In this paper, a kind of chafing dish Sausage was developed, and the optimal formula and technology which were ascertained by orthogonal experiments based on single factor experiments were as follows: fresh chicken breast 30%, chicken skin 10%, soybean separation protein 2%, corn modified starch 9%, kara rubber 0.20%, salt 1.6%, monosodium glutamate 0.3%, digesting temperature 90 centigrade degree, digesting time 40 minutes, slice thickness 4 millimeter and digesting time 60 minutes when rinse swilling.
