Abstract: In this research, emulsifying pigskin was made by the micro-thinning processing. When the pigskin emulsified was addedi ntoc hickenm eatball,i tc ouldn oto nlyi ncreaset heo utturnr ateo fp roduct,b uta lsoi mprovet hee lasticity,s licec haracteristics and mouthfeel of the product. The formula of quick freezing chicken meatball added pigskin emusified was studied by single-factor and orthogonal test. The formula was determined: chicken 40.0%, chicken skin 1.5%, emulsified pigskin 10.0%, seasoning 3.7%, compound phosphate 0.3%, starch(proportion of potato to corn 3:2)7.5%, soybean tissue protein 5.0%, soybean separation protein 2.0% and icesludge 30.0%.

Key words: quick freezing chicken meatball, emulsifying pigskin, formula