. Turn on the ultraviolet lamps before production every day to ensure that the whole packaging process is carried out under aseptic conditions. I want to put? Punch your teeth and explode your juice? The spirit of beef balls, chaoshan beef meatball's material selection is very strict, not all beef can be used. It is necessary to use high-quality cattle raised locally and the hind leg meat slaughtered on the same day as raw materials to produce the taste of beef balls. Fresh hind leg meat must be artificially stripped of oil and fascia, and only the lean part of the hind leg can be used to make meat sauce, which consumes labor costs and is much higher than hot pot meatballs. After the pulp is beaten to a certain degree, add a proper amount of salt, and then the pulp will become sticky immediately. Then you can mix it up after a few hits. Add a small amount of starch and ice water, and stir thoroughly to make the meat slurry thin and thick. In this process, sprinkle a little baking soda to shrink the water in the meat and make the meat more viscous.