Abstract: In this paper, the effects of different addition amount of chicken meat, bone paste, fat and potato starch content on the quality of meatball were compared by measuring sensory score, and the processing technology of instant meatball from chicken bone paste was established. The results obtained by orthogonal test showed that the optimal content of raw materials were: chicken meat 75%, bone paste 5%, fat 5% and potato starch 10%. The resultant product prepared under optimal conditions was affluent in nutrients and contained good elasticity and flavor.

Key words: chicken bone paste, meatball, processing technology