This document stipulates the product classification, technical requirements, hygienic requirements and test methods of the production and processing process of Xiangshanzhipin fish balls. This standard applies to grass carp, bighead carp or dace meat as the main raw material, with or without the addition of drinking water, edible salt, white sugar and other auxiliary materials, after pretreatment, stirring and beating, pilling, shaping, blanching, etc. Non-ready-to-eat prepackaged foods that are processed by quick freezing and other processes, and are stored, transported and sold at low temperatures.