Chicken breast, chicken neck skin, soybean protein (Kangtai 3 1CT, Suokang S 1 10), modified starch, edible salt, white sugar, sodium nitrite, sodium isoVC, carrageenan, compound phosphate, essence, spiced powder, ice water, etc.

Process flow:

Raw material renovation-twisting-primary stirring-pickling-secondary stirring-filling-drying-cooking-air drying-packaging-quick freezing-packing.