多数情况下，鸡肉会在高压下被搅拌混合，过程中加入香料、淀粉、磷酸钠和大豆蛋白，接着再被制成鸡柳、鸡块、肉饼、无骨鸡翅和鸡胸。
More often than not , chicken is mixed under high pressure and tumbled together with flavoring , starch , sodium phosphate and soy protein .
淀粉磷酸钠